Text 39, 66 rader
Skriven 2007-12-30 11:34:27 av Glen Jamieson
     Kommentar till en text av Bo Simonsen
Ärende: HELLO  71227
====================
 -=> Quoting Bo Simonsen to Dale Shipp <=-

 DS> BS>  ! Origin: The Night Express (2:236/100.0)
 DS> 
 DS> I see from the node list that you are probably from Denmark.   I don't
 DS> recall seeing a poster from Denmark here before.   Tell us a little
 DS> about yourself, what you like to cook and/or eat, and share with us
 DS> info about the foods of your country.

 BS> Right. I'm from Denmark, and I've been in fidonet for several periods,
 BS> so I'm not brand new.

 BS> I normally cooking traditionally danish food, but I like mexican food,
 BS> chineese food, italian food and much more.

 BS> I like reading this echo, it's really good inspiration! 

Hello Bo.  It's good to see someone from Denmark.  I'm in Australia,
but I was in Denmark visiting relatives in Copenhagen and Roskilde at
the time Prince Frederik became engaged to Mary, from Tasmania.  At
that time Australia was the "flavour of the month".

I noticed that Danes like dining in the open air, and on one cold,
windy day we were offered blankets to assist the gas-powered heaters to
keep us warm at an outside table alongside one of the canals while we
ate our several varieties of pickled herrings.

Most Danes I talked with spoke excellent English, which made my time
there as a tourist very pleasant.  I found Danish names difficult to
pronounce, but I have read that Princess Mary can now speak the
language well.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (SBS) Ocean Trout Carpaccio
 Categories: Australian, Trout
      Yield: 1 servings
 
    120 g  Ocean trout
     50 g  Vine-ripened tomatoes
     10 g  Kalamata olives
     10 g  Spanish (red) onion,
      5 g  Caper berries
           Flat leaf parsley
           Extra virgin olive oil
 
  Slice Ocean Trout finely and arrange on plate. Dice the tomatoes and
  onion and slice the olives finely. Add the parsley, olive oil, salt
  and pepper and mix together gently. Sprinkle olive oil over trout.
  Top with the tomato salsa and garnish with caper berries and parsley.
  
  TIP Invest in a good quality olive oil. It will enhance the flavours
  and make it a very enjoyable meal.
  
  From Christian Heidenreich, Petuna Ocean Trout, Tasmania
  
  The Food Lovers' Guide to Australia SBS - Special Broadcasting Service
  http://www.sbs.com.au
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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