Text 10962, 78 rader
Skriven 2011-05-17 12:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FOOLISH TRAVEL 343
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 GJ> My food servants get the legal minimum wage of $15/hour - and those
 GJ> are big Australian dollars, not Pesos, Rupees or US$$.  It is possible
 GJ> for them to live on that.  I live on about half of that.

When in Rome, tip as a Roman would do. When in the US, tip
as a USAn would.

 GJ> Which reminds me, recently I got a letter from my last employer to
 GJ> tell me I have been fired.

The sad part is merely that the opportunity is no longer
there. I presume that you were not planning on returning
to Vanuatu to supervise the abattoir or any such adventure.

 GJ> Question to ponder.  What are the reasons that people drink in bars
 GJ> where meals are not served?
 ML> At good bars, to drink interesting new things.
 ML> At mediocre bars, to meet interesting new things.
 ML> At bad bars, to avoid interesting new things.
 GJ> Well thought out response.

More researched than thought out, but I accept the compliment.

 ML> A single person drinking with the flies
 GJ> is a sad sight.
 ML> Which is why, when I drink alone, it tends to be in a place
 ML> with air conditioning.
 GJ> In a good bar, of course.

Of course. I can't quite recall the last time I drank
alone in a bar that didn't serve food. Whether that was
because of the remoteness of the event or some other
reason I let you decide.

--

 ML> Blowtorches are very handy in the
 ML> kitchen, but I haven't had one in probably 20 years.
 GJ> A fan-forced oven can assist in crisping the outside.

We call them "convection" ovens, and my objection to the
use that you describe is that it raises too much the
temperature of the meat itself. I suppose that cooking
the roast from frozen might produce the desired result,
but it would do so in a conventional oven as well.

Tarhonya keszites
cat: egg barley, homemade, pasta
yield: one batch

7 eggs
1 c water
1 Tb salt
2 lb flour

Beat eggs, water, and salt.

Put the flour into a large mixing bowl. Rub in eggs, little by little.
"Keep rubbing your open palms till the mix becomes little uneven pieces
of dough."

Rub through a coarse sieve.

On a tablecloth, spread the egg barley in a very thin layer. Dry until
hard as a rock, 3 to 4 days, turning a couple times a day.

Michael's note: I guess that this could be sped up in a dehydrator or
convection oven but am not sure.

George Lang's note: Tarhonya will keep in a jar or box for years, just
as it did for the ancient Hungarians.

Source: George Lang


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