Text 18718, 138 rader
Skriven 2008-12-29 03:48:02 av Michael Loo (1:18/200.0)
  Kommentar till text 18540 av Burton Ford (1:123/140)
Ärende: Murder Perhao 446
=========================
 BF> Today I discovered I did just about everything wrong.  

So what else is new ... I mean, I mean, don't we all do
this once in a while? [eg]

 BF> I decanter it today, a bit late, [g] but virtually no material was
 BF> left in the bottle.  It tasted good, just a little "stronger."   Tell
 BF> me please Michael, have I ruined this wine?

Opening Port is ruining it. But if you drink it now, you ruin it
suddenly; if you drink it over time, the ruination curve is fairly
gentle. See below.

 BF> Should I refrigerate the decanter?  How long might it last that way? 
 BF> Should I guzzle it down NOW?   

Opinions on this conflict. I always did. Be sure to bring the
wine up to room temp before drinking. I have been known to use
the microwave for this purpose, so I'm not exactly a purist.
The Port will last a few weeks in the fridge, especially if you
use a vacuum or inert gas system to preserve it.

Guzzling it now will work, but I'd suggest this only if you were
going to drink something anyway.

One can analyze the pressing problem this way. The numbers are
fairly arbitrary, based on my estimation of the rate of
deterioration of the wine (I don't think the stuff becomes
worthless immediately) and the value of multiple drinks (I think
that there's a certain diminution in pleasure the more drinks you
drink in a day) - your numbers may vary.

Guzzle all at once:
                 wine quality x your enjoyment = value
 glass 1, today       100%           100%          10

 glass 2, today       100%            90%           9

 glass 3, today       100%            75%           7.5

 glass 4, today       100%            58%           5.8

 glass 5, today       100%            40%           4.0

 glass 6, today       100%            20%           2.0
                                                   38.3/60
Drink over the space of a week:

 glass 1, today       100%           100%          10

 glass 2, tomorrow     95%           100%           9.5

 glass 3, Thursday     90%           100%           9.0

 glass 4, Friday       85%           100%           8.5

 glass 5, Saturday     80%           100%           8.0

 glass 6, Sunday       75%           100%           7.5
                                                   52.5 
Sip only on weekends:

 glass 1, today       100%           100%          10

 glass 2, next Sat     80%           100%           8.0

 glass 3, next Sun     75%           100%           7.5

 glass 4, Jan 10ish    50%           100%           5.0

 glass 5, Jan 11ish    50%           100%           5.0

 glass 6, mid-Jan      45%           100%           4.5
                                                   40.0

What will happen is that the wine will throw more and more
sediment, which will be in little bitty bits, and instead of
a gutsy wine, you'll go on toward the sugar syrup end of the
spectrum. Not a great tragedy, and you can always make glerg
out of the last glass or two if it doesn't taste right.

The ideal approach is to invite two of your nearest and
dearest and each have two glasses at one sitting.

 BF> Learning is usually fun, but once in a while it's painful.

I suppose.

 BF> Oh, the words "Commander's Palace" engenders two lovely memories of
 BF> New Orleans!   I wonder if it's still worthwhile to visit the corpse of
 BF> New Orleans.

Yes.

LOUISIANA SHRIMP WITH CREOLE TOMATO AND ONION SAUCE PIQUANTE
cat: seafood, main
serves: 8

1 md Vidalia or other sweet onion, diced
4 Tb olive oil
3 cl garlic,chopped
1/4 c tomato paste
3 Creole tomatoes, seeded and diced
8 lemons
1/4 c tomato paste
2 oz lemon juice
3 c shrimp stock
1 jalapeno pepper, roasted and julienned
1 red bell pepper, roasted and julienned
1 yellow bell pepper, roasted and julienned
1 green bell pepper, roasted and julienned
1/4 c chopped green onions
1 ts fresh chopped cilantro
1 ts salt
1/4 ts cayenne
1/4 ts white pepper
1/4 c butter
2 lb md/lg shrimp, peeled & deveined

Saute onions in half of olive oil. When onions become
translucent, add garlic and cook until blonde. Add
tomato paste and brown about 2 min. Add Creole tomatoes
and cook 5 more min. Add lemon segments, lemon juice,
shrimp stock, and all peppers. Bring to a boil, reduce
heat and simmer 15 min, seasoning to taste. Add green
onions and cilantro. When sauce reaches desired
consistency, adjust seasoning and whisk in butter.

Saute shrimp in remaining half of olive oil over high heat.
Add sauce. Place in a 350F oven until shrimp are fully
cooked, about 10 min. Adjust seasoning and serve.

ARNAUD'S RESTAURANT NEW ORLEANS, LOUISIANA

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