Text 9518, 98 rader
Skriven 2011-04-11 22:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: northern d'lites 193
============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> There's the "Ministry of Rum," which has a Web presence.
 JW> I remember surfing that site once long ago.
 JW> I bored of it quickly

 ML> Fair enough, but it sponsors tastings.

Something FUBAR in the editing. It's Hpnotiq, not the Ministry or
Rum that bores me. I revisited that web site yesterday and enjoyed
the contents.

 ML> What is the schedule for the Gold Range?

11 AM to 1 AM, monday through Saturday, same as all the others.
Bars are shut here on Sundays, but licensed dining lounges are not.

 JW> Drinking at 8 AM in a dive bar is a surreal experience.
 JW> back at noon for three more, two opened and one capped.

 ML> Perfectly sensible way of getting two meals' worth of calories.

6 quarts (i.e. 12 regular sized bottles) is not a great way to start a
productive work day. And you can assume at least 6 more after work.
That's fine for weekends and vacations and after retirement of
course. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Melitzanosalata - Eggplant Dip
 Categories: Appetizers, Dips, Greek
      Yield: 4 Servings
 
      2 lg Eggfruits
     50 ml EVOO; Greek, Spanish or
           -Italian
      1    Lemons; juice of
    150 ml Greek Yoghurt
      2    Garlic cloves; mashed
        pn Ground Cumin
           Salt and Pepper
           Parsley; freshly chop
           Garnish
        sl red capsicums
        sl green capsicums
           TO DIP:
           Warm Pita Bread

  Wash the eggplants and pierce them a few times with a fork
  before placing them in a preheated oven (375 F, 190 C). Bake
  the eggplants for 45 minutes or until they appear to be very
  tender. Let them cool and then halve and scoop out the flesh.
  Heat the oil in a frying pan and then add the eggplant flesh,
  sauteing for four or five minutes. Place the pan aside and in a
  blender, add the eggplant along with the lemon juice, Blend
  slowly, and when creamy, add in the yoghurt, cumin, and garlic.
  Blend to desired thickness.
  
  The eggplant mix should be chilled one hour before serving.
  Garnish with chopped parsley, and served with warm pita bread
  and sliced vegetables (raw), such as red peppers, green
  peppers. On the side, as part of your Greek Meze, serve toasted
  almonds, Taramasalata, Tzatziki and Dolmas. These Greek
  appetizers pair excellent with Greek white wines.
  
  Try this dish with: Amethystos dry white wine, Constantin Lazaridis
  From the wine region of Drama, located in Greece's mountainous
  beautiful Macedonia wine producing area, in the community of
  Adriani, lies one of our favorite wineries in Greece- Constantin
  Lazaridis. Leaders in top Greek wine production and also in
  wine tourism in Greece, Lazaridis makes a range of wines from
  the Amethystos brand, to Chateau Julia, the flagship range. They
  also have an interesting distillery where they produce
  Eau-de-Vie.
  
  The white Amethystos wine is made with principally Sauvignon Blanc,
  in an ultra dry, very zippy style. It tastes quite similar to how
  you would imagine a Bordeaux ?Entre-deux-Mers?, as indeed it is
  blended with Semillon blanc and also the Greek varietal, Aegean
  Assyrtiko. The color is pale straw with hints of green and the
  bouquet is pure peaches! The flavours and aromas are intense
  and there is a lovely, long finish. Highly recommended.
  
  From: www.cellartastings.com

  Snagged by: KEVIN JCJD SYMONS
  
MMMMM

Cheers

YK Jim                 

... Molsons in quarts: It's the official beer of People Who Like Beer.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)