Text 2668, 124 rader
Skriven 2010-10-11 16:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: distilling
==================
-=> Quoting Ruth Hanschka to Glen Jamieson <=-

 -> private distilling is still allowed there (NZ)

 RH> It's allowed pretty much everywhere in the US, as long as it's for
 RH> personal consumption.

Nope. Beer and wine making is allowed. Distilling spirits is not.
The legal loophole is that small stills are allowed for the purpose
of purifying water or distilling perfumes and essential oils.

And water stills are built differently. The water go into the
condenser first and then goes into the pot. You can't make alcohol
that way.

The only first world countries that allow private liquor distilling
are NZ, Italy, Russia and the Ukraine.
               
This next one is from a top end Vancouver restaurant...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Vikram Vij's Boneless Goat Curry
Categories: Canadian, Lamb, Curry
  Servings: 12

           STEWED GOAT:
    1/2 c  ghee or butter
      1 TB salt
      6 lb goat meat, bone in, cut into
  1 1/2    - to 2-inch dice
           MASALA:
  1 1/2 c  cooking oil
      4 ts cumin seeds
     10    cloves garlic
      3    inch cinnamon stick
      5    black cardamom pods, lightly
           pounded
      1 lb red onion, thinly sliced
      3 TB chopped garlic (9 medium
           cloves)
      2 TB finely chopped ginger
      3 c  pureed ripe tomatoes
      1 TB black pepper
      2 TB ground cumin
      2 TB garam masala
      1 ts turmeric
  1 1/2 ts salt
      1 TB paprika
  1 1/2 ts ground cayenne pepper
           FINISH:
      1 c  plain yogurt (as fatty as
           you can get)
      6 c  water
    1/2 c  frozen blueberries

For the goat, combine ghee (or butter), salt, goat meat and water in
a large pot on medium high heat. Stir regularly for 10 to 15 minutes
or until the meat is browned and begins to release its juices. Cover
and reduce heat to low, then cook for 1 1/4 hours, stirring every 15
minutes. The goat meat and bones will release water and should not
stick to the bottom of the pan. If the meat is sticking, add 1/2 to
1 cup more water. While the meat is stewing, make the masala in a
separate pan. 

For the masala, heat oil to medium high for 1 minute in a large pot.
Add cumin seeds, cloves, cinnamon and black cardamom, stir and allow
cumin seeds to sizzle for 30 seconds; stir in the onion and saute
for 7 to 8 minutes or until crispy brown on the edges. 

Add garlic and saute for 2 minutes or until browned. Stir in ginger,
tomatoes, black pepper, ground cumin, garam masala, turmeric, salt,
paprika and cayenne. Reduce the heat to medium, cover and cook for 3
minutes. 

Place yogurt in a small bowl. To prevent curdling, spoon 2 to 3
tablespoons of the hot masala into the yogurt. Stir well, then pour
the yogurt mixture into the pot of masala. Saute masala for another
2 minutes. Then stir in the water, increase the heat to high and
bring to a boil. Cover, reduce the heat to low and simmer for 10
minutes. Turn off the heat. 

After goat meat has stewed for 1 1/4 hours, remove a piece from the
pot, allow it cool for a minute and pull some meat off the bone. If
it pulls off easily and is tender, remove the pot from the heat. If
not, cook for another 15 minutes. Once the meat is cooked, turn off
the heat and let it sit on the burner for 20 to 30 minutes. 

Set the pot of meat beside the pot of curry. Wearing plastic gloves,
pull the meat off the bones. Discard the bones and add the meat to
the pot of curry. 

Just before serving, heat curry on medium to high heat and bring to
a boil. Add blueberries. Stir and reduce the heat to medium, cover
and simmer for 10 minutes. Serve with naan or rice. 

Vikram Vij is owner of and chef at Vij's in Vancouver.

Wines pairings 

Here's a dish to challenge the rule that red meat should be paired
with red wine. Let the sauce, not the protein, be your guide.
Gewurztraminer would work nicely. Alternatives include viognier and
Australian semillon. If you prefer red, try an Australian shiraz,
many of which offer up enough fruity concentration to match the
sauce while also rising above the spice of the curry and goat's
gamey flavour. 

Beppi Crosariol 

  From: The Toronto Globe And Mail      
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... "Total Environment Annihilation" is scarier than "Global Warming"

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