Friends Of Australia Friday Tipple In White

It’s once again an Australia Time Friday! It’s FRIDAY!!!!

As I’ve decided to stop buying pork and beef and substitute lamb for all of it (except maybe bacon :-) since the omega 3 ratio is dramatically better there’s not much new to say on the lamb front per specific meals. I only really do the three basic meals of chops, lamburger, or roast leg-o-lamb. I’ve made a great lamb stew some years back, so may do that again. I think my repertoire of lamb dishes will improve over time.

Tonights Australian tipple is Dr. Henry John Lindeman’s Bin 85 Pinot Grigio.

A nice straw yellow color, Delicate nose with a faint grape flower overtone. Not overly dry with a hint of residual sugars, yet not sweet either. Richer varietal flavor than many other whites (why I like Pinot Grigio in the first place.) Just a tiny bit of bubbles feeling in the sip, but the bottle has not breathed long yet, so can’t say if it is CO2 or sulfites. Doesnt have the smell or sour of sulfites though.

Overall, a nice “Daily Drinker”. Presently accompanied by Colby Jack cheese sticks and Ritz crackers. Which benefits both the snacks and the wine.

So once again, let the good times roll on…

Last week we mentioned a military base cross visiting agreement between Australia and India. Today I mention a US military joint training excercise. So it looks like there is a general join up of the USA with the Commonwealth nations in the area for common defense. Then the USA and India doing a trade deal. China not happy…

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About E.M.Smith

A technical managerial sort interested in things from Stonehenge to computer science. My present "hot buttons' are the mythology of Climate Change and ancient metrology; but things change...
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28 Responses to Friends Of Australia Friday Tipple In White

  1. rhoda klapp says:

    OK, lamb. Not my favourite meat but we had a NZ leg of lamb yesterday and it was good, roast with roast potatoes . NZ lamb is good value here even though there are sheep in the field at the back of the house My problem with it is that it isn’t as versatile cold as the other meats because of the way the fat goes when it’s cold. which I find unpleasant. Anyhow, what you can do with it cold is IMHO the total justification for having lamb at all. Shepherd’s Pie. This can only be made with sheep meat, the beef version is Cottage Pie. When you find Shepherd’s Pie on a US menu it’s always beef, which is wrong. It’s also wrong to cook it with the carrots and peas and whatever inside. Only onions in the mince, anything else served as a side dish. I am looking forward to having it tonight.

  2. H.R. says:

    @Rhoda – Thanks for clueing us in on the real-deal Shepherd’s Pie vs. Cottage Pie.

    My (now that I know better) Cottage Pie has a twist that was heartily approved by Mrs. H.R.’s visiting contingent of Glaswegians. My wife was born in London while her mom was down there from Glasgow working and met and married her US Navy dad. Various members of the clan come over to visit from time to time.

    Anyhow, the twist is in the potatoes. Instead of mashed potatoes for the top crust, I use a nice thick layer of frozen shredded hashbrown potatoes, liberally brushed with butter for a crispy top. My wife’s aunt, uncle, and cousins that were visiting absolutely loved it, but said that frozen hashbrowns weren’t available “back home.” Maybe that has changed.

  3. Bill In Oz says:

    Sliced lamb sandwiches for lunch with a good bitey British or French mustard is nice. You can remove the fat if it bothers you. But roasted there isn’t much left on the meat. It’s all melted down.

  4. rhoda klapp says:

    Well, we had the pie, and it was good. My problem with the fat is not what’s left on the meat but the melted fat when it congeals, all those little lumps. Whereas with beef fat it used to be common in the UK just to spread it on bread and eat it as a sandwich. Bread and Dripping, it was called. Chips at the chip shop were cooked in beef fat in the old days and some still use it. Still, personal taste and far be it from me to criticize anyone who likes a cold lamb sandwich, but to me that would be wasting something which could have made the shepherd’s pie bigger.

  5. Geoff Cruickshank says:

    Cold lamb goes very well with homemade zucchini pickles and a mash of potato or preferably potato and other veg carrots, pumpkin etc.
    Thank you for your one man, direct action support program.
    I agree with the condemnation of carrots and peas in Shepherds Pie, but it seems to be more and more common.

