Text 32830, 102 rader
Skriven 2009-12-28 08:07:00 av Dave Drum (1:261/1381)
     Kommentar till en text av GLEN JAMIESON
Ärende: Learning the rules
==========================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> Coming from a fairly unified country, I do get confused by your
 GJ> dis-united states and all their diverse laws, taxes and duties.
 ML> Let it suffice to say that your examples were wholly inapplicable.

 GJ> Your country is quite strange in many ways, as compared with the rest
 GJ> of the civilized world.

 DD> -- and Australia

 GJ> Of course.  Everywhere except USA I have gone into shops, looked at
 GJ> the shelf prices, counted my money and then paid the quoted price, but
 GJ> in USA I have carefully counted out all those tiny, useless,
 GJ> time-wasting one cent pieces and fronted up to the check-out with the
 GJ> exact money, only to be hit by a higher price because of state (or
 GJ> federal?) taxes not included in the shelf price.

 GJ> And then there are the strange customs regarding the sale of alcohol.
 GJ> I have heard about the differing state regulations, but the weirdest
 GJ> was having to prove I was over 21 before being allowed to buy bottles,
 GJ> when it was very obvious that I was.

Don't be such a chauvinistic prick, old sod! Your whining begins to sound like
the stereotypical "Ugly American" tourist who can't understand why things are
different when s/he travel's. 

I guess there is such a thing as an "Ugly Australian" tourist, too. Remember to
speak slowly and loudly and with a movie accent to the natives in order to be
understood. Or just stay home.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pastilla
 Categories: Poultry, Pastry, Herbs, Nuts
      Yield: 6 Servings

MMMMM-------------------------STUFFING------------------------------
      4    Pigeons
      1 kg Onions
    100 g  Butter
    100 g  Powdered sugar
    250 g  Almonds
      6    Hard-boiled eggs
           Flat-leaf parsley
           Coriander
           Salt & pepper
           Saffron
           Cinnamon

MMMMM-------------------------PASTILLA------------------------------
    100 g  Butter
      2 lg Eggs; beaten
      1 kg Large pastilla sheets (filo)

  Emblematic of Fassi cuisine (meaning from Fez) and Moroccan
  cuisine in general, here is the recipe for this sweet & sour
  pigeon pie. For six people.

  Allow around 45 minutes + 1 hour 10 cooking time. Place the
  pigeons in a casserole dish with the chopped up parsley,
  onions, butter, saffron, pepper, salt and a little sugar.
  Cook at a medium heat for 40 minutes. Remove the pigeons.
  Reduce the sauce to obtain a syrup. De-bone the pigeons in
  a large bowl. Add the sugar, crushed almonds, hard-boiled
  eggs cut into small pieces and the syrupy sauce.

  Mix together.

  Butter the pastilla mold and lay a first layer of filo
  sheets (smooth side down) overlapping them and leaving a
  third to hang over the edge of the mold. Spread a layer
  of the stuffing. Cover over with the sheets. Continue
  until the stuffing runs out.

  Fold up the overhanging leaves. Stick them with the beaten
  egg. Bind together with more sheets. Brush with butter and
  glaze with egg.

  Cook on a medium heat at 120 °C (gas mark 4) for 20 mins.

  Turn the pastilla to glaze this side with butter for a few
  minutes. Decorate with lattices of cinnamon and icing sugar.

  Recipe courtesy Moroccan Tourist Office
                   
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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