Text 1524, 105 rader
Skriven 2008-01-29 14:24:13 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: DURIAN 762 80129
========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> Rubbing alcohol for flaming? Ugh.
 GJ> Hardly!  I'm not that uncouth!  I just tried drinking it, straight.
 ML> Which is more uncouth, I ask myself. Anyhow, apparently only
 ML> a percentage of bibblers are affected by propanol, in contrast
 ML> to the 100% who suffer terrible consequences from methanol.

It was just a taste; no more than when tasting methylated spirits
(which is much better if mixed with milk - "White Lady".)
 
 ML> I can down fifteen or twenty standard drinks without undue
 GJ> Such immoderation!  I normally limit myself to half that amount.
 ML> The fact that I can does not necessarily mean that I do.

But to ensure that you still retain that capacity as you age you would
need to re-certify your body fairly regularly.
 
 GJ> The first drink of rough red on getting home tasted like Grange!  The
 GJ> next 3 weren't too bad, either.  Then I rested.
 ML> And how often have we had Grange?

Admittedly, not often, but I have a vivid imagination.
 
 -=> Glen Jamieson said to Jim Weller <=-
 
 GJ> Title: Nangka Lemak / Jackfruit In Coconut Milk

 ML> I had almost this exact dish a week ago at Bayang, the top-rated
 ML> Balinese restaurant in Singapore. Only difference was that mine
 ML> wasn't so fishy. It came alongside a five-spice duck dish (not
 ML> really all that Indonesian-tasting) and a rather recherche
 ML> deconstructed gado gado.

I would have thought you would have ordered the famous Balinese duck,
rather than the Chinese variant.  Balinese dishes are the  mildest of
Indonesian cuisine.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BALINESE SPICED DUCK
 Categories: Mains, Poultry, Balinese, Indonesian, Asia-se
      Yield: 4 servings
 
      8    Duck pieces
     50 g  Coconut- desiccated
    175 ml Coconut milk
           Salt and pepper
           DEEP-FRIED ONIONS
           Salad leaves
           Herb sprigs
           ; SPICE PASTE
      1 sm Onions; OR
      5    ; shallots
      1    Ginger- green, 2.5cm
      1    Galingal- green, 1cm
      1    Turmeric- green, 2.5cm
      1    Chillies- red, >2
      4    Sp- macadamia nuts; OR
      8    ; almonds
      1 ts Sp- coriander seeds
 
  This is from a delightful hotel on the beach at Sanur.
  
  Trim the duck portions of fat, and keep aside. Slice the onion or
  shallots. Slice the garlic cloves. Peel and slice the fresh ginger,
  galingal, and turmeric. Slice the red chillies, and dry-fry the
  coriander seeds. Prepare the DEEP-FRIED ONIONS as per separate recipe.
  
  Place the duck fat trimmings in a heated frypan, without oil, and
  allow the fat to render. Reserve the fat.
  
  Deep-fry the desiccated coconut in a pre-heated pan till crisp and
  brown in colour.
  
  To make the spice-paste, blend the onion/shallots, garlic, ginger,
  galingal, turmeric, chillies, nuts, and coriander seeds to a paste
  with a mortar/pestle.
  
  Spread the spice paste over the duck portions and leave to marinate
  in a cool place for 3 or 4 hours. Preheat the oven to 160^C/325^F.
  Shake off the spice paste and transfer the duck pieces to an oiled
  roasting tin. Cover with a double layer of foil and cook the duck in
  the oven for 2 hours.
  
  Turn the oven temperature up to 190^C/375^F. Heat the reserved duck
  fat in a pan, add the spice paste and fry for 1 or 2 minutes. Stir in
  the coconut milk and simmer for 2 minutes. Discard the duck juices,
  then cover the duck with the spice mixture and sprinkle with the
  tossed coconut. Cook in the oven for 20 to 30 minutes.
  
  Arrange the duck on a warm serving platter and sprinkle with
  Deep-fried Onions. Season to taste and serve with the salad leaves or
  fresh herb sprigs of your choice.
  
  From: TASTE OF INDONESIA By: SALLIE MORRIS ISBN 1-85967-260-4 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)