  6. Geoff Cruickshank says:

    There’s lamb and lamb, too. The Kiwi’s have been expert at combining various breeds into new commercial flocks, for instance the Coopworth, with great twinning, good mothering and nice carcass traits. For my preference, the very best is a Southdown ram over Wiltshire ewes, the Wiltshire adding a fineness of grain and its own a flavour to the brew. As retired farmers we run a great big flock of seven of these, which provides plenty of lamb for two families. The best Aussie lamb, of course, comes from Tasmania, again a prejudiced opinion! There is high praise for lamb raised on saltbush elsewhere, but I think there’s a bit of marketing buzz in that, myself.

  7. philjourdan says:

    I would join you in the substitution (along with the exception), but for one problem. I married the daughter of a ranch foreman. So Lamb is not allowed in the house! (I do love it).

  8. philjourdan says:

    @Rhoda – “Whereas with beef fat it used to be common in the UK just to spread it on bread and eat it as a sandwich. Bread and Dripping, it was called. “

    Learn something new every day! I prefer reheating it and then using bread to sop it up, but I guess that would work! And now we know the origins of Vegemite. :-)

  9. Another Ian says:

    @Rhoda – “Whereas with beef fat it used to be common in the UK just to spread it on bread and eat it as a sandwich. Bread and Dripping, it was called. “

    I this part of Oz in depression days it was any dripping and known as “bread and scrape”

  10. E.M.Smith says:

    I add flour to the cooled pan grease to make roux, then add milk and cook it to gravy (constant slow stirring abouf 5 minutes at simmer), then over mashed potatoes or bread bits. The easy way to make gravy, just make sure the grease is below cooking temp before adding the flour. Salt & pepper to taste. Beef, lamb, whatever. Chicken gravy can be low on flavor, so sometimes I use a bullion cube to improve it (replacing salt)

    My favorite cold lamb dish is just sliced between 2 slices of buttered bread, with salt & pepper on it.

  11. H.R. says:

    @Another Ian and Rhoda:

    My father-in-law was a West Virginia hillbilly raised in a mining company town and company housing (ie., a shack). He gambled with the other school kids for pennies and nickels and his lunch when he was sent off to school with his (pork) lard sandwich. If you won, you ate well that day. If you lost, you lost pennies and/or your sandwich and went hungry.

    Lard sandwiches for lunch were not uncommon when I was coming up. Dinners in the Spring were sometimes dandelion greens in bacon grease or in Summer, maybe just corn on the cob… and that was it. $1.00 for a dozen ears. Mom could really stretch a food dollar.

    Some people don’t know what poor really is. I didn’t. Now I know in hindsight. We were poor, but never went hungry. God rest mom’s soul.

    Fortunately, dad kept moving up in his career and we hit solid middle class. Good times, good food, and some good 2-week family vacations. But mom stayed frugal with the food budget. Scratch… everything from scratch. Prepared foods (except Swanson 10¢ Chicken pot pies) were not on the menu.

    Thanks, guys, for pointing me down memory lane.

  12. Another Ian says:

    Forgot to check in till now but I was there.

    A batching working day so it was Great Northern and corned beef fritters

  13. E.M.Smith says:

    My Mum & Dad both grew up in the great depression . Nothing wasted, everything from scratch except store bought bread; until I was about 10. Then the “extravagance” of cake mixes arrived. We also tried Kraft Mac & Cheese with very modest success….

    Both parents cooked in the restaurant. We would do a couple of big turkeys a day for hot turkey sandwiches and dinners. Then strip the carcases for “turkey ala king”. Then use the bones, drippings, and anything else left of it, along with left over vegetables, to make turkey soup.

    Roast ham meant a bone and drippings for ham & beans. Then bean soup.

    You get the idea.

    Wild mustard grew near where we fished. Nothing like a “free” meal of fish and greens. Sometimes I’d go with my Mexican friend & his mama and she loved assigning us to pick a big bag of greens. Learned to make tortillas and tamales from scratch too.

