Text 9325, 117 rader
Skriven 2006-12-26 16:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: surmaturite 754
=======================
 -=> Burton Ford said to Winos <=-

 BF> I found the term "surmaturite" used by a very important sounding wine
 BF> expert.
 BF> I searched the 'net for it and found various adaptations of the phrase
 BF> he used it in. [ like: ".....a suggestion of surmaturite" ]

Pretentious and silly. Of course, that's inherent in
very important sounding people.

 BF> I looked at a slew of Google hits and found no definitions.
 BF> I searched eleven on-line Wine Glossaries for a definition.  No sales.
 BF> Is this a word that some idiot reviewer made up to impress his herd?  
 BF> I welcome any light on the word.

Frogland talk:

sur = over or extra
maturite = maturity, ripeness

Take your own conclusions from this.

 BF> P.S.  I think maybe I'm a sufferer of surmaturition.  If so, it's not
 BF> so bad a thing.

Are you old and sweet?

Irish Black Pudding Normandy Style
cat: main
servings: 8 (Makes 16 sausages)

4 Tb goose fat
150 g (5 oz) minced (ground) pancetta
1 large onion, finely diced
315 g (10 oz) spec (pork fat), diced
Grated zest of 1 lemon
1 Tb chopped fresh sage and thyme
Pinch of five-spice powder
Salt and freshly ground pepper
900 ml (1 1/2 pt) fresh pig's blood
250 g (8 oz) oatmeal
1/2 c double cream
2 eggs
500 g (1 lb) pigs' intestines or sausage casing
1/2 c plain (all-purpose) flour

My Mother was born and raised with 7 brothers and 3 sisters
in Dublin and then moved to Australia when she was 19. She
has called Australia home ever since. As a child I lived in
Dublin for a year with my Grandparents where I experienced
first hand the traditions of Irish culture. Cooking has
always played a huge part on both sides of my family but my
Irish heritage has influenced me greatly. My Uncle Tom is a
chef and musician and all my uncles are accomplished home
cooks. Any big occasion will ensure my uncles get together
and over see the cooking and wine choices. I was fortunate
to live with Tom in London when I was a teenager, his
seemingless glamorous lifestyle of late nights, being
single with girlfriends half his age, and being able to
cook attracted me to this job, How wrong I was.

Being in love with food certainly doesn't have any glamour
attached to it! I did learn two important aspects of life
when I lived with my uncle, One Live to eat not eat to live
and secondly the harder you work the luckier you get.

The wonderful aromatic herb tansy is used in traditional
southern Irish cooking. I have replaced tansy with mixed
herbs, making this recipe more universal.

I find black pudding is a versatile carrier of all sorts of
delicate flavours and I love serving it with chicken or game
meats. My favourite accompaniment is caramelised apple cooked
with eight-spice powder. To make the caramelised apple, place
some sugar in a hot saucepan and add a sprinkle of eight-spice
powder. When the sugar starts to caramelise and turn golden,
add some peeled and cored apple wedges. Toss gently and
deglaze with a little Calvados. Serve with some dressed salad
leaves and the crispy black pudding.

Heat 2 Tb of the goose fat in a heavy-based saucepan, add
the pancetta and fry on low heat for 2 min or until the
pancetta is translucent. Add the onion and cook for 5 min
or until tender. Add the spec, lemon zest, herbs, five-spice
powder and salt and pepper and cook briefly until the spec
begins to soften. Remove from the pan and rest on a tray
lined with paper towel.

In a separate saucepan, warm the pig's blood to about 30C/86F.
Add the oatmeal and the ingredients from the tray. Stir in the
cream and cook, stirring constantly over a very low heat, for
at least 20 min or until the mixture starts to thicken.
Remove from the heat, add the eggs and continue to stir until
the temperature drops below 30C/86F. The mixture should look
thick and shiny. Season with salt and pepper.

Spoon the mixture into a piping bag fitted with a plain nozzle
and pipe into the pig's intestines or sausage casings. Twist
the sausages at intervals around 8 cm (3 in) in length.
Place the sausages in a large saucepan of cold water, bring
to just under the boil and simmer for 5-6 min. A few of the
sausages may burst: don't worry, it happens. The more you use
this gentle cooking method, the better you will get at it.
Remove the sausages and place on a tray lined with a clean
tea towel. Transfer to the fridge for at least 6 hr. I find
if the sausages are left for a few days they are much easier
to peel. Peel the skin from the sausages, slice into rounds
and dust in the flour. Heat the remaining goose fat in a
large frying pan, add the sausage rounds and fry over low
heat for 1-2 min or until crisp. Season with salt and pepper.
Serve with the caramelised apples and dressed salad leaves.

Shannon Bennett, Vue de Monde, Melbourne

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