Text 8271, 84 rader
Skriven 2008-06-03 00:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: BEYOND 406
==================
 JW> I generally feel comfortable with it here in Canada. The reactors
 JW> are under the control of the Atomic Energy Commission, not private
 JW> sector power companies. The operators are highly trained, highly
 JW> paid and not motivated by the bottom line.

Well, down here, people who work in nuclear reactor plants
could just as well be Homer Simpson ...

I've not trusted our AEC since Dixie Lee Ray. In fact, the only
first-rate scientist who headed the agency was I believe the first
one, Glenn Seaborg (whom, as you may not be surprised to hear,
I met ...).

 JW> I did feel queasy, I admit, when Prime Minister Stephen (Bush-Lite)
 JW> Harper fired Linda Keene, president of the Canadian Nuclear Safety
 JW> Commission

Say no more, nudge nudge.

 JW> There have been no Chernobyls or Three Mile Islands in Canada or
 JW> India.

Who is to say what will be, unless there is real oversight?
The problem in the USA is the lack of such.

 -=> Jim Weller said to Glen Jamieson <=-

 JW> lots of seasonings. Oil it if it is really lean, grill it over
 JW> charcoal and add salt and pepper at the table. If its tough and dry
 JW> try the next sample after an oily, acidic marinade or brining and if
 JW> its overly gamy then a buttermilk marinade. If its still not right
 JW> then braise the rest of it. For a thicker cut try the same approach:
 JW> first plainly roasted, then marinated or brined if necessary and

I'd guess (guess) that boar with boar taint can hardly be made
to be edible (boar taint being testosterone and similar), but
outside mating season, it should be treatable as you suggest,
but lose the buttermilk ... please!

 JW> finally pot roasted or stewed. Michael or Manny may be able to
 JW> elaborate.

Michael, no - he's only cooked domestic wild boar, which other than
being beefier and redder was similar enough to pork as makes no
difference. I made a fairly nice moo pah at Ian's back sometime in
the last decade or millennium, but I can't find the recipe, so
here's another Thai recipe (would go great after a meal of moo pah).

KAO NEOW MA MUANG  
Cat: Thai, dessert
Yield: about 6 servings

1 1/4 c raw sticky rice (sweet or glutinous rice)
3/4 c very thick coconut milk for mixing with rice
- do not shake the coconut milk can before opening.
- Spoon out only the thick part that's usually on top
1/4 c sugar
3/4 c very thick coconut milk for topping the rice
1/8 ts salt for the topping
1/2 Tb salt for mixing with rice
1/4 ts rice flour
6 md mangoes -- peeled and sliced

Thai sticky rice and mango dessert

DRinse sticky rice well. Add water to the rice so until the
water is about 1/4" above the surface. Cook rice in an automatic
rice cooker or in a bowl in a steamer. Do not open the rice until
fully cooked (about 20-25 mins). Heat, on low, 3/4 c of coconut
milk in a small saucepan. Add sugar and 1/2 Tb salt to the coconut
milk and cook until dissolved. Remove from heat and pour into
cooked rice. Stir to mix well  and set aside to let stand for
about 15 mins. Heat the rest of coconut milk and add salt. Stir
until the salt is dissolved. This makes the topping sauce.

To serve, place sliced mangoes on a side of a serving dish.
Spoon some seasoned sticky rice on the other side. Top the
rice with 1 or 2 ts of coconut sauce and serve.

http://sashimi.wwa.com/~yingthai/recipes/mngorice.txt

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