Text 22622, 71 rader
Skriven 2007-11-12 08:54:40 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: ASTERIX AND OBELIX 71112
================================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 >  HN> One of these days it will be an accepted practice, but right now too
 >  HN> many people equate screw cap to cheap bad wine....time will rectify
 
 > South Australian Clare Valley and was so successful it
 > spread to red
 > wine makers there and in the rest of Australia.  I
 > would expect USAn
 > wine drinkers will follow this trend next, with the
 > more conservative
 > Europeans moving more slowly into the 20th Century.

 BM> 20th Century? [g]

Well, that was when that type of screwtop closure was invented.  (G)
Most Europeans are still in the 18th Century, still using bits of tree
bark jambed into the tops of their bottles to keep the wine in.
 
 > those restaurants which impose that charge on BYO
 > wines.  It would have
 > to be changed to "Screwage".

 BM> Hmmm. [g]

A better name will have to be found!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: THE VINEGAR MOTHER             [TLRRB]
 Categories: English, Euro-c, Info, Pickles
      Yield: 1 Servings
 
           ;
 
  To prepare a "mother of vinegars" which will go on living for many
  years, use a cheap, rather acid wine, and a good wine vinegar to
  start the process, matching red wine with red wine vinegar, and white
  wine with white wine vinegar.
  
  Prepare the container, rinsing thoroughly with a little wine or boiled
  vinegar, and discard the rinsing liquid.
  
  Take 1 3/4 pints of wine and one-quarter that amount of wine vinegar.
  Mix together and pour into the container. Put on the lid, or cork
  tightly, and open every two days for air to penetrate. When opening,
  cover the top with a piece of muslin or thin cloth so that insects do
  not enter the jar. After about two weeks, there will be a dark,
  thick, viscous skin on top of the liquid, this is the "mother". When
  the wine is put into contact with the "mother", it becomes vinegar.
  Test the resulting vinegar once the "mother" has formed, after about
  three weeks, by draining off a little from the tap. If it has reached
  the preferred acidity, drain off nearly all the vinegar, and then
  carefully top up the jar with the same quantity of wine.
  
  From then on, the vinegar may be taken off as and when wanted, so
  long as it is always replaced with the equivalent amout of wine. The
  drawn-off vinegar should be kept in corked or screw-topped bottles,
  and flavoured as required. Flavouring should not be put into the main
  vinegar container or it will be tainted.
  
  From: THE LARK RISE RECIPE BOOK ISBN 0-7126-9530-3 By: MARY NORWARK
  Typed by: KEVIN JCJD SYMONS U/L 'COOKING' 08 APRIL Y2K
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)