Text 17537, 82 rader
Skriven 2008-12-09 12:40:59 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ACCURACY  81209
=======================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I was told early in my engineering career that all important
 GJ> engineering design calculations can be done on the back of an
 GJ> envelope. 
 
 GJ> Lesser engineers with computers, calculators and extra envelopes can
 GJ> do that detail design work once the original "back of envelope"
 GJ> calculations have established the viability of the design.

 JW> Ah, so you're a big picture kind of guy.

In my designer days I was usually *the* engineer, doing all design
work, overseeing the construction, then testing the final device, which
was the fun part that all the other activities led up to.

The fun level was at its highest if the device actually worked as
intended, or if it failed in a particularly spectacular manner.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Curried Mussels with Mushrooms
 Categories: Main dish, Australian, Shellfish
      Yield: 4 Servings
 
      3 kg Mussels
      1 c  Water
    1/2 ts Baby dried red chillies
     15 g  Ghee
      1 tb Grated fresh ginger
      2    Cloves garlic, crushed
      1 tb Chopped fresh lemon grass
      2    Green shallots, chopped
    340 ml Coconut milk
      1 tb Fish sauce
      1 tb Brown sugar
    150 g  Baby mushrooms, sliced
      2 ts Plain flour
      1 tb Water, extra
      1 tb Chopped fresh basil
 
  The photo of this recipe looks wonderful too.  Whole shelled mussels
  in a white "curry" sauce along with slices of button mushrooms and
  other goodies.  The curry isn't what we would normally think of as a
  curry - there isn't any curry powder called for (though it would
  probably be good).
  
  1:  Scrub mussels under cold running water; remove beards.  Combine
  mussels and water in large saucepan, cover, bring to boil, reduce
  heat, simmer for 2 minutes, stirring occasionally.  Drain mussels,
  remove and discard shells; reserve mussels.
  
  2:  Place chillies in small bowl, cover with boiling water, let stand
  for 10 minutes; drain and chop chillies.  Heat ghee in medium frying
  pan, add chillies, ginger, garlic, lemon grass and shallots, stir
  over medium heat for about 2 minutes or until shallots are soft.
  
  3:  Stir in coconut milk, sauce and sugar, bring to boil, reduce heat,
  simmer, uncovered, for 1 minute.  Stir in mushrooms, cook over medium
  heat for 1 minute.  Blend flour with extra water, stir into mushroom
  mixture, stir over high heat until sauce boils and thickens.
  
  4:  Stir in mussels and basil, stir over medium heat until heated
  through.
  
  Serves 4.
  
  NOTE:  Recipe is best made just before serving.  This recipe is not
  suitable to freeze or microwave.
  
  From "Easy Curry Cookery", edited by Maryanne Blacker, The Australian
  Women's Weekly Home Library Division, 1991.  ISBN 0-949892-76-9.
  
  Posted by Stephen Ceideberg; August 9 1993.
 
MMMMM
 

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