Text 1696, 124 rader
Skriven 2006-05-23 09:49:34 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: AU 705   60522
======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I have plenty.  As an alternative or addition, a wide-brimmed hat
 GJ> helps.  Remember this time you will be arriving in early Summer, and
 GJ> not the depths of Winter like last time.   (Think Arizona in Summer.)
 ML> I don't do hats or, sunglasses (and use little if any sunblock)
 ML> in Arizona in the summer, either.

Hopefully your eyes and some of your skin will survive a couple of
weeks.  Some people prefer an umbrella to a hat.  Others, from the
Malay States wear hats like plates, to protect them from the glare,
but mad dogs and Michael Loo go out in the.. out in the.. out in the..
 
 ML> Looking forward indeed. Do you know anything about the
 ML> Cellar Door Pass? The good thing about it is that you
 ML> get 6 bottles of wine with your A$99. Plus a Riedel glass
 ML> at some of the wineries.
 GJ> What is that all about?  As cellar door tasting is free, anyway, what
 GJ> else do you get for the $99 apart from the glass and 6 bottles?  I

 ML> www.cellardoorpass.com

 ML> Strikes me that one could choose well and make the cost
 ML> just on the wine. The secret I think would be to go to
 ML> the more prestigious wineries first to take advantage of
 ML> the offer, then when one went to the others, one could say,
 ML> sorry, we've already got our six bottles, but we'd be
 ML> happy to buy your stuff at the local bottle shop.

OK, I looked up that site.  The organizers are Smartvisit Solutions,
of Australia and Canada, with a Sydney address.  It applies to
"participating wineries", which seems to cover most, but not all.  The
$99 covers "free" wines "to the value of $120" (price limit of $20 on
individual bottles), and you get a $20 meal voucher at selected
restaurants.  There is "free" delivery of a dozen bottles to any
address in Australia - in case you don't have faith in getting them
home safely to my house.   Other benefits, such as maps and winery
guides are obtainable free from the Tourist Bureau.  With the
discounts available around town from retail outlets, the list prices
at wineries could probably be beaten.

And of course, tasting is free, everywhere as far as I know, except
at the Wine Centre in Adelaide.

 ML> =
 
 GJ> I have once, when desperate, dined at a Red Rooster.  The worst mashed
 GJ> potato/gravy semi-liquid and vegetables I have ever had in my life.
 GJ> The chook may have been OK, as I don't remember it.  Never again!
 ML> Mmm, sounds wonderful.

And I had nothing to wash away the wall paste taste and spackle mouth-feel.
 
 ML> I'll have a taste of your Hokkien mee, and you can have a sip
 ML> of my house red.
 GJ> Just a sip?  I think we could run to a 1 litre carafe.
 ML> Each.

And two for Kevin..
 
 GJ> I confess I don't know.  In Adelaide I have only eaten their take-away
 GJ> pizzas.  The only time I have eaten in a Pizza Hut was in Jambi city,
 GJ> Sumatra, where there was no alcohol, and the supposed "hot" pizza
 GJ> wasn't.  It was next to the top hotel in Jambi, so catered to any
 GJ> visiting foreigners who couldn't stomach the local chili levels.

 ML> But one could probably find some chopped bird peppers
 ML> on the condiment table?

NO!  Not even that.  Only a small bottle of Tabasco or similar sauce.
That Pizza Hut was a microcosm of Occidental suburbia transplanted to
the shadow of a Hilton Hotel look-alike.
 
 GJ> : the "Red Ass Curry and Noodle Cafe Restaurant".
 ML> Possibly. Depends what the red ass refers to.
 GJ> Communist donkey curry?
 ML> Communists I don't mind. Donkey meat I probably wouldn't mind.
 ML> Curry I never mind.

The implications of an alternative interpretation could also be
acceptable under some circumstances....

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Red Curry Cambogee
 Categories: Cambodian, Curry, Sauces, Condiments, Chilies
      Yield: 5 Cups
 
      4    Red New Mexican chiles,
           Dried; stemmed & seeded
      1 c  Water
      4 tb Paprika
      2 tb Vegetable
           Oil
      4 c  Basic Lemon Grass
           Curry Sauce
 
  Break the chiles into small pieces.  Pour boiling water over them to
  cover and let steep until  they  are soft, about 15  minutes. Combine
  the chiles, chile water, and the paprika in a blender to make a paste.
  
  Heat the oil in a wok or skillet, add the chile paste, and stir-fry
  until it begins to darken. Reduce the heat, if needed, to prevent
  burning.
  
  Stir enough of the paste into the Basic Lemon Grass Curry Sauce to
  give it a good red color, and to suit your taste.
  
  Bring to a boil, reduce the heat, and simmer for 5 minutes.
  
  NOTES: The Basic Lemon Grass Curry Sauce (also found in the
  Chile-Heads archive) must first be prepared for this recipe.
  
  Recipe By: Richard Sterling Heat Scale: Medium SirRedhawk@aol.com
  From the Chile-Heads Recipe Collection
  http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)