Text 7349, 80 rader
Skriven 2006-11-06 18:33:07 av Barbara McNay (1:382/48)
     Kommentar till en text av Glen Jamieson
Ärende: AIRLINE WOES 428 61102
==============================
 >  -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 >> They aren't all going bankrupt.  In Australia we had
 >> two main airlines
 >> competing head to head.  Ansett went bankrupt and
 >> folded; Qantas

 >  BM> Not enough traffic for two, or bad management?

 > Both, I think; and government support for Qantas,
 > which it owned.

Makes me wonder, sometimes, how fair it is for government to support one thing
and not another.

 >> I was told by a Sri Lankan friend that "brinjal"
 >> (eggplant) is the
 >> main food of the poor people there.  When they are in
 >> season and
 >> fresh, I like them very much.  Here is another one for
 >> you:

 >  BM> Bleh!  Perhaps I should ask, though, whether all eggplants taste
 >  BM> alike.  I ate the large black ones as a child.  They were young and
 >  BM> fresh from our garden, but their flavor and custardy consistency
 >  BM> nauseated me.  If their flavor is overpowered by something else, then I
 >  BM> can eat them without any problems.

 > There are different types.  My preference is for the
 > elongated Asian
 > variety, as the flavour is sweeter, and they don't
 > need to be peeled
 > for use in stir-fried vegetables or soups, but I also
 > like the large,
 > black ones, peeled and cubed and made into various
 > Italian dishes.  It
 > is important to cook them fully, otherwise the texture
 > and flavour can
 > be unpleasant.  Like okra, zucchini and coriander,
 > eggplant has its
 > lovers and haters.  One of my favourite dishes is
 > this, which I like
 > cold, on hot toast, for breakfast:

 > MMMMM----- Recipe via Meal-Master (tm) v8.05

 >       Title: SPICY EGGPLANT
 >  Categories: Vegetables, Salads, Asian
 >       Yield: 6 Servings

 >       1 kg Long, Asian eggplant
 >       2 T  Garlic, minced
 >       2 T  Ginger, minced
 >       6 T  Soy sauce
 >       4 t  Sugar
 >       4 t  White vinegar
 >     1/4 c  Virgin olive oil
 >     1/4 t  Chili flakes

 >   Cut eggplant into pieces 50 mm by 5 mm, or small
 > cubes.  Simmer all
 >   ingredients in a covered saucepan until eggplant is
 > at the desired
 >   tenderness.  Adjust amounts of chili flakes, garlic
 > and ginger to
 >   taste. Eat hot or cold as a side vegetable, or on
 > toast for breakfast.
 >
 >   :       Posted by MLoo, Jan, '04, and
 >   :       Typed by Glen J, Feb, 2005.

 > MMMMM

This sounds sufficiently flavored that I might like it, except for the chili
flakes.  I find that a piece of candied ginger is all I can tolerate in the
peppery department; eating a whole serving or meal of something that spicy I
wouldn't be able to tolerate.

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 * Origin: T E X A S ! (1:382/48)