Text 17676, 83 rader
Skriven 2008-12-11 23:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Quokkas
===============
-=> Quoting Glen Jamieson to Hap Newsom <=-

 -> Quokkas.

 GJ> A small, almost spherical, kangaroo-like marsupial which lives on
 GJ> Rottnest Island, and is fully protected.  There are lots of Morton Bay
 GJ> fig trees on the island, and in season they drop figs onto the ground,
 GJ> where they ferment.  The quokkas eat the figs and get pie-eyed, and
 GJ> stagger all over the road.  There are no private cars there, but only
 GJ> a few service vehicles and lots of bicycles used by tourists and
 GJ> surfers, so most people can avoid the drunken quokkas.

I had to look it up too but Neekha knew of them from school where
they studied marsupials in science class recently. She found the
mental image of staggering quokkas amusing. They look cute and toy
stuffed ones would probably be popular with kids. The Innuit made a
lot of money in the 60's selling ookpik (baby snow owl) dolls until
the animal rights people publicized the fact that they were made
from the tips of REAL arctic fox tails. Then the popularity fell off
for some reason.

http://www.arcadyholistic.ca/blog/ookpik2.jpg

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp with Lobster Sauce
 Categories: Chinese, Sauces, Sausage, Chicken, Shrimp
      Yield: 4 servings
 
     16    Raw shrimp, 3-inch unshelled
      2 tb Oil for stir-fry
           LOBSTER SAUCE:
      2 ts Salted black beans
      1 lg Clove garlic, minced
      2    Green onions
      1 lg Egg
      1 tb Water
      2 tb Cooking oil
    1/2 lb Ground pork (not sausage)
    1/2 c  Chicken broth
    1/2 tb Thin soy sauce
      1 ts Sugar
           Cornstarch paste
 
  Contrary to popular belief, lobster sauce does not contain
  lobster. It's delicious served OVER lobster or shrimp.
  
  Lobster Sauce:  Soak salted black beans for 10 minutes; rinse &
  drain. Mash with garlic. Cut green onions in 1/2" sections. In
  small bowl, beat egg with water.
  
  Shrimp: Shell, devein & butterfly shrimp. To butterfly shrimp,
  slice along the back about 3/4 of the way through the flesh with a
  small paring knife. Spread shrimp open; cover but do not
  refrigerate.
  
  To stir-fry, heat wok to medium-high.  When hot, dribble oil
  around side of pan.  Put shrimp in wok all at once, & start
  tossing.  Keep shrimp in motion, so they will cook uniformly. When
  they just begin to curl, remove to the serving dish.
  
  Heat wok to medium; add remaining oil.  When oil is hot (not
  smoking) add garlic/bean mixture.  Stir briskly until aroma of
  beans & garlic is strong, but don't overcook.  Add ground pork in
  little pieces; stir-fry until cooked, about 4 minutes.  Add broth,
  soy sauce & sugar, stirring while mixture comes to a boil. Thicken
  mixture with corn- starch paste to create a light cream-like sauce
  (not too thick). Slowly stir in beaten egg. Cook briefly.  Add
  shrimp.  Mix and serve.
 
MMMMM




Cheers

YK Jim


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