Text 3061, 105 rader
Skriven 2010-10-25 12:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: sweet 'n' sour 646
==========================
 ML> I wonder if Nicosia actually has an airport any more. But
 ML> actually, I believe that the hostilities have largely ceased,
 ML> at least the ones you can see.
 GJ> As far as I can work out, each side is deciding to ignore the other.

Which is what they should have done in the very first place,
avoiding thousands of deaths and the destruction of trillions
of drachmas worth of property.

 ML> Boutari wines are mass-produced but generally decent for that.
 GJ> I have tried the mainland Boutari reds, and found them OK; better than
 GJ> any Santorini reds.  The Santo winery, on Santorini, is excellent.

Santo makes reds as well - I wonder whether they're well-made bad
wines or just flew under your radar.

 GJ> Interestingly I was told that the old, old, vines there date from
 GJ> pre-phyloxera years, as the phyloxera cannot survive in the sulphuric,
 GJ> volcanic soils of that island.

I believe that you folks have ungrafted and non-phylloxera vines
down there, as do we in Washington state. I don't think I could
tell the difference except possibly in the case of Chardonnay
grapes, of which I have detected two separate flavor patterns,
which may or may not have anything to do with the grafting of
the rootstocks.

 GJ> The first time I went to Prague, in 2006, it was quite delightful.
 GJ> The next time, this year, I was terribly disappointed.  Huge crowds,
 GJ> and a great increase in rampant, uncontrolled commercialisation,

And when I first heard of Prague as a great destination (from my
father, who went there just after WWII) I figured, okay, I'll just
wait until some orchestra pays for me to go there, which never
happened. I always got picked to play in romantic spots such as
Wilkes-Barre, Pennsylvania and Houston, Texas.

 GJ> I have just come home from Alice Springs, with about 2 kg of prime
 GJ> camel steak, and 2 kg of beef kidney and flank steak and something
 GJ> else which I will find when I defrost it.  It is great to have in-laws
 GJ> in the cattle and butcher shop business!

Sweet!

 -=> Glen Jamieson said to Jim Weller <=-
 
 JW> How to Use Anardana Anardana is used in Indian and Persian cuisine
 JW> as a souring agent, much like sumac or amchoor. Slow air drying
 GJ> If ripe, the flesh is definitely not sour.  Very sweet.  I have to
 GJ> admit that I haven't tried grinding the seeds, though.  Perhaps they
 GJ> would be sourer.  I may try the local "Taliban Traders".

Unripe pomegranate is sour. The seeds are tannic and rather bitter,
but not sour at any stage that I've had them (from moderately unripe
to moderately ripe - I was ready to try pomegranate juice fresh
squeezed from one of the numerous vendors in Turkey, but then a
guide pointed out that these were either last year's crop or
imported, and not likely in either case to be any fresh).

---------- Recipe via Meal-Master (tm) v8.00

      Title: Chiles in Walnut Sauce
 Categories: Mexican, Sauces
      Yield: 8 servings

      8    Poblano Chiles; *                   1 tb Capers
      1 lb Ground Beef                       3/4 ts Cinnamon; Ground
    1/4 c  Onion; Chopped, 1 small           1/2 ts Salt
      2 c  Tomatoes; Chopped, 2 medium       1/4 ts Cumin Seed
      1    Apple; **                         1/4 ts Oregano; Ground
      1    Banana; Peeled & Sliced           1/8 ts Pepper; Freshly Ground
      1    Jalapeno Chile; ***                 4    Eggs; Large, Separated
      1    Clove Garlic; Finely Chopped             Flour; Unbleached
      1 c  Raisins                                  Vegetable Oil
    1/3 c  Almonds; Slivered                        Pomegranate Seeds Or
Raisins
      2 tb Green Olives; Chopped                    Fresh Cilantro; Snipped

--------------------------------WALNUT SAUCE--------------------------------
      1 c  Walnuts; Ground                   1/2 c  Chicken Broth
      1 c  Dairy Sour Cream

  *      Chiles should be roasted and peeled (See Sowest 1 for information)
  **     Use an all purpose cooking apple that is unpeeled and sliced.
  ***    Chile should be seeded and finely chopped.

  Cut a lengthwise slit down one side of each poblano chile. Carefully remove
  the seeds and membranes and set aside.  Cook and stir ground beef and onion
  in a 10-inch skillet until beef is brown and drain. Stir in remaining
  ingredients except the eggs, flour, oil, Walnut Sauce, Pomegranate seeds
  and cilantro.  Cover and simmer for 15 minutes. Fill chiles with beef
  mixture.  Cover and refrigerate for an hour. Beat egg whites in a large
  bowl until stiff. Beat egg yolks and fold them into the egg whites. Coat
  filled chiles with flour; dip into the egg mixture. Heat 1/4-inch of oil in
  an 8-inch skillet until hot.  Cook chiles, one at a time, in the oil,
  turning once, until puffy and golden, about 2 minutes on each side; drain.
  Place on cookie sheet and keep warm in a 200 degree F oven. Prepare Walnut
  Sauce and spoon over the chiles. Sprinkle with pomgranate seeds and
  cilantro.  Serve hot. WALNUT SAUCE: Mix all ingredients. Source unknown

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