Text 11628, 131 rader
Skriven 2011-06-01 15:55:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: DAMAGE & CONTROL 10601
==============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> The submarine was of interest in that the spaces for people to move
 GJ> and work were so small.  I doubt if many modern adult Americans could
 GJ> squeeze through such restrictions.

 DD> You'd have to talk to M. Newsom about that. When I was in the Navy
 DD> subs were mostly older diesel powered boats - I think there were a
 DD> total of two nukes ...
 DD> maybe more but not a lot. The were manned by "feather merchants" due
 DD> to the restrictive spaces. More modern nuclear powered boats are
 DD> somewhat larger and can accommodate somewhat larger sailors.

I could squeeze through the spaces on that WW2 US submarine, but in
comparison with modern USAn and Australian sizes I am "sub-standard".
 
 DD> T-shirt and Georgia got some little gew-gaws for the home folks at the
 DD> museum run by the society. So, they did take some $$$ off of us.
 
 GJ> So there were no restrictions on you entering the shop to spend money!

 DD> You kidding? It was a business. No one in America will tolerate
 DD> restrictions on spending money.   Bv)=

No comment...
 
 GJ> At Port Adelaide an old steam tug has been restored and is maintained
 GJ> by volunteers, and from time to time is taken out for a run in the
 GJ> Port River, when retired engineers enjoy a few drinks of cask wine
 GJ> while watching the triple expansion engine in action.  That engine is

 DD> I am a life member of the Monticello & Sangamon Valley Railway
 DD> Historical Society. The Society restores and does demonstration runs of
 DD> old steam powered locomotives, old diesel (first and second generation)
 DD> locomotive and retired "heavyweight" passenger cars and some old

Young Greg Mayman is our local member of the Australian Railway
Historical Museum, and a licensed engine driver, and he would enjoy
taking you for a ride.

 DD> freight cars. About every third year I used to be tapped to play Santa
 DD> on their Xmas Holiday special exhibition runs.

I am sure you would fill that part very well.
 
 GJ> At least I don't have to worry too much about our comic opera state
 GJ> government.  Recently the Minister for Police was mildly beaten up in
 GJ> a nightclub toilet by some bikey toughs after he had tried to chat up
 GJ> a couple of their girls in the street.  When the police wanted to
 GJ> prosecute, he couldn't identify his attackers.  A year or so ago our
 GJ> State Premier was hit in the face with a rolled-up magazine by the
 GJ> ex-husband of a woman the premier had been having an affair with.  And

 DD> Our former governour - Rod Blagoievich - is currently on trial for
 DD> corruption and, if there is justice done, the arrogant twat will be
 DD> convicted ... to join the governour he replaced in the Federal
 DD> Correctional Institution at Terre Haute, Indiana.

 DD> Illinois seems to have a rule for politicians - two terms in office
 DD> followed by DD> one in the penitentiary.

I like it!  Ours retire on a pension.  There is no justice here!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hungarian Beef Goulash with Potato Dumplings
 Categories: Main dish, Meat, Beef, Stew
      Yield: 6 Servings
 
MMMMM------------------------BEEF GOULASH-----------------------------
      1    Clove garlic; minced
    1/2 ts Salt
      4 oz Butter
  1 1/2 lb Onions; chopped
  1 1/2 tb Hungarian paprika
  1 1/2 lb Lean beef; cut into
           -2 inch pieces
      1 c  Water; as needed
           Salt to taste

MMMMM-------------------------DUMPLINGS------------------------------
      2 lb Potatoes; grated
      3 tb Flour
      1 ts Cornstarch
      1 pn Nutmeg
      1 pn Salt
      2    Egg yolks; lightly beaten
           Flour to coat dumplings
      2 c  Stale bread crumbs
    1/4 c  Butter
 
    FOR THE GOULASH:
  
    In a small bowl, mash the garlic and salt into a puree.  Melt the
  butter in a large skillet over medium-high heat.  Saute the onions to
  a golden brown.  Add garlic/salt mixture and paprika and mix well.
  Add the meat. Reduce heat to medium, cover and cook for 1 1/2 hours,
  stirring frequently to prevent meat from sticking.  Once or twice,
  add water in 1/2 cup quantities as needed to keep goulash moist.
  Season to taste.
  
    FOR THE POTATO DUMPLINGS:
  
    In a 4 qt saucepan, bring 3 qt water and 1 teaspoon salt to a slow
  boil, Meanwhile, in a large bowl, mix the grated potatoes, flour,
  cornstarch, nutmeg and salt. Add the egg yolks and mix thoroughly.
  Place about a quarter of a cup of flour in a dish. Form dumplings the
  size of a golf ball and roll in the flour to coat. Drop the dumplings
  into slow-boiling water, cook uncovered for 10 minutes. Remove the
  dumplings with a slotted spoon and drain. Meanwhile, melt the butter
  in a medium skillet, add bread crumbs and stir while heating until
  browned. roll the drained dumplings in bread crumbs. Serve alongside
  goulash.
  
    NOTE: If first dumpling falls apart in the boiling water, add flour
  to the dumpling mixture until dumplings hold togedther in the water.
  
  This recipe from The Atcheson, Topeka, & Santa Fe Railway System.
  
  FROM: DINING BY RAIL by James D. Porterfield.  Pub by St. Martin's
  Press of New York  - 1993.  ISBN 0-312-08768-3
  
  Shared by Robert Rostrup From: Wesley Pitts Date: 18 Mar 94
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)