Text 38883, 135 rader
Skriven 2010-06-10 14:07:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: WIEN 274 00610
======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 > All Ok. last night fell over on way home from ivor's. but notmuch
 > harm done.
 ML> Amazing coincidence, unless you made that up.
 GJ> Unfortunately he didn't.
 GJ> gone to Austria for, lives in Perchtoldsdorf, near Vienna.  He had
 GJ> booked Leonore and I into the charming old Landhaus Schindler hotel,

 ML> ... and me. Along with the overuse of apostrophes (apostrophe's e.g.),
 ML> the failure of case is one of the most irritating grammatical faux
 ML> pas, probably they're (not their there) reflexive overcorrections that
 ML> ignore the logical basis.

The use of SMS and long distance phone texting makes a mess of grammar
and spelling, further corrupted when relayed by Kevin.
 
 GJ> At that hotel, (65 Euros/night, for double room, with breakfast), an
 GJ> excellent buffet breakfast was provided, with assorted cheeses, hams,
 GJ> eggs, breads, cereals, yoghurt, coffee and green tea (for Leonore),

 ML> And is this town convenient to the tram or other public transport
 ML> into the city? Lilli has bruited about the possibility of staying
 ML> in town longer, as the IC Wien is running a special of E100 a

We travelled by the daytime InterCity trains.  Very comfortable,
frequent and reasonably fast.  While we were based in P'dorf, Austrian
rail had a special of E14 return tickets to Bratislava in Slovakia, so
we went there for lunch and a visit.  A fixed menu cost only E3.95.
No borders or Immigration checkpoints.  The only way we knew we had
passed into a different country was different spelling on shop signs.

 ML> night, two nights minimum, and that still is a tiny bit rich for
 ML> my pocketbook, but I still want to accompany her during the
 ML> daytime throughout this trip. The most sensible solution would be
 ML> for me to camp out in her room, but her husband wouldn't be
 ML> thrilled by that. It's one of those situations such as American-
 ML> style liberty is described: you have all the freedom in the world,
 ML> just so you don't abuse it ... and once you abuse it, the freedom
 ML> goes away. In essence, one has freedom with limits, an oxymoron,
 ML> and then freedom without limits once, a tragedy.

Fortunately I do not have to deal with husbands.

Perchtoldsdorf is a neat village, about 3 km outside the city limits
of Wien.  It is dominated by the old tower, which still has a Turkish
cannonball embedded in it, from a fracas 500 years ago.  A good,
frequent bus service runs through and around P'dorf (as the locals
call it after a few local wines), and past the gasthaus where we
stayed.  The bus connects with the local train at Liesing, which
connects at Sudbahnhof with the trains to everywhere else in Europe.
Public transport is quick and efficient, although quirky in the usual
Austrian fashion.  (A train ticket is sold at the ticket office, then
it has to be folded and placed, "just so" into a machine which stamps
it.  On the return journey it has to be folded in another place before
stamping.  This can cover 4 journeys.)

The wineries/restaurants in the town still indicate whether they are
open for business by hanging a green bush over the street door. If you
wish, I can get you the directions to the street of 27 wineries, which
is easily accessible by train.  I have tried getting down to the far
end of that street twice, but never quite made it.

There are some delightful villages along the Danube which are worth
visiting for the wines and wild boar sausages, including one near the
ruins of the castle where Richard I was imprisoned, and found by his
court musician, Blondin, who sang outside every castle in the region
until Richard heard him and sang back.  That also has an example of a
river-powered ferry which works beautifully.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cinghiale in Colceforte
 Categories: Game, Pork, Italian
      Yield: 8 Servings
 
      5 lb Wild boar or
      5 lb Beef pot roast
      2    Carrots
      2    Stalks celery
      2    Onions
      1    Bottle (25.4 oz.) aged
           Chianti Classico
    1/4 c  Extra-virgin olive oil
      1 tb Juniper berries
      2    Bay leaves
      1 ts Black pepper
           Salt
      1 c  Raisins
    1/2 c  Sugar
      4    Cloves garlic, coarsely
           Chopped
    1/2 c  Red wine vinegar
    1/2 c  Grated bitter chocolate
      1 c  Dried prunes
      1 c  Pine nuts
      1 c  Cream Sherry
 
      (Wild Boar In Sweet and Sour Chocolate Sauce)
  
  Place meat in large baking dish.  Coarsely chop 1 carrot, 1 stalk
  celery, and 1 onion, and add to meat.  Pour wine over meat and
  vegetables, cover, and marinate 24 hours, turning occasionally.
  
  Drain meat, reserving marinade.  Pat meat dry with paper towels.
  Brown in olive oil over high heat.
  
  Strain marinade, reserving wine and discarding vegetables.  Pour wine
  over meat.  Chop remaining carrot, celery, and onion and add to meat
  with juniper berries, 1 bay leaf, pepper, and salt to taste. Cook
  over low heat 3 hours or until tender (1 1/2 to 2 hours for beef).
  
  Allow meat to cool in cooking liquid, skimming off fat that forms on
  surface.  Cut cooled meat into pieces, discarding bone.  Strain
  marinade and place liquid and meat back in pan.  Soak raisins in warm
  water until plumped.  Drain.
  
  Caramelize sugar in pan with garlic, remaining bay leaf, and 1 T.
  water. Warm vinegar, then add with chocolate to sauce and bring to
  boil. Boil 2 minutes.  Add sauce to mat with raisins, prunes, pine
  nuts, and cream Sherry.  Cook 10 minutes.
  
  Remove meat and keep warm.  Continue cooking sauce until reduced to
  desired thickness.  Remove bay leaves.  Slice meat and pour sauce
  over.
  
  Note:  Recipe may also be used for venison, rabbit, and aged beef.
 
MMMMM
 

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