Text 3066, 82 rader
Skriven 2013-07-31 10:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Tannin 955
==================
 DS> Perhaps that partially explains the type of wines that our son's
 DS> friend makes.  They do not have a vineyard, but buy the juice --
 DS> presumably filtered without stems, etc.

It is almost impossible to completely exclude tannin from juice
without individually squeezing the grapes (as is possible with
ice wine, where you can pop the insides from the grapes by
squeezing; but even then there are at least vestigial seeds, which
contain tannin). There are ways of regulating it (minimizing time
of juice on lees, filtration, fining), but in a table wine tannin
deficiency is generally a deficiency.

 DS> Speaking of ice wine -- remind us to crack open a bottle of their ice
 DS> wine while the two of you are here.  There is no way that Gail and I
 DS> could drink it without help and it might be a good comparison to the
 DS> ice wine you brought from Ann's.

Perhaps, but 4 to a bottle still yields a high dose per person
(3 oz). Remember that the stuff keeps forever, and you can
certainly bring it to picnics to come.

 -=> Dale Shipp said to Nancy Backus <=-

 DS> I do recall one picnic a long time ago when we brought some
 DS> artificially flavored durian cookies.  THOSE were absolutely disgusting
 DS> to just about everyone, independent of whether they liked durian or
 DS> not. 
 NB> Now that you mention it, I do think I remember someone talking about
 NB> that at some time or other.  Did anyone decide they were palatable...?
 DS> I do not know the opinions of the others -- only mine.  In fact I
 DS> don't recall which picnic it was, but it was a number of years ago.

The main objection to durian-flavored products is their
artificiality. The cookies tasted like the sweetened inside
of a Goodyear store. The candies weren't quite so bad.

I looked it up: the first time I had durian cookies was
at the 1995 picnic; it was one of the few things that
did not live up to expectations.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Mushroom Pƒté
 Categories: Vegan, Appetizers
      Yield: 2 servings

      1 md Onion; chopped
      2    Garlic cloves; chopped
     50 g  Butter*
      1    Thick slice wholemeal bread
           A little milk or water
    100 g  Mushrooms
      1 ts Sea salt
      2 ts Mixed herbs, chopped
           Grated nutmeg
           Black pepper

  *(Vegans use vegan margarine or oil instead of butter)

  Wholesome and full of flavour, this mushroom pƒté also has a
  mouth-watering softness on the palate. Serve it on granary toast, with a
  slice of tomato as garnish - or take it on a picnic.

  Stew the chopped onion and garlic gently in 25 g (1 oz) of the butter
  until soft. Meanwhile, soak the bread in a little milk or water, and
  chop the mushrooms. Now fry the mushrooms with the onion and garlic,
  squeeze the bread and crumble it into the pan. Add the chopped herbs,
  salt, pepper and a little grated nutmeg.

  Cook all together for a minute or two, then liquidize the mixture,
  together with the rest of the butter. Press into a small dish and
  refrigerate for several hours.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

-----

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