Text 23040, 80 rader
Skriven 2007-11-19 09:32:48 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: ASTERIX AND OBELIX 71119
================================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 DS> but OTOH, people cook with wine vinegar.   Wine that has gone off is
 DS> some where in between good wine and wine vinegar.   Might it not
 DS> still serve in some dishes?   I really don't know.
 GJ> That depends on what had happened to the wine.  There are different
 GJ> ways of it going "off".  If a bottle is left open so that the vinegar
 GJ> beasties can get in and cause it to turn into vinegar, it can be used
 GJ> for cooking.  If a wine is oxidised as result of a faulty or dried-out
 GJ> cork, however, it becomes quite useless for anything.  It deposits
 GJ> grainy, black flakes in the bottle, and develops the unmistakable
 GJ> flavour of rusty nails.

 DS> I guess I was thinking of the "bottle open, sits for a few days"
 DS> scenario -- which is the only "off" wine we have ever tasted.  I've

I am not very familiar with that situation.  (g)  At least not since
table casks were invented.  Back in the pre-metric, pre-box days when I
bought quaffing wine in half gallon flagons, there were occasions when
the flagon was not entirely consumed before the conversion to vinegar
began.  Then it was quite reasonable to use the sour wine in stew type
dishes, or where the vinegar/wine flavour was suitable.

 DS> never tasted "corked" wine, and might not even know what was wrong
 DS> if I did taste it.

Friend MLoo could doubtless describe the taste of "corked" wine, which
comes from an infected cork.  It is nasty, but can be mild enough so
that anyone not familiar with the particular wine could easily blame
the wine itself.  Poor storage, where the cork has dried out and
allowed air to enter and oxidise the wine, gives it a really horrid
taste and cloudy appearance, particularly in hot climates.  At the
hotel where I worked in Nauru I saw carton upon carton of good French
wine which had been stored for years in an unrefrigerated room with
the corks upward.  It was all ruined.  My recommendation to the manager
was to switch to box wines, served by the glass.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tropical Rice Salad
 Categories: Salads, Non-dairy
      Yield: 6 servings
 
  1 1/2 c  White or jasmine rice in:
  2 1/2 c  Water
           2 TB raisins
      1 sm Carrot, peeled and diced
    1/2 c  Frozen peas
    1/2 c  Frozen corn kernels
    225 g  Pineapple pieces in natural
           -juice, drained
    1/4 c  Juice reserved
    1/4 c  Desiccated coconut
      2 T  Slivered almonds
 
  Cook rice in a large microwave-safe container on high for 6 minutes.
  Stir, then cook for a further 6 minutes.
  
  Cover rice and let stand 5 minutes, then fluff with a fork. Rinse
  rice and drain well. Cool. Steam carrot, peas and corn lightly for 7
  minutes. Cool. In a large bowl, combine cooled rice and vegetables,
  the desiccated coconut, pineapple pieces and the 1/4 cup of pineapple
  juice. Chill for around an hour. Sprinkle with the slivered almonds
  immediately before serving.
  
  Serves 6 as a side salad, a b-b-q salad or as a yummy, quick, healthy
  lunch.
  
  From: LUSCIOUS LACTOSE-FREE RECIPES By: KELLY INGLIS ISBN 0646 40723 6
  Scanned by: KEVIN JCJD SYMONS    JULY 2006
  
  From: Luscious Lactose-Free Recipes
 
MMMMM
 

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