Text 23484, 80 rader
Skriven 2007-11-27 16:32:01 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: WINNING WINE 71127
==========================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 GJ> It is for people like you that quality wine is sold here in the small,
 GJ> 2 litre casks.  The cheap stuff that Kevin drinks, when on Special, is
 GJ> normally about $10 for 5 litres, but the 2 litre boxes of good stuff
 GJ> can cost up to about $25. Something like that would be as good as what
 GJ> you get in bottles, but with the advantage that you don't waste any.
 GJ> It is also very handy if you just want to use a slurp in the saucepan
 GJ> when cooking.

 CS> Glen, I agree.  The box wine is fine and some of it is actually fairly
 CS> fancy in a simple sort of way.  It also will keep in the fridge for far
 CS> longer than a regular bottle.

 CS> Some box wines are better and some, suprisingly seem better in a box
 CS> than a  bottle!

Thankyou for your confirmation of my claim.  As I have just mentioned
to MLoo, bottles with corks are not 100% reliable, and sometimes there
is a deterioration of the contents.  OTOH, I have never had a bad box.
If kept for years, the wine does absorb a degree of "plasticy" taste,
but is still drinkable, even after 3 years.

It will be interesting to see what Hap's wine merchant can offer.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Braised Lamb Shanks In Port Wine Sauce
 Categories: Newsgroups
      Yield: 1 Servings
 
      6 sm Lamb shanks - (7 lbs) --
           Visible fat trimmed
           Salt and pepper -- to taste
      3 tb Olive oil
    1/2 lb Brown mushrooms -- stemmed
    1/2 lb Shiitake mushrooms
     10 lg Garlic cloves -- split
      6 lg Shallots -- split
      3 c  Chicken stock (or low-sodium
           Chicken broth)
      1 c  Port wine
      1 tb Chopped fresh rosemary (or 1
        ts Dried rosemary)
      2    Bay leaves
 
  Season shanks with salt and pepper to taste.  Heat olive oil in
  roasting pan just large enough to hold shanks in single layer over
  medium-high heat. Add shanks and sear on all sides, 5 to 8 minutes
  total. Transfer to platter.
  
  Halve or quarter mushrooms if large.  Add brown and shiitake
  mushrooms, garlic and shallots to pan.  Cook, stirring occasionally,
  until lightly browned, about 2 minutes.  Add stock, Port, rosemary
  and bay leaves. Bring to boil, scraping any bits sticking to pan. Add
  shanks. Cover with tight-fitting lid or foil.
  
  Bake at 350 degrees 45 minutes, then turn shanks.  Continue baking
  until meat is tender and just starting to loosen from bone, 45 to 75
  minutes. Set pan on counter until meat is cool enough to handle.
  Defat cooking juices by pouring into fat separator and skimming top
  layer or by pouring juices into bowl and freezing until fat
  solidifies. Pour some of sauce over shanks and arrange mushrooms on
  and around meat. Yields 6 servings.
  
  Each serving:  573 calories, 568 mg sodium, 100 mg cholesterol, 16
  grams fat, 39 grams carbohydrates, 58 grams protein, 4.95 grams fiber.
  
  Recipe Source: Los Angeles Times From: "chef"
  <chefholloway@hotmail.com>
  
  From: "Chef" <chefholloway@hotmail.Com>
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)