Text 5301, 99 rader
Skriven 2008-04-11 10:02:28 av Glen Jamieson
     Kommentar till en text av Burton Ford
Ärende: MEAT PIES  80411
========================
 -=> Quoting Burton Ford to Glen Jamieson <=-

Hello Bur,
 
 gj-> Yesterday I had a small pie soirée with 3 friends, to 
 gj-> compare a range of locally available meat pies from the 
 gj-> supermarket...
 BF> ----------- Warning! Editing being done here -------
 gj-> The next best was a pepper steak pie from the No.8, 
 gj-> which had enough pepper to have us reaching for slices 
 gj-> of tomato. 

 BF> I'm gob stopped.  What do tomatoes have to do with too 
 BF> much pepper?

A wedge of tomato is as good as cucumber for putting out the fire.
 
 gj-> To drink we had some cleanskin petit verdot, bottled 
 gj-> by the Italian mob at Federal Foods and Wines.  

 BF> Here I go again.  "cleanskin'?  Do you mean the unlabeled 
 BF> bottles by the labeled case, or the 'store brand', or 
 BF> the verdot Regional?   

The bottles had no labels.  They were available at that Italian
accented store in cases of 24 bottles, or singly.  The man at the cash
register knew which was the petit verdot and which was the sangiovesa,
as the foil tops were slightly different.  I think there is a
connection between Totino winery and the store ownership.  A couple of
years ago, when there was a glut of wine, Festival had some rough red
at $2 a bottle, using secondhand bottles and corks.  I think uncle
Luigi made that lot, as there were some grape skins in the bottom of
the bottles.   I still have 2 of those bottles left, maturing.

 BF> I wish we could get those unlabeled bottles in cases.  
 BF> Sounds like a good deal.
 
 gj-> At $4 a bottle, it was a very pleasant, robust, 
 gj-> Spanish, "bull's blood" style.

 BF> I used to drink a lot of Hungary's Egri Bikavér.  
 BF> It was good, and inexpensive.   Haven't seen any in 
 BF> years... I bet it ain't inexpensive any more.  [g]

I liked the Hungarian wines I tried when I was there.  I remember a
Villanyi Pinot Noir, 2003 that I bought for Kr1300 (US$6), which was
very enjoyable.  Some good Hungarian whites, also.

 BF> I'm not familiar with the Spanish type.  Got a 
 BF> brand/wine name?

Rioja is a wine which comes to mind.  I hope to do a more in-depth
study of Spanish and Portugese wines later this year.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Transylvanian Mutton Chops with Tarhonya
 Categories: Main dish, Lamb/mutton, Hungarian
      Yield: 6 Servings
 
MMMMM-------------------AMERICAN MEASUREMENTS------------------------
     12    Mutton chops (abt 2 lb )
      6    Onions
           Potatoes
  3 1/2 oz Lard
    1/2 lb Tarhonya
           Salt
           Paprika
           Tomato puree

MMMMM-------------------EUROPEAN MEASUREMENTS------------------------
     12    Mutton chops (abt 1 kg)
      6    Onions
           Potatoes
    100 g  Lard
    250 g  Tarhonya
           Salt
           Paprika
           Tomato puree
 
  Fry the chops a nice brown on both sides. Lift them out and fry finely
  chopped onions in the same  fat.  Add  paprika,  some water and tomato
  puree. Return the cutlets and stew till tender.
  
  Brown the tarhonya in a little hot fat, add some paprika and boiling
  water. Slice some raw potatoes and boil them together with the
  tarhonya. When ready, put the tarhonya and  potatoes  in  the  middle
  of the dish, lay the cutlets on the top and pour the gravy over them.
  
  Recipe Karoly Gundel "Hungarian Cookery Book"
    MMed IMH c/o LeMarYol  BBS Fido 2:320/116.14
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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