Text 8448, 102 rader
Skriven 2006-12-05 05:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: chicken STUFF 623
=========================
 ML> My aim was to become pleasantly full with red-cooked pork, not
 ML> to bankrupt the food stall.
 GJ> Or to receive dark looks and comments from Carol.

Funnily, when she's not around I seldom overdo the fat thing.
I do occasionally overdo the protein thing but am reasonably
careful about cutting off large chunks of adipose tissue.
I'm of two minds, though, on other kinds of connective tissue,
when it contains a sizable admixture of fat.

 GJ> I felt mild surprise when you spat out the bits of bone instead
 GJ> of swallowing them.

I sometimes eat crumbly bones, such as vertebrae, but no
others, as even my digestive juice is not capable of
blunting sharp shards. Unless one chews for an unconscionably
long time there's no way to render wing or drumstick bones
into an edible form.

 ML> As I'm, as everyone knows, a Nob, but we were flying Peasant,
 ML> it's by no means clear which hotel we'd have been assigned to.
 GJ> Probably whichever had the most vacancies.

Ah, that would be the Nob hotel.

   They were both good, but
 GJ> the Tanoa had the better kitchen - and the minah birds which waited
 GJ> around, watching your table until the moment you left, when they would
 GJ> dive in and grab left-over food.  They were trained to not steal food
 GJ> directly from guests' plates while they were still eating; that was
 GJ> quite infra dig.  After all, the hotel had standards!

Unlike seagulls, which have been known to steal food from out of the
hands of diners.

Carol and I were leaving a chip shop in Melbourne, and it might
have been funny watching me walking along hunched over my box
of whitebait - I ended up tossing a few ounces into the bin but
gave none to the gulls. I guess the shop doesn't sell many whitebait:
it gave me something like a pound (a "small" side order). I ate to
satiety and almost to the point of disgust: got my calcium
requirement for the week.

 GJ> And therefore, when an airline goes bust, and the ex-employees seek
 GJ> liquidisation of the assets so that they can get their entitlements,
 GJ> they suddenly find that the airline owns very little in the way of
 GJ> assets, as everything is leased.  "Too bad, mate!"  "Gnash!"

Got it in one.

 ML> I think that having got wise to the industry, the backers
 ML> are less willing these days to take a flyer on flying.
 GJ> There still seem to be a few small players taking off, flying for a
 GJ> while, then crashing.
 
Hope springs eternal in the idiot heart.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Fried Fish with Garlic Sauce
 Categories: Fish/sea
      Yield: 4 servings

      2 lb Fresh Anchovies or Whitebait        1 pn Salt
      1 c  All-purpose Flour                        Oil for Frying
      5 tb Cold Water

--------------------------------GARLIC SAUCE--------------------------------
      4 sl Bread, crusts trimmed           4 1/2 tb Olive Oil
           (soaked in water for 10 min)    1 1/2 tb Water (optional)
      4 cl Garlic,                                  Salt and Pepper
           (peeled and roughly chopped)        2 ts Fresh Parsley, chopped
      2 tb Lemon Juice                              Lemon Wedges for garnish

  1) Sift the flour into a deep bowl with the salt. Gradually stir in the
     water in the amount needed to make a very thick batter.

  2) Heat enough oil for frying in a large, deep pan. A deep-sided saute pan
     is ideal.

  3) Take 3 fish at a time and dip them into the batter together. Press
     their tails together firmly to make a fan shape.

  4) Lower them carefully into the oil. Fry in several batches until crisp
     and golden. Continue in the same way with all the remaining fish.

  5) Meanwhile, squeeze out the bread and put in a food processor with the
     garlic and lemon juice. With the processor running, add the oil in a
     thin steady stream. Add water if the mixture is too thick and dry. Add
     salt and pepper and stir in parsley by hand. When all the fish are
     cooked, sprinkle lightly with salt and arrange on serving plates with
     some of the garlic sauce and lemon wedges.

  From the kitchen of Pegyy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120

-----


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)