Text 121, 49 rader
Skriven 2008-01-01 13:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: WINE CHOICES? 629
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 DS> We opened a bottle of Berringer's Merlot tonight to go with a rib
 DS> roast.  It had a plastic cork, and like the last one went back into
 DS> the bottle without too much pressure once I turned it upside down.

It sounds as though the technology in the plastic corq field
has advanced recently. Better for the consumers. I wonder what
thickness of substance is required to provide a suitable oxygen
barrier: if it's thin, maybe they should taper the corqs a little
on both ends, relying on the middles as the real barriers and
saving not only user elbow grease but a bit of plastic besides.

 DS> We'll finish the bottle and the roast tomorrow.

Moderation in all things. Between Carol and me we'd finish
the whole bottle (if I'd let her) and the whole roast (if
she'd let me).

A festive HNY type dish:

Venison negamaki with black truffle
cat: starter, game, negimaki, fusion
servings: 12

5 scallions 
10 sl lean venison, preferably Cervena, cut from leg 
2 Tb chopped black truffles 
coarse salt & fresh ground black pepper
2 Tb truffle juice 
1 Tb lemon juice 
3 Tb extra-virgin olive oil 

In a skillet, blanch scallions in salted water for 2 min. Drain 
and set aside. Roll out a piece of parchment paper long enough 
to hold five slices of venison spread out next to each other. 
Place scallions along-side each other in a line along the top q
uarter of the venison slices. Sprinkle with chopped truffle, a
nd season with salt and pepper to taste. Roll slices very tightly, 
so the circumference of the roll is the size of a quarter. Repeat 
process using the same piece of parchment paper. Discard paper. 
Place rolls in a baking dish and bake in a preheated 425F oven 
for 12-14 min. Remove pan from oven and cut rolls into 1" pieces 
and place on a serving plate. In a small bowl mix truffle juice, 
lemon juice, olive oil and season with salt and pepper to taste. 
Sprinkle the mixture on negamaki. 

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