Text 1892, 130 rader
Skriven 2006-06-01 15:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: WHITE CASTLE 767
========================
 GJ> So the Bundaberg OP, at 57.7% alcohol would have been illegal

Not illegal. Forbidden. Difference being administrative
versus judicial sanctions.

   After all, it does not do their
 GJ> reputation any good when a former customer returns after spending a
 GJ> year in a Brunei prison, to complain about being given incorrect
 GJ> information.   So, have you ever had your alcoholic imports to USA
 GJ> inspected for their proof rating?

Never, but I don't look like the sort who would smuggle
alcohol.* I have been known to take up to 4x the legal
quantity** through customs, but always declare it, and
as the duty on 3 liters is hardly worth the collection,
they have never collected.

* I have been under suspicion (false) of smuggling other
things.

** I have never brought any back when Boston has been my
port of entry. Although the customs officials are not
responsible for enforcing the Massachusetts regulation
against bringing in alcohol, they are within their rights
to alert the state officials who are in abundance at the
airport. It is technically forbidden to bring alcohol in
interstate as well as internationally, but absent prior
evidence substantiated in court and validated with a
warrant, the officials have no legal standing to look for
it in the domestic situation. "The law," as a Dickens
character put it, "is a ass."

 ML> Reminds me of the New Hampshire State Liquor Store
 GJ> They keep breeding more and more ignorant Massachusettsians.  Do they
 GJ> also have inspectors at the airports and seaports?  The last time I
 GJ> flew into Hartford no one frisked me.

Well, Outlander, Hartford isn't in Massachusetts.

 GJ> She tasted some of the intensely flavoured native fruits, in
 GJ> particular lillipilli, and decided it would make a terrific sauce.
 GJ> After experimenting in her kitchen, including testing the product on
 GJ> visiting Americans at a Thanksgiving turkey dinner when she provided
 GJ> both the traditional cranberry sauce and lillipilli as an alternative
 GJ> - the cranberry was hardly touched, but the lillipilli was finished -

Our bibulous colleague has long been an advocate for the
lillipilli, and my introduction to it courtesy of him was
pleasant but not enough to ensure my abandonment of the
cranberry. The fact that in this test "the cranberry was
hardly touched" leads me to a conclusion other than that
the lillipilli is superior to the cranberry, by the way.

 GJ> and organised the whole chain through processors, distributors to the
 GJ> retailers, creating a whole new industry.  Its success came because it
 GJ> had a good product, and as everyone in the chain made a profit from
 GJ> their participation in it, they were all highly motivated to succeed.

I had a cousin, I think it was, whose husband had the largest
lychee orchard in China (and, I guess, by extension, the world).
Unfortunately, he lost control over the chain went bankrupt in
short order.

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

      Title: Ginger-Fried Beef
 Categories: Chinese, Beef
   Servings:  2

    1/4 lb Sirloin steak, shredded
      1 md Onion, quartered and cut
           -into strips
      1    Thumb-size piece fresh
           -ginger, peeled and
           Shredded   (see note)
      1    Clove garlic, minced
           Marinade (in jar)
      2 ts Light soy sauce
      2 ts Vegetable sauce
      1 ts Dark soy sauce
      1 ts Dry sherry or rice wine
    1/2 ts Sugar
    1/2 ts Sesame oil
    1/4 ts Salt
    1/4 ts Pepper
    1/4 ts Baking powder
      2 ts Cornstarch
      1 tb Water

  NOTES: Thanks to reader Alice Ho, here's a ginger beef recipe that's stir
  fried not deep fried. If you partially freeze the beef, it can be cut into
  thin shreds making it quick work in a wok or wide skillet. Marinating the
  meat and cooking it, still partially frozen, keeps more of the meat juices
  in the meat and out of the sauce. For dessert, a tropical mixture of
  lichees, mandarins and grapes would be refreshing. If you thought soy sauce
  was soy sauce, Alice Ho offers these tips
  : "Black and light soy sauces are distinguishable. If you shake the light
  sauce, the bottle is transparent. This is easier than deciphering the
  chinese characters on the bottles." Ho says the baking powder in this
  recipe acts as a meat tenderizer.

  DIRECTIONS: Cut beef into shreds, while partially frozen. Use a sharp
  cleaver or chef's knife.  Prepare onion, pepper, ginger and garlic; set
  aside.

  Pour marinade ingredients (mixed together) over beef and let stand for 30
  minutes (longer if you wish).

  Heat wok or wide skillet; add 2 Tb vegetable oil.  Fry onion and pepper in
  hot oil, stirring constantly.  Add salt and pepper to taste, and cook for a
  minute.  Vegetables should be crisp and glistening. Remove from pan.

  Add another 2 Tb oil to the pan; heat and add garlic and ginger.

  Add beef, stirring quickly to separate strips that cling together.

  Add 1/4 cup hot water; stir and cook for about a minute.  Return cooked
  vegetables to wok and blend quickly.

  Season to taste, as you wish, or add 1 Tb oyster sauce to enhance the
  flavor.  Serve over hot steaming rice.  Serves 2. Offer a second stir-fry
  dish to round out the meal.

  Calgary Herald, food section, 82.01.29

MMMMM

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