Text 39553, 104 rader
Skriven 2010-06-28 10:59:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: FAR FLUNG 328 00628
===========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I've never tried a Hilton.  Do all their doormen wear old-fashioned
 GJ> uniforms, like at the Adelaide Hilton?  Probably the best hotel I have
 GJ> stayed in was the Meridien, Jakarta.  Certainly the best breakfast.

 ML> There are many who consider it the lowest of the prestige chains,
 ML> though I view the Conrad line as the equal of the Inter-Continental
 ML> and the JW and perhaps a notch above the Westin and Grand Hyatt.
 ML> True, there are Hampton Inns and Homewood Suites (the mainstays of
 ML> my Diamond status), but then the other chains have off-brands too
 ML> (such as the Fairfield Inn, the mainstay of my Marriott Silver,
 ML> and the Four Points, the mainstay of my Starwood status).

Such a plethora of prestige pubs!  All far beyond my usual plebeian
level of accommodation, although I have been upgrading in recent
years, mainly as result of the requirements of my fussier travelling
companions. It used to be that my just-acceptable level was a room
where a sheet was used on the bed instead of an old chequered
tablecloth, with a squat toilet down the passage, but these days a
room with en suite is preferred.

 ML> Indian sweets tend to be rather too sweet - I don't know if
 ML> the portions served in restaurants are typical of what the
 ML> natives eat, but they strike me as being twice too large at least.
 GJ> The richer natives pass out sweets and sweet biscuits with chai at
 GJ> every opportunity, at any time, at least in the Punjab.  It is a
 GJ> wonder that they have any teeth left!

 ML> A lot of Indian dentists, perhaps?

I shall ask my local Indian dentist when next I see her on 30th July.
It is possible that the spices eaten with other food help to preserve
the teeth from decay.
 
 GJ> restaurant in KL was a great splash of yellow liquid on the footpath,
 GJ> as if someone had up-chucked, but I later learnt that that was a
 GJ> deliberate "cleansing" annointing with turmeric.
 ML> Still pretty gross. Why didn't they find a quiet place with
 ML> less foot traffic, I wonder.

In the KL "Little India", the restaurants were located where there was
maximum foot traffic.  We both ate well, for a total of Rm 35 ($9).
 
 GJ> Yesterday there was a report that turmeric had been discovered to give
 GJ> an anti-rejection benefit with transplant patients, without the side
 GJ> effects of the drugs presently used.
 ML> Curcumin or however they spell it has been touted with many fancy
 ML> benefits for many centuries. Bear in mind that anti-rejection equals
 ML> immunosuppressive, so that's a two-edged sword.

The point was made that the turmeric was not immunosuppressive, but
worked the other way, by making the body and the transplant friendlier
towards each other.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SHREDDED DUCK LEG IN A CORIANDER & TURMERIC OMELET
 Categories: Mains, Poultry, Advertiser, Adelaide
      Yield: 4 servings
 
      2    Duck legs
           Salt and pepper
           ; THE OMELETTE
      4    Eggs
    1/2 c  H- cilantro; chopped
      1 ts Sesame oil
      1 tb Soy sauce
      1 ts Sp- turmeric, ground
           ; THE SALAD
      1 c  Beansprouts; blanched
    1/2    Cucumber; julienned
      1 tb H- Thai basil
      1 tb H- cilantro
      2    Shallots- red; sliced
 
  Roast the legs in a slow oven for about an hour, or till the meat
  starts to leave the bone. Reserve the pan juices, chill & remove the
  fat. Rest the legs for at least 30 minutes. Shred the meat from the
  bones, then, re-roast the bones in a moderate oven till dark brown,
  15 to 20 minutes. Place in a pot with the pan juices. Cover with
  water & simmer for at least an hour. Strain the stock & reduce by
  gently simmering to a thick, glossy sauce.
  
  Mix the omelette ingredients with a whisk. Fry the mixture in batches
  in a non-stick pan, ensuring that they are very thin & even. Store
  with plastic sheets between every layer.
  
  Prepare the salad ingredients in a bowl. Add the dusk meat & some of
  the sauce. Mix gently. Divide the mixture into 4 portionsa & roll the
  omelette spring-roll style, Place each omelette on a plate & drizzle
  with the remaining sauce.
  
  From: FOOD & WINE, THE ADVERTISER, 16 NOVEMBER 2005 By: CATH KERRY &
  FRANK McWILLIAMS [ART GALLERY OF SA CAFE] Typed by: KEVIN JCJD
  SYMONS, JANUARY 2006
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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