Text 5052, 105 rader
Skriven 2008-04-06 22:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Cellar Tracker
==========================
-=> Quoting Burton Ford to Jim Weller <=-

 BF> Geeee, I sure wish I could taste 8 or 9 flavors while sipping one
 BF> wine! My hats off to this Wine Rookie!

I don't taste all those notes either. My reviews are pretty basic:
like, don't like, good, bad, fruity, thin.

 BF> www.cellartracker.com
 BF> I keep my cellar records on that site.

My "cellar" is too small to need that. Up to two cases in size when
I shop in Edmonton. Otherwise a bottle or two. But I can see the
merits.
  
 BF> My "Bins." by the way. are just 26 cardboard wine cases
 BF> [chuckle]  I do not have 312 bottles of wine.  The quantity runs 
 BF> around 180 bottles.  Mostly very inexpensive wines.  [chuckle] I 
 BF> could tell Michael was easily underwhelmed by my cellar at the 
 BF> Newark FlyFest.
         
I'm not underwhelmed at all but kind of impressed.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Veal En Croute
 Categories: Groundmeat, Veal, Bacon, British, Pastry
      Yield: 4 Servings

           THE FILLING:
      8 oz English Veal Mince
      4 oz Back bacon; finely chopped
      2 ts Finely chopped lemon rind
      1 ts Dried thyme
      1 ts Dried nutmeg
           Salt
           Freshly ground black pepper
           THE HOT WATER CRUST PASTRY:
      1 lb Plain flour; sifted
      6 oz White vegetable fat
      8    Floz cold water
    Egg beaten to glaze
           FOR THE ONION GRAVY:
      2 ts Sunflower oil
      3    Onions; thinly sliced
      1 ts Dried sage
      1    Clove garlic; crushed
    1/2 pt Chicken or beef stock
      1    Sprig fresh sage to garnish

  Serve the veal en croute with the onion gravy, and garnish with
  sprigs of sage. Delicious served with buttered baby new potatoes,
  mange tout and broccoli florets.

  Preheat the oven to 200øC/400øF/Gas Mark 6.

  Place the veal mince in a bowl, add the bacon, lemon rind, thyme,
  nutmeg and seasoning. Mix well to combine all the ingredients.

  For the pastry: place the flour in a bowl and make a well in the
  centre. Heat the vegetable fat and water in a saucepan until the
  fat melts. Pour into the flour. Mix well into a smooth dough,
  kneading in the bowl. Allow to cool slightly.

  Knead and roll the pastry out on a floured surface to a rectangle
  30 cm x 20 cm (12 inch x 8 inch). Trim the edges and mark with a
  knife along the longest side at 7 cm (3 inch) intervals. Divide the
  pastry in half along the short side at 10 cm (4 inch). Cut along the
  longest side to make 8 rectangles.

  Place 4 rectangles of pastry on to a baking sheet. Divide the veal
  mince into 4, shape into a narrow oblong and place along the centre
  of the pastry. Brush the edges with egg glaze and place the pastry
  lids on top, press and crimp the edges together. Prick with a fork.
  Brush with egg glaze.

  Re-roll any trimmings and use to cut out leaves or pastry shapes.
  Use to decorate the pastry lids and brsuh with egg glaze.

  Bake in the preheated oven for 35-40 minutes or until golden brown.

  For the onion gravy, heat the oil in a small saucepan, add the
  onions, sage and garlic. Cook for 4-5 minutes until the onions are
  softened. Stir in the stock, seaon well and bring to the boil, then
  simmer for 3 minutes.

  Serve the veal en croute with the onion gravy, and garnish with
  sprigs of sage. Delicious served with buttered baby new potatoes,
  mange tout and broccoli florets. Converted by MC_Buster.

  NOTES: Delicious served with onion gravy, garnished with sage with
  buttered baby new potatoes, mange tout and broccoli florets.


MMMMM


Cheers

YK Jim


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