Text 11007, 102 rader
Skriven 2007-01-27 08:45:53 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: NASTY GNASHING 932 70126
================================
 -=> Quoting Michael Loo to Glen Jamieson <=-


 ML> I probably should use an EZ-Link, as I do go there periodically,
 ML> but I find the single-use card perfectly acceptable, and the cost
 ML> is only about 20% more per trip, without the annoyances of the $5
 ML> card rental and having to keep track of the damned thing.

Many Singaporeans do not bother to collect the card deposit, but
merely place their cards in a bin on leaving the system.  The value of
the deposits then go to some selected charities.  I still have one in
my wallet, even though it only has $1.80 left in it.  I can recharge
it when I next go to Singapore.  I am more likely to use that than my
"Velocity" (Virgin Blue) card!
 
 GJ> The US clams I have seen are the same shape as our cockles.  (See my
 GJ> reply to Jim re Pacific clams.)

 ML> The south Asian cockles are more cardoid than clams are.

The main American clams I recall seeing are the monster ones, the name
of which I forget, which were in a supermarket in a place near Salem.
Quite cheap, I recall, but I was told they take hours to cook to
edibility.  The were similar in shape, but not size, to Australian
cockles.  I don't remember what SE Asian clams/cockles look like, but
only what they taste like.
 
 GJ> And scallops come where?

 ML> Quite different. Genus Pecten; weird shaped shell; weird
 ML> method of locomotion; interesting allocation of resources
 ML> - small digestive apparatus, large locomotor apparatus
 ML> (the adductor), huge reproductive apparatus (not eaten
 ML> by Americans, for reasons obscure).

Interesting beasts.  I fail to understand any objection to eating the
whole insides, as it all tastes good.  First tried while sitting in a
small boat, opening the scallops as the diver brought them up, adding
a splash of riesling, allowing to sit for a few minutes, then
slurping.  Divine!
 
 GJ> I have just heard of a stand-off in Sydney between Qantas and an
 GJ> Australian passenger intending to travel to London.  Qantas is
 GJ> refusing him permission to board the plane while he wears a T-shirt
 GJ> depicting George Bush as a terrorist, saying that it might incite
 GJ> other passengers to violent acts.  The man says if he is allowed to
 GJ> call our Prime Minister a liar without being penalised, why shouldn't
 GJ> he be permitted to criticise other countries' politicians?

 ML> Qantas is just chicken. 

Virgin Blue also banned the T-shirt.  The man is still in Australia,
and when last heard of was threatening to sue Qantas.  Someone has
wondered what would happen to him if he wore a T-shirt praising Bush.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mung Bean Soup With Shrimp - Ginisang Mongo
 Categories: Soups, Chicken, Seafood, Filipino
      Yield: 4 servings
 
      2 c  Dry menge heans; mung beans,
           -hulled
      2 tb Vegetable oil
      1 md Brown onion; thinly sliced
      2    Cloves garlic, minced
      5 c  Chicken or vegetable broth
      1 tb Minced fresh ginger
      1 ts Salt, or to taste
    1/2 ts Ground black pepper, or to
           -taste
      1 lb Shrimp, shelled,
           -cleaned/cooked
 
  Soak the beans overnight (very important). Be sure the water covers
  the beans completely. The following morning, rub the beans together
  to easily remove any remaining hulls. Rinse the beans, drain, and set
  aside.
  
  Using a 6-quart pot, add the oil, onion, and garlic. Saute for I to 2
  minutes over medium heat, or until the onions are translucent. Add the
  drained beans, broth, and ginger. Bring to a boil, lower the heat,
  cover, and simmer for 35 to 40 minutes, or until the beans are tender
  and the soup has thickened.
  
  Add the salt and pepper, along with the cooked shrimp. Simmer for 2
  to 3 minutes, or until the shrimp are heated through. Serve hot,
  ladled into prewarmed bowls.
  
  Tip: Use diced, cooked pork instead of shrimp for an entirely
  different soup.
  
  From: FINE FILIPINO FOOD By: KAREN HULENE BARTELL ISBM: 0 7818 0964 9
  SCANNED BY: KEVIN JCJD SYMONS/SEPTEMBER 2004
 
MMMMM
 

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