-=> MICHAEL LOO wrote to DAVE DRUM <=-

 > No Kosher wine I have ever met could be considered "good". The
 > "koshering" process ruins it for drinking - which may be on purpose.

 ML> Spend 50 a bottle and you can get quite good wine
 ML> - I recall that Giscours and one of the Leovilles
 ML> are Kosher, though they're well above that price;
 ML> I used to have the occasional Sabbath dinner with

Next time I spend $50 on a jug of anything alcoholic will be the very
first. My throat would slam shut of its own accord.

      8B

 > It's even worse that the Christian Brothers communion wine I was given
 > at church services when I was an altar boy.
 > I could imagine sipping a glass of C.B. a thousand times before I'd try
 > a glass of M.D. or Machewitz Concord.

 ML> Interesting. The Communion wines I saw were Pastene
 ML> and Famiglia Cribari.

Different churches/area. C.B. was owned by a Roman Catholic teaching
order in Napa Valley, CA at the time I was a member of the Anglican
Catholic faith. I understand the wine/brandy operations were bought by 
Hublein in the late 1980s.

 > BTW - the M.D. Kiwi Lime that Benita bought for the Y2K picnic still
 > sits in a back corner of my ice box, pulsing chartreusely.  Bv)=

 ML> I suspect it will outlive the both of us.

Even if I live past the century mark - unlikely. But, then, I never 
imagined I'd be 78 and still working a full-time gig. 

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

      Title: Episcopal Stuffed Pork Chops
 Categories: Pork, Breads, Fruits, Herbs, Vegetables
      Yield: 4 Servings

      4    Double thick pork chops;
           - bone in or boneless
           Olive Oil
      2 tb Butter
           +=PLUS=+
      4 tb Butter; for basting
           Salt & fresh ground pepper
      1 sm Yellow onion; peeld, diced
      1    Granny Smith apple; peeled
           - in small dice
    1/4 c  Golden raisins
      3 tb Pine nuts
      2 tb Chopped fresh parsley
           +=PLUS=+
      2 tb Reserved chopped parsley
      1 tb Honey
      2 tb Apple Cider Vinegar; to
           - taste
      2    Lemons; halved

  Set oven @ 375§F/190§C.

  Make an incision in to one side of the pork chops,
  creating a pocket in the center. Set them aside.

  Place a saute pan over medium-high heat. When the pan is
  hot add the 2 tbsp of butter, followed by the onion with
  a pinch of salt. Cook, stirring occasionally until the
  onions begin to soften.

  Add the apples, raisins and pine nuts and season with
  salt and black pepper. Cook for another 5-8 minutes,
  until everything starts to soften and the pine nuts
  begin to toast.

  Add the parsley, honey and apple cider vinegar. Remove
  from the heat and set aside to cool.

  Put a cast iron skillet over medium-high heat.

  While the pan is heating, stuff your pork chops. Spoon
  some of the cooled mixture into the pockets of each of
  the chops. Season both sides of the chops with salt and
  pepper.

  Add a good amount of olive oil to your preheated pan.
  Carefully add the chops and cook, without moving, until
  deeply browned on one side.

  Carefully flip the Chops over and deeply brown the
  second side.

  Place the lemon halves cut-side-down in the pan and cook
  until really caramelized.

  Turn up the heat to high and add the remaining butter.

  Once the butter foams, begin to spoon the foaming butter
  over the chops to baste and finish cooking.

  Add in the rest of the chopped parsley.

  Remove chops from pan and add the sauce all over.

  Serve with charred Lemon.

  Recipe by: St. Martha's Guild of All Saints Episcopal
           : Church, Longmeadow

  RECIPE FROM: https://www.allsaints-el.org

  Uncle Dirty Dave's Archives

MMMMM

... The greatest American superstition is a belief in facts.

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