Text 8979, 66 rader
Skriven 2006-12-18 07:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: messages to others 694
==============================
 -=> Glen Jamieson said to Jim Weller <=-
 JW> Place octopus in 4 quarts cool water and add 1 wine cork. Bring to
 JW> boil and lower heat to low boil. Cook 25 minutes until tender. Drain
 GJ> What on earth is the wine cork for?

It's supposed to tenderize the meat. I don't know if it
really does, but there's no obvious reason why it should.
I suppose that that's an easy experiment waiting to happen.

 -=> Glen Jamieson said to Jim Weller <=-

 JW> Simon Bao. . .
 DS> Should I know who that guy is?
 DS> [Not being a wiseass, I never heard of him and neither, 
 DS> apparently, has Google.]

I'm sure it will.

 JW> He's not famous or anything just a funny and articulate poster on
 JW> another cooking list I'm on. I've quoted him and posted his recipes
 JW> here before, a few times.  He is at his best when telling tales of the
 JW> dumb things teenaged new immigrants do in strange lands. Here's another
 JW> Simon story:

I think the kid has a good future if he wants to be a niche
comic writer.

 GJ> Good story.  BTW, the narrator's name sounds like a pseudonym.
 GJ> Bao = bread, bun or similar.

Remember too that there are numerous tones in Asian languages
that don't translate well. Bao was also the surname of the
last dynasty of emperors in Vietnam. Take it from me, who
don't wish people to think that one's surname means only one
thing ...

Pitaya wine
cat: interesting
yield: 1 batch

6 lb dragonfruit
2 lb sugar
6 pt water
1 Campden tablet, crushed
1 ts yeast nutrient
1 pk wine yeast

Put water on to boil. Meanwhile, carefully trim the greenery
from the fruit, wash the fruit well, and chop it coarsely. Put
chopped fruit, sugar, and yeast nutrient into primary. When
water boils, pour into primary and stir until sugar dissolves. 
Cover with a sanitized cloth and set aside to cool. When at 
room temperature, add crushed Campden tablet and stir. Recover
primary and set aside for 12 hours. Add pectic enzyme, stir, 
recover primary, and set aside another 12 hours. Add activated 
yeast. Stir daily for 7 days. Strain through nylon straining 
bag and squeeze juice out of red pitaya pulp. Transfer liquid 
to secondary, top up if required and fit airlock. Rack, top up 
and refit airlock every 30 days until wine clears and no new 
sediments form during a 30-day period. Stabilize, sweeten to 
taste, wait 10 days, and rack into bottles. Like most wines, 
it should improve with age. Recipe by Jack Keller.

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)