Text 17483, 94 rader
Skriven 2008-12-08 13:47:14 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: TURKEY COOKING 323 81208
================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 DS> They're intended to be tossed after a single use, but yes, once
 DS> the probe has cooled, the peg can be pushed back into the sheath
 DS> and it will stay until the probe heats up again.  
 GJ> So it could be re-cycled and have a use in some other applications - I
 GJ> can't think what, though.
 ML> Even if this were true, and the mechanism weren't permanently
 ML> damaged in the one-time operation, I imagine the plastic housing
 ML> would degrade a bit and render the probe less useful. Of course,
 ML> as I said before, I think that the things are useless anyhow.

Never having seen such a device, I wouldn't know.  It could be fun
playing with it, though.
 
 GJ> I have just been watching the first part of a TV doco on "The Biggest
 GJ> Chinese Restaurant in the World", as certified by Guinness.  The West
 GJ> Lake Restaurant is in Changshu, the capital of Hunan province (which,
 GJ> I think, is MLoo's ancestral home).  The main dining room holds 1000
 GJ> guests, and there are 100 private rooms.  The weekly consumption
 GJ> includes 3500 ducks, 3 T of fish, 700 chickens, 1.7 T pork, 200
 GJ> snakes, 5 T vegetables, and 1 T of red chilies.  300 chefs work in 5
 GJ> kitchens. 

 ML> That would be Changsha, in fact MLAH. I presume the "T" is metric
 ML> tonnes?

Changsha is correct.  (My bad writing.) The correct abbreviation used
here for metric tonnes is "t", but I thought you folk used "T", so I
made the concession.  Metric, Short and Long - they are all near enough
to the same, anyway.
 
 GJ> Shown was the preparation of "Eating live fish".  The winner had his
 GJ> fish scaled, body cooked by deep frying, and garnished on the table in
 GJ> 1 min, 29sec. What was somewhat disconcerting, even to me, was that
 GJ> the fish was still opening and shutting its mouth and flapping its
 GJ> gills while the judge was picking the cooked flesh off its back.
 ML> That does make one wonder at what point in evolutionary terms
 ML> the problem of pain arises.

Agreed.  There was a warning given before showing that program.

 ML> I talked to a girl recently who said she wouldn't eat anything
 ML> with a brain or a discernible nervous system. I wondered about
 ML> clams and such things, but she doesn't eat those either.

I have a vegetarian friend who refuses to eat anything with a face.
Her definition of what is a face has become very broad, as I think she
now includes oysters.

Today, all pensioners and carers in Australia are receiving a Christmas
gift of $1,000 from the government to help them over Christmas.  One MP
objected, saying that some pensioners would waste it on booze and
gambling instead of essentials.  What a ridiculous statement!  That is
not wasting it.  Kevin has plans, but even he won't spend it all on
booze; he might even pay the rent he owes.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Festive Shrimp In Coconut Sauce (Traditional Brazilian Ea
 Categories: Newsgroups
      Yield: 1 Servings
 
    1/4 c  Extra virgin olive oil
      1    Green pepper, minced
      1 sm Onion, minced
      1 lg Tomato, chopped
      1    Clove garlic, minced
      1    1 2 tsp. ground cumin
    1/3 c  Cilantro, chopped
  1 1/2 lb Fresh shrimp, peeled and
           Deveined
      1 tb Flour
      2 c  Coconut milk
           Salt and pepper to taste
      3    4 chopped scallions
           Handful of grated coconut
 
  In a skillet, saute pepper, onion, tomato, and garlic in oil. Add
  cumin, cilantro, and shrimp. Saute until cooked through. Stir in the
  flour and cook 1 minute. Add coconut milk, cook over low heat until
  thickened. Season with salt and pepper and serve garnished with
  scallions and coconut. From: "Amanda" <amanda@gate.net>
  :Camarao com Molho de Coco
  
  From: "Amanda" <amanda@gate.Net>
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)