Text 23032, 104 rader
Skriven 2007-11-19 08:15:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Wine choices?
=====================
On 10-25-07 CAROL SHENKENBERGER Scribbled to MICHAEL LOO about Wine 

CS>We are not major wine fans, but we like a little from time to time.
CS>We wouldnt know a true fancy one from 'reasonanly good' if it bit us
CS>on the ass.

CS>Things we like: Paul Mason, Mateus,  most rose, most italian white
CS>table wines. Hate red wines and chardonnay (too dry).  Dont like
CS>overtly sweet or fruity.

CS>Not interested in any champane types.  Am thinking 2 roses and 3
CS>white with at least 2 of the whites to be 'table wine'?

CS>Ideas?

www.wine.com has some amazing deals and WIDE selection for all 
wallets/tastes/    Bv)=

I just had a horrid thought - so I went and looked. Wine.com DOES ship 
to Virginia. Sometimes those state liquor boards are very jealous of 
their prerogatives.    Bv(=

I have bought a fair amount of wince from them over the years - usually 
on special offer. Some of it as low as U$3.99/750ml. I seldom go over 
U$10 for a bottle and have never been over U$15 with these folks.

I have found their descriptors with each wine to be reasonably accurate. 
And I generally, when buying an order, will buy a jug of something I 
have not had before - to try out and to expand my horizons.  Bv)=

I drink mostly hearty reds, very dry, by choice. But, I keep a couple 
jugs of Thunderbird or other whites around for guests who do not like 
red wine.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant, Tofu & Red Pepper Stir-Fry With Rice
 Categories: Rice, Vegetables, Chilies
      Yield: 4 servings
 
      1 ts Cornstarch
      2 tb Soy sauce
      2 tb Dry white wine, sherry, or
           - unseasoned rice wine
           - vinegar
      6 tb Corn oil or other light oil
      4 cl Garlic; minced
      4    Serrano chilies; stemmed,
           - seeded, minced
      1 lg Sweet red pepper; deribbed,
           - in 1" cubes
      1 lg Eggplant; in 1" cubes
     14 oz Extra-firm tofu; in 1" cubes
           - drained
    1/4 c  Chopped cilantro
      1 tb Toasted sesame seeds *
 
  This quick dish from Chronicle contributor Georgeanne Brennan utilizes
  summer eggplants and red peppers. For additional spice, add more
  chiles. Accompany with plain steamed rice.
  
  Mix the cornstarch, soy sauce and wine in a small bowl until smooth;
  set aside.
  
  Heat 2 tablespoons of the oil in a wok or large skillet. Add the
  garlic and chiles and saute for 30 seconds. Add 2 tablespoons oil,
  then add the red pepper; saute for 30 seconds. Add the remaining oil
  and the eggplant; saute, turning often until the eggplant has
  softened and browned a bit, about 10 to 12 minutes.
  
  Stir in the soy mixture and the tofu. Cover and cook for 1 to 2
  minutes. Remove from the heat and stir in the cilantro.
  
  To serve, sprinkle with sesame seeds.
  
  Serves 4
  
  * Note: Toast sesame seeds by placing them in a dry skillet and
  shaking over medium-low heat for 3 to 4 minutes, or until they turn
  light golden.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 23 August 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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