Text 848, 91 rader
Skriven 2008-01-18 17:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Christmas and beyond698
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 -> My b-i-l got a case of it. He's fairly well-heeled.
 HN> I"m not much heeled at all, I don't have a case of 
 HN> any single wine! We are speaking of John right?

We're speaking of John, who has remarried to a very nice
woman who doesn't drink much: not that my sister did -
she would have an ounce or so poured in her glass and
sniff it throughout a meal, deigning to take a sip now
and then and then allowing someone else to finish the
ounce. But Agnes was quite enthusiastic about wine in a
purely intellectual sense.

 HN> When it comes to disecting the flavors in 
 HN> wine my tastebuds are noobs! They don't 
 HN> get much beyond "I liiiike" and "I doanlike",

Nothing particularly wrong with that. Have you seen the
results of a blind tasting study recently that came up
with the information that most people can't tell a cheap
from an expensive wine and tend to rate what they are
drinking based on perceived price rather than the real
physical characteristics of the wine itself?

 HN> And as for the label, all it says is the wine
 HN> is "intensely fruit flavored".

Wines that have descriptions on the back label tend
to say just that. "Open fruit," "fruit forward,"
that kind of thing.

 HN> I've only once had a dish prepared with squid ink
 HN> and oddly enough...it was squid! (grin)

Calamares en su tinto. I've tasted that kind of dish,
and it's pretty good, though the sauce is, strangely
enough, quite fishy.

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

      Title: Squid Cooked In Its Own Ink (SA)
 Categories: Seafood
      Yield: 4 Servings

      1 kg Small-to-medium squid;
           -cleaned and ink-sacs
           -reserved
      4 tb Olive oil
      3    Cloves garlic; chopped
      2 lg Onions; finely chopped
      1 lg Sprig oregano
      1    Bay leaf
      2 lg Tomatoes; peeled, seeded and
           -chopped
    1/4 c  Vermouth or white wine
      2 tb Water
           Salt
           Freshly ground black pepper
           Freshly chopped parsley

  Cut squid bodies into rings and tentacles into bunches 6 cm long.
  Heat oil in a cast-iron casserole or deep frying pan. Sauté garlic,
  onion and bay leaf for 5 minutes. Add tomato and vermouth and simmer
  for 5 minutes.

  Preheat oven to 180 deg C if using a casserole.

  Slit ink sacs and squeeze ink through a coarse strainer into a bowl,
  then mix with water. Add ink and squid to casserole, then season and
  cover.

  If using a casserole, transfer to oven and cook for 45 minutes until
  squid is completely tender. If using a frying pan, put pan on simmer
  mat and complete cooking on stove.

  Taste for tenderness and seasoning, and scatter generously with
  chopped parsley. Serve with a grilled slice of sourdough bread rubbed
  with garlic or spread with ANCHOVY BUTTER.

  SPEEDY VERSION:
  After adding squid and ink, the heat under the frying pan can be
  increased and the squid cooked briskly. This way the squid will be
  ready in less than 5 minutes. Taste and adjust seasoning and scatter
  with parsley. This method does not produce the rich flavours that
  slow cooking does, but the end result is still delicious.

  "The Cook's Companion" Stephanie Alexander

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