Text 11753, 73 rader
Skriven 2008-08-09 09:26:12 av Glen Jamieson
     Kommentar till en text av Björn Forsström
Ärende: STEAK 513  80809
========================
 -=> Quoting Björn Forsström to Glen Jamieson <=-

 BF>> Wine isn't that common here except for in France, Italy and Greece and
 BF>> perhaps also in Spain. The rest of us drink mostly beer.
 
 GJ> From limited observations during my travels so far, Scandinavians like
 GJ> spirits, the Low Countries, Germany and UK beer, while France, Austria,
 GJ> Hungary, Czech Republic, Italy and Greece wine and beer.  I am hopeful
 GJ> that when I get to Spain and Portugal I will find that those countries
 GJ> will live up to their reputation for good, cheap wine.

 BF> Most is correct but I think beer is more common in the old east than
 BF> wine. Czech Republic is known for their very good beer.

The famous Czech Buddweiser is excellent, and available widely in
Europe.  Quite different from the USAn fake stuff of the same name.
There are also other good beers from that country.  Hungary produces a
lot of excellent red and white wines, which are widely drunk there.
 
 GJ> In Australia, beer is the drink of choice in the tropical North, rum in
 GJ> the sugar growing areas of Queensland, beer, spirits and wine in the
 GJ> Eastern states, and beer and wine in South Australia and southern Western
 GJ> Australia.

 BF> It's a big country so I guess you have it all.

Australia covers a very wide range of climatic conditions, so drinking
habits have developed to suit.  Darwin is closer to Singapore than it
is to Sydney, Adelaide or Melbourne.  When in Darwin I can even buy
locally grown durian, in season.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Durian Chendol
 Categories: Fruit, Desserts, Malaysian
      Yield: 12 Servings
 
    300 g  Red beans
    200 g  Sugar
    300 g  Gula melaka (palm sugar)
    300 ml Water
      2    Pandan leaves
      1    Fresh durian (seeds removed)
      1 kg Fresh coconut milk (mix
           Grated white coconut with
    500 g  Of water and strain)
           Green jelly flavoured with
           Pandan (either make it or
           Buy from supermarkets)
 
  From The Singapore Food Festival Gala Dinner Menu
  
  Durian meat, after being cooked with palm sugar and pandan leaves,
  can be kept in the fridge for long periods of time.
  
  Boil the gula melaka, water and pandan leaves into a syrup. Add in
  durian pulp and cook for one to two minutes. Chill.
  
  Wash red beans and boil in some water with the sugar until soft. Pour
  into sieve and drain away water to let it cool.
  
  Scoop shaved ice into a bowl and top with pandan jelly, red beans and
  a dollop of durian gula melaka syrup. Lace with coconut milk. Serve.
  
  Source: Our Creations: Cuisine of our Nation
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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