Text 23270, 108 rader
Skriven 2009-04-13 18:55:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: PROTO PEOPLE  80413
===========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 DD> "native Americans" who displaced the proto-humans who had the run of
 DD> the place up until then.
 
 GJ> What happened to these "proto-humans"?  Are there any remains which
 GJ> could identify them?   Were there ever any apes or monkeys in North
 GJ> America?

 JW> The tropical Americas have monkeys but not apes. The old and new

I was aware of the monkeys in tropical America, which is why I asked
about the North.

 JW> world monkeys diverged genetically about 40 million years ago
 JW> whereas South America and Africa clove apart about 100 million years
 JW> ago which leads to some pretty wild speculation about migrating
 JW> monkeys on rafts!

The monkeys of East and SE Asia came fairly close to Australia and New
Guinea, but they didn't cross the Wallace line.

 JW> By all indications the ancestors of most of the current native
 JW> peoples arrived via Siberia about 12,000 years ago, followed by the
 JW> Dene about 8000 years ago and two waves of Inuit 4000 and 2000 years
 JW> ago.

 JW> There are a few tantalizing hints of a prior people going back from
 JW> 12000 to 70000 years ago but little is known about them.

I am sure that there has been intense searching for firm evidence of
such a people.  Possibly, if the newcomers arrived from the North, the
last of the former people would be most likely to be found in the
extreme South - Terra del Fuego or thereabouts.

Reliable evidence of continuous aboriginal life in Australia
stretching back 60,000 years has been found in a number of places.

 JW> There is no fossil evidence that any of these people evolved in
 JW> situ over the past 40 million years. They all must have arrived
 JW> from somewhere.

Generally agreed to be Africa.

 JW> Both of these theories of course fly in the face of Native beliefs
 JW> that they have been here since the beginning.

It was the Rainbow Serpent which made the land and its people.
Doesn't everyone know that?

There are cave paintings to explain that, and to support the oral
history of the local aborigines in Kakadu and elsewhere.  Having one
of the local people explain the old paintings is the equivalent of
having someone with the knowledge explaining the meaning of the French
cave paintings at Lascoux.  That puts the aboriginal history into a
proper perspective.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: STUFFED VEAL CUTLETS
 Categories: Mains, Veal, Restaurants, Australian
      Yield: 6 Servings
 
      6    Veal cutlets, 250g ea
      6 lg Tomatoes- ripe;pref. smoked
      2 tb Olive oil
    100 g  Prosciutto; or Parma ham
           Salt and pepper
           Basil leaves; 2 garnish
           ; STUFFING
      3 md Onions; sliced
    200 g  Butter
           Salt and pepper
    300 g  Breadcrumbs- white; fresh
      1 tb Basil leaves; chop fine
 
  If you are fortunate enough to be able to obtain smoked tomatoes,
  these veal cutlets will definitely be out of the ordinary. However,
  even with regular tomatoes, this easily prepared dish is well worth
  trying. Serves 6.
  
  Prepare the stuffing first by frying the onions in a little of the
  butter until golden brown. Shred the parma ham and add to the onions
  together with salt and pepper to taste. Leave to cool. Reserve 3 1/2
  (Aus: 3) tablespoons of the butter and add the remainder, together
  with the breadcrumbs and basil, to the Slit a pocket in the side of
  each veal cutlet and fill with the stuffing. Close the pocket by
  pressing the ends together. Heat the reserved butter in a frying pan
  until very hot and sear the cutlets for about 2 minutes on each side.
  Transfer to a pan and Peel -the tomatoes, cut in half and discard the
  seeds. Chop the flesh coarsely. Heat the olive oil in a saucepan and
  fry the slices of parma ham until crisp. Keep the ham aside for
  garnishing and in the oil remaining in the pan, cook the chopped
  tomatoes Divide the tomatoes among 6 plates and put a cooked veal
  cutlet on top of each. Garnish with the fried Parma ham and basil and
  serve with fresh seasonal vegetables and potatoes.
  
  From: THE FOOD OF AUSTRALIA By: GERDA EILTS, THE GARDEN RESTAURANT,
  PARMELIA PERTH HILTON ISBN: 962-593-592-4 Typed by: KEVIN JCJD SYMONS,
  JULY 2008
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)