Text 2705, 111 rader
Skriven 2008-02-18 21:07:32 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: TEACHING ME TO EAT 80218
================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> It is since you had to have those extra pages sewn into your passport.
 GJ> (Were they really sewn, with old-fashioned cotton thread, or glued
 GJ> using a long-lived, indestructible special glue?)

 ML> Sewn in (pages A through X), but I don't know the composition
 ML> of the thread; close examination shows them to have been taped
 ML> in in addition. It's an interesting document, with 7 Singapore
 ML> visas as well as other oddities.

Mine is still fairly empty.  I was most upset that my last passport was
destroyed instead of being returned to me, as it has some never to be
repeated visa stamps, such as the full-page Portugese one for East
Timor, saying I arrived as crew on the ship Nimrod.  Shortly
afterwards, the country became Indonesian, then independent.  It struck
me that the smaller the country, the larger the visa stamp.  Tiny Nauru
is another which gives full page work visas.
 
 ML> Rich old Thai people don't have teeth, what can I say.
 ML> They probably have a servant to do the chewing for them.
 GJ> Young, female, of course.

 ML> Butufcawss.

Dreaming on....
 
 GJ> Sadly, that is often so, but for as long as Dave S starts his day with
 GJ> Vegemite, there is still hope for you.

 ML> I was thinking that as long as I fail to eat Vegemite, there is
 ML> still hope for me.

I know you have tried it, and looked polite...
 
 -=> Glen Jamieson said to Dale Shipp <=-
 
 GJ> have notices instructing diners that every person must pay (no
 GJ> multiple sharing of a single plate), and no take-aways, and an extra
 GJ> charge if uneaten food is left on the plate.

 ML> This is a good idea, and I wish it were implemented at stateside
 ML> buffets, given the enormous waste that I see there. And a discount

After living through the Depression, my parents would be most upset if
they were alive to see the stuff many people leave on their plates.

 ML> should be given for eating such detritus as shrimp shells and heads.

You could try...
 
 GJ> That is more the style and price range of the Hyatt Riverside
 GJ> restaurant.  We took MLoo there, and he was amused at the prawns,
 ML> I was indeed.
 GJ> which he claimed were "looking at" him.  At the time I didn't realise
 GJ> that in USA it was common to remove heads from prawns before serving. 
 ML> But in fact I've eaten head-on shrimp many times previously, so there
 ML> was nothing new to that. Even Carol had seen me do so, so the effect
 ML> wasn't so striking.

I have never been served headless prawns.  Peeling prawns is something
learnt young.  The feelers are convenient for lifting them out of the
bowl in a genteel fashion.
 
 ML> The meats in general were lackluster, sorry, lacklustre. The lamb
 ML> and beef in particular were, as I recall, good looking but nasty
 ML> tasting.

That place has definitely gone downhill, and therefore I am not likely
to take visitors there again.  There are plenty of other good eateries
in Adelaide, competing for my custom.
 
 GJ> could fill up with unlimited oysters, prawns, smoked salmon and other
 GJ> delicacies instead of (or as well as) the roasts, cheeses, soups and

 ML> The oysters were excellent; I had two dozen and should have made
 ML> my entire meal of them. Pity the wine I was drinking was a Shiraz.

There was nothing done to the oysters except opening them, so they were
good, if you didn't mind the occasional shell chip.  Our local oysters
are very flavoursome.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oysters with Wakame Seaweed
 Categories: Appetizers, Fish, Japanese, Australian, Oysters
      Yield: 6 Servings
 
      3 c  Rock salt;
     36    Chinese spoons
     36    Oysters; shucked
    100 g  Wakame seaweed
    200 g  Pickled ginger; drain
           -fine julienned
 
  Put half a cup of rock salt in a neat row in the centres of 6 plates
  [or 6 Chinese spoons per plate.] The rest must be done seconds before
  you serve. Either sit six oysters in the salt, or tip them, with
  their liquor, into the spoons. Divide the seaweed & ginger between
  the oysters & serve.
  
  From:
  THE ADVERTISER "FOOD&WINE" By: ANN OLIVER Typed by: KEVIN JCJD SYMONS
 
MMMMM
 

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