Text 3735, 100 rader
Skriven 2008-03-12 17:35:03 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: WHEY HEY  80312
=======================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

I thought of you when I saw an advert in the local free newspaper,
which announced a
"GIANT 400 KG ITALIAN AURICCHIO
PROVOLONE PICCANTE
CHEESE CUTTING CEREMONY"
at Imma and Mario's Mercato in Campbelltown - a suburb largely settled
by Italian migrants from 50 years ago who used to grow vegetable there
for Adelaide residents.  In more recent times they sold their farms to
the Vietnamese and went into building houses and got richer, quicker.
Now there is this large supermarket for food, mainly of Italian origin,
and local products in the Italian style.

The s/market was jam-packed with mainly elderly people, a few of whom
spoke English.  The centre of attention was a man on a ladder, who was
beginning to attack the first cheese.  The cheeses, which were each
about 2.5 metres long by 50 cm diameter, were winched into a vertical
position onto a table, where a man on a ladder cut off 30 cm long
cylinders.  Slices of these were cubed and handed out to the waiting
customers for tasting.  I had a couple of pieces, which at first I
found rather disappointing, being oily, with an overlying bitterness
and a dusty mouth-feel.  A good after-taste, though.  I was told that
the cheeses had been aged in Italy for a year, and had come to
Australia 3 months previously.

Fortunately there were free samples of Coriole wines and verjuice, so I
tried the cheese with them.  The Chenin Blanc was not at all nice, with
a harsh, bitter taste, but the Redstone Shiraz made up for it, and
matched the cheese very well.  That second piece of cheese had come
from deeper into the body of the cheese, and was not as oily as my
first piece, from near the end.  I also had tastings of a couple of
varieties of Coriole verjuice, which had a lovely sweet-sour flavour,
suitable for incorporating in some fish dishes.

Also on give-away to the multitude were hot meat balls, a type of
sausage roll, and dips of top quality EVOO and aged balsamic vinegar.

I met Greg and Dorothy there, so paid money ($3) for a cup of excellent
coffee to have with them.  By this time the first cheese had been cut
up, and the second one was hauled into position.  Cutting that one was
enlivened by the man falling off the ladder, fortunately without injury
to himself or anyone else from the flying knife.  Eventually I bought
some of the cheese, although at $34.90/kg I thought it was excessive,
so only got $6 worth.  I will experiment with it.

I will probably return to that place, as there was a wonderful
assortment of hams, bacon, and fermented sausages.

On one wall of the store was painted in large letters,

"A tavola nessun diventa vecchio"  (With the translation in smaller
letters below it, "At the table no one grows old")  I like that!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crispy-Skin Robe Atlantic Salmon with Muntries & Verjuice
 Categories: Main dish, Fish, Australian
      Yield: 4 Servings
 
      3    F- Atlantic salmon pieces;
           ;160 g ea
     30 g  Muntries; native cranberries
           ;from the Coorong
      1 bn Baby spinach
      1 bn Rocket
      1 sm Onion- red; sl fine
     50 ml EVOO; Karista, Coonawarra
     50 ml Verjuice
      1 g  Butter- unsalted
           Sea salt flakes; Horizon,
           ; from Victoria
           Native pepper; ground
 
  Sauté the onion gently in olive oil, add the spinach & rocket, put
  lid on & remove from the heat & allow the heat to wilt the greens.
  Place on warm plates.
  
  Meanwhile, get the pan hot, add oil, & then place the seasoned salmon
  portions in the pan, skin side down. Cook for 2 to 3 minutes, then
  turn & cook a further 2 or 3 minutes. Lift out & place on the greens.
  Add to the pan a few muntries, a splash of verjuice, & diced cold
  butter &, off the heat, mix so that it amalgamates together. Pour
  over the salmon.
  
  From: THE ADVERTISER "FOOD&WINE" From: SAGE & MUNTRIES CAFE, LIMESTONE
  COAST, SOUTH AUSTRALIA Typed by: KEVIN JCJD SYMONS
  :CRISPY-SKIN ROBE ATLANTIC SALMON WITH MUNTRIES & VERJUICE cat: Mains,
  Fish, Adelaide, Australian, Restaurant
  
  From: Kevin Jcjd Symons <kjcjd@dodo.Comdate: Sat, 04 Oct 2003 17:51:31
  ~0600 (
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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