Text 2602, 135 rader
Skriven 2008-02-17 20:06:14 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: WINGS 857  80217
========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I bought a kilo of wings from the local Halal butcher, at $2.50/kg,
 GJ> gave them to Jason and left the kitchen.

 ML> $1.09/lb is about the maximum I'm willing to pay for wings
 ML> even on wing occasions: drummers and thighs can often be had
 ML> for that price. Of course, your quote was in AUD, which last
 ML> I checked is still somewhat below the USD, though how long
 ML> that will last is doubtful (Bernanke just admitted that the
 ML> economic situation is even more dire than the administration
 ML> has been letting on).

Currently Aus$1 = US$0.91, and rising.

 ML> To my surprise the wings
 GJ> turned out quite good, done as an Apritada.
 ML> Just because Jason doesn't normally cook (that task being
 ML> taken by his doting father) doesn't mean he can't cook.

I can see I will have to encourage him or his current girlfriend to be
more active in the kitchen.
 
 GJ> offered him wine and Tina asked him if that was allowed with the
 GJ> chemo. He replied, "Probably not.", then held out his glass for
 GJ> filling. 

 ML> Your kind of guy, eh.

I warm to him.  Last night he said he had asked his Dr about drinking
with his current medication, and the doc said one or two drinks of wine
would do no harm, so we finished off his cask.
 
 GJ> Title: Chicken Apritada
 ML> That recipe is way bland; otherwise it looks okay.

My own opinion, although Jason used more vinegar.

Today I was taken out to lunch by Liz and Nancy to a hotel I had never
been to before - the "British" - established in 1838, only two years
after the first settlement in SA.  Out of interest, I totalled up the
number of hotels listed in the street directory for Adelaide, and got
422, which is not bad for a city of just over a million souls.  For
comparison, I added up all the places of religious observance, and got
nearly 1000, so the reputation of Adelaide being a "city of churches"
rather than a "city of pubs" is upheld.

Like many pubs these days in North Adelaide it has gone gourmet in
prices and quality of food.  The original bar still exists, but at the
back, in the courtyard, there are more tables and an octagonal
barbecue, with 8 hot plates for use by customers.

Steaks - Scotch fillet, Sirloin, Aged rump, Kangaroo fillet, Lamb
backstrap, Chicken breast, T-bone, Pork Rib Eye - were available at
prices between $19.90  and $24.90 DIY, or $2 more if cooked for you.
Some customers preferred to do their own cooking, but most, like us,
got the kitchen staff to do it.

After a tasting plate, and shared entree of prawn and pork dumplings
with cucumber and chili soy sauce, with glasses of Banrock Station
sparkling shiraz, we moved on to the main course.  (When delivering the
entree the waitress bumped my glass of sparking shiraz, spilling some,
so naturally we asked for more, and I got another full glass, gratis.)

Mains:-
Lamb backstrap with roasted kipfler potatoes, olives, half dried
tomatoes and rocket salad.
Chargrilled kangaroo and spiced pear paste, hazelnuts, blue cheese and
witlof salad.
Chargrilled chicken breast stuffed with goat's chevre, walnut and date
cous cous.

Most were good and as expected, but the sweet, spicy pear paste gave an
unexpected, and quite delightful lift to the lightly grilled kangaroo
fillet.  The walnut/date stuffing to the chicken breast was excellent.

Our accompaniment was a McLaren Vale Fox Creek Shiraz Grenache, 2005, a
beautifully balanced wine which was a good compromise for the 3 dishes.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BBQ STEAKS WITH ANCHOVY & POTATO SALAD
 Categories: Mains, Beef, Salads, Weekly
      Yield: 4 servings
 
           4    F- anchovy fillets
      1 sm Garlic cloves; crushed
      1    Lemons; juice of
     50 g  Butter; softened
      2 tb Vinegar- red wine
      1 sm Onions- red; thin rings
      4    Beef scotch fillets, 250g
     80 ml EVOO
    400 g  Potatoes- kipfler; washed
      2 bn H- parsley, flat leafed
     20    Olives- kalamata
           ; RED WINE BUTTER, OPT
      1 c  ; red wine
           1    ; garlic cloves
           Pn ; thyme leaves
 
  This is Thursday's dinner in WEEKNIGHT WONDERS.
  
  Place anchovies & garlic in a bowl & mash to a paste with a fork. Add
  half the lemon juice & mix to combine. Add the butter, season with
  pepper & mix well. In another bowl, pour vinegar over the onion & set
  aside.
  
  Preheat BBQ or char-grill plate till hot. Brush the steaks lightly
  with oil, then cook for 4 or 5 minutes on each side, or till cooked
  to your liking. Remove from heat & rest in a warm place. Meanwhile,
  cook the sliced potatoes in boiling water for 3 to 5 minutes, or till
  just cooked. Drain.
  
  Combine the potato slices, onion mixture, remaining lemon juice & oil,
  parsley & olives in a bowl. Gently mix to combine. Serve the steaks
  with the salad, topped with anchovy butter.
  
  ** Red wine butter is another excellect accopaniment to steaks. To
  make it, reduce 1c red wine, 1 garlic clove & a few thyme leaves to
  about 1tb. Cool, then discard the thyme & garlic & stir into the
  butter.
  
  From: NOTEBOOK - IDEAS FOR LIVING [JANUARY 2006] By: SOPHIA YOUNG -
  EDITOR
  
  Typed by: KEVIN JCJD SYMONS, JANUARY 2006
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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