Text 34257, 111 rader
Skriven 2015-12-14 07:59:54 av Dave Drum (1:261/38.0)
  Kommentar till text 34236 av Michael Loo (1:123/140)
Ärende: bottom of the barrel
============================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 >  ML> Off-topic and off-color add - there's a booze store in
 >  ML> Salem, Mass. that I occasionally patronize called
 >  ML> Bunghole Liquors.

 > Do you buy Fat Bastard and Ball Buster wines there????   Bv)=

 ML> No, but they do offer the also French Arrogant Frog,
 ML> which is at a similar price point and probably aimed
 ML> at a similar self-styledly iconoclastic market segment.

 ML> Ball Buster must be Australian. I don't recall having
 ML> had it, oh, yes, that might have been one of the wines
 ML> I have tried at Ray's the Steaks, a small chain of
 ML> semi-informal places that might make me more eager
 ML> to visit Washington if I could afford to eat there
 ML> often. Therefore it must be a Shiraz. When I get
 ML> access to my notes and (soliciting recommendations
 ML> here) a good text string search that works in the
 ML> Windows 8 or 7 or whatever crap I have environment
 ML> maybe I can see if that's so.

I see that Tait's have made it all one word. Ballbuster. Apparently it's the #1
selling <$20 Australian wine in the US. Yeah, it's a Barossa Valley Syrah
blend. wine.com says "Blended of 77% Shiraz, 16% Cabernet Sauvignon and 7%
Merlot, TaitCÇÖs 2010 The Ballbuster gives a very deep garnet purple color and
pronounced notes of spiced blackberries, blueberry pie filling and stewed plums
with hints of freshly cracked black pepper and fenugreek. Very full bodied and
richly fruited, it has a good line of crisp acidity lending lift and a medium
to firm level of velvety tannins, finishing long and peppery."

 >       Title: Red Wine Marinade for Beef
 >       2 tb Fresh lemon juice

 ML> Only if your wine is too sweet. Otherwise I'd say
 ML> skip it, it's just an ingredient for ingredients' sake.

What I have in stock for cooking (red) wine is Gallo Merlot in 187ml "splits".
It's pretty sweet - much sweeter than my preferred merlot (Baobab). But, it's
OK to cook with in most cases. So, I'd keep the lemon. Probably would anyway.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Red Wine Sauce - Great Chefs
 Categories: Sauces, Herbs, Vegetables, Wine, Booze
      Yield: 2 cups

     1/2 c  Olive oil
       1 lb Salmon bones
       1 lb Butter
       2 c  Mirepoix
       4 ea Bay leaves
     1/2 ts Oregano
     1/2 ts Thyme
     1/2 ts White peppercorns
       4 tb Shalot puree
     1/4 c  Cognac/brandy
       2 c  Red wine
       1 c  Fish stock

  In a saute pan, heat the olive oil.

  Add the salmon bones to the pan and saute for about 1 minute.

  Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay
  leaves, 1/4 teaspoon of thyme, 1/4 teaspoon of pepper
  corns, and 2 tablespoons of the shallot puree. Add cognac
  and flame.

  Deglaze with 1 cup of red wine and cook over high heat for
  five to ten minutes.

  Meanwhile, in a second saute pan, melt 2 tablespoons of
  butter.

  Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay
  leaves, 1/4 teaspoon peppercorns, 1/4 teaspoon oregano,
  1/4 teaspoon thyme, and 3 cups of red wine.

  Reduce over medium heat to dry.

  Add 1 cup fish stock to saute pan with salmon bones. Cook
  about 5 minutes.

  Deglaze reduction (shallot-red wine) in the second saute
  pan with about 3 cups of strained liquid from the first
  saute pan (salmon bones and fish stock).

  Reduce ingredients in second saucepan by two-thirds (not
  dry).

  Add remainder of the butter, whisk, and add salt and
  pepper to taste. Strain and reserve.

  Source: Great Chefs of San Francisco, Avon Books, 1984
    Chef: Masataka Kobayashi, MasaCÇÖs, Vintage Court Hotel,
        : San Francisco, CA

  Makes 2 cups

  RECIPE FROM: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... He who comes first, eats first. -- Eike von Repkow

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)