Text 19559, 70 rader
Skriven 2007-08-25 22:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: bird 36
===============
 ML> Making forays into inhospitable climates for all sorts of reasons
 ML> is understandable, but I don't understand why the home base
 ML> for all of us isn't within the confines I described. Houston
 ML> (for example) is an artificial community whose growth is
 ML> founded on air conditioning. L.A. depends on stealing water
 ML> from other parts of the country. New England, home heating oil.
 GJ> Ahem!  Are you inferring that the whole of the Southern Hemisphere is
 GJ> inhospitable?

Not good in the reading department, are we.

    I could point out that the only way humans (AKA Naked
 GJ> Apes) can live in such places as New York in Winter time is by hermit
 GJ> crab-like, encasing their bodies in insulation.

We have pointed this out, but my solution was petroleum
rather than insulation.

   Tropical and
 GJ> subtropical regions are much more suitable, as indicated by the fact
 GJ> that Australian aborigines can comfortably live there without clothes.

But you palefaces ... ! May I point out that the incidence of
skin cancers among white folks in Australia is really appalling.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Thai Chilli Jam
 Categories: Thai, Asia-c, Chilli, Sauces
      Yield: 1 Servings

           Oil- safflower
      1 c  Onions- red shallots
           ;sliced lengthwise
    1/2 c  Garlic cloves
           ;sliced lengthwise
    1/4 c  Fish- dried shrimp
           ;rinsed and dried
    1/2 c  Chillies- red, long
           ;seeded, washed and chopped
      5 sl Galangal- green
           ;roasted
      1 ts Shrimp paste
           ;roasted
      1 c  Sugar- palm
    1/2 c  Tamarind water- thick
    1/2 c  Sauce- fish
           ;or 1/4 ts salt

  Heat the oil in a wok until hot and deep-fry the sliced shallots,
  garlic, dried prawns, chillies, galangal and roasted shrimp paste
  separately until golden, then drain. Blend all the ingredients in a
  food processor, moistening with up to 1 cup of the cooking oil.

  Place the mixture in a saucepan and bring to the boil. Add the palm
  sugar, thick tamarind water and salt or fish sauce and simmer,
  stirring occasionally, until thick. It should taste sweet, sour and
  salty.

  From: AUSTRALIAN GOURMET - NOVEMBER 1997 ISSN 1034-9006 - VOLUME 97,
  NO. 11 By: DAVID THOMPSON Typed by: KEVIN JCJD SYMONS U/L 'COOKING'
  MARCH 29 Y2K

MMMMM



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