-=> Bill Swisher wrote to Dave Drum <=-

 DD> Most people I know think of wine-producing regions as France, Italy,
 DD> Australia and the California .... pretty much in that order.

 BS> I had some experiments back in the 70's...Germany and Portugal, mainly
 BS> whites and rose, but I do recall not being particularly enamored with
 BS> Chianti.  So much so that I can't recall where it was from.

Chianti is Italian (central Italy/Tuscanny) made from sangiovese grapes. 
It's a dry, fruity red that goes best with food. It's an OK wine - and 
the "Chianti" is protected by law. However, I stumbled across a 
"Sangiovese di Toscanna" by Tavernello for <$10 that tastes as good to
me as the stuff with the basketweave weeds around the bottom (fiasco)
that make it into a picturesque candlestick.
 
 BS> I've bought 2 bottles of inexpensive Australian wines for here in LHC
 BS> to cook with.  Vintage Thursday I suspect.  Both are from Fish Eye,
 BS> screw caps (yay), a Pinot Noir and a Chardonnay.

 BS> BTW, thanks to you and Jim for the chilli recipes.  Dutifully saved to
 BS> examine later since the pork is suckie bagged in the freezer now.

I is also got a couple pretty good green chile (chile verde) recipes
if you'd like to give that a shot.

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

      Title: Makaroni Po-Flotsky (Navy Noodles)
 Categories: Pasta, Vegetables, Beef
      Yield: 6 servings

      1 lb (450 g) wide, short egg
           - noodles
  1 1/2 lb (680 g) ground beef
      1 lg Onion; chopped
      1 cl Garlic; pressed
      5 tb (75 ml) oil
      1 tsp Butter
            Salt & pepper

  Cook the noodles according to package directions. Rinse
  thoroughly with cold water, drain, and set aside. 

  Warm butter and 3 tb (45 ml) of oil in a skillet and
  saute onions and garlic until golden-brown, about 15
  minutes. Remove from skillet and set aside. 

  Warm remaining oil in the skillet, add ground beef, and
  brown thoroughly, about 15 minutes. Cool slightly, then
  process the beef or put it through a meat grinder.

  Combine noodles with onions and meat. Season with salt
  and pepper.

  This dish is a favorite with children.

  Source: Redisca

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

  Uncle Dirty Dave's Archives

MMMMM

... Hardest part of being vegan is getting up at 5 AM to milk the almonds.

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