Text 19137, 112 rader
Skriven 2009-01-05 13:32:59 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: #1 & #2 16  90105
=========================
 -=> Quoting Jim Weller to Michael Loo <=-

 ML> Coriole wines are pretty well-known and not impossible to find
 ML> in this hemisphere.

 JW> I just checked on line: they are available in Ontario but only at
 JW> select "Vintages" stores and not at every LCBO outlet everywhere.
 JW> And only a few Shirazes, just the 2005 vintage, not the whole line.
 JW> There are also some available at a one private store in Edmonton. I
 JW> imagine that if they carry some of the line and are an approved
 JW> distributor then I could special order a case of anything if I chose
 JW> to.

 JW> Coriole Redstone shiraz 2005 $ 16.95
 JW> Coriole Estate shiraz 2005 $ 23.95
 JW> Coriole Lloyd Reserve shiraz 2005 $45.00  

I drank my "Best Letter" white last week.  It was excellent.

Coriole Chenin Blanc 2008 McLaren Vale  $0.00
 
 ML> Perhaps you should just negotiate for
 ML> a cheque for the price of one special-ordered bottle to be
 ML> sent to you in return for the two in hand.

 JW> Kevin's cheque? Ha!

Like other pensioners, Kevin did get $1400 Christmas present from the
government, and did his duty to stimulate the economy - particularly
the wine making section of it.  In spite of the gloomy predictions of
one of the Opposition MPs, he didn't "...waste the money on gambling
and booze", but spent it wisely on food and booze.  He brought some of
the food - nice goat chops - to my place and cooked it in a tagine,
Moroccan style.

 JW> Title: Grilled Dried Beef
 JW> Categories: Vietnamese, Beef

An interesting dish.  My wife used to sometimes cook venison that way
when we lived in PNG.  The meat was marinated in lemon juice and soy
sauce before being hung on the clothesline for a day to dry.  The lemon
juice kept the flies away. Once dried out it could be grilled or fried.

 JW> Here's a Vietnamese version of beef "jerky" made with red chilies
 JW> and honey or sugar that sounds like it's off in the direction of
 JW> a Chinese Dried Fried Beef recipe.

With the honey or sugar on it, it would need to be screened from the
flies while drying.

 JW> This Vietnamese-style "beef Jerky" is delicious served with drinks.

Mmmm!  Ideal.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BEEF TAGINE WITH SWEET POTATOES
 Categories: Mains, Beef, Moroccan, Africa-n
      Yield: 5 servings
 
      1 kg Beef- blade; OR
      1 kg ; chuck steak
      3 tb Olive oil
      1    Onions; chop fine
    1/2 ts Cayenne
    1/2 ts Cumin- ground
      1 ts Turmeric- ground
    1/2 ts Ginger- ground
      2 ts Paprika
      2 tb Parsley- flat-leaf; chopped
      2 tb Cilantro leaves; chopped
      2    Tomatoes
    500 g  Sweet potatoes; orange ones
 
  Trim the steak of any fat and cut into 2.5cm pieces. Heat half the
  oil in a saucepan and brown the beef in batches over high heat,
  adding a little more oil as needed. Set aside in a dish.
  
  Reduce the heat to low, add the onion and the remaining oil to the
  pan and gently cook for 10 minutes, or until the onion has softened.
  Add the cayenne, cumin, turmeric, ginger and paprika, cook for a few
  seconds, then add 1 teaspoon salt and a good grinding of black
  pepper. Return the beef to the pan, along with the parsley, coriander
  and 250ml water. Cover and simmer over low heat for 1 1/2 hours, or
  until the meat is almost tender.
  
  Peel the tomatoes. To do this, score a cross in the base of each one
  using a knife. Put the tomatoes in a bowl of boiling water for 20
  seconds, then plunge into a bowl of cold water to cool. Remove from
  the water and peel the skin away from the cross the skin should slip
  off easily. Slice the tomatoes. Peel the sweet potatoes, cut them
  into 2cm chunks and leave in cold water until required, as this will
  prevent them discolouring. Preheat the oven to 180C (350F).
  
  Transfer the meat and its sauce to an oven proof serving dish (the
  base of a tagine would be ideal). Drain the sweet potatoes and spread
  them on top of the beef. Top with the sliced tomatoes. Cover with
  foil (or the lid of the tagine) and bake for 40 minutes. Remove the
  foil, increase the oven temperature to 220C (425F) and raise the dish
  to the upper oven shelf. Cook until the tomatoes and sweet potatoes
  are flecked with brown and are tender. Serve from the dish.
  
  From: A LITTLE TASTE OF MOROCCO By: TESS MALLOS ISBN: 9 781740 457545
  Scanned by: KEVIN JCJD SYMONS, MARCH 2008
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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