Text 10742, 79 rader
Skriven 2007-01-19 21:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NASTY GNASHING 914
==========================
 GJ> It is an advantage for some animals to tenderise and age their meat
 GJ> before consumption,

Humans, for example.

 which is why crocodiles like to push their tourist
 GJ> bodies into the river bank mud just below water level to "mature"
 GJ> before consumption.

As consumers, I meant.

 GJ> Have you ridden lately on the Singapore MRT?  There is more space
 GJ> allowed for standers than sitters.

The city I was referring to earlier (Vancouver) is not the
norm. Straphangers are readily accommodated in every other
subway/metro/tram/underground system with which I am familiar.

The best thing about the SMRT is that you use a touchscreen
map to choose your destination, and the machine charges you
automatically. I don't know how it tells that you are a
concs pax, though.

=

 ML> Such disparate cultures as the Chinese and the Iranians
 ML> use it similarly.
 GJ> An inevitable discovery, as result of cooking rice in saucepans.

Over open fires, or at least stoves without knobs.

 ML> And of course the good Scotsman in Australia has turned
 ML> Filipino.
 GJ> And culinarily also Indonesian.

There's a certain resemblance between the two cuisines.

 ML> most interesting dishes was a heap of cockles; each of the
 ML> other guests had tried a couple and left them alone. I tasted
 GJ> I thought cockles was the Anglo name for clams.  What is the
 GJ> difference?

Not sure. I think that if the two shells form a heart shape,
the animal is likely to be a cockle. Clams have a more uniform
profile; oysters have different top and bottom shells; as I
recall, clams (firm bodies, siphons) are of the genera Mya
and Mercenaria, and oysters (soft bodies, frilly gilly things)
of genera Ostrea or Crassostrea. Mussels, of course, are dark
colored, have byssus, and are ... ooh, brain fart ... Mytilis
I think.

 ML> As I pointed out to Ruth xHawaii, white rice is perfectly
 ML> fine if you actually eat reasonably healthily otherwise.
 GJ> Yes, your fibre can come from many sources.

I used to say to the health nuts, if you're so serious about
getting your fiber, why not eat Kleenex, it's easier and cheaper.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Scrambled Eggs With Crayfish
 Categories: Starters, Shell, Cheese/eggs
      Yield: 1 servings

      2    Eggs; beaten lightly
           Salt
           Pepper
           Butter
           Crayfish porkolt

  Make scrambled eggs in the usual way -two for each person. Make a
  ring of them in a deep dish and put crayfish porkolt in the middle.

  Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
  BBS 2:323/4.4

MMMMM
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