Text 10504, 67 rader
Skriven 2007-01-14 12:29:56 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: CHOOK-FIL-A  70114
==========================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 CS> Cavenaugh st?  Same thing I am sure and i think I found the place from
 CS> that side.  It's at the end of the row and there's either construction
 CS> or something else that means the row really ends there.  Mind recalls a
 CS> lowish wall that may have been part of the place too.  Big window and
 CS> large tables with benches in a dark wood come to mind.

Ah, a place facing into Cavenaugh St?  I think I know the place; it
was Italian the last time I went there, but that doesn't mean much.  I
expect to be returning to Darwin later this year, for a while, as
Winter sets in in Adelaide and temperatures drop into single figures
(Celcius) at night time.

 GJ>   The best one in the NT is without
 GJ> doubt the Thai place, Hanuman, on the other side of the mall, near the
 GJ> sushi bar.  A bit expensive, but not bad for the quality.

 CS> You've mentioned that one before and i have the name stored away <g>. 
 CS> Shoild i get to Darwin again, I will try to find it.  I dont recall any
 CS> sushi bars, but then when you live in Japan, you tend to ignore Japan
 CS> restraunts elsewhere since you can get that at home anytime.

 CS> To me, eating at a sushi bar in Darwin would be like a USA person
 CS> eating at McDonalds in Singapore.  Umm, sorry, no.

Quite right, too!  Or an Australian going to an Outback restaurant in
Singapore or Los Angeles, except out of morbid curiosity.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pan De Sal (1)
 Categories: Breads, Breakfast, Filipino
      Yield: 16 Servings
 
     15 g  Shortening
      1 tb Salt
      1 tb Sugar
    225 ml Boiling water
    225 ml Warm water
      1 tb Active dry yeast
    450 g  Strong flour
    110 g  Plain, unsweetened crackers
           Crumbled
 
  In a large mixing bowl, combine the shortening, salt, sugar and
  boiling water.  Stir and leave the mixture to cool.  Add the warm
  water and sprinkle in the yeast.  Leave it for 15 minutes.  Gradually
  mix in the flour to make a dough.  Turn it on to a floured work
  surface and knead it until it is smooth.  return it to the bowl,
  cover it and leave it in a warm place until it has doubled in size.
  Knead it again. Preheat the oven to 425F/220C.  Divide into sixteen
  round buns. Roll the pieces in the cracker crumbs and lay them on
  floured baking sheets, spread well apart. Leave them in a warm place
  for 20 minutes to prove. Bake the buns for 15 minutes and cool them
  on wire racks.
  
  Recipe By: The Complete Bread Book-Gail Duff
  
  Typed for you by two of Jazzbel's fingers to post on the homehearth
  list.
 
MMMMM
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)