Text 22930, 106 rader
Skriven 2007-11-17 16:12:58 av Glen Jamieson
     Kommentar till en text av Burton Ford
Ärende: ASTERIX AND OBELIX 71117
================================
 -=> Quoting Burton Ford to Glenn Jamieson <=-

 BF> Hi Glen             11/14/07 3:01 PM
 
 gj->  ...with the more conservative Europeans moving more slowly into the
 BF> 20th gj->  Century.
 bm-> 20th Century? [g]
 
 gj-> Well, that was when that type of screwtop closure was
 gj-> invented.  (G)   Most Europeans are still in the 18th Century, still
 gj-> using bits of tree bark jambed into the tops of their bottles to keep
 BF> the
 gj-> wine in.

 BF> Now that's funny.

Well, I suppose it was an advantage over the earlier ways of preventing
wine oxidation by covering the top of the amphorae with wax or pouring
olive oil on top of the wine.  These days, if you think about it,
having to rely on Portugese trees of a variable quality to preserve
fine vintage wines is dangerous.  What would happen if the dreaded
Patagonian cork tree borers struck, and all the world's reserves of
cork became perforated?!

I have read that at the serious wine tastings which award gold medals,
an average of 1 in 20 bottles are rejected because of cork taint.  To
see a bottle of precious 10 year old shiraz thrown out because of a
faulty cork would bring tears to my eyes!

The obsolete corks may have some uses:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Trippa Alla Gino (Tripe)
 Categories: Offal, Lat, Italian, Main course
      Yield: 8 Servings
 
      3 lb Honeycomb tripe
      2 tb Olive oil
      1    (2-ounce) chunk prosciutto
           - fat
      1    Clove garlic, unpeeled
      1    Sprig fresh sage
      1    Sprig fresh rosemary
      2    Whole cloves
    1/4 c  Finely diced carrot
    1/4 c  Finely diced celery
    1/2 c  Finely diced onions
      2    Wine corks
    1/4 ts Dried red pepper flakes
      1    (1-ounce) piece
           - Parmigiano-Reggiano
      1 ts Minced shallot
      1 c  Tomato puree
      2 c  Sparkling water
      5    Sprigs parsley, minced
 
  Active Work Time: 35 minutes * Total Preparation Time:
        4    hours
  
  This is how Gino Angelini fixes tripe at Angelini Osteria. Note the
  addition of the wine corks, which he insists make the tripe smoother
  and silkier.
  
  Rinse the tripe well and cut it in thin shreds, about 1/4-inch thick.
  It's easiest to do this with the smooth side up.
  
  Heat the olive oil in a large skillet over medium heat along with the
  prosciutto fat and the garlic. Tightly tie the sage, rosemary and
  cloves in a cheesecloth bundle and add it to the pan. Add the carrot,
  celery and onions. Cook until the vegetables are soft and just
  beginning to brown, about 10 minutes.
  
  Add the shredded tripe, the wine corks and the red pepper flakes and
  continue cooking. After about 10 minutes the tripe will be swimming in
  moisture. Add the chunk of cheese and the shallot and cook until that
  moisture has reduced to an almost sauce-like consistency, about 20
  minutes.
  
  Add the tomato puree and cook another 10 minutes. Add the sparkling
  water and reduce the heat to low. Cover and cook until the tripe is
  quite tender and the moisture has reduced to a sauce-like
  consistency, thick enough that the shreds of tripe cling to each
  other, about 3 hours. If the tripe starts to dry out, add more tomato
  puree and sparkling water, up to 1 cup of each.
  
  Remove the piece of prosciutto fat, wine corks, cheese chunk and
  garlic, sprinkle with parsley and serve.
  
  6 to 8 servings. Each of 8 servings: 198 calories; 242 mg sodium; 104
  mg cholesterol; 12 grams fat; 4 grams saturated fat; 4 grams
  carbohydrates; 18 grams protein; 0.82 gram fiber.
  
  MM format by Manny Rothstein, 3/2/02
  
  "Tripe: Do You Have the Stomach for It?" Loving the meat that no one
  else will mention. By RUSS PARSONS, LA Times, February 27 2002 From:
  Manny Rothstein                 Date: 03-02-02
 
MMMMM
 

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