Text 1144, 69 rader
Skriven 2008-01-22 12:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: city lights 735
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 JW> Or you could hitch a ride on Glen's chartered railway car when he
 JW> comes up. It will have a bar in it no doubt.

Does anyone ever do this? I wonder how much it would cost.
But it lacks the advantages of both flying and driving the
ice road, which was part of the point in the first place.

 ML> (2 days and 44 minutes)?
 JW> One 16 hour day if you don't dally along the way.

I think that Microsoft counts 8 hours as a day.

 JW> A friend of mine just landed a dream job.... beer taster trainee.

Wow. Is this a domestic job - is there a brewery in YK?
How does one go about applying for such a job? although I
find a diminution in my ability to detect nuances (or at
least to put them into words) after my brain surgery.

 JW> Oh, and I forgot that we were given sample smells of different
 JW> fruits so that we could identify them in beer.  A couple of the
 JW> beers we had on Thursday had a distinct fruit smell...I'd have to
 JW> say like banana! So, that was this week's beer tasting excitement"

Banana smell in beer (often tinged with clove) is something
I do not enjoy.

Poulet frit aux bananes d'Israel
serves: 4

2 lg eggs
2 Tb water
2 Tb peanut oil
;s&wp
3 lb chicken; in serving pieces
flour for coating
2 c fine dry breadcrumbs
fat for deep frying
4 bananas; not too ripe
1 sm bunch parsley; washed and dried

Fried chicken with bananas

Make an anglaise by beating the eggs, water, peanut oil
together and seasoning with salt and white pepper to taste.

Wipe the chicken pieces. Dredge them in the flour, then
dip them in the anglaise, then coat them with crumbs.

Heat the frying fat in a large heavy kettle to 360F
and fry the chicken until done, about 20 min, watching
carefully to make sure that the coating doesn't burn.
Transfer the chicken to a hot platter lined with
napkins or paper towels and keep hot in the oven.

Peel the bananas and salt them lightly. Coat them
and then fry them the same way as the chicken.
Transfer them to the chicken platter and keep hot.

Fry the parsley in the same fat for a few seconds
until crisp.

Strew the fried parsley over the chicken and bananas
and serve hot.

Raymond Oliver, Le Grand Vefour
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