Text 11763, 83 rader
Skriven 2011-06-03 21:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BARSTOOLS 435
=====================
 GJ> There is an organisation run by the Institution of Engineers
 GJ> Australia, but it is mainly for young graduates who want to get
 GJ> experience doing something useful while learning to become engineers.

How about pensioners learning not to be engineers? The "mainly"
part seems made to be circumvented.

 GJ> I have been to Coober Pedy, which is a rather rough mining town

Indeed. I never understood why opals were so precious, though I
admit that they are pretty in their shiny way.

 ML> Funny going to a Muslim country for cheap alcohol.
 GJ> Although there are more Muslims in Indonesia than in any other
 GJ> country, it also has many Buddhists, Christians and Hindus, and is
 GJ> generally religiously tolerant.

I've heard that the farther from the big cities you go, the
less tolerant, more or less, and there are certainly pockets
of lunacy everywhere. As well as sporadic episodes of
religious/economic/ethnic oppression.

 GJ> On checking my Sumatran notes I see that Anker beer was also sold in
 GJ> the Jambi supermarket.  On asking about local alcohol, I was brought a
 GJ> milky palm wine in 2 plastic bags.  Named "tuak", it cost $2 a litre,

That's rather expensive, actually. I don't think I'd pay that
for Anker beer, much less 2 plastic bags.

 GJ> The Balinese distilled coconut spirit, Arak, is a far nicer drink.

In my estimation, most distilled spirits are more harmless than
mere fermented beverages, the fake Kweichow moutai I encountered
being an interesting exception. I still think it was a gateway to
an alternate universe.

 ML> Speaking of which, I discover that the President's Club, which
 ML> used to serve Dos Equis amber on tap for free, now serves the
 ML> somewhat odious and Budweiser-like Dos Equis lager. Luckily, it's
 ML> still free and will provide me the equivalent of a horizontal
 ML> break this night.
 GJ> I sympathise with your suffering...

A revisit shows that they've added Sierra Nevada pale ale,
a decided improvement.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Pineapple with Port Wine
 Categories: Desserts
   Servings:  2

      6 oz Pineapple - ripe, pared, cut
           -into 4 slices
      4 oz Ruby port wine
      1 c  Ice - crushed

  Put the pineapple in a bowl and cover with the port.  cover tightly and
  refrigerate for 2 hours.

  TO SERVE: Divide the pineapple slices between dessert bowls and top each
  serving with crushed ice.

  Pour the port marinade over the ice and serve.

  NOTES: If the pineapple is not sweet enough you may want to add some
  artificial sweetener.

  The port shoud be "ruby" and will have its own sweetness.

  VARIATIONS: A Madeira could be used in place of the port.

  Other fruits could be used but the fresh pineapple has an unusually
  refreshing quality about it.

  From Roy F. Guste Jr.'s "Lousiana Light" ISBN 0-393-02714-7

  Note: Mr. Guste was at one time an owner of Antoine's
  restaurant in New Orleans.

MMMMM
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