Text 39555, 98 rader
Skriven 2010-06-28 11:01:00 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: PRODUCT REVIEW  00628
=============================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 GJ> Such an authoritarian restriction deserves to be countered.  The
 GJ> operators of the long distance trains here have that rule in order to
 GJ> sell passengers their own expensive beer and wine, but this can be
 GJ> dealt with by secreting a bottle of rum - preferably OP - in your
 GJ> luggage and then buying soft drink in bottles, which you spike as
 GJ> required during visits to your sleeping cabin.  If you are travelling
 GJ> on the cheap, in the aircraft style layback seats instead of a
 GJ> sleeper, it can be more difficult to get away with that method, as
 GJ> other passengers may catch you out.  Then you have to give them a few
 GJ> shots to shut them up.

 DS> And what happens to you if the conductor observes your stash of
 DS> contraband liquor?

An interesting possibility, which fortunately hasn't happened - yet.
I think it would depend on the conductor, whether he closes his eyes
to such a stash, or tries to confiscate it.  Most likely he would say
nothing, unless I consumed it to the stage where I would be considered
to be drunk and disorderly and a nuisance to other passengers, and
then he would be justified in taking action.

I saw something like that when travelling on the old, steam-powered
train from Adelaide to Alice Springs in 1951.  One old swaggie who had
been over indulging from his bottle of methylated spirits was put off
the train at Lake Eyre "station", which was a small tin shed, out in
the desert miles from anywhere.  I asked the conductor what would
happen to him, and was told that there was a water tank for drinking,
and the train would pick him up on the way back in a few days, when he
had dried out.  As that train was delayed for a day on its way to the
Alice, I wondered what condition the swaggie was in when picked up.

Something that you would NOT find in Alice Springs:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Outback Steakhouse Alice Springs Chicken
 Categories: Newsgroups, 28nov2001
      Yield: 4 servings
 
           Honey Mustard Marinade
    1/2 c  Grey Poupon Dijon mustard
    1/2 c  Honey
  1 1/2 ts Vegetable oil
    1/2 ts Lemon juice
           Chicken
      4    Skinless, boneless chicken
           Breast halves
      1 tb Vegetable oil
      2 c  Sliced mushrooms
      2 tb Butter
           Salt
           Pepper
           Paprika
      8 sl Bacon ;cooked
      1 c  Shredded Monterey Jack
           Cheese
      1 c  Shredded Cheddar cheese
      2 ts Finely chopped fresh
           Parsley
 
  Use an electric mixer to combine the Dijon mustard, honey, 1 1/2 tsp
  oil, and lemon juice in a small bowl. Whip the mixture for about 30
  seconds. Pour about two-thirds of the mixture over the chicken
  breasts and marinate them, covered, in the refrigerator for about two
  hours. Chill the remaining marinade until later. After the chicken
  has marinated, preheat the oven to 375 F and heat up an ovenproof
  frying pan large enough to hold all four breasts and 1 Tbsp oil over
  medium heat. (If you don't have an ovenproof skillet, you can
  transfer the chicken into a baking dish before putting it into the
  oven.) You will want to cook these until no pink is left and juices
  run clear. As the chicken is cooking in the skillet, put butter and
  mushrooms into a small frying pan and saute. Brush each seared
  chicken breast with a little of the reserved honey mustard marinade -
  not the portion that the chicken soaked in. Save a little extra of
  the reserved marinade to serve on the side of the dish later. Season
  the chicken with salt, pepper, and a dash of paprika. Stack two
  pieces of cooked bacon, crosswise, on each chicken breast. Spoon the
  sauteed mushrooms onto the bacon, being sure to coat each breast
  evenly. Spread 1/4 cup Monterey Jack cheese onto each breast followed
  by 1/4 of Cheddar on each. Bake the pan of prepared chicken breasts
  for 7 to 10 minutes or until the cheese is thoroughly melted and
  starting to bubble. Sprinkle each chicken breast with 1/2 tsp parsley
  before serving. Put extra honey mustard marinade into a small bowl to
  serve on the side.
  
  Serves four as an entree. ~Katherine
  
  From: "Katherine Gotts" <kgotts@ix.Netc
 
MMMMM
 

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