Text 1786, 79 rader
Skriven 2010-09-18 10:12:00 av Glen Jamieson
     Kommentar till en text av Bill Swisher
Ärende: WINE PRICES  00918
==========================
 -=> Quoting Bill Swisher to Glen Jamieson <=-

 > "Anchorage-based Keith Hoffman wanted to make fine wines but with
 > grapes a little hard to grow in Alaska,..."
 
 > Have you come across those wines, or the wine maker? 

 BS> Nope.  But then again I'm not much of wine drinker and with the
 BS> decline of the local paper we only buy one on Sunday, for the
 BS> advertisements, so I probably wouldn't have seen the article on line. 
 BS> A lot of what you see in Alaska that's
 BS> pushed like this type of "import", it really is, or local like birch
 BS> syrup, etc., is tourist fodder.  BTW, the birch syrup I sampled was
 BS> almost like drinking water, little/no flavor to speak of.  Some things
 BS> I do like in moderation, like reindeer sausage.

After looking carefully at the www.turnagainwines.com, and trying to
read between the lines, I came to the conclusion that the photo of Mr
Hoffman tipping a bucket of grapes into a press was almost certainly
not taken in Alaska.  In spite of the "Aurora" hype, it is almost
certain that the wines are actually made in McLaren Vale, supposedly
by Hoffman, but more likely one or other of the many Southern Vales
wine makers.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BEN'S MALPAS VINE-SMOKED QUAIL & SALAD
 Categories: Mains, Poultry, Salads
      Yield: 6 Servings
 
      6    Quails; debone/halve
    200 g  Salt
    200 g  Sugar
      2    Limes; zest of
           Pepper- white;ground fresh
           ; SALAD
      1 cn Chickpeas
      1 bn Beetroot salks
      5    Tomatoes- vine-ripe
      3    Cardamom pods
      1    Cinnamon sticks
    1/2 tb Paprika
      5    Shallots
           ; DRESSING
      5    Anchovies- white
     50 ml Vinegar- chardonnay
    100 ml EVOO
 
  BEN'S MALPAS VINE-SMOKED QUAIL WITH PICKLED BEETROOT STALK, CHICKPEA &
  VINE-RIPENED TOMATO SALAD.
  
  Combine salt, sugar, lime zest & pepper & sprinkle over quail. Leave
  to cure for 30 minutes. Wash quail with fresh running water & pat dry
  with paper towel.  Place in a fish smoker [buy at any camping store].
  Follow smoking instructions & smoke with wood chips or dried vine
  stalks.
  
  TO ASSEMBLE THE SALAD; wash beetroot stalks & cut into 4cm strips.
  Blanch & refresh. [Pace beetroot aside & use for another dish.]   Cut
  tomatoes into quarters & place on a baking tray with sliced shallots.
  Grind cardamom, cinnamon & paprika together & sprinkle over tomatoes.
  Place in a preheated 90^C oven for 2 hours. Wash chickpeas & place
  all ingredients in a bowl.
  
  TO MAKE THE DRESSING; place white anchovies, lemon juice & vinegar in
  a food processor. Blend & add oil slowly. Pour over salad.  Serve
  salad on to a plate & place quail on top.
  
  From: THE ADVERTISER, INDULGE, http://www.adelaidenow.com.au By: BEN
  SOMMARIVA, THE KITCHEN DOOR, PENNY'S HILL, McLAREN VALE, SA
  Typed by: KEVIN JCJD SYMONS, 17 SEPTEMBER 2008
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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