Text 52, 129 rader
Skriven 2010-08-09 22:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CORKAGE FEES 00809
==========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> As Kevin has been given 2 months to find other accommodation, he has
 GJ> been trying around.  Now he emailed me that he has found a suitable
 GJ> place in the next street from me, and he "could easily walk home every
 GJ> evening after visiting".  I replied that I have sold up and moved to a
 GJ> far distant suburb or town.

Don't blame you. Even Tex is changing the locks on the dog house.

 JW> my parents wanted us kids to taste champagne at the Chateau
 JW> Laurier [...] we were all 7 and under. The waiter [...] the
 JW> bottle to dad to serve as he said he couldn't do such a thing.
 JW> And he too went away.

 GJ> If that was tried these days your father would probably be
 GJ> arrested, together with the waiter.

The liquor inspectors tend to concentrate on the dive bars not the
grand old railway hotels dining rooms. Of course some overprotective
nanny type could always place a cell call to the authorities.

 GJ> What is important is, did you like it?

Very much so. Much tastier than heavily diluted scotch and soda,
beer or sherry.

 JW> Title: Washington Post Chinese Coffee Simmered Beef

 GJ> Have you tried it, and if so, did you like it?

Not yet, but I plan too.

Other list tips: how to get people to eat their veggies... anchovies
and rice wine...
               
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     Title: Steamed Asparagus With Lemon And Anchovy Butter
Categories: Vegetables, Anchovies
  Servings: 4

      2 oz anchovies,
           the best you can find
     10 TB butter
      1 pn dried pepper flakes
           freshly ground black pepper
           juice of 1 lemon
      2 lb fresh asparagus trimmed and
           peeled if necessary

Whiz up the anchovies in a food processor (or chop them finely) and
add the butter, pepper flakes and pepper. Add the lemon juice to
taste. Steam the asparagus in a fast boiling steamer (or in a
colander over a pot) until tender - taste one. You can toss your
anchovy butter and asparagus together before serving, or simply
serve the steamed asparagus with a pat of anchovy butter on top of
each serving.

from "The Naked Chef" by Jamie Oliver

From: Deborah Kuhnen To: Internationalt
 
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Stir-Frying With Booze
Categories: asian, vegetables, alcohol
  Servings: 4

           Sweet potato greens
           Water spinach

Some vegetables at your Asian market taste remarkable when
stir-fried with booze. Namely, you'll want to pair your wine with
water spinach and yam tops.

Not all Asian vegetables benefit from a mingling with wine, but
water spinach and yam tops are particularly good when paired with
alcohol. They possess an herbaceous undertone with leafy greens and
tender stalks that, when stir-fried with a healthy dose of rice
wine, take on a savory-sweet, mellow flavor. 

Across vast stretches of China, Southeast Asia, and beyond, the
weed-like water spinach grows in such abundance that it's a staple
in most cuisines in the region. Chili pepper, garlic, ginger,
vinegar, soy sauce, and sweet soy bean paste are common pairings for
the vegetable, but in southern China, you're likely to eat the
greens stir-fried with nothing more than a bit of garlic and
Shaoxing rice wine.

Cooked sweet potato greens.

Sweet potato greens, which are the young leaves and shoots of the
tuber, are especially good paired with rice wine because the stalks
are firm and hardy, perfect for soaking up alcohol. Depending on
what I have on hand, I use either Shaoxing rice wine or sake;
vermouth would be a fine replacement for either.

Although alcohol is more commonly used in stir-fries containing
meat, pairing wine with vegetables is an easy way to build
complexity of flavor without exerting any effort. Compared to just a
stir-fry with salt and garlic, adding wine as a finishing touch to
the dish infuses a heady perfume in the greens. Try it just once and
you'll be keeping the bottle on hand for more than just an
accompaniment to your meal.

Finally, it's best to keep on hand an anodized aluminum wok in which
to stir-fry with wine. The alcohol will quickly wear away that
precious patina you've been building on your cast iron or
carbon-steel woks.

Posted by Chichi Wang

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... He deserves a lot more respect than I gave him.

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