Text 9884, 93 rader
Skriven 2007-01-02 09:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: HOW TO GET A FR805
==========================
 ML> I actually know nowt about electricity, except enough to
 ML> prevent me from putting the tines of a fork into an outlet.
 GJ> How fortunate for us all that you learnt that at an early age.

Thanks, I needed that vote of confidence.

 ML> Edison's system was 110VDC for transmission allowing for 10% loss,
 ML> producing 100V at the user end. I don't know why it stepped up.
 GJ> Fine, except when everyone else switches off their 100 Volt lights and
 GJ> goes to bed, leaving your light as the only one on, getting 110 Volts.

What's a 10% fluctuation in voltage to a good sturdy filament?

 GJ> Interesting.  I had not come across the tasteless oil from untoasted
 GJ> sesame seeds, although I could imagine it being suitable for very high
 GJ> temperature frying.
 ML> It is too expensive for that but would work well (turning
 ML> into brown sesame oil, I suppose, on degradation). Brown
 ML> peanut oil, by the way, tastes a bit like brown sesame oil.
 GJ> I thought the flavour of good sesame oil came from the toasting of the
 GJ> seeds before pressing out the oil, rather than from the oil itself.

Oil from uncooked sesame or peanut is not completely tasteless,
much as we call it such. I actually will not buy peanut oil,
despite most Chinese cooks swearing by it, as when heated it
smells to me far too much of peanut. The aroma does dissipate
to the degree that in most dishes (not chili oil, or the like,
though) it's not offensive at table, but in the kitchen it's
obtrusive.

 GJ> Yesterday I took Kevin to the Central Market stall where you found the
 GJ> good pork belly.  The $6 a plate notice was still there, while the
 GJ> same woman with the piercing accents was still making the "Special
 GJ> today" offering of $5 a plate.

The really piercing accents come from the woman at the stall
right near the entrance with all the fried weird things. At
the Shanghai pork place I was helped by an old Ho Chi Minh type
who merely handed me a plate and with a sweep of the hand
indicated "go for it." Next time I'll cut to the chase and
have a couple pieces of broccoli but fill the rest of the plate
with pork belly, something I seldom get under normal circumstances.

 GJ> I bought the meals - $10, while Kevin
 GJ> bought our 1 litre carafe of rough red - $11.

Ah, secrets of survival.

   On the way home to my
 GJ> place Kevin uncharacteristically bought a $5 bottle of Renmano River
 GJ> Breeze Chenin Semillon Chardonnay

Perhaps he was hoping for some action from chookie ...
or is thinking he's not long for the planet and wishes
to share whatever little wealth remains.

 -=> Glen Jamieson said to Dave Sacerdote <=-
 JW> available to the general public he KNOWS that it will be 
 JW> superior to German or Canadian ice wines right
 JW> off the bat because Australians are just brilliant people. [G]
 DS> Or they WOULD be, if they could just keep their kids from sticking
 DS> metal scrap in live outlets.
 GJ> What's your mother's phone number?   I would like to ask her about
 GJ> *your* behaviour during your extreme youth!

Well, he's alive ...

Octopus appetizer
cat: cephalopod, trusted
servings: 4

4 oz cn Bajamar Octopus in Garlic Sauce
- partially drained
1 Tb sweet onion, thinly sliced
1 Tb sliced ripe black olives
Freshly ground black pepper to taste
Salt to taste
"Italian seasoning" - or use a little
- dried thyme, basil, and marjoram
1 sm fresh ripe tomato, cubed (about 1/3 c)
White wine vinegar

Drain most (but not all!) of the oil from the can of Octopus 
and dump the contents of the can into a bowl. Add onion, 
olives, salt and pepper, "Italian seasoning", and tomato. 
Sprinkle lightly with a bit of good white wine vinegar, 
and toss to combine.

Source: Dave Sacerdote

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