Text 1593, 82 rader
Skriven 2006-05-20 10:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: COOKING 698
===================
 ML> says, oddly, that "this storm compares favorably to the
 ML> October 21-22, 1996 event for northeastern Massachusetts."
 GJ> Curious wording, unless you had been dessicating in drought for the
 GJ> last few months.

Curious indeed. Actually, a storm of this magnitude after
a drought would have had even worse consequences, as the
soil, rendered impervious as crockery by dryness, would
not accept moisture, and it would cause immediate flash
flooding instead of the somewhat heralded flooding that
we encountered.

 ML> Carol was here for most of this.
 GJ> And I suppose couldn't go home because of the weather.  Nice!

There have been occasions when she has been prevented from
escaping; on this one she was merely delayed by a couple hours.

 GJ> Did that great big hole in the ground in the middle of Boston fill up
 GJ> with water?

No; I'm sure it leaked, but it leaks anyway. One of the
side benefits of the corrupt construction industry is
extra waterfalls.

 ML> and the MBTA provided substitute buses, at which announcement
 ML> one slightly inebriated gent complained loudly to nobody in
 ML> particular, using locutions that were not suitable for tender
 GJ> Why did he complain? 

Because he was inebriated, of course.

 GJ> What was wrong with the buses, if they serve the purpose satisfactorily?

Added 10-15 minutes to the trip; for an intoxicated person
in need of a rest room, that could be important.

 GJ> I searched through my database for Swiss recipes, but found only one,
 GJ> sort of.  That may indicate something or other...

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Bread Soup
 Categories: Soups, Swiss
   Servings: 6

    200 g  Bread
      2    Onions
      1 Tb plain flour
      2 Tb Butter
      1 l  Stock

  Salt, pepper, ground nutmeg

  Thinly slice the bread.  Cook together with the chopped onion in the butter
  until golden brown and then sprinkle with the flour.  Add the stock, season
  with salt, pepper and nutmeg and cook for about 20 minutes. Strain the soup
  through a sieve and bring back to the boil.  Serve with grated cheese.

  Posted by Alex Comerford. Courtesy of Fred Peters.

MMMMM

Need I say more?

 GJ> I first ate them at a Greek restaurant in Adelaide, deep fried.  They
 GJ> looked just like crispy large spiders, and tasted delicious.

Mmm, crispy large spiders.

 ML> Ovine milk has about 12 percent less lactose than bovine,
 ML> but that's apparently enough, coupled with the lower reliance
 ML> on uncheesed milk in the Mediterranean diet, to make a bit of
 ML> a difference to many. It would not make a difference to me.
 GJ> Hardly significant.   I have been told that goat's milk is acceptable
 GJ> to some people who are allergic to an ingredient in cow's milk.  I
 GJ> don't know what that is.

It's lactose.
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