Text 10644, 59 rader
Skriven 2007-01-17 01:09:07 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: MIMOSAE  70116
======================
 -=> Quoting Hap Newsom to Carol Shenkenberger <=-

 -> DS>   New Orleans had several street car lines in operation.   In some
 -> DS>   places they ran on tracks in the streets, and in other places they h
 -> DS>   tracks in a green area in the middle of a causeway.
 -> 
 -> San Fransisco has them too.  I'm sure other places.  Just not that 
 HN> common 
 -> anymore, if they ever were.  Trolleys actually getting more common (often 
 -> 
 HN> Small Correction; San Francisco has cable cars not street cars, a
 HN> distinction  they are quite proud of and very quick to point out to
 HN> those who make the  mistake of calling them streetcars (which I
 HN> did{grin}). The cables run in  special cable runs in the street below
 HN> the cable cars and they go and stop by  either clamping to the moving
 HN> cable or releasing from it to stop.  chat with you soon!

I have read of those, but not yet seen them or ridden on them.  That
is an experience I would like.  I would expect that their speed would
not be great, and either the starting would be jerky, or the clamps
would wear rather rapidly.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hilabos Na Hipon or Drunken Prawns - from the Philippines
 Categories: Asian, Filipino, Seafood
      Yield: 6 Servings
 
      1 kg Medium-sized raw prawns,
      3 tb Cooking oil
           Juice of 1/2 lemon
      1 tb Dark soy sauce
      2 ts White sugar
    1/4 c  Beer
           Salt & pepper to taste
 
  Wash and drain the prawns. Mix soy sauce, sugar and lemon juice
  together. Heat oil in a pan and when hot fry the prawns, stirring
  lightly to heat through.Just as the prawn shells start to change
  colour, pour in the soy sauce mixture. Continue to toss the prawns
  around making sure the sugar doesn't burn. Add salt & pepper to
  taste. Pour in the beer and let most of the juices evaporate.
  
  Serve on a platter with lemon wedges or make a dipping sauce with:
  
      1/2    cup vinegar pinch of salt
        1    clove crushed garlic salt & pepper to taste
  
  This dish can be served as an entree, main course or with drinks.
  
  :            2001 ABC  via Glen Jamieson August/01
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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