Text 20417, 96 rader
Skriven 2009-02-04 08:36:25 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: FOREIGN 144  90204
==========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> including Cold Turkey, Cold Chicken, Cold Gander and Cold Stork.
 GJ> Mercifully, the fad self-destructed.

 JW> Canada had (and still has) its Andre's Baby Duck a sickly, sweet,
 JW> pink, low alcohol "wine" for the Kool-Aid generation. I bought a
 JW> bottle of it... once... in the 70's. Even then, back when I was a
 JW> Mateus swiller, I found it nauseating.

I had a glass of Mateus Rose a few days ago.  It wasn't too bad.  I
think they are making it drier these days, compared with what I
remember from 40+ years ago.
 
 GJ> Title: YOLLA AND THE MUTTONBIRDERS

 JW> It's a Shearwater, a fish eater. It ain't going to taste any better
 JW> than the dreaded Newfoundland Turr.

You will note that the mutton birds are harvested as chicks, mainly for
their high oil content.  I phoned the Tasmanian Tourist Bureau to ask
about where to go in the "Apple Isle" to try that dish.  The woman knew
of it, and said to cook it, you need an electric frypan and a very long
extension cord so you can do it at the far end of the back yard.  It
could be expected that the meat of those young birds would be very
tender.  As for flavour, it could be of the "acquired taste" type.
Hopefully I will get to Tasmania one of these days and try it.

 JW> Have some nice chicken instead:

With the continued hot weather I have been living on salads and cold
meats.  Just finished the last of the Christmas ham.

 JW> ... Wine Tip: The quality of a wine is inversely proportional to the
 JW> viciousness of the animal depicted on the label.

The worst Australian wine I have had in recent years, bottled in USA,
had a picture of a koala on the label.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: COQ AU VIN I
 Categories: Poultry, Usenet
      Yield: 2 Servings
 
      2 lb Chicken pieces
      2    Garlic cloves,
           -chopped or pressed
           -(or less)
      1 md Onion, chopped
    1/4 c  Parsley, chopped
      1 md Carrot, sliced
      2 T  Cooking oil
      1 c  Mushrooms (fresh),
           -sliced
      2 c  Red wine, dry
           -(young Burgundy,
           -California Zinfandel,
           -Australian Shiraz)
           Flour
           Salt and pepper (to taste)
 
  Start by heating the oil in a frying pan.  Brown the chopped onion and
  garlic for a few minutes. Take the chicken pieces and brown them with
  the onion and garlic mixture. Brown the pieces evenly, turning often.
  This should take about 5 minutes.
  
  Sprinkle a little flour over the chicken.  Add salt and pepper if
  desired. Add the wine and remaining ingredients.  Reduce heat and
  simmer covered for 1 hour.
  
  NOTES:
  
  *  Chicken in a wine sauce -- This is a very nice, simple chicken
  dish. Yield:  Serves 2-3.
  
  *  This dish is best served over rice.  Check the amount of wine in
  the pan every so often.  Add a little more if needed.
  
  : Difficulty:  easy.
  : Time:  10 minutes preparation, 1 hour cooking.
  : Precision:  no need to measure.
  
  : Jeff Glasson
  : Hewlett-Packard ISO, Cupertino, California
  : ucbvax!hpda!jrg
  
  : Copyright (C) 1986 USENET Community Trust
 
MMMMM
 

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