Text 415, 99 rader
Skriven 2010-08-20 08:29:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: DRUNK & BOUNCED 465 00820
=================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> The was I see it there's no justification for throwing someone
 ML> out on the street based on their alcohol choice - hence the high
 ML> USA corkage costs, which deters such behavior. There are places
 ML> here that won't allow corkage (which is technically illegal in
 ML> many jurisdictions, but of those many, many look the other way)
 ML> except for wines that are substantially better than what they
 ML> have in stock.

 ML> Though I believe no one but Kevin would object were he tossed
 ML> for the simple offense of being Kevin.

That would depend on how Kevinish he was at the time.  Coincidentally
he came here yesterday, bringing a menu from the Rana Tandoori, a new
Indian restaurant just around the corner from his residence.  It
states that it is Halal, but also, "B.Y.O. (NO Corkage)", so it seems
that WA civilisation is spreading to SA.  That could also mean that
the place isn't licenced to sell alcoholic drinks.  As "All curries
$7.90 inc. rice", it might be worth taking Kevin and a bottle there.

The meal he cooked yesterday was an attempt to create a dish which I
ate in 2003 with Ian and Jacquie at a small village restaurant near
Forges - chicken slow-cooked in a cream sauce with lots of in-season
field mushrooms.  It was very successful - one of Kevin's best.

Something like this:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Poulet a la Montrachet (Chicken & Mushrooms I
 Categories: French, Ceideburg, Mushrooms, Chicken
      Yield: 6 Servings
 
      1    Free-range chicken (2 kg [4
           -lb])
    225 g  (8 oz) small spring carrots
    225 g  (8 oz) small onions
           -(pickling size)
    225 g  (8 oz) button mushrooms
     25 g  (I oz) butter
      1    Long branch tarragon or 1
           -sprig each thyme,
           -rosemary, parsley
      1    Bay leaf
           Salt, black pepper
    150 ml (1/4 pint) white burgundy
      2 lg Egg yolks
    300 ml (1/2 pint) double cream
 
  I made this one last night and was quite pleased with it, though the
  sauce turned out a bit thin.  I probably didn't cook the sauce long
  enough but I was afraid of curdling it, something I've been quite
  good at lately. BTW, I couldn't find any white burgundy so I used
  white Zinfandel instead.
  
  Wipe the chicken inside and out with a cloth wrung out in boiling
  water. Cut into 10 serving pieces:  2 drumsticks, 2 thighs, 2 wings
  and 2 breasts halved. Scrape the carrots and peel the onions. Wipe
  the mushrooms with a damp cloth and trim the stalks.  Melt the butter
  in a heavy iron cocotte [heavy frying pan or Dutch oven. S.C.] over
  low heat and when foaming add the pieces of chicken, the carrots and
  onions, and the herbs tied together. Season with salt and pepper, add
  the wine, cover and cook for 30 minutes, moving the ingredients
  around occasionally to prevent colouring. When the carrots and onions
  are tender remove them with a slotted spoon, cover and keep hot over
  a pan of boiling water.
  
  Slice the mushrooms finely, add to the pan, sprinkle with salt, cover
  and simmer for a further 20 minutes. Beat the egg yolks into the
  cream and set aside.
  
  Remove the chicken from the pan to a heated serving dish, place the
  vegetables around it in small groups, cover with foil and keep hot.
  Using the back of a fork, work the meat residue from the bottom of
  the pan into the cooking juices.  Bring to boiling point, remove the
  herbs, and draw the pan from the heat.  Add a tablespoon of pan
  juices to the cream, stir well and return this mixture to the pan,
  stirring constantly until thick. Pour immediately over the chicken
  and serve without delay.
  
  The excellent sauce of this dish is best appreciated when accompanied
  by plain noodles or boiled rice.
  
  Makes 6 servings.
  
  From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books,
  1984. ISBN 0-671-06542-4
  
  Posted by Stephen Ceideberg; May 12 1993.
  From: Bill Swisher                    Date: 10-08-08
 
MMMMM
 

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