Text 23484, 80 rader
Skriven 2009-04-20 07:45:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Ecco Domani
===================
-=> Michael Loo wrote to Dave Drum <=-

 ML> Ecco Domani ("hey, it's tomorrow already") is a Gallo brand,
 ML> if you're interested. I've quit boycotting those predatory
 ML> folk, just as a practical matter, though. It's easy to avoid
 ML> Turning Leaf and Carlo Rossi just on quality considerations,
 ML> but Zabaco, Macmurray Ranch, and Martini (among others) offer
 ML> some decent wines at reasonable prices. And many restaurants
 ML> these days are Gallo exclusives, which is irritating but no l
 ML> onger fatal.

Not all of Ernie and Julio's output comes from Fresno.   Bv)=

I've had and enjoyed Ranch Zabaco ... but, not the MacMurray Ranch. And does
the Martini refer to Martini & Rossi? The vermouth folks of gin mixing fame?

 DD> Sangiovese is the grape used in Chianti. And Tuscany borders on the
 DD> Chianti region defined in the appelation restrictions.

 ML> Truth, but that doesn't make it Chianti. In fact, the Ecco Domani
 ML> Sangiovese isn't even Chiantilike (not necessarily points off -
 ML> standard-issue Chianti often tastes as if it had old shoes boiled
 ML> in it).

Well, yeah. But I tend to avoid chianti from bottles with wicker wrappings
which look like they were produced simply to become picturesque candlesticks. I
like the Ecco Domani S de T. Even though I have to catch it on special offer to
stay within my U$10/bottle limit.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Texas Oven Brisket
 Categories: Beef, Bbq
      Yield: 9 servings
 
      6 lb Fresh beef brisket; well
           - trimmed
      1 c  Barbecue sauce (your
           - choice)
    1/4 c  Worcestershire sauce
    1/4 c  Colgin's liquid smoke
      1 tb Garlic powder
      2 ts Celery salt
      2 ts Lemon pepper
      1 ts Salt
      1 c  Chopped onion
    1/2 c  Water
 
  This is an absolutely wonderful way to cook brisket. The result is
  tender, succulent and flavorful. And it's practically foolproof. The
  wonderful aroma will fill your house and make you, and anyone else who
  comes along, impatient for it to get done.
  
  Preheat oven to 275°F.
  
  In a very large Pyrex baking dish, thoroughly mix all ingredients for
  sauce. Put the brisket in the baking dish, and turn it over once to
  coat it with the sauce. Seal the dish tightly with heavy-duty
  aluminum foil.
  
  Bake at 275°F for 5 to 7 hours (about 1 hour and 15 minutes per
  pound). Remove from oven and allow to stand for 1 hour before
  slicing. Slice across the grain, and serve with sauce.
  
  Makes 8 to 10 servings.
  
  Note: Before you prepare the brisket, remove it from the refrigerator
  far enough ahead of time to allow it to come to room temperature.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 29 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... All that is human must retrograde if it does not advance - Edward Gibbon
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