Text 12646, 108 rader
Skriven 2007-03-05 10:50:54 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: A NEW PET  70305
========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> roughly and quickly") an equivalent "cave" which would bring tears of
 GJ> joy to unlidded eyes of Buddy.

 JW> You're right.

In pre-television days in the tropics I spent many hundreds of
evenings being entertained by the geckoes on the walls and windows.
There was at least as much sex and violence in those shows as can be
seen on modern TV.  Unless you get a "Biddy" for Buddy, Neekha will be
spared witnessing at least some of that disgusting behaviour.

 JW> I tilted his food dish up against his hot rock at an angle creating a
 JW> space about 1 cm high. That is where he now resides, completely
 JW> ignoring the huge cavernous pencil cup despite its cool hand painted
 JW> artwork.

Although that would have been disappointing to the cave artist, I'm
sure Buddy is happier.

How is his appetite?  Eating well, I trust?

When I was working and living in a hotel in Fiji I installed an
electronic, high voltage mosquito zapper in the pool-side bar, to make
life a little more pleasant for patrons (including me).  After it had
been working for a few days, making satisfying "Zap!" noises each time
an insect was enticed by the blue light to fly between the electrode
bars, I opened the lower part of it to see how many corpses had
collected there, only to find a happy, wery well-fed gecko.  He had
been sitting there dining on barbecued moths and mosquitoes as they
dropped into his waiting mouth.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jamaican Jerk Chicken
 Categories: Chicken, Barbecue
      Yield: 4 Servings
 
      1 tb Ground allspice
      1 tb Dried thyme
  1 1/2 ts Cayenne pepper
  1 1/2 ts Freshly ground black pepper
  1 1/2 ts Ground sage
    3/4 ts Ground nutmeg
    3/4 ts Ground cinnamon
      2 tb Salt
      2 tb Garlic powder
      1 tb Sugar
    1/4 c  Olive oil
    1/4 c  Soy sauce
    3/4 c  White vinegar
    1/2 c  Orange juice
           Juice of 1 lime
      1    Scotch bonnet pepper, seeded
           -and finely chopped
      1 c  Chopped white onion
      3    Green onions, finely chopped
      4    Chicken breasts (6 to 8 oz
           -each), trimmed of fat
 
  From: Stephen Ceideburg
  
  This recipe is also from Sugar Reef Caribbean Cooking by Devra
  Dedeaux. "This recipe is not as hot as you would find in Jamaica. For
  that authentic flavor, double the quantity of dry spices."
  
  "JERK: This method of cooking pork and chicken dates back to the
  Carib-Arawak Indians who inhabited Jamaica.  After capturing an
  animal and thoroughly cleaning and gutting it, the Indians placed it
  in a deep pit lined with stones and covered with green wood, which,
  when burned, would smoke heavily and add to the flavor. But first the
  carcass was "jerked" with a sharp object to make holes, which were
  stuffed with a variety of spices.  The holes also allowed heat to
  escape without loss of moisture. The results were superb. The meat
  was not only wonderfully spices, but moist and tender."
  
  (Note: Sugar Reef is a restaurant in Manhattan)
  
  In a large bowl, combine the allspice, thyme, cayenne pep- per, black
  pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a
  wire whisk, slowly add the olive oil, soy sauce, vinegar, orange
  juice, and lime juice.  Add the Scotch bonnet pepper,. onion, and
  green onions and mix well.  Add the chicken breasts, cover and
  marinate for at least 1 hour, longer if possible.
  
  Preheat an outdoor grill.
  
  Remove the breasts from the marinade and grill for 6 minutes on each
  side or until fully cooked.  While grilling, baste with the marinade.
  
  Heat the leftover marinade and serve on the side for dipping.
  
  NOTE:  This is the recipe as listed in the cookbook.  Personally, I
  would NEVER heat the leftover marinade and serve on the side for
  dipping, especially something that you had marinated POULTRY in. A
  MUCH better idea would be to reserve some of the marinade (BEFORE you
  put the chicken in it) and save it for serving.
  
  Makes 4 servings.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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