    But somehow a snack of bread & gravy made late in the evening from whatever was left in the cast iron skillet was a special treat. Sometimes made with just water & flour, but an extra rich treat if some milk was available. You go in the kitchen and find just 2 heels in the bread bag. No leftover meat, sandwich meat, or cheese in the fridge. But there in the pan on the stove was all you needed to turn 2 heels into heaven. Even just bacon grease for a white gravy. Redeye from a fried ham pan. Pretty much anything (except fish… never made a fish gravy… I wonder why?..)

    Wife & kids think I’m around the bend when I tell them not to clean out the pan and that they are tossing out the good stuff.

  14. philjourdan says:

    @HR – How about a bean sandwich with butter?

    Yea, we were poor, but not poverty. The only meat we got was in casseroles (except for birthdays). We ate, and it was healthy, but worse than the welfare queens of today. My mother was a very proud woman who never took a penny from the government. But we got by (I use to collect bottles to turn in for the deposit so I could buy ice cream).

    Also, when we got candy for Easter or Halloween, I would not eat any of mine. I sold it, to buy soda.

    Growing up taught me a lot. A lot that I failed to teach my own children since as an adult, we were never poor (broke once – laid off with only $100 in the bank – but got no government assistance).

    But the one enduring lesson is that to this day, I refuse to eat casseroles (except squash ones – I found that nirvana as an adult).

  15. philjourdan says:

    @EM – Then use the bones, drippings, and anything else left of it, along with left over vegetables, to make turkey soup.

    What? No Turkey Gumbo? We stripped the carcass with several meals and sandwiches, and then made turkey gumbo! To this day, that is my favorite meal. I think it is psychological. It meant the end of the turkey dinners! ;-)

  16. E.M.Smith says:

    Gumbo isn’t an English, Irish, Amish or Iowa dish… so no, no gumbo. Never even saw any before about age 20. Not a California dish either…

    I like it, but no idea how to make it.

  17. Compu Gator says:

    The highly successful Florida-based Publix supermarket chain offers lamb that’s only from Australia. One of the young butchers/meat specialists told me that Publix made a genuine effort to use lamb from the U.S.A., but they found that once it’s cooked, there too little meat on it to be worth buying. So Publix gave up on it.

    I suppose it’s a matter of differing national customs for feeding & exercising sheep. Or maybe differing national criteria for culling the flocks for processing as “lamb”.

    Well, Hey-ell!  This topic led me to an obviously anticonsumer U.S. regulation: “Federal statutes and regulations dealing with food labeling in the United States permit all sheep products to be marketed as “lamb” [†]. Thus allowing the deceptive mismarketing of “mutton”. Huh.  The initial reaction of this reader is eff ’em all!

    Note †:, citing 7 C.F.R. 65.190, i.e., U.S. Code of Federal Regulations: Title 7 Part 65 §65.190. It’s way too brief to leave any room for misunderstanding:

    §65.190 Lamb. Lamb means meat produced from sheep.

    And that’s all there is, ain’t no mo!

  18. Bill In Oz says:

    @Compugator, Years ago I was in New York city for a couple of days waiting for a flight out. I wandered all around Manhaten and found a Sunday farmers market in a square. One stall was being managed by an Australian woman so I introduced myself. She & her husband were selling packaged lamb & Two tooth sheep meat from their farm in upstate New York. But she did say it was a hard ask as they had to shed the flock all Winter because of the cold and ground freeze..So no free range all that time for the sheep. We don’t do that here. Our Winters are not that cold; not much ground freeze anywhere in Australia except the higher slopes of the Great Dividing Range.. But they had no trouble selling their product at the market & at the up end restaurants in New York.

  19. Another Ian says:

    We ranch kill sheep and they usually have a year or two on them as we’re in rangelands so in wool production not lamb.. Tender stretch hung in a cold room for about a week does wonders for the eating quality. Rarely beef and that done by a local butcher.

    These days I have a band saw for cutting up which makes a big difference to the process.

    Re “casseroles” – I presume you mean stews and the like? Neck scrg ends and shanks go into stew meat. I cook some of it in a pressure cooker enough to get the meat off the bones and then use it in curries. Not above a good stew either though.

