[SunRescue] Vinophiles of the world unite

[Dan Lane]

Ok,

SO here is an update...


I went to the shop... I got surloin (is that right?) and a pile of other
stuff... I put the thin (ish) strips on a tray and cut lines into them and
rubbed pepper and spices/herbey things into it... then went to drown them
in white wine... except the wine I had in the cupboard was sparkling :(

After much contemplation I decided to use red... does that work the
same???

its sitting in my kitchen now soaking up the weird mixture or red wine
and lemon and mixed spices and a few herbs... something tells me this
isn't going to work.


Dan - speechless




David Cantrell sent the following on Fri, 13 Apr 2001...

> amy <turtlex at ohno.mrbill.net> wrote:
>
> > On Thu, 12 Apr 2001, Kurt Mosiejczuk wrote:
> >
> > > Few survive the horror of the brussel sprouts!
> >
> > yanno...thats one of the few vegetbles i refuse to eat...yet bill loves
> > them...i'm convinced he's an alien.
>
> Mmmmm ....
>
> take a couple of pounds of *young* sprouts, remove the outer layer of
> leaves, wash, and score the bases.  Skin a couple of pounds of juicy
> tomatoes (or use pre-peeled if you're lazy, but fresh is best) and dice.
> Chop two medium-sized onions finely.
>
> Simmer the sprouts for a few minutes.  Pour off the water when they are
> beginning to go soft, and add the tomatoes, onions, a splash of cheap
> white wine, a couple of cloves of garlic and a goodly pinch of ginger.
> Cook over a very low gas for about ten minutes until the sprouts are nice
> and tender.  Serve straight from the stove.
>
> Goes well with rabbit or as a starter, and as it has a rather robust taste,
> I recommend half pint glasses of peasant wine to go with it.  Serves eight
> to twelve.
>
>