Text 18144, 109 rader
Skriven 2008-12-20 23:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: NPR FEATURE ON YK 812
=================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> All that is very comforting that a mining business can carry out its
 GJ> activities, develop the area to the betterment of the locals, and not
 GJ> destroy the environment.  Even more satisfying to know that Australian
 GJ> based companies are so responsible in their attitudes.

A multinational behaves as well as it must in whatever country it
operates in. BHP and the others have great track records here
because the federal government lays down tough ground rules and
follows up with inspections. Their track record is not so great in
say, Indonesia.

 GJ> Have the locals absorbed any of the finer points of Australian
 GJ> culture, like eating Vegemite on their toast or playing cricket or
 GJ> Australian Rules football?

Vegemite is widely available in the stores and soccer is becoming
more popular. No cricket yet.  

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Vin De Limoncello
Categories: Italian, Alcohol, Beverages
  Servings: 18 bottles

           the zest of 10-15 mixed
           citruses
   1.75 L  bottle of Devils Springs or
           other overproof vodka or
           rum
    1/2    vanilla bean
      9 L  Pinot Grigio
      7 c  simple syrup
           rose water, opt'l
           mint, opt'l

I was talking to one of our bakers the other day about making
alcohol-based gifts for Xmas. I started babbling on and on about the
lemon cello I made last year when she asked me if I had read Chez
Panisse Fruit and seen the vaguely limoncello based wine drink that
they serve in the restaurant, Vin de Pamplemousse. We consulted the
book and, after eyeballing the recipe, I did a little dance. Why?
What could be better than taking enough fruit and alcohol for 4-5
tiny gift bottles of limoncello and turn it into 12 full-sized
bottles of Vin de Pamplemousse? That's easy: NOTHING.

Anyway, after reading the recipe, which involves macerating a bottle
of vodka with several bottles of wine and a bunch of sliced up
citrus, the more I thought about it the more I thought "Why would
you macerate the white wine with the alcohol and fruit? That's
stupid. Who has that kind of refrigerator space anyway?"

On top of the space issues you're also needlessly exposing all that
white wine to oxygen for days and days and making it taste flat plus
you're getting all the bitterness from the white, pithy parts of the
sliced fruit. Who could have thought this recipe was a good idea?
There had to be a better way.

As it turns out the better way is also the easier way, especially
when you already have a batch of limoncello started but want to make
it go farther. So, how is it done? Start with the basic recipe from
last year (the zest of 10-15 mixed citruses with one 1.75 L bottle
of Devils Springs or other overproof vodka or rum, plus 1/2 a
vanilla bean). After your base has sat for 3-6 weeks with a daily
shake you're ready to go.

Next you'll need aproximately 3 x 3l boxes of crisp white wine. I
used Pinot Grigio but anything that isn't chardonnay or generic
"Chablis" should be fine. You'll also need about a case and a half
of clean, empty and labeless wine bottles and 6-8 cups of simple
syrup (1 part sugar to 1 part water by volume).

Once all of the ingredients are organized, cooled and cleaned you
can busy yourself filling each bottle 1/4 of the way up with simple
syrup, to the half way mark with the strained citrus cello base and
fill the rest with white wine. Remember to taste the stuff! Make it
yours. If you think that adding roseflower water to the bottle is
going to make it better or that infusing the simple syrup with mint
is the way to go then go for it. Chances are if it sounds fancy
it'll taste fancy.

I used all liquor bottles or swing-tops for this project because I
didn't want to screw around with jamming corks into bottles with
this project. If you want corks just remember to choose small ones
that will fit without a lot of force. Don't worry about leakage,
they'll swell as soon as that Vin du Sol hits them.

There, you're all done. Doesn't that feel good, you food-dorky,
unconsuming fleece-hippy? This year the Slow Food moral higher
ground of gift giving is all yours.

Posted by tom.murder.murder.marcyville.
       
  From: Http://Groceryguy.Blogspot.Com  
 
MMMMM-------------------------------------------------




Cheers

YK Jim


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