Text 13102, 105 rader
Skriven 2007-03-16 22:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: SOCIOPOLITICOECONOM 233
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 GJ> flight attendant.  I also heard that the dead were identified by
 GJ> dental records.  (Now, what was I saying about the reason for crash
 GJ> readiness positions?)

I wonder about those of us who don't have dental records.

 GJ> The flying schools in Australia turn out pilots at a basic level, many
 GJ> of them coming from overseas.  Then they have to get experience.

Here, they go on to the commuter and feeder airlines, where the
demand for pilots is high, and the best of the lot go on to the
mainline airlines or to the freight carriers.

 GJ> The total fare there and back, came to Aus$362.

Not bad. How much is the train?

   Flight time 3h 40m to
 GJ> Darwin; 3h 30m to Adelaide (downhill!).

Has something to do with "As the World Turns."

 -=> Glen Jamieson said to Jim Weller <=-

 GJ> I am careful to avoid looking too closely at sheep, even if they are
 GJ> not pouting, as Chooky gets very jealous, clucking, "What ewe looking
 GJ> at?!"

Chooky is a peculiar creature.

 JW> [Anyone here ever try canned brains?]
 GJ> No, but once, when I cooked a pig's head, I bashed in the back of the
 GJ> skull so I could scoop out the oily, almost liquid brains with my
 GJ> fingers and slurp down.  I lost several friends that day...

I don't care for the taste of pig brains, but I'd do that
with a sane bovine. Be consoled by that you lost only fair-
weather plain-vanilla friends.

 JW> 5. Sweet Sue Canned Whole Chicken (Sweet Sue Kitchens, Inc.): From its
 JW> size (think growth-impaired Cornish hen) to its overall appearance
 JW> (it's stewed in a quivering mass of aspic goop), this product may
 GJ> I haven't had that, but but I once tried canned goose, which was
 GJ> approximately 70% goose fat.  Very good if you lived in the Arctic,
 GJ> but at that time I was living in PNG, in the tropics.

How did you get canned goose in PNG? And it's easy to deal with
this anyhow, all you have to do is drain the fat off and use it
to flavor your taro.

 GJ> Nonsense!  I even brought some musk Lifesavers to USA a few years ago,
 GJ> to educate the natives there.  Their response was weird!   Peculiar
 GJ> people! And what's wrong with raw meat - or Vegemite - might I ask?

In addition, Sir Kevin sent a couple rolls to me, whence they
were transported to I believe Seattle, Enfield, and Springfield.

 JW> [Reindeer/caribou pate is as good as beef/veal pate. Canned pate is
 JW> never first rate. It can't be.]
 GJ> I have had some canned pate de foie gras, brought by Ian, which was
 GJ> very enjoyable.

Wait 'til you taste the real thing.

Terrine de lentilles aux lardons
cat: vegetarian, pork, starter
Servings: 6

200 g red lentils
150 g lardons
1 lg egg
1 red onion, minced
2 garlic cloves, minced
2 Tb tomato paste
2 Tb creme fraiche
4 stalks flat parsley
85 cl chicken bouillon
1 Tb olive oil
1 ts paprika
s, p

Rinse, dry, destem, and mince the parsley.

Saute the onion and garlic for 2 min. Add the lentils and
sprinkle with paprika. Mix in the bouillon. Bring to the
boil and immediately lower the heat, cover, and simmer
30 min.

Meanwhile, heat a dry skillet and cook the lardons until
crispy and brown. Off heat, mix in the tomato paste and
the parsley. Set aside.

Puree the lentils coarsely in a blender or processor. Mix
in the egg, the cream, and the lardons mixture. Season.

Oil a loaf pan. Pour in the preparation and bake at
200C/400F for 40 min. Let the terrine cool completely
before unmolding and serving in slices.

Le bon accord : Un Bellet (Rose, Provence)
Source : http://www.CuisineAZ.com

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