Text 22019, 92 rader
Skriven 2009-03-16 23:57:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BULK FOODS 351 90316
============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> me as unlikely to buy a large number.  How did you manage to fool the
 GJ> truffle dealer to get that experience?
 ML> Fool the dealer? The dealer knew I would buy a fair number,
 ML> and I did, a couple hundred francs' worth.

Story please?  The background to that could be interesting.
 
 GJ> How do the Chileans manage to get their grapes to produce year-round?

 ML> I believe irrigation has to do something with it. And I don't
 ML> believe that it's the same vines continually producing but
 ML> rather different vines on different schedules. 

Many of our grapes are irrigated (when there is rain available), but I
don't know of any growers who have been able to thuswise manipulate the
vintage date.   It may be that to import grapes from California is
cheaper.  In fact, I am surprised that we haven't got alternative
season Chinese grapes appearing in our shops - yet.
 
It was stated tonight on the news that Australian vines get about 1/6
of the water that French wines receive.
 
 GJ> Hmmm.  My rice cooker and its cord are still OK after 17 years, but it
 GJ> hasn't been moved much in that time.
 ML> Your beasts are perhaps more civilized than those in the
 ML> households that hold these rice cookers.

The only beasts inside the house are either confined within aquarium
walls or too lazy to move the rice cooker much.
 
 ML> Ian was early to warn us about this in the echo a decade
 ML> or so ago.
 GJ> Does that result in the Chilean wines being affected?  If not, why
 GJ> not? 

 ML> That was the context of the original discussion, Chilean wines
 ML> being taboo for reasons of verified pesticide contamination and
 ML> rumored labor issues.

I trust that such forms of chemical and moral contamination have been
eliminated during the last decade.  That is likely if, as you say, it
was publicised so long ago.  I have enjoyed Chilean on occasions.

Re: Airlines, I saw a news clip that had a rap singer flight attendant
singing the safety instructions, with the passengers clapping
rhythmically along with him.  You've guessed it!  Southwest Airlines.
With that sort of embarrassing carry-on, they would have to pay me to
travel on their planes!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PEBRE - TRADITIONAL SPICY SALSA
 Categories: Sides, Salsa, Chilean, America-s
      Yield: 2 servings
 
      1 lg Tomatoes;10oz,peel/chopfine
      5 tb Chillies- green; chop fine
      5 tb Onions; chop fine
      5 tb Cilantro leaves; chop fine
      2    Garlic cloves; chop fine
    1/4 c  Vegetable oil
      1 tb Lemon juice; fresh
      1 ts Lemon juice; fresh
           Salt
 
  Hot sauce, or pebre, is a veritable jack-of-all-trades at the Chilean
  dinner table; almost every meal starts with pan y pebre. It is found
  in restaurants all over the country, used as a dip for bread. In the
  home, it is even more popular, where it adds energy to CAZUELAS,
  seasons boiled potatoes & serves as a side-kick to HUMITAS. Pebres
  often includes tomatoes, garlic, onions, or cilantro, but the
  essential ingredient of every pebre is a good hot pepper. From there
  the variations become limitless.
  
  In a non-reactive bowl, combine the tomato, chilli, onion, cilantro,
  garlic, oil & lemon juice.
  
  Slowly mix in the salt to taste. This salsa is best fresh, but keeps
  for a week in the fridge.
  
  From: TASTING CHILE By: DANIEL JOELSON ISBN: 0-7818-1028-0 Typed by:
  KEVIN JCJD SYMONS, 22 OCTOBER 2008
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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