Text 4702, 93 rader
Skriven 2008-03-31 10:56:23 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: IGLOOS  80331
=====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 MR> the homeless in Yellowknife.
 
 GJ> and ATM lobbies hadn't occurred to me.  When I have been to countries
 GJ> where the ATMs are located in bank lobbies, I have had to use my
 GJ> credit card to get into the lobbies.  Does that apply in YK?

 JW> Yes. But they can slip in right behind someone with a card who is
 JW> usually too intimidated to make them leave. I feel sorry enough for
 JW> them to leave them be.

I would think many late night bank customers would find the presence of
a scruffy character resting in an ATM lobby quite intimidating, unless
they knew it was a local custom, and not anyone to be nervous about.

Why anyone would want to be homeless in that alien climate I can't
understand.  Hitch-hiking to somewhere more congenial would be a better
solution.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Chilli Mountain
 Categories: Mains, Chicken, 25dec01
      Yield: 4 Servings
 
           -Serves 4 with rice and
           -Another one or two dishes
    500 g  Chicken- legs/breasts
           Salt
    1/2 ts Spice- sichuan peppercorns
           -roasted, crushed
      1    Egg whites ;beaten
      2 ts Flour- cornflour
           Oil- vegetable ;deep-fry
    500 g  Spice- red chilli ;to 1kg
           Capsicums ;with stalks
      4 sl Ginger- green ;fine mince
      1 lg Onion- spring OR
      1 sm Onions OR ;fine chop
      2 ts Sugar- castor ;or rock
      1 tb Alc- Zhengjiang red wine OR
      1 tb Vinegar- balsamic OR
      1 tb Sauce- dark soy
      1 tb Wine- rice/Shaoxing OR
      1 tb Alc- medium sherry OR
      2 tb Stock ;reduced
      2 ts Oil- sesame
 
  Remove the skin from the chicken. Chop each leg into bite-size
  pieces. Give all the meat a good bash with the side of a chopper to
  loosen up the grain. Chop the breast into bite-size pieces. Sprinkle
  with a pinch of salt and the Sichuan peppercorns. Mix in the beaten
  egg white and the cornflour, stirring until smooth. Marinate for
  about 30 minutes.
  
  Heat the wok, then add the oil. When it just begins to smoke, gently
  lower in the chicken pieces and deep-fry for 2-1/2 minutes until
  light brown. Move the pieces around to prevent sticking. Scoop out
  the chicken and set aside. Pour away the oil. (If the flour has stuck
  in the wok give it a scrub.)
  
  Heat the wok again with 1 tablespoon of oil. Toss in the chilli
  peppers and turn gently in the oil for 30 seconds. Then add the
  ginger, onions and chicken, stirring to prevent sticking. Immediately
  pour in the sugar, a pinch of salt, vinegar, soy sauce, Shaoxing wine
  and stock. When the liquid boils, cover and simmer until almost dry,
  stirring from time to time to prevent sticking. Drizzle with sesame
  oil.
  
  Finally stir together and pour into a hot serving dish, arranging the
  chilli in a mountain so that your guests have to root around for the
  chicken within.
  
  Our Secret You can control how hot this dish is be selecting the
  chilli peppers carefully. Fat, red ones are milder than the long,
  thin devils. Published in SECRETS FROM A CHINESE KITCHEN, by Vivenne
  & Jenny Lo This is not for the faint hearted. The little chunks of
  chicken leg nestle inside a great mountain of fiery red chillies.
  Don't serve this alone unless you want to shock your guests - you
  can't eat very much at one time! To show this dish off to best
  effect, serve it with a very plain steamed dish such as Steamed Fish
  in Lotus Leaves (see page 45) and a green vegetable and rice.
  
  From: "Tee" <traderbear@thehitchingpost
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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