Text 10296, 92 rader
Skriven 2008-07-10 08:51:00 av Michael Loo
     Kommentar till en text av GLEN JAMIESON
Ärende: HIERARCHY 589
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 ML> Aren't there any respectable middle-class gay people in
 ML> Adelaide? Why does he allow himself to be victimized so?
 GJ> Could you imagine any respectable middle-class gay people who could
 GJ> stand living with Kevin??

Well, I can't imagine anybody at all who could stand living
with him.

    For some reason he has a soft spot for the
 GJ> outcasts of society, so inevitably they gravitate to him.

Which is good, if only because that means that I am not
defined into that class.

 GJ> I see that I am scheduled to fly in September from Singapore to
 GJ> Frankfurt on a Lufthansa 747-400.  I hope the service is better than
 GJ> the last time I flew that leg, on a KLM - Air France 747-400.
 ML> Lufthansa in coach is no particular picnic, though you may
 ML> get better service if you remember to put your KrisFlyer
 ML> number in your reservation.
 GJ> I have done that.  It remains to be seen if it works.  Nothing could
 GJ> be worse than the food served on KLM-Air France.

Well, I witnessed your getting a better seat on United because
of your exalted status on SIA.

 GJ> I see the riots in Korea over the import of USAn "mad cow" beef are
 GJ> getting worse, with religious groups now joining in.

Holy moley ...

 -=> Glen Jamieson said to Jim Weller <=-

 GJ> I'm surprised, as to get fresh coriander transported to you, it would
 GJ> remain fresher longer if the roots were still attached, and kept wet.
 JW> Perhaps the retailers don't want the customers growing their own.
 GJ> Or else the local Thai restaurant has got to the coriander first, and
 GJ> chopped off the roots.

Not likely: the Thai restaurants around here use frozen or dried,
same as the rest of us.

Mole de Guajolote
cat: Mexican, holiday, main
servings: 10

8 lb turkey, in serving pieces
1 onion
1 stalk celery
salt
2 chipotle chiles
6 mulato chiles
6 ancho chiles
4 pasilla chiles
4 Tb lard
3 Tb sesame seeds
1/3 c almonds
1/3 c peanuts
1/4 c raisins
1 tortilla
1/4 ts ground cloves
1/4 ts ground cinnamon
4 peppercorns
1 ts or more seeds reserved from chiles
1 large onion, roughly chopped
3 cloves garlic, chopped
1 qt turkey stock
1 oz unsweetened chocolate
3 medium tomatoes, peeled

Put the pieces of turkey into a large pot with onion, celery, and salt.
Add water to cover and boil until tender [M's note: simmer] - about
2 1/2 hr. Meanwhile - clean the chiles, reserving some of the seeds for
desired piquancy. Toast sesame seeds in the oven until light brown and
reserve. Boil the chipotles until tender and puree in blender with the
tomatoes. Tear the other chiles (veined and seeded) into pieces
and fry lightly in 2 T lard. Remove and reserve. In the used lard fry
the almonds, peanuts, raisins, tortilla (torn into pieces), cloves,
cinnamon, peppercorns. Grind in blender: chile seeds, fried ingredients,
onion, garlic. You will have to do this in batches. To facilitate the
grinding, add 1/2 c turkey stock to each batch. Dissolve this mixture
and the chocolate in 1 pt stock. Fry the tomato-and-chipotle puree in
2 T lard for 10 min, stirring occasionally. Add 1 c stock and simmer
10 min more. Add this to the mole, along with any remaining stock, and
simmer, stirring occasionally, 1 hr. Serve over the turkey, which has
been skinned and boned, with rice and beans.

Richard Condon and Wendy Bennett, The Mexican Stove
___ Blue Wave/386 v2.30

--- EzyQwk V2.15g1 00F90271
 * Origin: Nocturnal State BBS -- nsbbs.info (1:18/200)