    Shoulders get boned and turned into goulash. I do a “bachelor hotrod” and cook it in a pressure cooker – cuts the time to about a quarter.

    No chef but won’t starve either – otherwise known as “cordon rough”

  20. jim2 says:

    Gumbo is Cajun. At least that’s the only kind I know of, there may be more …

  21. E.M.Smith says:

    A Bonus Fathers Day wine review:

    Mallee Point Shiraz:

    Softer by just a bit than the others, rich in fruit flavors and with good tannins. A rich Cabernet like, yet not the same as, flavor.

    Overall, drinkable alone or accompanied by a salami & cheese plate or lasagna or BBQ lamb.

    I like it.

  22. philjourdan says:

    @jim2 – You are correct. Cajun. EM did not grow up with it, so hence why not on his menu (I was being facetious). Been a long time since I had Turkey gumbo. After all the kids left the house, my mom never cooked a big turkey so no left overs to make gumbo with.

  23. Compu Gator says:

    Ah, yes.  English-speaking countries once again divided by our common language:

    In English-speaking Commonwealth countries like the United Kingdom, Australia, and New Zealand, the term casserole [*] is often used to refer to any dish prepared in a casserole-style pan or covered vessel like a dutch oven. In the UK, the terms casserole and stew tend to be used interchangeably, although technically stews are cooked on a stovetop while casseroles are cooked in an oven.[6]


    In the United States, the term casserole [*] usually refers to a specific type of baked dish which has three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna), various chopped vegetables, and a starchy binder (such as flour, potato or pasta); sometimes, there is also a crunchy or cheesy topping.[4] [5] Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer, gin, cider, vegetable juice, or even water may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered.

    Alas, to “diversity”-obsessed Wikipedia, our brethren in “English-speaking Commonwealth countries” are merely “other”):;

    Note *: Derived from cattia, a Mediæval Latin word meaning “pan” or “vessel”, altho’ its origin may be back in Greek. So the French usually credited with this cuisine term merely barbarized it:
    Not to be confused with the classical Latin catta, meaning “cat” (except when the similarity can be used in Vaudeville comedy on campuses of elite classical-studies colleges), but I digress:

    Notes 4,5,6: Links to various foodie Web pages as footnoted in the Wikipedia page already cited.

  24. philjourdan says:

    @Compu Gator – thanks for a lesson in our common language without a lot in common. Yes, I am a colonial so meant the American way where a casserole is meant to give you a taste of meat, without spending a lot on the meat. It is usually cooked the UK way (in the oven).

    My mother would often put in raisins or creamed corn. To this day, I cannot eat either except by themselves. So no bread pudding, and no cream corn casserole.

    But upon moving out on my own, I found a casserole that I truly love (it contains no meat) – Squash casserole! It consists of different kinds of squash, tomatoes, onions, garlic, etc. And it tastes fantastic. A friend invited me over to their parent’s house for dinner one night and they were serving that. I asked for seconds! The mother was very appreciative as none of her kids liked it!

  25. E.M.Smith says:

    For Italians, al forno (of the oven) dishes are roughly American casserole. Lasagna, for example.

    Mac & cheese (with or without things like tuns & peas for tuna noodle casserole) is a base for many variations. Scalloped potates too (Add ham bits & bake…).

    Never soupy or stew like, always baked solid to pasty.

    And don’t get me started on aubergine for squash or “strong” flour for high protein bread flour…

  26. rhoda klapp says:

    There’s a turkey in the kitchen right now, waiting to go in to roast. We’ll have a roast dinner, then cold with salad and new potatoes, sandwiches, then pie, then stew, with dumplings if I’m lucky. Proper big soft suet dumplings, not the kind you have in the US. There will be no gumbo.

    Although in Texas we got a smoked turkey for about five bucks and made white bean turkey chili to take to a party where out neighbours ate the lot.

  27. Another Ian says:

    I forgot to mention that the liver goes into liver , bacon and onions via a Hairy Bikers recipe

    I found it, now family approved so I get to cook it.

    And kidneys used various ways

  28. philjourdan says:

    @Rhoda – Chili rules!

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