Text 31603, 94 rader
Skriven 2009-11-30 11:32:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CHEAP TOURISM 91130
===========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Some old codgers may hope to, in some vague way, live off
 GJ> women.  Whether they can do that successfully is yet to be
 GJ> proved.
 JW> Well one old gal here will buy every other round but that's as good
 JW> as it gets.
 GJ> That could become expensive.
 JW> Yep. She tends to drink heavily.

I don't try to keep up with such ladies any more.
 
 GJ> What do the local homeless people live on?

 JW> Well the guy who shovels our sidewalk at work for $20 budgets $12
 JW> for wine and $8 for candles to heat his tent. His clothes are free
 JW> at the Salvation Army Thrift store and his meals, also free, come
 JW> from the KFC dumpster next door.

Is there a dumpster near Pierre's establishment?  Candles would seem
to be an expensive form of heating; seal oil lamps using waste KFC
cooking oil would be cheaper, thus allowing more money for buying the
essential wines.

 JW> ... Camping? I'm gonna work all year so I can go pretend I'm homeless?

I did that a few months ago, 200 km South from Darwin, still in the
tropics, and nearly froze to death at night!  The local aborigines
were visiting Darwin.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bannock
 Categories: Canadian, Breads
      Yield: 6 Servings
 
      1 c  Whole wheat flour
    1/2 c  All purpose flour
    1/2 c  Rolled oats
      2 tb Sugar, granulated
      2 ts Baking powder
    1/2 ts -Salt
      2 tb Butter, melted
    1/3 c  Raisins; optional
    3/4 c  -Water; approx,
 
  "Bannock, a simple type of scone was cooked in poineer days over open
  fires. Variations in flours and the addtional of dried or fresh fruit
  make this bread the simple choice of Canadian campers even today.
  Oven baking has become an acceptable alternative to the cast iron
  frypan. McKelvie's resturant in Halifax serves an oatmeal version
  similatr to this one. For plain bannock, omit rolled oats and
  increase the all purose floue to 1 cup.... One of the earliest quick
  breads, bannock was as simple as flour, salt, a bit of fat (often
  bacon grease) and water. In gold rush days, dough was mixed right in
  the prospector's flour bag and cooked in a frypan over an open fire.
   Indians wrapped a similar dough around sticks driven into the ground
  beside their camp fire, baking it along with freshly caught fish.
  Today's native _Fried Bread_ is like bannock and cooked in a skillet.
     Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on
  the stove's dampers while _Toutons_ are similar bits of dough deep
  fried. At a promotional luncheon for the 1992 Inuit Circumpolar
  Conference, Eskimo Doughnuts, deep fried rings of bannock dough, were
  served. It is said that Inuit children prefer these "doughnuts" to
  sweet cookies.
     Red River settlers from Scotland made a frugal bannock with lots of
  flour, little sugar and drippings or lard. Now this same bread plays a
  prominent part in Winnipeg's own Folklorama Festival.
     At Expo '86 in Vanocuver, buffalo on bannock buns was a popular
  item at the North West Territories ' restaurant. In many regions of
  Canada, whole wheat flour or wheat germ replaces part of the flour
  and cranberries or blueberries are sometimes added. A Saskatchewan
  firm markets a bannock mix, and recipe books from coast to coast
  upgrade bannock with butter, oatmeal, raisins, cornmeal and dried
  fruit."
  
  Stir together flours, oats, sugar, baking powder and salt. Add melted
  butter, raisins (if using) and water, adding more water if needed to
  make sticky dough. With floured hands, pat into greased pie plate.
  Bake in 400F oven for 20 to 25 minutes or until browned and tester
  comes out clean. Cut into wedges. SERVES:6 VARIATIONS: In place of
  raisins add chopped dried apricots or fresh berries.(Blueberries are
  terrific if one is camping in northern Ontario in August.)
  
  SOURCE: "The First Decade" chapter in _A Century of Canadian Home
  Cooking_
 
MMMMM
 

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