Text 24275, 63 rader
Skriven 2009-05-21 22:35:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: GAS RELATED 611  90521
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 -=> Quoting Michael Loo to Glen Jamieson <=-


 ML> I'm not going to read what you didn't write and are dredging
 ML> up as a justification post facto.

Very good, as that gives me an excuse to ignore what I didn't write.

As I heard your president tell everyone that all your cars will have
to achieve 35 miles per gallon in future, but they will cost $1300
more, I wondered how that would be done, and if, as it was possible,
why wasn't it done voluntarily by manufacturers before and used as a
sales feature?   Rather predictably, our government has now announced
a "me too" for Australia.

I thought of you and your "heady" experience when hearing yesterday
about a boy in one of our country districts who fell and hit his head.
The local GP realised that he had a haematoma, and action had to be
taken quickly, so he phoned a neurosurgeon friend in the city to get
directions, borrowed a cordless drill from a mechanic's toolkit,
sterilised the bit and drilled into the side of the boy's skull.
About 20ml of blood came out, and the boy is recovering well.

Recently a bottle of the original 1951 Penfolds Bin 1 Grange Hermitage
was sold by auction for $54,000.  Max Schubert's daughter, Sandie
Coff, said, "Dad told me he designed Grange in his head in the plane
on his way back from Europe.  It would be a truly Australian wine but
able to rival the wonderful French wines he had seen."

Schubert called the wine Hermitage rather than Shiraz to "pander to
the snobs in New South Wales", an important market for Penfolds.

(That reminds me, as Kevin and Greg are coming to lunch, I must nip
down the road and get another 5 litre cask of the '09 Berri Dry Red.)

{Later}  Greg brought a bottle of expensive Bleasdale red, but that
was rather disappointing.  My Margaret River Vasse Felix Shiraz
Cabernet was much better.  My wild rabbit, cooked in the tagine with
assorted veggies, pomegranate juice, port wine, cumin, cinnamon and
who knows what else was magnificent, Kevin's pizzas on a Turkish bread
base were good, (although I prefer a thinner base).

My first attempt at cooking baccala (salt cod) turned out to be better
then I expected.  After soaking in several changes of water for 24
hours I just brought it to the boil, then allowed it to cool, with the
idea of getting rid of the rest of the salt, but it didn't. Instead,
it resulted in a tendency for the cod to flake, so I chilled it before
cutting it into cubes, dusting in flour, and browning lightly in oil.
I made a sauce with finely chopped garlic, a little flour, fried in
oil, then added tomato paste, lemon juice and white wine and simmered
for a while.  Finally I added the cubed cod and left it in the oven
for 15 minutes or so.   Although to my taste it was still a little
salty, Kevin went into ecstasies over it, saying it was exactly what
he remembered from when he was in Barcelona.  That was correct, to my
own remembrances, which were of slightly excessive salt...

I still have nearly a kilo of baccala left to play with.  It is a
challenge, with results that, so far, I like.

___ Blue Wave/DOS v2.30 [NR]

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