Text 1370, 64 rader
Skriven 2008-01-26 14:51:58 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: LONG FLAT RED  80126
============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Long Flat Cabernet Merlot 2005, from New South Wales.  Quite
 GJ> reasonable for $7.95.

 JW> Tyrrell's?

 JW> I've had Tyrrell's long Flat Red and enjoyed it very much. $11.75
 JW> for a 750 ml bottle in Ontario or Alberta; $14.95 here.

I wondered about that.  I think it is likely from the same winery, but
there is no mention of Tyrrell on the label.  The address is given as:
"Long Flat Wines, 149 Deasy's Road, Pokolbin NSW 2321, Australia".  The
winemaker's signature is Hugh (?) Cuthbertson.  Elsewhere on the label
it says, "The Original Red.  Long Flat,  Established 1966" and "Tetra
Pak" and "Best before August 2009", which gives an indication of the
anticipated carton life of wine in one litre tetra paks.

Then, I suppose, you could still use it as:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: THE VINEGAR MOTHER             [TLRRB]
 Categories: English, Euro-c, Info, Pickles
      Yield: 1 Servings
 
           ;
 
  To prepare a "mother of vinegars" which will go on living for many
  years, use a cheap, rather acid wine, and a good wine vinegar to
  start the process, matching red wine with red wine vinegar, and white
  wine with white wine vinegar.
  
  Prepare the container, rinsing thoroughly with a little wine or boiled
  vinegar, and discard the rinsing liquid.
  
  Take 1 3/4 pints of wine and one-quarter that amount of wine vinegar.
  Mix together and pour into the container. Put on the lid, or cork
  tightly, and open every two days for air to penetrate. When opening,
  cover the top with a piece of muslin or thin cloth so that insects do
  not enter the jar. After about two weeks, there will be a dark,
  thick, viscous skin on top of the liquid, this is the "mother". When
  the wine is put into contact with the "mother", it becomes vinegar.
  Test the resulting vinegar once the "mother" has formed, after about
  three weeks, by draining off a little from the tap. If it has reached
  the preferred acidity, drain off nearly all the vinegar, and then
  carefully top up the jar with the same quantity of wine.
  
  From then on, the vinegar may be taken off as and when wanted, so
  long as it is always replaced with the equivalent amout of wine. The
  drawn-off vinegar should be kept in corked or screw-topped bottles,
  and flavoured as required. Flavouring should not be put into the main
  vinegar container or it will be tainted.
  
  From: THE LARK RISE RECIPE BOOK ISBN 0-7126-9530-3 By: MARY NORWARK
  Typed by: KEVIN JCJD SYMONS U/L 'COOKING' 08 APRIL Y2K
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)