Text 12504, 102 rader
Skriven 2008-08-22 08:41:10 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: DURIANS AND GAS 797 80822
=================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> There is the emotional lift that durian gives, with the promise of the
 GJ> delights to come when the source of the aroma is eaten.  That doesn't
 GJ> apply to those other smells!

 ML> An emotional lift? You really have to be kidding.

Not at all!  Don't you have such an emotional lift when you tuck in to
one of your giant bleu steaks, cooked to perfection?  To me, the
flavour of a fully ripe Indonesian durian is even better.

You never know what turns on some people!  With Burt, it is apparently
Wegmans Reduced Fat Thin and Crispy Wheat Crackers.
 
 ML> The entire Bugis neighborhood was redolent of same last time
 GJ> One reason why I prefer to stay at a hotel there when I am in S/pore.

 ML> As opposed to covered by newspapers under a closed durian stall?

That would save me some walking before breakfast.

 ML> Next time I'm in Singapore, I'm staying at the Holiday Inn on
 ML> Havelock Road.

That's OK for you rich people.  Next month I'll probably be at the
South-East Asia Hotel in Waterloo St, just by the Kuan Im Thong Hood
Cho Temple, a block up from the Sri Krishnan Temple.  Nice smells!

Whether I make it on to Madrid is more problematical, as I am booked on
the Spanair flight from Frankfurt, and after yesterday's crash there is
talk of Spanair's owners - SAS - cutting those services.

 ML> =
 
 ML> erroneous assumption that national boundaries are immutable.
 GJ> Not really, as I know the country names and boundaries in that area
 GJ> have changed several times since my atlas was printed.

 ML> It's irrelevant whether you know. Actually it's cheesier if you
 ML> do. You're being quite cavalier in making the distinction of Czech
 ML> vs. German, when in places such as Bohemia it's quite blurred.
 ML> Imagining that Budweis is Czech is the icing on the cake. Of
 ML> course, when the place or at least its terminology was controlled
 ML> by Germans, it was Budweis. When Czech, it's Cesky Budejovice.

Thanks for that translation, as it enabled me to find the place on my
map.  It is spelled in my book as Ceske Budejovice (add accents to
suit), and is noted as being the regional capital of South Bohemia.
The Budweiser Budvar Brewery is open from 9am to 5pm daily, with tours
at 2pm.  The beer hall is open 10am - 10pm.
 
 ML> We were speaking about the agreement between the Czech and the
 ML> American claimants to the name derived from Budvar (Budweis).
 ML> I'll admit that it wasn't all that gentlemanly, as I believe
 ML> lawyers have been involved, but it didn't have the cupiditous
 ML> acrimony that many subsequent similar disputes suffered.

So where was the court which resolved that dispute?  In either of the
two complainants' countries, or in a third, independent place?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Singapore Chilli Crab
 Categories: Mains, Seafoods, Singaporean, Asia-se, Charmaine
      Yield: 3 servings
 
      2 md Crabs
    125 ml Peanut oil
      2 ts Finely grated ginger
      1 ts Finely chopped garlic
      3    Red chillies; seed/chop
      3 tb Tomato ketchup
      3 tb Hot chilli sauce
      1 tb Sugar
      1 tb Light soy sauce
      1 ts Salt
 
  Scrub away any mossy patches on the crabs, Remove hard top shell,
  stomach bag and fibrous tissue. Chop each crab in 2 or 4, depending
  on size.
  
  Heat a wok and add oil. When hot fry the crab pieces until they change
  colour, turning them so they cook on all sides. Remove to a plate.
  Turn heat low and fry the ginger, garlic and chillies, stirring
  constantly, until they are soft and smell fragrant bu do not let them
  brown. Add the tomato ketchup, chilli sauce, sugar, soy sauce and
  salt. Bring to the boil, then return crabs to the wok and simmer in
  the sauce for 3 minutes. If sauce reduces too much add a very little
  water. Serve with rice.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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