Text 23097, 114 rader
Skriven 2007-11-20 12:23:41 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: ASTERIX AND OBELIX 71120
================================
 -=> Quoting Carol Shenkenberger to Barbara Mcnay <=-

 -=> Quoting Barbara Mcnay to Glen Jamieson <=-
 
 BM> I've not ever uncorked a bottle, but I'd guess it can be 
 BM> difficult at times; not $15 worth, though.
 CS> 
 CS> Actually the charge is more to allow a portion of the profit margin
 CS> they would get if you bought the wine there.  3-5$ is reasonable.  15$
 CS> is not. 
 CS> Corkage is almost like a tip but to the owner vice the waiter for the
 CS> privledge
 CS> of bringing in your own wine at lower cost to yourself.

 CS> It's not a USA custom nor seen much in Asia but I've heard of it,
 CS> mostly from  our OZ friends.  Could be they do it in Europe too but i

When the idea of customers bringing their own bottles to a restaurant
first began, some 20 years ago, there was no charge, or just a couple
of dollars, and it became very popular.  Restaurants advertised that
they were "BYO".   Eventually some managers became greedy, and saw that
even though it encouraged more customers, the practice reduced their
profits on the sale of highly marked-up restaurant wines.

I have been to restaurants here recently where customers are invited to
go down to the cellar to choose their own wine from the stock stored
there.  This has the advantage that the diners can read the labels, and
decide the suitability for accompanying the meal or vice versa.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kangaroo Tail Soup With Potato Dumplings
 Categories: Tnt, Game, Australian, Dumplings
      Yield: 4 Servings
 
      6 lb Kangaroo tail (or oxtails),
           Browned
      2 tb Olive oil
      2    Onions, diced
      2    Carrots, diced
      2    Celery stalks with leaves,
           Diced
      3    Cloves garlic, crushed
  2 1/2 c  Dry red wine
    1/2 c  Port
    1/2 bn Fresh thyme (or
      2 tb Dried, wrapped in silver
           Foil and pierced with a
           Fork))
      2    Parsley storks (roots)--or
      1 md Parsnip
  1 1/2 c  Tomato paste
  5 1/2 qt Beef stock
      4 c  Tomato puree
      2 tb Salt
      2 tb Pepper
           Garnish:
           Potato dumplings
 
  cb}  And I found this recipe on one of my favorite soup recipe sites,
  just in case you have extra pieces of tail laying around. (Australian
  recipe, if you had any doubt) ;)
  
  Non-marsupial nations, do not despair. David Bruguera-McLaren, chef de
  cuisine at The Melbourne Soup Kitchen in Australia, says we can
  substitute oxtails--and as far as I'm concerned, he's right. Oxtails
  are wonderful in this rich, deeply flavored and deeply satisfying
  cold-weather soup. Serve hot as a meal to 8-10 people, with crusty
  bread, salad, and red wine, while the cold wind beats against the
  door.
  
  Garnish: potato dumplings (Rice 3 potatoes, then stir in 1 egg, s
  teaspoon salt and , cup flour--beat with a fork til fluffy. Roll into
  1-inch balls. Drop in gently boiling salted water and cook for about
  10 minutes. Drain and hold until ready to serve.)
  
  Brown the meat in a 450-degree oven, turning over once.
  
  Meanwhile, in a large stockpot, saut the onion, carrot, celery, and
  garlic in the oil. Deglaze the pot with the port, add red wine and
  bring to a boil. Add the tomato paste and the parsley roots (or
  parsnip) tied together with the thyme. Reduce to a simmer and cook
  down to half.
  
  Add the browned kangaroo tail (or oxtails) and coat thoroughly. Add
  the stock, tomato puree, salt, and pepper--bring to a boil, then
  reduce heat and simmer for 90 minutes. Strain completely, reserving
  the meat to add to the soup later, and refrigerate until you can
  scoop all the fat off the top easily and discard.
  
  When getting ready to serve, prepare and cook the dumplings. Then
  discard the congealed fat on top of the soup, bring the soup to a
  boil, and add the meat to it (discarding the bones).
  
  Ladle into bowls and spoon the dumplings into each. Serve out back
  with crusty bread, a big salad, and lots of red wine.
  
  Carol Bryant
  
  [PadG] Now, this one is just like how I do the oxtail soup/stew!  I
  also modify it to do regular beef stew.  Excellent!  The only
  difference in ingredients (that's what "counts") is that I don't use
  thyme, but have bay leaf and a couple of cloves in my recipe ......
  actually, my mother's recipe.
  
  Padej Gajajiva
 
MMMMM
 

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