Text 23508, 84 rader
Skriven 2007-11-28 09:03:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: WINE CHOICES?
=====================
On 11-24-07 GLEN JAMIESON Scribbled to DAVE DRUM about WINE CHOICES? 

GJ> DD> On 11-21-07 JIM WELLER Scribbled to DAVE DRUM about Re: Wine
GJ>choices?  

GJ> JW> DD> Mateus [...] The rose was about on a par with Wild Irish
GJ>Rose.  

GJ> JW>No way! Not even close. Mateus is light years better than Wild
GJ> JW>Irish Rose. For one thing it's made from real grapes.

GJ>When MLoo last visited here he guffawed when he saw a bottle of
GJ>Mateus Rose sitting on the shelf.  I used to drink it occasionally,
GJ>chilled, with SE Asian food when I lived in tropical Lae 30+ years
GJ>ago.  Several months ago I saw a bottle on sale, and bought it, just
GJ>for the memory. All I need is to find someone who will help me drink
GJ>it this summer.

You Adelaidehoos have a built-in, resident wine disposal facility out in 
Torrensville, do you not?

GJ> DD> Still, all rose' wines are at least as tasty as Thunderbird.
GJ> DD> Especially  if you have added a TB or two of diced MacIntosh
GJ> DD> apple to the half-pint  fruit jar of T'Bird.

GJ>I recently made a terrible mistake!  I saw a 4 litre box of Stanley
GJ>"White Shiraz" and as I had never tried such a thing, I bought it.
GJ>The pink colour of the box should have warned me.  The wine is pink
GJ>and sweet and fruity, and rather similar to a poor quality White
GJ>Zinfandel. Now I have to suffer my way through 4 litres of the stuff!
GJ>It isn't too bad as a cooking wine for some sauces in small
GJ>quantities.

I never, ever, ever buy a "white" version of something that is naturally 
a red wine. Not white Shiraz, not white Zinfandel, not white anything 
else. Of course, I am not a huge fan of colourless wines.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Soy Sauce-Roasted Pecans
 Categories: Nuts, Condiments, Snacks
      Yield: 1 servings
 
      2 tb Soy sauce
      3 ts Molasses
    1/4 ts Five-spice powder
        pn Salt
      1 c  Pecan halves
 
  Preheat the oven to 350°. In a small mixing bowl, blend the soy sauce,
  molasses, five-spice powder and salt. Add the pecans to the mixture.
  Toss thoroughly for about 5 minutes, allowing the nuts to absorb the
  coating. Drain the excess coating from the nuts by dropping them into
  a large strainer or colander before spreading them evenly on an
  aluminum foil-lined baking sheet. Roast the nuts until the glaze
  appears dry and slightly shiny, 3-5 minutes. Watch carefully to
  prevent burning. Cool on a baking sheet. Carefully peel the nuts from
  the aluminum foil. Chop the nuts into 1/4-inch pieces.
  
  Yields about 1 cup
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 11 October 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
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