Text 9198, 88 rader
Skriven 2006-12-23 16:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: TRAVELS 735
===================
 GJ> In my younger days I was subjected to the above while visiting
 GJ> Singapore, but in more recent times they seem to have vanished.

As the beard grew, no doubt.

 GJ> As the cheapest flights from Sydney to LA at one time were run by
 GJ> JAL, incorporating an all inclusive overnight stop-over in a Narita
 GJ> hotel, I travelled that route to USA, and took that opportunity to
 GJ> walk around the town which was not quite a town.

It's said to have grown into an interesting place to visit,
with numerous interesting places to eat.

 GJ> The hotel where I stayed provided a very comprehensive choice of the
 GJ> buffet breakfast table, with everything from USAn hot dogs, hamaneggs,
 GJ> cereals, to spaghetti and excellent Japanese soups and fish.

I find very hootlike the Asian interpretations of breakfast buffets.
I usually get my fill of something odd; at the Rendezvous, I ate
Brussels sprouts and bacon, for example, a big serve of the stuff
(with extra bacon taken from the bacon-and-eggs station).

 GJ> When I was taken on the JAL bus from the Narita hotel to the airport,
 GJ> I was interested to note that the Immigration Departure checks and
 GJ> passport stampings were done by an officer on the bus on the way.

I can assure you that the regular bus wouldn't have this perk,
but the regular passport check should take a minute tops.

 GJ> with a large sticker which announces to the world that I had donated
 GJ> Rp 2000 to the Governor of Jambi's favourite charity.

Which is?

=

 GJ> I will be careful not to let Adelaideans know of that error, lest your
 GJ> life be in danger the next time you return here.  The Pale Ale and
 GJ> Sparkling Ale are made by the local Coopers Brewery, never, ever to be
 GJ> confused with Carlton, which is one of those despised Eastern booze
 GJ> chains which makes beer.

My fumble. I feel like a goose ...

Peter Lehmann's roast goose
cat: celebrity, poultry, Christmas
servings: 6

h - For the stuffing
2 Tb butter
2 md onions, chopped
2 sl double-smoked Schulz's Barossa bacon, diced
1 loaf stale white bread
1 bn parsley, chopped
1 handful fresh sage, chopped
s, p
h - For the goose
1 goose
1 Tb lard or ghee
2 Tb flour
h - For the gravy
flour
goose stock
quince jelly
- or redcurrant jelly

For the stuffing. Saute onions and bacon in the butter.
Crumb the loaf. Combine all ingredients.

For the goose. Prick goose skin all over to release fat.
Stuff and truss the goose. Heat fat in the baking dish
in a 250C/475F oven until it begins to smoke. Put goose
in the dish and baste with the smoking fat. Leave in
the oven for 15 min; then lower the heat to 180C/350F
and let bird roast 90 min, basting every 10 min. When
breast juices run clear, remove bird and let sit in a
warm place for 30 min.

For the gravy. Drain fat from the pan. Sprinkle with
flour and brown on top of the stove, constantly scraping
up the browned bits. Add stock, preferably from the
giblets and trimmings of the goose, and a good dollop
of jelly.

Serve the goose with applesauce.
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