Text 3832, 88 rader
Skriven 2010-11-15 14:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: loonity 742
===================
 GJ> I had some quite drinkable cheap red wines in Athens, mainly Boutari,

Respectable mass-market stuff. You get any character by sniffing
the odor of gasoline fumes and charcoal stoves while you drink.

 GJ> but in spite of trying several of the local reds in Santorini and
 GJ> Crete, none satisfied my admittedly not very critical palate.

So I hear. I tend to agree with you that Greek reds in general
are substandard; I'll believe you in your superior experience
when you say that the island reds are worse.
 
 GJ> Those root-dwelling aphids which wiped out so much of the European
 GJ> and Eastern Australian vines live out of range of most pesticides.
 ML> That's what the Dow Chemical Company is good for.
 GJ> Our wine makers prefer to keep the phylloxera out of SA, rather than
 GJ> have to pump Dow Chemicals into the ground.

Probably wise. Are the vines ungrafted?

 ML> I find that papaya seeds taste like varnish but do have
 ML> a distinct peppery spice aspect.
 GJ> Not worth the effort.  Pepper is better.

Agreed, but it's there as an option for those interested in wasting
not and wanting not.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Pilafi Me Mythia (Mussel Pilaf)
 Categories: Greek, Seafood, Main dish
   Servings: 6

           Karen Mintzias
  1 1/2 kg Fresh mussels
           Water
           Salt
    1/4 c  Olive oil
    1/4 c  Butter
      1 lg Onion; finely choppped
    1/2 c  Dry white wine
           Freshly ground black pepper
      2 c  Short grain rice
    1/4 c  Chopped parsley
           Parsley sprigs, lemon wedges

  Serves: 6 Cooking time: 45 min

  Scrub mussels with a stiff brush, scraping shells with a knife blade to
  clean them thoroughly.  Tug beard towards pointed end to remove.  Place in
  a bowl of lukewarm salted water until mussels open.  If any are open to
  begin with, tap shell - if mussel does not close, then discard it.  While
  mussels are open, run lukewarm water into the bowl so that any sand can be
  expelled from the mussels.  Drain.

  Heat oil and butter in a deep pan and add onion.  Fry gently until
  transparent.  Add mussels, cover pan and cook for 5 min until shells
  open.  If any do not open, then discard them.  Add 3 cups cold water, wine,
  1 1/2 teaspoons salt and pepper to taste.  Cover pan and bring to a slow
  simmer.  Simmer gently for 10 min, then remove mussels with a slotted
  spoon.

  Wash rice until water runs clear, then add to liquid in pan with the
  parsley.  Bring to the boil, stirring occasionally.  Reduce heat, cover pan
  tightly and cook over low heat for 15 min.

  While rice is cooking scoop mussels from shells and reserve.  Keep 6
  mussels in the shell for garnish.  Put shelled mussels on top of rice.
  Place two paper towels over rim of pan and fit lid on firmly.  Leave on low
  heat for further 5 min, then remove pan to side of stove and leave for
  10 min.

  Blend mussels through rice with a fork and pile pilafi in a dish.  Garnish
  with reserved mussels, parsley sprigs and lemon wedges.

  Note: 1/2 cup tomato puree (not paste) may replace 1/2 cup water for a
  different flavour.

  From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 186302 069
  1

  Typed for you by Karen Mintzias

MMMMM

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