Text 22006, 124 rader
Skriven 2007-10-30 13:45:09 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: FUNNY STATEMENTS 71030
==============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> Actually, there are some French ones that I kind of like in
 ML> moderation.
 GJ> I found some Kiwi ones which I quite liked in immoderation.

 ML> Kiwis piwis. One of your charms (one of the few to which I am
 ML> not immune) is your general immoderation in a moderate package.

My parents always instructed me, "Moderation in all things", to which I
added "...including moderation!".
 
 GJ> I am not a cat lover, but neither am I a cat hater, so I don't have an
 GJ> inherent sensitivity and antipathy towards cat pee.

 ML> I'm not a dog lover nor a dog hater, but I have an inherent
 ML> sensitivity and antipathy towards dog pee, poo, and drool.

I shall instruct Tex not to drool on you the next time she sees you.
(BTW, yesterday Chooky ran down and killed and ate a young fledgling
sparrow.  Tex kept her distance and made no attempt to steal it, but
just drooled and watched while Tyranosaurus Chooky pecked and tore at
the tiny corpse for the next 2 hours .)

On the subject of egg colours, which we were discussing some time ago,
Chooky free-ranges around the back yard, scratching and pecking at the
dirt, and has always laid brown eggs.  Recently some shells were thin
and fragile, so I got some white shell-grit to add to her diet.  A few
days later (today) she has laid a white shelled egg for the first time..

 GJ> new Kiwi wineries coming into production, so you may be pleasantly
 GJ> surprised at what you find when you go there.
 ML> Luckily it appears as though we will be giving the wine country
 ML> a miss and instead oohing and aahing at the Southern Alps.

You might like to try a little climbing around the Franz Josef or Fox
glaciers to work up an appetite for NZ roast lamb, venison or seafood.
 
 -> quite yet? In which case, reassure her that I would not put
 -> a real bunny into the microwave. (It would make the meat tough.
 GJ> That is something I haven't tried; would it really?

 ML> Yes. Try it with chicken sometime. The effect with rabbit would be
 ML> similar but more extreme, because of the leanness and characteristics
 ML> of the musculature.

And presumably that would also apply to roo meat.  I can try a little.
 
 GJ> One of our top chefs tried introducing guinea pig dishes in his
 GJ> restaurant some years ago, but in those days people were not as
 GJ> adventurist, and hardly anyone ate it.

 ML> Because Adelaidewhos are just as wimpy as everyone else on this
 ML> planet, though they are not inclined to admit that. Did Kevin
 ML> taste Cheong's Guinea pig?

Not that I know of.  It would have been at the time when Kevin was
still mis-spending his youth in the wilds of the Clare Valley.
Thanks mainly to the influx of migrants from all over the world,
Adelaideans are nowhere near as wimpy and conservative about food and
music as they used to be.  (While listening to the Concerto for
didgeridoo and orchestra, by Sean O'Boyle and William Barton, with the
Queensland Symphony Orchestra.)

 GJ> In the Depression they were trapped and sold cheaply from door to
 GJ> door, and referred to as, "underground mutton".  I like the flavour
 GJ> very much, but as they tend to be rather pricy, at about $9/kg, I don't
 GJ> have a chance to enjoy them often.

 ML> Um, so, if they're denigrated and devalued, why are they rather
 ML> pricy?

Most of the people who remember and denigrated rabbits in the
Depression era are now dead.  Their descendants are prepared to pay
more for the meat, but thanks to the deliberately introduced diseases,
wild rabbits are only obtainable in a few areas.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crabs in the Wok with Coconut Milk
 Categories: Main dish, New zealand, Shellfish
      Yield: 4 Servings
 
      2 tb Light oil
      1 md Onion; finely chopped
      1 sm Piece fresh ginger; peeled &
           - minced
      2    Hot red chillies
      2    Cloves garlic; crushed
      1    Stalk lemon grass; bulb end
    250 ml Thick coconut milk; nb **
      4    Crab halves; thawed & dried
      1 tb Fish sauce
      2 tb Coriander; chopped
 
  NB. Use base end of lemon grass, split and smashed.
  
  ** (you can use the thick part of Samoa canned coconut cream)
  
  Heat a wok (but don't let it get too hot), add the oil and when it is
  heated, add the onion, ginger, chillies, garlic and lemongrass. Stir
  fry till golden, then stir in the coconut cream. Add the crabs, spoon
  the coconut mixture over them; then cover the wok with a lid and cook
  gently, turning several times.  for 15 minutes or until the crabs are
  cooked through.
  
  Transfer the crabs to a deep serving bowl. Reduce the coconut sauce
  in the wok for about 5 minutes or until thickish. Stir through the
  fish sauce and add the coriander. Pour over the crabs in the serving
  bowl and serve immediately.
  
  Recipe Julie Biuso in "Cuisine Magazine" (New Zealand)
  
  Contributor:  NYCed IMH
  
  Preparation Time:  00:30
 
MMMMM
 

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