-=> On 02-27-20  07:53,  Bill Swisher <=-
 -=> spoke to Dave Drum about Wine <=-

 BS> In Anchorage I buy a 500ml cardboard box of Blackbox chardonnay and
 BS> keep it  in the fridge.  For a red I've bought a 3l box of pinot 

I have not had a box wine, but I have heard that they keep fairly well.
The reason may be that when you draw wine out, you are not letting air
into the bag inside the box.  With a bottle wine, it is the air that
gets into the bottle and starts the changes that make wine go bad (or
turn into vinegar).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bramberger Meat and Cabbage
 Categories: Beef, German
      Yield: 4 servings
 
      1 lb Cabbage, Head, Small
      1 tb Vegetable Oil
      2    Onions, Medium, Chopped
    1/2 lb Pork, Lean, Cubed
      1 lb Ground Beef, Lean
      1 ts Caraway Seeds
    1/2 ts Salt
    1/2 ts Pepper
    1/2 c  White Wine, Dry
      1 ts Vegetable Oil
      3    Bacon, Strips, Thick Sliced
 
  Remove outer, wilted cabbage leaves and core.  Place cabbage in a
  large pot of boiling water and simmer gently for 10 minutes.  Remove
  and drain. gently pull off 12 leaves and set aside.  Finely chop the
  rest of the cabbage.  Heat 1 T vegetable oil; add onions, pork, and
  ground beef.  Cook until lightly browned.  Drain off excess fat.  Add
  the chopped cabbage, caraway seeds, salt, and pepper.  Pour in the
  white wine.  Cover and simmer the mixture for 10 minutes, stirring
  often.  Grease an ovenproof dish with 1 t of vegetable oil; line the
  dish with half the cabbage leaves. Spoon in the meat mixture, cover
  with the rest of the cabbage leaves. Cut bacon strips in half and
  arrange on top.  Place in preheated 350øF oven; bake for
  approximately 45 minutes. Submitted By "THE ART OF TURKISH COOKING"
  BY NESET EREN.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:11:23, 28 Feb 2020
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