Text 24159, 132 rader
Skriven 2009-05-18 11:37:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: CAR RELATED 603 90518
=============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> I would prefer a "rum Rum RUM" sound when the accelerator was
 ML> stepped on and perhaps a "squeee" for the brake.
 GJ> As many vehicles now make a "boom, boom" sound all the time, that
 GJ> should be easy to arrange, with a volume control sensitive to pressure
 GJ> on the pedals.

 ML> One wonders, though, about the legal issues. What if the speaker
 ML> should become deactivated and then some pedestrian be run over
 ML> as a consequence?

I suppose similar to the attitude of the law towards someone who runs
over a pedestrian because the car's horns or headlights are not
working.  Once upon a time some cars were fitted with a Town/Country
switch to control the warning devices, to give only a discreet,
warning "bip" for careless pedestrians in the town, and an additional,
larger horn to give a loud, nasal, "WHAAAA!" to deal with monster
trucks hogging the centre of the interstate roads.  The old, electric
motor driven Klaxon horns could be controlled by intelligent use of
the horn button, with a quick stab giving a hoarse, restrained,
"gercha!"; while leaning on the button would allow it to get up to
full revs, with a penetrating, "gerOOOOOOOOah!!".
 
 GJ> Around this part of the world, "kangkong" or "kangkung" or any other
 GJ> similar variant is understood by everyone as being the name for a
 GJ> green leaf vegetable with tubular stems.  I think it is also known as
 GJ> rau muong in Vietnamese, and ipomoea aquatica in botanicese.
 GJ> I have seen the term water spinach, in a book on PNG foods, used for
 GJ> Ceylon spinach/Indian spinach/Malabar spinach/alugbati/basella alba.

 ML> All quite confusing, and the truth comes clear only when
 ML> the stuff comes out of the kitchen. By the way, Ipomoea
 ML> is the family of the sweet potato (sweet potato greens are
 ML> delicious).

I agree.  When living in the PNG Highlands we often ate them.  The
locals didn't, preferring to feed them to the pigs, but my wife would
cook the picked-off young shoots in a saucepan with water, raising it
to boiling point, then immediately allowing it to cool.  Drained and
mixed with a little bagoong, it made an excellent side dish.

As you have reminded me of that, I might get some at the Lucky Asian
if they have it in and serve it to Kevin and Greg, who are threatening
to come for lunch next week.  I have also bought some "bacalla" salt
cod (which Jason looked at very apprehensively), and perhaps will use
the wild rabbit I have had in the freezer for a while, cut up and
cooked in the tagine.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BACALLA AMB MEL - SALT COD WITH HONEY
 Categories: Mains, Fish, Spanish, Catalan, Euro-w
      Yield: 5 servings
 
     60 g  Flour- plain flour
      1 ts Yeast- dried
           Salt
      1    Eggs: lightly beaten
      2 tb Honey;pref Provencal/Spanish
           Olive oil
    750 g  Salt cod;thick/desalted
           ;skinned/boned/4cm cubes
      1    Escarole head; OR
      2 bn ;watercress, chop fine
           Vinegar- honey; OR
           ; white wine vinegar
 
  I remember a game I used to play with friends, in younger years, of
  trying to invent the most unlikely or revolting-sounding food
  combinations possible - things, I recall, like raw oysters with
  chocolate sauce and pineapple-clam cake. This dish, I imagine, must
  sound a bit like one of those to many readers - or at least like some
  mindless nouvelle (or nova) excess. In fact, though, salt cod with
  honey is neither nouvelle nor revolting. It's an old Catalan mountain
  dish, first mentioned in print in the seventeenth century and said to
  have been an invention of necessity - the union of two easily stored,
  well-preserved ingredients, eaten together simply to provide a kind
  of calorie-loading, essential for survival in cold climates during
  the cropless winter months.
  
  As for the way it tastes - well, think of something Moroccan (a
  honey-flavoured chicken tajine, for instance) or Chinese
  (sweet-and-sour fish, say) if sweet and salt are balanced skilfully,
  the result can be extraordinary. Even in Catalonia I must admit,
  Bacalla amb Mel can be a sort of rough-and-ready dish, lacking in
  subtlety. Not so this version, which was given to me by
  architect-turned-restaurateur Climent Maynes and his wife Gloria
  Blanco. It was a speciality of their first restaurant, Petit Paris -
  still in existence under new owners (and not at all French,
  incidentally: It's on a street called Paris, and is indeed petit,
  which means the same thing in Catalan that it does in French). Maynes
  noted when he gave me the recipe that it contrasts not only sweet and
  salt but also the sharpness of the vinegar with the fresh green
  crunch of escarole.
  
  To serve 4 (as main course) or 6 (as appetiser)
  
  Combine the flour and yeast in a mixing bowl with a pinch of salt.
  
  In another bowl, mix the egg, 1 tablespoon of the honey and about
  60ml of water together to form a batter; then stir in the flour
  mixture and mix together well, (Add more Water if the batter seems
  too thick.)
  
  In another bowl, mix the remaining honey with 60-125ml of warm water
  (depending on the sweetness desired) and set aside.
  
  Fill a cassola or other deep pan with at least 2.5cm of oil (or use a
  deep-frier), and heat the oil to 190^C/375^F.
  
  Dip the salt cod cubes into the batter, and fry them in batches until
  golden-brown; then drain on paper towels.
  
  Divide the chopped escarole or watercress into equal portions on
  individual plates, and dress with a few drops of vinegar (or more to
  taste).
  
  Divide the salt cod pieces equally among the plates and drizzle with
  honey water.
  
  From: CATALAN CUISINE - EUROPE'S LAST GREAT CULINARY SECRET By: COLMAN
  ANDREWS ISBN: 978-1-8986-9776-3 Scanned by: KEVIN JCJD SYMONS, MARCH
  2009
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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