Text 22266, 69 rader
Skriven 2012-03-11 12:55:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CHINESE TOURISTS 20311
==============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Tourism from China is increasing exponentially, so some of that
 GJ> wealth comes our way.  I suppose you lot are getting some of them?

 JW> Canada is seeing wealthy Chinese buying a lot of really high end homes
 JW> here as secondary residences, especially in Vancouver which has a
 JW> large Chinese population but also in other cities with good
 JW> universities where they are purchasing for their kids' use.

It used to be the Japanese who bought up properties on the Gold Coast
of Eastern Australia, but now it is the Chinese who are the "rich
foreigners", buying farmlands and mines as well as other properties.
During the Japanese boom, many of the street signs in peak tourist
areas were sub-titled in Japanese.  Now, I suppose, they will be
changed to Mandarin.

 JW> Yellowknife received its first largish batch of Chinese aurora
 JW> viewing winter tourists just this year.

Did any of them want to buy Yellowknife?

 JW> And Nunavut's first Chinese polar bear hunt has just been cancelled
 JW> by the Chinese tour company who organized it due to international
 JW> pressure from animal rights activists.

Surprise, surprise!!  There has been serious consideration given to
allowing crocodile hunting in the NT or Queensland - for a price.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oktapothi Toursi (Pickled Octopus)
 Categories: Seafood, Appetizers, Ethnic
      Yield: 8 Servings
 
      1    Octopus (about 1 kg)
      1    Garlic clove; crushed
    1/2 c  Olive oil
    1/2 c  Vinegar
           Salt & pepper to taste
 
  Serves: 6-8 Cooking time: 45-60 minutes
  
  To clean octopus, pull of tentacles, remove intestines and ink sac.
  Cut out eyes and beak.  Remove skin and rinse well. Place head and
  tentacles in a pan over low heat until it turns deep pink and is
  tender (about 45 to 60 minutes)  Drain and when cool enough to handle
  strip off suckers from tentacles if desired. Cut head and tentacles
  into bite-sized pieces and place in a bowl. Add garlic, olive oil,
  vinegar, salt if necessary and pepper to taste.  Mix well, cover and
  leave to marinate in refrigerator for 12 hours before using. Stir
  occasionally.
  
  To serve, lift out of marinade, pile onto a dish, garnish with lemon
  wedges and parsley.  Supply cocktail picks for your guests'
  convenience.
  
                     From: "The Complete Middle East Cookbook" by Tess
  Mallos.
                     ISBN: 1 86302 069 1
                     Typed for you by Karen Mintzias
 
MMMMM
 
One year ago today, 19000 people died from the Fukushima tsunami.
___ Blue Wave/DOS v2.30 [NR]

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