Text 7840, 115 rader
Skriven 2008-05-26 16:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: VARIOUS 361
===================
 ML> [Hardy's] a ginormous company and can well afford to make
 ML> several different styles of Chard. For every one of you or me,
 ML> there are probably two who can't take "sharp, crisp and clean,
 ML> quite acidic" and prefer "soft, low acid, not much character."
 GJ> The local experts today were warning growers not to plant any more
 GJ> chardonnay vines, as world demand and prices were falling, and anyway,
 GJ> Chard uses too much of our sparse water.  So it would seem that the
 GJ> Sauvignon Blanc has finally taken over from Chard and become the
 GJ> current fashionable white - and the Kiwis are rejoicing.

Why would the kiwis rejoice when the competition level increases?

 GJ> Have you tried that flame-grilled chicken with peri-peri sauce, as
 GJ> served in Nando's restaurants around the world (except USA)?  I was
 GJ> favourably impressed the first time I tried it.  The basting sauces
 GJ> come in, "Lemon and Herb, Mild, Hot or Extra Hot."

I've not bothered with Nando's restaurants and (as you can guess)
seldom partake of internationally homogenized fare when I'm in the
various funny countries. If impecunious and stranded, I will take
your recommendation under advisement. Or if the chain should somehow
decide to explore the untapped opportunities for fast food here in
the USA ...

 GJ> You probably know of the fiddler, Andre Rieu, who is coming to
 GJ> Australia soon.  He likes to arrive at his concerts in a carriage
 GJ> drawn by white horses, which some people think is over-doing it a bit. 

Rode on his plane a while back. He of course sat in Nobs', whereas
his cute young minions of whatever sex rode in the wayback. They
all looked like students to me.

 GJ> Nigel Kennedy wanted to make his arrival on a bicycle, with his violin
 GJ> strapped to his back, but this was not allowed.

Is he back to being Nigel? For a while he was just plain Kennedy.

==

 GJ> I asked about the availability of roo livers and other offal, but he
 GJ> said they are all kept for checking by the AQIS meat inspectors, then
 GJ> painted blue and sent to the pet meat processors.  The only parasites
 ML> Blue, you say? I wonder if some could be found for my inspection.
 GJ> In the can labelled, "Chum", with a picture of a happy puppy on it.
 
Funny. When we find cans labeled "Chum" there's usually fish in them.

 ML> Why on earth would worms congregate in the knee joints? I'd imagine
 ML> these joints to be under quite a bit of stress. Of course, the worms
 ML> might enjoy such an environment in the same way that people sometimes
 ML> enjoy roller coasters and Tilt-A-Whirls.
 GJ> It could be rather hard on the 'roo; like trying to hop with
 GJ> arthritis. 

Okay, I can see that. But why do the worms congregate there? If
they liked synovial fluid or cartilaginous stuff, they could go
to the tail, couldn't they?

And how do the roos pick them up? Through diet, bugbite, or
other means? Odd questions for an odd phenomenon.

 GJ> While talking of wild meat, I assume that camel is normally Halal, if
 GJ> killed by a qualified slaughterman, with the proper prayers, but is it
 GJ> Kosher?  Possibly kangaroo would qualify, but only if the shooter
 GJ> muttered the right prayers once he got the roo in the spotlight.  Just
 GJ> wondering, in case any wandering Jews come here to visit and sample
 GJ> the Australian food.

Definitely not Kosher, and the authorities are quite clear on this,
but I'm not sure about roo meat. Of course if roo chewed their cud
in the appropriate manner and had properly cloven hooves, there would
little qualifying meat (another rule has to do with the meat having
to come from the fore part of the critter).

 GJ> I can be amused by the sight and sound of others eating the
 GJ> hamburgers, while I eat proper, easier to eat food, tastefully arranged
 GJ> on a plate. 

Hamburgers are worth the effort.

Ground beef with zucchini
cat: starter
servings: 6

750 g ground beef
6 zucchini
2 onions
75 g grated parmesan
1 egg
olive oil
s, p

Rinse and dry the zucchini. Cut lengthwise into thin
strips. Steam over boiling water, covered, for 15 min.

Meanwhile, peel and mince the onions. Combine with
the beef and the egg. Season.

Oven at 180C/350F.

Line a springform pan with baking parchment. Cover the
base with half the zucchini slices. Salt and pepper and
sprinkle with olive oil. Cover with meat mixture, and
top with zucchini. Sprinkle grated cheese over and bake
20 min. Remove from oven and remove the sides of the
pan. Remove to a platter with the aid of a large flat
spatula. Accompany with a green salad.

Le bon accord: Un sancerre (Rouge, Val de Loire)

Source : http://www.CuisineAZ.com

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