Text 21191, 123 rader
Skriven 2007-10-10 00:02:19 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BARS 167  70926
=======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> "Pace oneself"?  Wbat a novel idea!  It could result in infuriated
 GJ> tray (no room for carts) girls stuffing fish balls down my neck in an
 GJ> effort to get me fed and out.

 ML> Not if you fully exercised that charm for which you are so
 ML> well known.

Somehow it doesn't seem to work on those busy-busy girls, as they are
more interested in selling dim sims than dilly-dallying.
 
 ML> I'd have gone with a medium-to-full-bodied red, even a Shiraz,

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

 ML> So that's your excuse. Perhaps the ladies should have ordered
 ML> individual glasses of red and left you with the white stuff.

That would have been better, so I could have drunk the whole bottle.
 
 GJ> One item new to me was serving Kalamata olives as an appetiser, warmed
 GJ> and rolled in a little cumin seed, with extra oil and bread.
 GJ> Enjoyable. 

 ML> Ground cumin or crushed? I've seen it both ways as part of
 ML> a relish tray.

Crushed, to release the best flavour.  Excellent local olives.

 GJ> need a catchy name, such as "League of Nations".
 ML> Didn't work, did it.
 GJ> Maybe it needed a more uniting name.

 ML> Hasn't work, has it.

Not yet; not fully.  Ever optimistic in this best of all possible.
 
 -=> Glen Jamieson said to Jim Weller <=-
 
 GJ> It is many years since I have suffered from food poisoning, possibly
 GJ> as my body has developed antibodies to deal with most kinds of
 GJ> bacteria. The last time was when I ate something I had never eaten
 GJ> before - Domino's pizza.

 ML> Domino's pizza should be fairly harmless, except for those
 ML> with the dread lactose intolerance. Pizza parlors use either
 ML> mozzarella (too fresh for any of the lactose to have been
 ML> fermented out) or an unholy synthetic cheese that I am sure
 ML> is as poisonous as milk itself.

That Domino's was changing premises at that time, and I suspect the
Darwin heat had been allowed to influence the meat.
 
 GJ> I am now winding down my replies, as I leave again on Wednesday for
 GJ> the Land of the Long White Cloud for my first grand-daughter's wedding,
 GJ> in Auckland.  I also plan to visit the most southerly island, Stewart
 GJ> Island, most of which is a wild life park, with kiwis running wild.

 ML> Good r... er, luck, and report back in as much detail as possible!

LIkewise when you eventually go there.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Anz Pavlova
 Categories: Desserts, Australian, New zealand, Asia-se, Charmaine
      Yield: 8 servings
 
      4 lg Egg whites
    1/2 ts Salt
    1/2 ts Cream of tartar
      1 ts Vanilla essence
    250 g  Castor sugar
      1 ts Vinegar
      1 tb Cornflour
    300 ml Whipping cream
    125 ml Passionfruit pulp
           ; sweetened
      3    Ripe bananas; sliced
      2    Kiwi fruit; peel/sliced
           Ripe red strawberries
           ; halved lengthways
 
  Being careful not to attribute this famous dessert to one country or
  the other. For the softer, higher Australian pavlova, pile the
  meringue thickly, about 6 cm  high.
  
  For the slightly flatter but crisper New Zealand version, spread it
  out a bit more thinly into a larger circle. Serves: 8.
  
  Preheat oven to 220_C (450_F). Line a baking tray with non-stick
  paper and mark a circle about 18cm in diameter. Put egg whites into
  large, very clean bowl (the slightest hint of grease and they will
  not whip up as they should).
  
  Whisk egg whites, salt, cream of tartar and vanilla essence with an
  electric mixer until stiff, add sugar by tb while beating a d when
  all the sugar is added and the meringue is glossy and thick, stir in
  the vinegar and cornflour. Pile onto the baking tra and smooth the
  top. Turn oven to 150_C (300_F) before putting meringue in and bake
  for 1 hour 20 minutes or until outside is f rm but not browned.
  Remove from oven and allow to cool before topping with whipped cream,
  passionfruit pulp and any.or all of t e fruit.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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