Text 168, 106 rader
Skriven 2006-04-09 14:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FROM AUSTRALIA 500
==========================
 KjcjdS> minutes, then at 1042ore acknowledged some skinny white-haired codger
 KjcjdS> standing beside us, screaming!!!
 GJ> In best railway practice, I had arranged to meet the others precisely
 GJ> 15 minutes before departure time.

That's not best railway practice in the USA, unfortunately.
Here, one arranges to meet about 1 second before scheduled
departure, which ensures a comfortable 10 minutes' waiting
and chatting time on the platform.

 GJ> pubs, and an old emporium "where the change hums on wires" - a system
 GJ> of flying foxes radiating from a central raised cashier's platform.

This is also alien enough to me that it doesn't even conjure
up an image in my head.

 KjcjdS> I bought a 1L carafe of Hardy's Cabernet Sauvignon [$10]... 
 GJ> Which could have been ordered by the glass.   At $2 a glass for house
 GJ> wines, the cheapest I have seen anywhere in a pub.

And the size of a glass? 100, 150, or 200? Of course, at 200, there
is no advantage to getting the whole lot at once. Here, most of the
places offer a scant 150, and if they like you, a generous 150; the
charge is about 1/4 a bottle.

 KjcjdS> Dorothy's pork roast looked elegantly sufficient.
 GJ> More than sufficient, in fact, but Kevin had had the forethought to
 GJ> bring a plastic "take-away" box, which he later filled with left-overs
 GJ> from his and Dorothy's plate.

Ah, a touch of fiscal soundness; so perhaps there will be something
left with which to buy me a drink later on.

 GJ> And all the 1.5 litres of wine paid for by Kevin.

Or maybe not.
 
 GJ> The dessert was a Knickerbocker Special - a wondrous concoction of
 GJ> cream, fruit and assorted toppings.  We ordered just one, with 5
 GJ> spoons so we devoured it by stages as it was passed around the table.

I was unfamiliar with this, so Wikipediaed it and found that it's
generally called Knickerbocker Glory in the UK. It sounds like a
particularly egregious kind of trifle.

 KjcjdS> I left a "Thank You, Love, Kevin XXX" note on a serviette...
 GJ> In lieu of a tip.  All payments for food and drink were made in
 GJ> advance when ordering, to the barman.  The waitress was quite chatty,
 GJ> and regaled us with stories of dealing with Saturday night drunks in
 GJ> the bar.

Now was she expecting a tip, or at least Kevin's telephone number?

 KjcjdS> We then set off again. I suggested another pub, but they kept
 KjcjdS> walking... [bladder near exploding!!!]
 KjcjdS> Leonore, the officially blind one, then led us through warrens and
 KjcjdS> unchartered paths to a coffee-incensed mall! I found a suitable place
 KjcjdS> to relieve myself... [at the back of the coffee bar, no less!!!]
 GJ> There was, in fact, a toilet in that area...

Darn. I thought it was just Kevin being Kevin.

Knickerbocker Glory
cat: dessert
servings: 6

500 ml pk yellow jelly
500 ml pk red jelly
200 g canned peaches
200 g canned pineapple chunks
150 ml fresh double cream (heavy cream)
1 ts caster sugar
1 L vanilla ice cream
500 ml Melba sauce
50 g chopped mixed nuts
6 maraschino cherries, garnish

A classic Knickerbocker Glory recipe using vanilla ice
cream, jelly, peaches, pineapple, cream, nuts, and
cherries.

Make the jellies according to the directions on the packet.
Leave until set.

Drain the peaches and pineapple chunks, chop them, and mix
the fruit together. 

Whip the cream until stiff, and sweeten with the caster sugar.

Chop the set jellies with a fork until well broken up.

Put 1 Tb fruit in each of 6 sundae glasses or tall wine glasses.

Cover with 1 Tb yellow jelly, add a scoop of ice cream, and coat
with the Melba sauce. 

Repeat the process using the red jelly. 

Sprinkle with the chopped nuts, and pipe a rose of whipped cream
on top. Decorate each portion with a maraschino cherry. 

www.cookitsimply.com

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