Text 20168, 146 rader
Skriven 2009-01-28 21:09:26 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: FOREIGN FOODS 72 90127
==============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I always look carefully at the credentials of the judges.
 ML> I do one better and always look carefully away from the reviews
 ML> themselves.

So whose assessments do you respect (apart from your own, of course)?
 
 GJ> ... Master of Wine Quality ...
 GJ> ... Australasian Wine Masters ...

 ML> What's this master stuff all about? There's only one true mastership,
 ML> and that's the MW (see mastersofwine.org), of which there are fewer
 ML> than 300 in the world. All other wine masters are pale imitations.
 
I can't find my reference at the moment, but it is possible that the MW
referred to is one of the swarthy originals.  There was something about
a Boston-based classifying mob.

 GJ> After the experts had finished, the wines were given to a "lay panel"
 GJ> to try, for comparison.  In general they agreed, except that they
 GJ> didn't like the Omni Blue, which is a sweet, muscat style.

 ML> Interesting that the cast-iron, er, educated palates enjoyed the
 ML> style traditionally associated with the cast-iron, er, public one.

Well, we are all upside down here.
 
 ML> The Grandin has been the United Airlines economy class sparkler,
 ML> and I found it pretty decent; unfortunately, economy class doesn't
 ML> get free wine (or any fizz) any more.

You poor, deprived, unfortunate!  Qantas still serves good, free wine
on the longer domestic flights, with hot meals, in Economy.

 ML> I don't know the other two. What are the three parts of the
 ML> trilogy?
 GJ> Pinot Noir, Chardonnay, Pinot Meunier.

 ML> So why did Orlando call it PNC rather than PCP or perhaps MNC?

You would have to ask Richard.
 
 ML> Sparkling reds, ugh.
 GJ> You haven't grown up in South Australia.

 ML> Judging from the example of yourself and Kevin, nobody
 ML> ever has grown up in South Australia.

What is that you say, Peter Pan?

 ML> Sparkling reds are nice
 GJ> drunk on a hot, lazy summer's afternoon, accompanied by the smell of
 GJ> ripening fruit in the orchard, baking in the sun.

 ML> Boys and girls, can you say beer?

Beer, too, but some of us prefer a sparkling shiraz with our barbecued
roo steaks when the temperature is over 40C (like today).

 ML> ==
 
 GJ> bus ticket, was the Rupiah equivalant of $0.004.  And no, I didn't make

 ML> I've never gone below a dime or so, so your experience is 25x more
 ML> frugal than mine; though when self-provisioning in college on
 ML> holidays I've gotten down to $0.009 or so, eating nothing but
 ML> kasha bought in bulk.

What is kasha?  Once I was stuck in Singapore for a few days, 37 years
ago, with very little money, and I lived on a similar rice and chicken
curry, served on a banana leaf and eaten with fingers, seated on a
bench at a long table alongside Indian wharf labourers.  That meal cost
less than Sing$0.10.  Now, diners at posh restaurants pay extra to have
their meal served on a hygienically clean piece of banana leaf, while
the cheapy places serve their meals on plastic imitation banana leaves.
 
 GJ> Harbor, took an antique train along the coastline to Goolwa, and
 GJ> introduced him to the beers of the Steam brewery.  He was impressed.

 ML> Of course: you do realize that the yeast for the ales comes from
 ML> San Francisco by way of Denver?

Yes.  I noted that you identified it as such at the time.

 ML> If only you Ozzies would refrain from putting lactose in your beer!

Doesn't worry me!  :)  I did notice that the Deacon's ale affected you
somewhat, which could have interfered with your appreciation of the
beetroot and fried egg in the "Aussi-burger".

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Australian Style Burger, with Egg and Beetroot
 Categories: Australian, Sandwiches, Info, Groundmeat
      Yield: 4 Servings
 
      1    Text file
 
  This is known as a "hamburger with the lot". They vary slightly from
  place to place. The best ones come from "Greasy Joe's". Burger King
  does one called the Great Aussie Burger. It's quite good.
  
  The bun is a plain white, flattish roll 4" - 5" dia. Similar to the
  typical Big Mac bun, but a little flatter and wider and without the
  sugar. The health food variant uses a wholemeal roll/bun :-)
  
  The meat pattie is prepared as a ball of mince/hamburger with maybe
  some sliced onion and some herbs in it, then squished onto a griddle
  to flatten it out. At the same time some sliced onion is fried on the
  griddle. Cut the bun in half and place it cut side down on the
  griddle. Crack an egg into an egg ring on the griddle, break the yolk
  and spread it around a bit.
  
  When the pattie is cooked on one side and turned, a slice of cheese is
  placed on the top to melt a bit. It's normally one of those "singles"
  type slices, but the better places use real cheese.
  
  Assembly. Start with half the bun. Some shredded lettuce. A squirt of
  tomato ketchup. A few slices of fresh tomato. The meat pattie with
  cheese. The onions. The sliced beetroot and then the egg. Top with
  the second half bun.
  
  The beetroot has to be from a can and well dried. Most places keep it
  on top of day old bread to soak up all the juices.
  
  ***OR***
  
  Standard type of hamburger bun, split and toasted.  From the bottom
  up:
  
  Bun Tomato sauce (ketchup) Hamburger patty (one or two) Egg Beetroot
  Lettuce (shredded) Bun
  
  There's a bit of latitude in what order things go on in, as long as
  it will all hold together and the meat is at or near the bottom.
  
  From: Richard in OZ
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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