Text 20473, 89 rader
Skriven 2007-09-19 21:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: BOAT TRIPS 150
======================
 GJ> Our main river, the Murray, doesn't make it to the sea anymore. 
 ML> tracing the murry backward from the coast, it is kinda hard to tell...
 ML> i definitely see areas that were obviously wide riverbed areas that
 ML> have a small channel thru them now... way back up near taylorville and
 ML> markaranka, you can see that the river was once 5 or 6 times as wide as
 ML> the channel that is currently visible... there look to be several areas
 ML> that may now be salt or sand flats all up thru the bed... some of the
 ML> photos that have been put together are not as clear as others... it is

Glen took Carol and me there on a field trip last year:
no water to speak of at all some places. At the mouth
there's this great huge gorgeous beach, only it's Lord
of the Flies territory, which puts paid to any visions
of touristic sugarplums.

 ML> hard to see what it is like up around good hope landing and devlins
 ML> pound but the wide streambed is still pretty visible with the narrow
 ML> channel meandering back and forth across it... north of
 ML> kingston-on-the-murry looks like it was once a very large inland lake
 ML> or sea at one time... all that area over around loxton, too, really
 ML> looks like it was all shore towns around the big lake or sea, whatever
 ML> it may have been somewhere over in there, appears to be several
 ML> waterways that combine... i wasn't tracing via a map but instead with
 ML> satelite photos so i don't know if/when the name changed but you can
 ML> definitely see how it used to be... 

Interestingly, there was a humongous flood about 50 years ago,
and now the river looks like nothing at all. It is possible
that the climate will change for an instant or two, and there
will be a catastrophic flood bringing lots of nutrients to the
delta, and then aridity will reign supreme once more.

---------- Recipe via Meal-Master (tm) v8.06

       Title: TEMPURA NORI PRAWNS WITH FRAGRANT RICE AND THAI SALAD
  Categories: Mains, Starters, Seafood, Asian-c
       Yield: 4

      12 md Prawns- green
       3 sl Nori
         pn Salt
         pn Sugar
            Lettuce leaves; mixed
            ; TEMPURA BATTER
       1 c  Flour- plain
       1 ts Baking powder; heaped
            Water; ice-cold
            ; CLASSIC THAI DRESSING
       1 c  Lemon juice
     1/2    Palm sugar syrup
     1/2 c  Fish sauce
       1    Chillies- red; seeded

   THAI DIPPING SAUCE: Place chopped chilli into mortar with 1 pn each salt
   and sugar; using pestle, pound to a paste. Add lemon juice, palm sugar
   [sorry, quantity/size is missing in recipe], & fish sauce & combine.
   The taste should be a balance of salty, sweet, sour & hot. If there is one
   flavour dominating, you can add more of the other ingredients to find a
   balance. Add the fish saice last [salty] because it's the dominant
   flavour.

   FOR NORI PRAWNS; Remove heads & shells from the prawns but leave tail
   shells on. Remove intestinal tract by cutting along back of prawn, then,
   with a skewer, hook under the tract & pull it out. Turn prawn over. Make
   several small cuts across the meat to help keep the prawn straight.

   Cut nori seaweed into 1/4s & roll each prawn firmly in the seaweed,
   leaving the tailshell exposed. Refrigerate. When ready to cook & serve,
   make the batter by whisking the flour, baking powder & iced water
   together. The batter should be of a thin consistence.

   Heat enough oil to cover prawns. When it reaches 185C, dip the prawns
   into the batter & lay them gently in the hot oil. Fry till crisp & light
   golden. Remove from the oil & place on blotting paper.

   To serve; arrange the prawns in a crisscross fashion & serve with steamed
   jasmine rice & salad leaves with the classic Thai dressing.

   WINE: Chapel Hill Verdelho 2006

   From: FOOD&WINE, THE ADVERTISER, 06 JUNE 2007
   Typed by: KEVIN JCJD SYMONS

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