Text 20251, 93 rader
Skriven 2009-01-30 19:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FOREIGN 144
===================
 ML> I do one better and always look carefully away from the reviews
 ML> themselves.
 GJ> So whose assessments do you respect (apart from your own, of course)?

Not many. Michael Broadbent and the idiotically named Oz Clarke
were worth reading. The wine reviews in Country Life used to be
quite good, but I don't recall who did them back in the day
when I respected them. Jancis Robinson. Not so much Parker.

 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.
 GJ> I can't find my reference at the moment, but it is possible that the
 GJ> MW referred to is one of the swarthy originals.

Very doubtful. Impossibly doubtful. These 300 have spent good
money for the M.W. certification and wear it proudly in their
signatures wherever they go.

 GJ> There was something about a Boston-based classifying mob.

There is no proper 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.
 GJ> Well, we are all upside down here.

I actually like sweet fizz in some circumstances but in general
am a brut nature sort.

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

When was the last time I flew Plebs class?

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

Or the classic Chateau Margaux mixed fifty-fifty with Coca-Cola.

 GJ> What is kasha?

Oogk.

 ML> If only you Ozzies would refrain from putting lactose in your beer!
 GJ> Doesn't worry me!  :)

Oogk.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kasha
 Categories: Russian
   Servings: 8

      1    Egg
  1 1/2 c  Whole kasha; buckwheat groats
      2 tb Butter
    1/4 c  Finely chopped green onions
      3 c  Chicken stock
      2 tb Finely chopped parsley
           Salt
           Freshly ground pepper

  In a mixing bowl, beat egg lightly; add kasha and blend well to coat all
  grains. In a md saucepan, melt butter and cook onions and kasha stirring
  until grains separate and appear dry but not brown. Pour in chicken stock,
  cover and bring to a boil and simmer about 12 minutes or until stock has
  been absorbed and kasha is tender. Using fork, blend in parsley and salt
  and pepper to taste. Transfer to warmed serving dish. Source unknown
  M's note: this really looks like not enough cooking.


MMMMM

P.S.: an amusing criticism of the hated Virgin's catering: 
tinyurl.com/bhaaaji

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