Text 8228, 108 rader
Skriven 2006-12-01 10:23:41 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: 595  61201
==================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> You'll be happy to know that the report, about 1/2 done, is
 ML> now some 1600 lines and 60K long.

Wow!  That beats my European tour report, which I am still working on.
 
 GJ> I agree that your schedule was rather hectic, and subject to several
 GJ> changes from the original, but we survived, and I had a great time.
 GJ> Thanks!
 ML> Who's thanking whom?

I can say honestly and with feeling, "My pleasure!".
 
 GJ> Shanghai Food stall, where $5 was paid for a plate on which customers
 GJ> could stack as much food as they liked, from a choice of 9 items,
 GJ> including some good stewed pork belly, fried chicken, pork, etc.
 JW> That sounds like a heck of a deal.
 GJ> It is the best value meal in Adelaide, particularly as they are able
 GJ> to maintain high quality.  There is always a crowd at that stall,

 ML> I should have liked to try several, but the Shanghai one had the
 ML> best all around ... the dim sum place (aka the chicken feet stall)
 ML> and the laksa place also looked somewhat interesting, and the
 ML> Indian one smelled pretty good.

The Indian one is fairly new, and good, but more expensive.  The
others you had patronised on your previous incarnation.
 
 GJ> serving themselves.  MLoo gave himself minimal rice and noodles, but
 GJ> piled on the crumbed chicken legs and wings, fried pork and pork
 GJ> belly, while trying to hide the fatty bits from Carol.

 ML> SHHH! Anyhow, I gave myself minimal rice and noodles, because they
 ML> looked (and were) nasty, and I had a big serve of the broccoli and
 ML> cabbage in MSG sauce as well.

The broccoli served to hide the pork belly from Carol.  :)
 
 GJ> area will often encourage you to take more.  When Ian was visiting
 GJ> here he became very proficient at stacking salt and pepper squid to
 ML> I thought of being a gross pig, but there wasn't salt-pepper squid at
 ML> that particular stall - the red-cooked pork belly made up for it and
 ML> was the main reason for choosing that one as opposed to the one down
 ML> the way, which seemed to specialize in heavily breaded oddities. The
 ML> woman was so beseeching at the other one that I felt a slight pang
 ML> turning away from her - luckily for her and my soft heart, by the

Some of those beseeching ladies will offer you toothpick impaled
samples of their wares to whet your appetite.  That pork belly was
exceeding good, with a rich flavour and jellified fat, and just the
right amount of delicate chew in the skin.

 ML> time we left there were sufficient crowds of office people who just
 ML> went to the first stall they came to, as they obviously didn't have
 ML> the luxury that we did of picking and choosing. Either that or they
 ML> like sweet-sour pork.

There are many Adelaide diners who don't go beyond sweet-sour pork.
 
 GJ> After picking all the meat off his chicken bones, he crunched them to
 GJ> extract the marrow, then did the same to mine.  Carol and I tried not

 ML> And the old Chinese grandmothers looked upon me approvingly ...

And wished that they still had teeth.

 GJ> the eccentricity stakes Kevin outdid him, though.
 ML> Wait a sec. In most parts of the world, where chickens are
 ML> in somewhat shorter supply, my way is the mainstream way.

I haven't been anywhere where people dine solely on slices of
mettwurst heavily spread with sambal for breakfast.

 ML> I doubt that Kevin's is mainstream anywhere.

One should stay well clear of Kevin's main stream.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SAMBAL KECAP
 Categories: Sides, Dips, Chillies, Indonesian
      Yield: 150 Ml
 
      1    Chillies- red
      2    Garlic cloves
      4 tb Soy sauce
      4 ts Juice- lemon; OR
  1 1/2 ts Tamarind juice
      2 tb Water; hot
      2 tb DEEP-FRIED ONIONS
 
  This can be served as a dip for satays instead of the usual peanut
  sauce, and is particularly good with beef and chicken satays, and
  deep-fried chicken. Mix the chilli, garlic, soy sauce, lemon or
  tamarind juice, and hot water into a bowl. Stir in the Deep-fried
  Onions, and leave to stand for 30 minutes before using.
  
  From: TASTE OF INDONESIA By: SALLIE MORRIS Typed by: KEVIN JCJD
  SYMONS, August 2005
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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