Text 5823, 70 rader
Skriven 2008-04-22 07:19:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Wine Grapes
===================
-=> CAROL SHENKENBERGER wrote to JIM WELLER <=-

 CS> Dunno!  But not all wines are grape in origon.  Some of the grape types
 CS> though grow quite well here in Virginia, so we use those I guess.

I know, there is always Thunderbird and Wild Irish Rose. And mead - which can
be wonderful ... bows to Burt.

 > I see Virginia does:
 >
 > http://www.virginiawines.org/

 CS> Dang!  I had no idea we were the 5th biggest wine producing state in
 CS> the nation!  Hey, looks like some of the vintages are pretty good too?
 CS> Maybe I'll look for a bottle of the Norton grape, a local Virginia
 CS> native one. Makes a red I gather.

A rather tasty red, too. Stone Hill Winery over in Hermann, Mo. makes a dandy
example from site grown Norton grapes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Humus Me Tahini (Chick-Pea Salad with Tahini )
 Categories: Appetizers, Greek
      Yield: 8 servings
 
      1 c  Dried chick-peas
    1/4 ts Baking soda
      2 ts Tahini (or more)
    1/3 c  Water
           Juice of one Lemon
    1/4 c  Olive oil
      2 cl Garlic
    1/2 ts Ground coriander (optional)
    1/2 ts Ground cumin (optional)
           Salt & fresh ground pepper
           Chopped fresh parsley
 
  Wash the chick-peas, then soak overnight with the baking soda in cold
  water to cover.  The following day, drain and wash the chick-peas,
  then cover with fresh water.  Bring to a boil, then lower the heat
  and simmer until tender, 1-1/2 to 2 hours.  Drain and push through
  sieve or food mill, discarding the coarse fibers remaining in the
  sieve.
  
  Meanwhile, put the tahini in a small bowl and beat it with the 1/3 cup
  water until dissolved, using a whisk or fork.  Beating briskly with
  the whisk, add the tahini mixture, a teaspoonful at a time, to the
  chick-peas, alternating with the lemon juice and olive oil.  When all
  has been added, crush the garlic over the mixture and sprinkle with
  optional spices, salt, pepper, and 1 tablespoon chopped parsley.
  Beat for another minute, then taste for seasonings and chill
  overnight - if possible.  Serve cold, sprinkled with additional
  chopped parsley.
  
  Makes about 2 cups.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 

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