Comments on: Eat less red meat, drink more red wine…

By: nasking

nasking — Sat, 03 Nov 2007 20:20:54 +0000

Perhaps oneday aliens will arrive & choose to make a red wine out of some of the more loathsome characters that inhabit our Planet…& call it ‘Cabernet Sadist’ or ‘Salo Shiraz’?

By: Enrico

Enrico — Sat, 03 Nov 2007 16:13:26 +0000

Yes It’s real, red wine is very healthy. My granny drinks it since 93 years…and she is still healthy and really alive!

By: FDB

FDB — Thu, 01 Nov 2007 23:20:16 +0000

I was hoping you might stumble across that Anthony.

Seriously, do try it.

By: anthony

anthony — Thu, 01 Nov 2007 07:50:24 +0000

Perthling is honoured FDB, it’s a corker.

(afraid I’ve got no meat cocktails to offer, other than vodka-oyster shots)

By: FDB

FDB — Thu, 01 Nov 2007 05:32:24 +0000

Yeah Suz, and there are other alcoholic drinks based on a bouillon (chicken or beef) but the genius of mine is steak juice as opposed to boiled meat ‘n’ marrow.

In honour of Perthlings everywhere I have dubbed it the Mint Ox (a single crushed leaf of mint could I suppose be used in place of coriander for those who like the name to evoke the drink more precisely – I will try this next time).

Of course it won’t work in hospitality unless ordered with a steak salad, so you’d battle to get drunk on them without going broke and being Exploded of Meat.

By: suz

suz — Thu, 01 Nov 2007 05:22:24 +0000

The non-alcoholic version of that is ‘beef tea’, good for invalids and anaemics – boil up some beef on the bone, remove the meat and drink the juice.

By: FDB

FDB — Thu, 01 Nov 2007 02:24:14 +0000

Work with me here, baby. You know the market’s out there, even if we hafta create it.

Waaaay ahead of you Nabs. I have discovered the perfect meat lovers’ cocktail. It’s an appetiser for a steak salad, the cooking of which is the only way to obtain the juices required.

Take a good thick piece of sirloin or whatever you prefer. Cook to desired doneness (really rare won’t work, “done” is as usual going to ruin everything).

Skip the usual “rest the meat for 3-5 minutes in a warm place” stage, instead immediately slice thinly on a plate or board with gutters to catch the pinkish-red juices (no doubt you can see where this is going).

Mix still-warm meat juices with an equal quantity of good vodka, then lime juice, salt and pepper to taste (tabasco, minced coriander optional). Do not over-season. Do not chill or add ice (unless you want globules of solidified fat in your drink).

Knock it back, tumesce slightly, adjust yourself and proceed with making a steak salad.

By: suz

suz — Thu, 01 Nov 2007 01:52:16 +0000

The report is out and yes David Rubie, bacon is one of the main culprits, as is being overweight.

By: H&R

H&R — Wed, 31 Oct 2007 06:45:54 +0000

Current regs in Aus are that you can add 5% water, but only in additions that require water to make-up like yeast and acid. This will soon change to 7%.

But I thought the main selling point of our stuff was that in the drier climate, the water-to-pulp ratio of a given grape is much smaller, thus yielding a more concentrated drop?

By: Suz

Suz — Tue, 30 Oct 2007 23:05:17 +0000

Silkwood, the heart article says: Most polyphenols aren’t soluble in grape juice, but if you’re not a red wine drinker, polyphenols are found in dark chocolate, walnuts and cranberries.