Text 5059, 61 rader
Skriven 2006-09-01 14:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Those who do not see 187
================================
 -=> Mark Lewis said to Burton Ford <=-
 BF> Has anyone seen double dated corks before?
 ML> are you sure it is a one and not a four with the upper "leg" rubbed
 ML> off or otherwise somehow not there? ;)

This is slightly off the original subject, but once I
ordered 1983 or 1985 Chateau Talbot at a fancy restaurant,
and what came had the right label but a 1984 cork! I
tasted it anyway, and it was weedy and bad, like a 1984
wine. This implies some kind of shenanigans on the part
of someone on the distribution chain. Whether it was
Cordier, the transatlantic shipper, the importer, or the
restaurant I am still not sure. Or of course it might
have been counterfeit altogether, made by a not-too-swift
criminal. Depending on which year was on the label (I'm
sorry I forget), the likelihood of blame might be on any
of these parties.

White Gazpacho
Cat: soup, salad
Servings: 6

4 oz blanched almonds
- (the packaged slivered almonds work fine)
3 cloves locally grown garlic, peeled
- (2 cloves if using white commercial garlic)
1 ts salt - plus extra for final seasoning
4 md sl crusty European bread
- preferably a day or two old, crusts trimmed
5 Tb best quality extra virgin olive oil
- Spanish if you are seeking authenticity
3 Tb Spanish sherry vinegar (to 4 Tb)
- (slightly less if substituting red wine vinegar)
Seedless green grapes, peeled, 4 to 5 per bowl
4 1/2 c iced water

Soak the bread in the iced water. Pulse salt, garlic, and
almonds in a processor or blender until fine, stopping
before it becomes a paste. Squeeze the bread, break it up,
and add it in pieces to the almond mixture with the
processor/blender running. Add the oil gradually, followed
by the vinegar and the remaining ice water.

Strain through a fine mesh strainer, pressing out as much
liquid as possible. Scrape the adhering liquid from the
bottom of the strainer.  Check seasoning, adding more salt
or vinegar to taste. Chill the soup, covered, several hr or
overnight. To peel the grapes, have an ice bath ready,
plunge the grapes into boiling water for 10 sec or so and
put them into the ice bath. The skins should come off
easily. To save time you can simply slice the grapes in
half, leaving the skins on. Serve ice cold with the 
grapes in chilled soup bowls to provide your guests with
a unique, flavorful taste of Spain.
 
Penelope Casas, The Foods and Wines of Spain, 1983
as interpreted by Charlie Burke

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