Text 31424, 86 rader
Skriven 2009-11-26 00:32:00 av Glen Jamieson
     Kommentar till en text av Bill Swisher
Ärende: ANARTCTIC TOURISM 91125
===============================
 -=> Quoting Bill Swisher to Glen Jamieson <=-

 > See, Jim, it is a brilliant place!  Lots more penguins, sea elephants,
 > sea lions, orcas and high mountains than in your Arctica, and hardly
 > any nasty, messy people to pollute it.

 BS> Dear Glen,
 BS> Got everything except penguins where I live most of the time.  BTW,
 BS> you  missed whales, common to almost all oceans, their cameloids.  We
 BS> up  north have 3 varieties of bears, wolves and other carnivores.  We
 BS> could  go on for days listing critters missing from the list...shur am
 BS> glad I'm  a carnivore (this to keep the moderator happy).

I know about the whales, but I was thinking of what the deprived
Northerners don't have.  As far as I know Arctic Canuks and
Alaskians do have some whales, even though they may not have the
variety of cetaceans to be found in the South.

 BS> Dear Jim,
 BS> The "nasty, messy people to pollute it" is us.  I think we should pick
 BS> a  date/time and toss an empty beer can in the direction of Glen.  :-)

Can't you make it a full one?  Please?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tagine Of Lamb With Pumpkin, Vegetables And Fruit
 Categories: Newsgroups, 28nov2001
      Yield: 4 servings
 
      1 kg Stewing lamb ;roughly
           Chopped
      4    Cloves garlic ;finely
           Chopped
      2 sm Onions ;peeled and coarsely
           Chopped
           Salt to taste
      1 ts Cayenne pepper
      4 tb Vegetable oil
      3 ts Turmeric
      8 lg Tomatoes ;blanched, peeled
           And diced
      1    Red chillies ;>2, optional
      1 tb Raisins
    500 g  Pumpkin ;peeled and coarsely
           Chopped
      1 kg Green beans ;halved
    1/2    Lemon- juice of...
 
  The Sahara forms a kind of culinary barrier as well as a physical one.
  North of the desert it is common to use sugar, vinegar and fruit in
  savoury dishes, an example of European influences. South of the
  Sahara, however, to combine sweet and sour flavours is to breach a
  number of tribal taboos. Ashanti (from Ghana) and Tanzanian men, for
  example, believe that to eat too much sugary food is effeminate and
  can even affect their sexual prowess! As well as fruits, Moroccan
  cooks use an enormous range of spices in their cooking to give a
  pungent flavour, aroma and colour to their food. Touajan (the plural
  of Tagine) are boiled or steamed since the Moroccans prefer foods to
  cook in their own juices rather than to fry them.
  
  Preheat the oven to 180 :C (350 :F). Combine the meat, garlic, onions,
  salt, pepper, oil, turmeric, tomatoes and chillies (hot peppers) in a
  deep baking dish. Mix well by stirring. Cover and bake for about 45
  minutes. Add the raisins and cook for another 15 minutes. Stir in the
  pumpkin, beans and lemon juice, cover again and cook for a further 1
  ~ 1= hours until the meat is tender and cooked. serve hot with
  Couscous or Saffron Rice.
  
  Serves 4 - 6 country
  : Morocco source
  : A Taste of Africa  : With over 100 traditional African recipes
  adapted for the modern cook / Dorinda Hafner Bezoek mijn homepage op
  http://www.xs4all.nl/~westher Word lid van mijn e-groepen op
  http://groups.yahoo.com/group/SEIZOENSrecepten
  http://groups.yahoo.com/group/SNELLErecepten
  
  From: "Esther Westerveld" <westher@xs4a
 
MMMMM
 

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