Text 22633, 98 rader
Skriven 2007-11-12 20:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: MEAT EATIN' 422
=======================
 ML> But stultifying. Anyhow, who drinks white wine any more?
 GJ> Millions of Kiwis!  After drinking their reds, you can't blame them.

Actually, many sissy Americans did as well. But the word that
red wine protects against heart disease, cancer, and bad humor
in general has got around, and many of those who would have been
sipping Chardonnay with their pinkies in the air are now guzzling
red wine as though there would otherwise be no tomorrow. In such
a context I recently had Smoking Loon of three kinds (this being
a central California negociant label):

Cabernet Sauvignon - they started pouring this, and it was
semi-satisfactory, brambly with a bit of greenness, coffee,
tannin on the palate but finishing way too sweet. Went on to the

Pinot Noir - light colored, interesting unidentifiable tropical
fruity estery type of taste, at best guess pears with passion
fruit and mango, but it really foxed me at the time (though it
was clearly of Pinot Noir texture and appearance); and then the

Shiraz - I took a tentative sniff and could not identify it.
I guess the undertone of licorice and plum should have given
it away, but the main thing that came to mind was dirt. I
didn't like it much.

 ML> Red: beef; white: pork; green: er, uh, pistachios.
 GJ> I have read that as meat rots it initially becomes poisonous, but by
 GJ> the time it turns green it is safe to eat.

Actually, meat isn't poisonous, although in the early stages
of putrefaction it may harbor some embarrassing microorganisms.
When it's actually green, these bacteria and such probably have
died off, hence "safe to eat." This is different from the green
sheen that appears on the surface of some meats, which I think
is related to a thin film of oils and has nothing to do with the
freshness.

 GJ> Have a hearty breakfast to see you through the day.
 GJ> Title: BACON STOVIES (SCOTTISH)

Let me have the bacon, you can keep the stovies.

 -=> Glen Jamieson said to Hap Newsom <=-

 GJ> Adelaide Hills "Deviation Road" (referred by my MLoo as "the deviants",
 GJ> after we had visited the winery) Sauvignon Blanc, 2006.  That had the
 GJ> screwtop, and was excellent, with none of the catpee flavour that MLoo
 GJ> often comments on.

SB always has some cat pee; the only examples I've seen that are
devoid of that characteristic are actually mixtures with Semillon
or similar, and even most of these stink.
 
 -> If you haven't seen these screwtop bottles, they are the type which
 -> remain sealed until the act of opening breaks the skirt of the screwtop
 -> at the perforations.  It invalidates the naming of "corkage charge" at
 -> those restaurants which impose that charge on BYO wines.  It would have
 -> to be changed to "Screwage".
 HN> Hmmm, Not so sure that will work here....it already has several usages
 HN> already (grin) none of them appropriate!

Screwage is when someone builds a development and promises to have a
water treatment plant built and reneges on that promise.

 -> Kevin has started to make bathtub stout...
 HN> My Sister in law's boyfriend is a beer brewer (quite good at it too)
 HN> and so is one of my old postal worker buddies...I have a bottle in the
 HN> fridge now waiting for Michael's next visit!

I'm looking forward to this. Stout should live a fair long time,
but I will make an effort to take a field trip around, say, opening
day.

 GJ> Kevin is actually now making his stout using one of the 25 litre
 GJ> containers he bought to transport his bulk red wine from the wholesale
 GJ> place which siphoned it out of 400 litre kegs.

Rather Hap's sister-in-law's boyfriend's than Kevin's, which
I am not sure I would trust from the hygiene standpoint. I
can see it now - "Symons Rooster Stout, with not so much rat
in it."

G-spot
cat: booze
servings: 1

1 oz plain or citrus vodka
1 oz orange liqueur
1 oz cranberry juice

Stir with ice and strain into chilled glass. Garnish
with lemon slice.

Upscale magazine 8/06

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