Text 24014, 120 rader
Skriven 2007-12-11 23:48:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: wine 539
====================
 -=> On 12-11-07  00:46,  Michael Loo <=-
 -=> spoke to Dale Shipp about wine 539 <=-

 ML> [Cola Champagne]
 ML> I think the Champagne guys couldn't complain, because
 ML> the "reasonable" consumer would easily be able to tell
 ML> the difference between Cola Champagne and Champagne A.C.

 DS> They seem to be equating "bubbly" with Champagne -- but by that
 DS> standard all carbonated drinks could be called Champagne.  I wonder
 DS> if a microbrewery in Champaign, IL could call their pale ale
 DS> "champaign ale" without getting flack from the French?

 ML> No doubt; but a big new winery in Champagne, Louisiana
 ML> (gedanken experiment for the sake of argument only)
 ML> would most likely suffer real pain if it tried to mass
 ML> market a "Champagne sparkling wine."
 
  Why not -- don't some of the California wineries market just such a
  label?  Or have they gotten out of the copy-cat mode and decided to
  stand on their own?

  I note that you found the one American city that spells their name as
  Champagne and not Champaign -- not surprising that it is in Louisiana.

 ML> For popular-priced wines, the big bottles offer an economy of
 ML> scale to every participant in the distribution chain.

   I don't have experience with any other types of wine:-}}

 ML> For the wines I drink, okay, the wines I admit to drinking,

   But am quite aware that you certainly do.

 ML> taking a taste. I asked for jambalaya extra hot; the waitress
 ML> told me that it was normally quite hot, so I reiterated my
 ML> request. When it came she waited around to make sure I wouldn't
 ML> run out of there, flames emanating from my head; it was what
 ML> I'd call medium minus but still was in fact too hot for Jackie.
 ML> The ingredients: a bed of converted rice (not too good).
 ML> An Italian sweet sausage cut up (okay). Half a chicken breast
 ML> cut up (surprisingly not bad). Three giant Gulf shrimp
 ML> (pretty good). All in a fairly good chunky tomato sauce,
 ML> premade but probably in house. I could smell the cayenne the
 ML> kitchen threw in for my benefit, probably half a teaspoon.

   Just curious -- is there any spice you would have used to heat it up
   other than ground cayenne pepper?

 ML> This year's Harpoon Winter Warmer has a strong, almost numbing
 ML> clove taste with undertones of nutmeg and other spices. It's

   Yuck!   I detest mulled cider, and that sounds like mulled beer.

 ML> P.S. I find that Trader Joe has that Jake's wine for $5 a
 ML> bottle, which means that in fact I paid 4.5x retail (the
 ML> regular stores have it for $9).

  Unfortunately, the TJs here are not allowed to sell wine, at least not
  in the counties I have been in.   There is wine for sale in Montgomery
  county, so maybe the TJs in Silver Spring sells wine.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ham Loaf
 Categories: Leftovers, Easy, Try me
      Yield: 1 Loaf
 
    1/2 c  Crushed Ritz Crackers
           -(about 12)(25 if doubling)
    1/3 c  Onion; finely chopped
    1/4 c  Green bell pepper; finely
           -chopped
      1 lg Eggs; well beaten
      1 tb Lemon juice
    1/2 ts Ground mustard
    1/2 ts Ground ginger
    1/2 ts Worcestershire sauce
    1/8 ts Pepper
    1/2 ds Nutmeg
    1/2 ds Paprika
    2/3 lb Leftover cooked ham
           -finely ground
    1/2 lb Bulk pork sausage

MMMMM---------------------------GLAZE--------------------------------
    1/4 c  Brown sugar
    1/8 c  Cider vinegar
    1/8 c  Water
    1/2 ts Ground mustard
 
  NOTE: This recipe can easily be doubled and cook one, while freezing
  the second loaf for another meal.  If making one to freeze, when
  ready to cook thaw in the refrigerator overnight and then cook as
  directed.  Make glaze up the day you bake second loaf and baste as
  stated in recipe.
  
  Combine first 11 ingredients in a large bowl.  Add ham and sausage
  mixing well.  Shape into a loaf.
  
  Place in ungreased 9 x 5 x 3 inch loaf pan.
  
  Bake in preheated 350 degree oven for one hour.
  
  Meanwhile, combine glaze ingredients in a small saucepan.  Bring
  mixture to a boil and simmer for two minutes.  Remove loaf from the
  oven, drain. Base with glaze, return to oven and bake 30 to 40
  minutes longer OR until a meat thermometer reads 160 to 170 degrees.
  
  Quick
 
MMMMM


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