Text 611, 60 rader
Skriven 2008-01-10 21:09:52 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: WINE CHOICES? 637 80110
===============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Are your "corqs" the solid, plastic
 GJ> immitation corks, or the tubular, overtly plastic stoppers?
 JW> 
 JW> I see both kinds here. The former mostly for moderate to medium
 JW> priced still wines and the latter for inexpensive sparkling wines.

I have just drunk a bottle of French J P Chenet Cabernet Syrah which
had one of the corky-looking plastic bungs, so apparently they are
catching on in France.  I remember the tubular plastic stoppers from
40 years ago, when they were used for carbonated sweet seduction wines
like Barossa Pearl.

Earlier today I was consulted by a friend who had made serious error of
judgement and bought several bottles of white Lambrusco.  She wanted to
somehow make the stuff drinkable.  After some experimenting, it was
turned into a very rough approximation of sangria by adding lemon juice
and soda water.  Taken very chilled, that made a reasonable thirst
quencher, suitable for today's weather - 42.1C (108F).

I also tried something different.  I had picked some cumquats for a
Greek lady to try making into a cumquat liqueur, as Leonore does with
brandy, but this lady used Ouzo instead of brandy.  Although like
nothing I had drunk before, it was in fact quite a pleasant liqueur.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Brandied Cumquats (SA)
 Categories: Preserves, Fruit
      Yield: 3 Litres
 
    500 g  Cumquats; washed
    500 g  Sugar
    600 ml Brandy
      1    Vanilla bean
 
  Chop these delicious cumquats and add, with or without the syrup, to
  steamed puddings or ice-cream or other fruit to give interest to a
  crumble or pie. Served with coffee they make a very sophisticated
  ending to a meal, in the tradition of the 'spoon' sweets of Greece
  and Turkey.
  
  Add brandied cumquats to your Christmas Cake or fruit mince for a very
  Australian touch.
  
  DIRECTIONS: Place cumquats in a large sterilized preserving jar. Add
  sugar and brandy and cover. Stir contents every few days with a clean
  skewer until sugar has dissolved, then leave to mature for two months
  before using.
  
  Stephanie Alexander "The Cook's Companion"
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)