Text 20537, 110 rader
Skriven 2007-09-22 08:22:59 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BARS 147  70922
=======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> And an implication that you'd eaten enough and they'd made
 ML> enough money off you.
 GJ> It was apparent that they were aware that the eating (ie, spending)
 GJ> rate decreased considerably after the first hour.

 ML> The secret, seems to me, is to refuse the urge to spike
 ML> one's intake at the beginning of the meal but rather to
 ML> pace oneself, teasing the cart girls as they tease you
 ML> (myself, I generally fail to do this).

"Pace oneself"?  Wbat a novel idea!  It could result in infuriated tray
(no room for carts) girls stuffing fish balls down my neck in an effort
to get me fed and out.
 
 GJ> it as "Fallopian") at McLaren Vale, on double-cooked duck leg
 GJ> (excellent, apart from tough straw mushrooms), while the others had
 GJ> venison with grilled bone marrow (out of this world!) and beef eye
 GJ> fillet (perfect), and beans and potatoes roasted with duck fat (as good
 GJ> as I had been led to believe by you people). I chose a Primo 2006 "La
 GJ> Biondina" Colombard Sauvignon Blanc, which had a fruitiness which
 GJ> matched my duck nicely. 

 ML> I'd have gone with a medium-to-full-bodied red, even a Shiraz,
 ML> which would have gone well with all three of the main dishes,
 ML> rather than the Colombard-Poison, which had a fighting chance
 ML> of matching with your dish and the vegetables but merely fought
 ML> with the meatier mains.

The proportion of SB was low enough not to be cat-pee obvious.  In any
case, I drank most of the wine.  That place had a full 100% mark-up on
the wines, which were selected by diners descending into the cellar to
go through the bottles prior to ordering food.  The others had intended
to order fish, but changed their minds after I had chosen a bottle.

One item new to me was serving Kalamata olives as an appetiser, warmed
and rolled in a little cumin seed, with extra oil and bread. Enjoyable.

 ML> ==

 GJ> The only real answer is if all the relatively sane nations unite to
 GJ> provide policing to control the occasional loonies.

 ML> We're a far from sane world. Look at the Russians and the
 ML> Finns and the Danes and the Canucks fussing over a few
 ML> million square miles of ice up in the north.

Wait a few years and there won't be any ice there to fuss over.  In any
case, it is what is under the ice which they find interesting.  Young
Jim will be able to look up from checking the shiraz grapes in his
vineyard to observe the tankers passing through the North-West passage.

 ML> Such a body would
 GJ> need a catchy name, such as "League of Nations".
 ML> Didn't work, did it.

Maybe it needed a more uniting name.

 ML> An important aspect
 GJ> of this body would be that the rich and powerful would have to make
 GJ> some minor sacrifices which would benefit the poor and powerless more.

 ML> Doesn't work, does it.

In some areas, some people have tried, with some success.
Increasingly, the rich have assisted the poor to recover from natural
disasters.  Now the same effort needs to be supplied to the victims of
unnatural disasters.  Currently there are more homeless refugees around
the world than there are people in Australia (Pop. 20 million).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bison Stew With White Beans And Wild Rice
 Categories: Game, Stew, Beans, Rice, Bison
      Yield: 4 Servings
 
      1 lb Bison Stew Meat
    1/2 c  Red Wine (Australian
           Shiraz)
      2 c  Beef Broth
      1    Bay Leaf
      1 tb Red Chile Paste (Thai)
      2    Cloves Garlic (minced)
      1 tb Tomato Paste
      1 c  Shiitake Mushrooms
    3/4 c  White Onions (diced)
  1 1/2 c  Cooked White Beans
      1 c  Cooked Wild Rice
    3/4 c  Diced Turnip or carrot
    3/4 c  Diced Parsnip
      1 lg Tomato (diced)
      1 tb Fresh Marjoram
 
  Place Bison for stew in soup pot and add wine, tomato paste, chile
  paste, broth and garlic.  Simmer, covered until meat is tender.
  Medium heat, approximately 45 minutes.  Add vegetables and starches,
  simmer until just cooked.  Finish with salt and pepper to taste and
  chopped Marjoram.
  
  From: "Natalie Schneider" <natalies@scope.com> Newsgroups:
  rec.food.recipes
 
MMMMM
 

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