Text 17673, 76 rader
Skriven 2007-07-04 11:31:05 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: RICE COOKERS 747 70704
==============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> ML> you see pooled in mirrorlike ponds as you cruise 7 miles above
 GJ> ML> is largely quite brackish and/or quite remote.
 GJ>It is still water.  Here we think nothing of piping the stuff
 GJ>hundreds of kilometres, or tunnelling through mountains to bring
 GJ>rivers out the other side.

 DD> I don't think much of it myself    Bv)=

Smarty!

 DD> I have lived in the Lost Angeleeze basin (and in Lost Angeleeze its
 DD> own  self) and I can certainly attest that there are very valid reasons
 DD> that  Arrowhead water company makes a young fortune off of bottled
 DD> water for  drinking and making coffee/tea.

Don't they have rain-water tanks for that?

 DD> And much the the water for LA comes from the Kern river - which I have
 DD> drunk at its source and it ain't bad ... until the Water District
 DD> mixes  it with the stuff from the Colorado and elsewhere.

But still, if it is water, and not too saline, it can be cleaned up to
fully acceptable potable standards. It has been estimated that by the
time the River Rhine arrives at Rotterdam it has passed through 7 sets
of kidneys.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Monserrat Goat Water
 Categories: Main course, Meats, Casserole, Caribbean
      Yield: 8 Servings
 
      2    Quarters Goat/Kid
      4 lg Onions; chopped
           Scallions
           Thyme
    3/4 c  Cooking oil
      3 oz Fresh Marjoram
      4    Garlic cloves; minced
      1 tb Whole cloves; crushed
      1 tb Mace
      2 tb Catsup
      1    Hot green pepper; whole*
           S&P

MMMMM-------------------------THICKENING------------------------------
      2 c  Flour
 
  Water Gravy Browning
  
  NB* In the caribbean, a hot green pepper would be a scotch bonnet
  pepper, substitute a Habanero or other 400,000+ scoville unit pepper.
  Cut the meat into 2" cubes, being sure to leave the bones in. Wash in
  salt water and place in a large saucepan. Cover with cold water,
  bring to boil and simmer covered for 5 minutes. Skim and continue
  simmering, covered, adding remaining ingredients other than the
  thickening - see below; add boiling water if necessary. When meat is
  nearly tender, combine flour with enough cold water to make a smooth
  paste. Stir enough of this mixture into the stew to give desired
  thickness and add some browning (Kitchen bouquet or Cross &
  Blackwell) for colour. Half cover the pot and contine simmering until
  meat is done. Add some whisky or rum if desired. Serve in cups or
  bowl, very hot, with the bones.
  
  Recipe "Montserrat Cookbook" MMed IMH c/o Georges' Home BBS 2:323/4.4
  From: Ian Hoare Read: Yes Replied: No
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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