Text 25546, 58 rader
Skriven 2009-07-01 16:18:00 av JIM WELLER (1:123/140)
Ärende: Odds and sods
=====================
As finances gradually improve I am starting to re-build my
completely devastated liquor cabinet. I started VERY modestly with a
six pack of big Rock pale ale, a mickey of gin, some tonic and
limes, a bottle of Fat Bastard and a jug of Carlo Rossi Paisano.
(Don't worry Michael, things will get better by August!)

This was my first encounter with Carlo Rossi's wines. It was not as
horrible as I anticipated: light, fruity, slightly sweet. OK for
guzzling. I did some googling and was amazed by both its popularity
and the price spread from place to place. It seems to run from $5 to
$15 per gallon depending on what state it's sold in. But in Ontario
(which heavily subsidizes domestic wines and punitively taxes
imports) it was $24 for just 3 Litres (.78 US ga) and up here it is an
astounding $42 for 3 L. Even allowing for currency exchange that's
pretty hefty. Still it was the cheapest red on the shelves excluding
the infamous Wino wines. (I envy Kevin his $2.50/L rough reds at
times like this.) I can't afford to sneer at Gallo these days so I
guess it's going to be my house red until that pesky overdraft is
completely eliminated.

On a brighter note I was gifted what purports to be a nice Amarone
on Father's Day. It is Zenato's recently released 2005 vintage.
Still very young by all reports so I shall cellar it for a bit. I
suspect one year in a 70 F pantry should equal 3-4 years in a proper
cool wine cellar so I shall drink it next Father's day.

The one recent grocery item treat besides the good olive oil was a
Danish blue cheese. I bought a 350 g half wheel of Arla's Castello
(Rosenborg brand in the States) and have been enjoying it, mostly
sprinkled with diced onion on stoned wheat thins, with a bowl of
green olives and a small glass of Fat Bastard. Arla may be a huge
multinational but their cheeses are certainly good quality and at
$24/kg quite affordable compared to Stilton or Roquefort. 

Even budget food can be pretty damned tasty with a little effort.
A couple of weeks ago I sectioned and roasted a turkey in batches
with different flavours. Last night I defrosted and reheated the
thighs which had been glazed with garlicky Oyster sauce. I am being
a trifle immodest here but they were fantastic. Tonight I'm doing a
slow roasted pork shoulder (very cheap during grilling season when
the whole world wants beef steaks and not pork roasts or whole
turkeys) with a Cuban rub and it is already starting to fill the
kitchen with heavenly porky aromas.

Tag curtsey of Neekha who was overheard mock threatening a friend
with violence.

                                      
Cheers

YK Jim


... You must be craving hospital food.

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