Text 34271, 58 rader
Skriven 2015-12-15 02:14:08 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: middle of the barrel 668
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> I see that Tait's have made it all one word. Ballbuster.

I was still uncertain of my recollection ... so I did a 
Google and found the following on allmenus.com -

Ray's The Steaks
2300 Wilson Blvd, Arlington VA 22201 (703) 841-7297
Shiraz-Cabernet $12.00 the ball buster, bruno tait 
wines, 2010 barossa valley, south australia

That's per glass, by the way - a substantial markup.

> Apparently it's the #1 selling <$20 Australian wine
> in the US. Yeah, it's a Barossa Valley Syrah blend. 

It appears you are mixing up greater than and less 
than signs; bigger than Black Opal, Yellowtail, and 
suchlike I find hard to believe. In the MSRP greater
than 20 market #1 might be plausible.

>  >       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).

Yesterday here there was no red wine in the house - 
so I used a cheapish Moscato along with some red 
wine vinegar. It didn't quite do the trick in a
pork and parsnip stew.

> OK to cook with in most cases. So, I'd keep the lemon. Probably would anyway.

'cause you're an old sourpuss.

Noble Moth
category: booze
serving: 1

40 ml Black Moth vodka
3 ml Hapsburg Absinthe
20 ml Sauternes
10 ml Poire William eau de vie 
20 ml lemon juice
sugar syrup
h - Garnish
Lemon twist and grapes

Shake all ingredients in a small metal shaker filled with ice 
until freezing cold. Sweeten with a little sugar syrup if
the lemon is too sour. Fine-strain the liquid into a dessert
wine glass, garnish, and serve straight up.

Source: Black Moth vodka
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