Text 22873, 103 rader
Skriven 2009-04-04 10:54:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: NEWFANGLED 426 90404
============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> was invited to be a jumpseater on an Eastern Airlines 727
 GJ> And do you regret that you didn't take that opportunity?
 ML> Not particularly. I got my seat in row 2 or 3 or something.

I will be baby-sitting Ryan for a week or so in Perth, leaving
Adelaide on 15th April.  Jo has bought tickets for me on Tiger
Airways, which is now running cut-price domestic flights in Australia.
These flights leave in the middle of the night.  I don't know what
planes they are using, but I have been given seat number 01A.
 
 ML> 2. I have sat right seat on a Cessna, not nearly so elevating
 ML> of spirit or person than sitting up front on a commercial jet.

 ML> Indeed. I thought it interesting that we flew straight
 ML> into the middle of a storm cell instead of taking a hold
 ML> until the red (on the radar) cleared the airport.

That would have been quite an experience!  Did the pilot give any
reason for that action - like wanting to die?
 
 GJ> I checked the photograph I took of the Tiger Moth's instruments. At
 GJ> the time we were cruising at 80 mph, 2,400 feet altitude, 1,800 rpm.

 ML> Extrapolating from a Tiger Moth to the modern day isn't
 ML> likely to produce good results. And didn't, at that.

So there are minor differences between a Moth and a Jumbo...
 
I saw a brief excerpt in a recent TV food program about Tetsuya, who
is probably the top chef in Australia.  He said he didn't know how to
cook when he arrived here in 1982, but got a job as kitchen hand and
sushi maker with chef Tony Bilson.  He developed his Japanese-French
fusion style, opened his first restaurant in 1987, and now runs 4
kitchens.   It is interesting that Charmaine Solomon is another
well-known foodie who couldn't cook when she first arrived in
Australia, but decided to learn while living here.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LAMB WITH SPICES AND YOGHURT / KORMA
 Categories: Indian, Asia-w, Lamb, Curry
      Yield: 6 Servings
 
      2 kg Lamb- boneless
      2 lg Onions
      1 tb Ginger- green
           -chopped
      2 ts Garlic cloves
           -finely chopped
      2 tb Nuts- blanched almonds
      4 lg Spice- chillies, dried
           -seeded
      2 ts Spice- coriander, ground
      1 ts Spice- cumin, ground
    1/2 ts Spice- cinnamon, ground
    1/2 ts Spice- cardamom
    1/4 ts Spice- cloves, ground
    1/2 ts Spice- saffron strands
      1 tb Butter- ghee
      2 tb Oil
      2 ts Salt
    125 ml Milk- yoghurt, natural
      2 tb Herb- cilantro, fresh
           -chopped
 
  Cut lamb into large cubes. Peel onions, slice one finely and set
  aside. Chop other onion roughly and put into the container of an
  electric blender with ginger, garlic, almonds and chillies. Add 1/2
  cup of water to blender, cover and blend on high speed for a minute
  or until all the ingredients are ground smoothly. Add ground spices
  and blend for a few seconds longer.
  
  Toast the saffron strands over a low heat for 1 minute, then turn
  onto a saucer to cool. Crush to powder with the back of a spoon, and
  dissolve in a tablespoon of boiling water.
  
  Heat ghee and oil in a large saucepan and fry the slice onion,
  stirring frequently, until soft and golden. Add the blended mixture
  and continue to fry, stirring constantly until the spices are well
  cooked and the oil starts to separate from the mixture. Wash out the
  blender container with an extra 1/4 cup of water, add to the pan
  together withthe salt and continue to stir and fry until the liquid
  dries up once more. Add the meat and stir over medium heat until each
  piece is coated with spices. Add the dissolved saffron to the yoghurt
  and stir into the lamb. Reduce heat to low, cover and cook at a
  gentle simmer until the meat is tender and the gravy thick.
  
  Stir occasionally, taking care that the spice mixture does not stick
  to the base of the pan. When lamb is cooked, sprinkle with fresh
  coriander leaves and serve hot with rice.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON Typed by: KEVIN JCJD SYMONS U/L COOKING FEB Y2K
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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