Text 2038, 91 rader
Skriven 2006-06-10 12:14:34 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: MARYLAND 787  60610
===========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I remember reading a few decades ago, an article in a British magazine
 GJ> complaining bitterly about the horrid, nasty, evil-tempered, American
 GJ> grey squirrels taking over the forests of Britain from the friendly,
 GJ> good-natured, sweet, thoroughly British red squirrels.  In your recent

 ML> Grey, mostly.

Triumph for the foreign devils.
 
 ML> I'm wondering if the populations don't see-saw a bit. The more
 ML> aggressive batch gain ascendency, then the others regroup and
 ML> breed a little faster, then the balance of power switches. I'd
 ML> say that perhaps the factor that is being bred for is mostly
 ML> aggression, so that in a few more generations we'll have giant
 ML> mugger squirrels of whatever color.

I doubt it.  In Australia there used to be giant, flesh-eating
kangaroos and other megafauna, but they have all gone now.  It is
generally considered that these were wiped out by the humans following
their arrival 80,000 years ago.  Many of the remaining woosey minor
marsupials have also fallen victim to the more intelligent, better
armed invaders, like cats, dogs and foxes.  One recent discovery is
that the dingoes, which arrived only about 4000 years ago, can beat
cats and foxes at their own game, but generally the more aggressive,
better armed groups completely eliminate the lesser species unless the
latter can find some niche environment which favours them.

On the subject of genetic trends and food, the other day I bought a
box of 500g of fresh quail eggs, and found that half of them were
double yolkers.  Is this a new trend?  Do you find this happening to
your quail eggs? Instead of just hard boiling them to use as a sort of
garnish to soups and stews, I tried frying these.  Very tasty indeed!

In conjunction with our wine-bibbing friend from Torrensville, we did
some interesting research into liquid and solid flavour combinations;
he took notes, and has promised to write out the results when he has
sufficiently recovered.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Squiddles
 Categories: Fish, Australian
      Yield: 4 Servings
 
    250 g  Squid rings, thin, young
    300 g  Egg noodles cooked
           -and drained
      2 tb Fresh coriander
           -freshly chopped
    1/2 ts Ground coriander
    1/2 ts Ground ginger
      1 tb Chopped spring onion
           -or chives
    100 g  Mushrooms (sliced)
    1/4 ts Pepper
      2 tb Extra Virgin olive oil
      3 tb Cream (optional)
    1/4 ts Nutmeg (optional)
           Salt to taste
 
  Pour 1 Tbsp of olive oil in a pan then add the chopped spring onions
  or chives and cook for a couple of minutes.  Add the spices, then the
  mushrooms, cooking for a further minute or two. (Add more oil if
  mixture is too dry).
  
  Once cooked, remove from the pan and set aside. Add remaining oil to
  the pan, turn up the heat and place in the squid rings and cook for
  only two minutes. Do not overcook.
  
  Remove the squid from the pan. Add the mushroom and spice mixture
  back to the pan, followed by the cooked noodles and toss to warm
  through. Add the squid, with the coriander or parsley, pepper and
  nutmeg (optional). Stir through a little cream (optional).
  
  Serve with a garden salad.
  
  Wine ...  Sauvignon Blanc
  
  © 1997 Australian Broadcasting Corporation
  
  Typed by Glen Jamieson February 2000
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)