Text 157, 96 rader
Skriven 2008-01-01 16:27:49 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: TUNA 620  80101
=======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> The beasts we used to call crayfish in my youth are now called "rock
 GJ> lobsters", and their tails are frozen and exported to USA.

 ML> One thing I will admit is the innocence and gullibility of a vast
 ML> segment of our consuming (not to say consumptive) public. Someone
 ML> must have determined that the additional profit that came from
 ML> selling "lobsters" as opposed to "crayfish" made it worthwhile to
 ML> do a wholesale renaming of the species.

As it is normally only the tails which are exported, and most of the
consumers would be unable to tell any difference in flavour, your
crustacean purveyors can happily flog off the tail to people who think
that they are getting the traditional large-clawed Atlantic beast.
Meanwhile, the left-over bits of the clawless crayfish, known as
"spiders", are sold as to us locals, still at a fairly high price.
 
 ML> Bottles without corks are not 100% reliable, either. By the way, the
 ML> contents of an opened bag-in-box get distinctly stale and oxidized
 ML> after a month or two (personal experience from several incidents).
 GJ> So far I have not had a deteriorated wine from a screwtop bottle.

 ML> Yes, but your standards are lower. You've probably not encountered
 ML> a deteriorated wine that wasn't stored in a hothouse for years or
 ML> prefiltered through someone's kidneys.

You mean the wines you have given to me to taste were second-hand?
 
 GJ> I have only once managed to keep a box for as long as 2 months
 GJ> after opening.

 ML> I can detect oxidation within a week. Two months is about the
 ML> maximum time I could see a box wine keeping, so drink up, me boy.

As the valve on the bladder is always under slight positive pressure
from the wine, it is difficult to see how oxygen could enter the bag.
I suppose if a drop of wine remained on the outside of the valve after
pouring, that drop could oxidise, and someone with an extraordinarily
sensitive sniffer could detect it.  One way of dealing with that would
be to drain the first few ml into another glass.

I have now found another form of containment for wine; "Long Flat" cab
sauv from NSW in a one litre plastic-lined box similar to a milk
carton, with a screwtop closure on one side of the top.  The claimed
purpose of this container is that it is supposed to be more
environmentally friendly.  The instructions on the back say to squeeze
a partly consumed container until the wine level comes up to the top
and then screw on the lid.  This ensures that the wine will not oxidise
overnight.  I tried it and it didn't oxidise.

 -=> Glen Jamieson said to Dave Drum <=-
 
 DD> I never, ever, ever buy a "white" version of something that is
 DD> naturally  a red wine. Not white Shiraz, not white Zinfandel, not white
 DD> anything  else. Of course, I am not a huge fan of colourless wines.  
 GJ> Most of those "white" wines are sweet, and intended for plying to
 GJ> innocent young ladies, at least in USA.  The Western Australian
 GJ> Houghton White Burgundy, however, is a dry wine.  The last time I

 ML> As well it ought to be. Houghton is a reputable concern.

The day after I arrived in Albany, the first regional wine festival was
held.  I duly thanked Jo and Murray for arranging that event in my
honour.  As it was sponsored by the Albany Advertiser, where they work,
I was given a free cardboard bracelet and a glass. (General Public paid
$20 for the glass, which could be refilled as many times as liked.) The
23 wineries exhibiting were all local ones which I had never heard of.
Only one or two came from as far away as Margaret River, but no
Houghton.  Two which I particularly liked were Kalgan River 2007
Riesling and Montgomery's Hill 2005 Cabernet Franc Merlot.
 
 GJ> drank that was when a nun I was dining with in a Chinese restaurant
 GJ> produced a bottle from her skirts and plonked it on the table for our
 GJ> consumption.  It went well with the food.

 ML> I always knew that nun's skirts were good for something ...

That was years ago when my sister was graduating from the Canberra
Sturt University with a degree in Theology.  As that uni also produced
wine and cheese makers, and had its own facilities, the graduation
celebrations were well catered for.  Our dinner came later.
 
 ML> cat: fish, United Airlines, main

I have just seen a TV program on Business in USA, in which it was
claimed that long distance bus travel has increased for the first time
in decades.  The Megabus, with on-line booking, based in Chicago, was
credited with initiating that turn-around.  It was claimed to be the
"Southwest Airlines of bus companies"!   With the increasing costs and
kerfuffle of air travel, can we expect you to shift over to that mode
of transport?
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