Text 21505, 112 rader
Skriven 2009-03-02 08:56:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: TRANS 291  90302
========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> There are many varieties of sausages made here, but so far I haven't
 GJ> found any as good as Austrian bratwurst.  The ones made by Rudy's
 GJ> camel-hunting father-in-law in Alice Springs were as good as any other
 GJ> Australian ones I have tasted in recent times.

 ML> English-style sausages are not very good, and that's mostly
 ML> what you have. 

Unfortunately, that is so.  Apart from the aforementioned bratwurst, my
favourite sausages have been the excellent "hot Cajun" sausages bought
from a supermarket in Lafayette, Louisiana, Spanish chorizo and
Filipino Longanisa (even after seeing the butchers at the back of the
market cleaning the pig intestines).
 
 GJ> In the Philippines, where the low are much lower than in USA, there
 GJ> are several long distance bus lines, covering a range of qualities of
 GJ> travel and prices.

 ML> As I've pointed out before, absolute poverty has nothing to
 ML> do with the crime issue. It's relative poverty.

I would have thought that the relative poverty would have been worse in
such countries as the Philippines and Mexico than in USA.  After all, a
rich, old family Chinese Filipino with a $50 million a year income can
afford a life style very little different from an American movie actor
on $200 million.  If that sets the upper level, I am sure that the
lowest levels of society in the Philippines and Mexico fare much worse
than those at the bottom in USA.  On thinking about that further, as it
relates to bus travel, the "anak pawis" in the Philippines can't afford
to travel on the buses at all, while the poor Americans can.  I have
seen poor Mexicans travelling free by tucking themselves into odd
corners on freight trains  Is poverty considered to be a sin in USA?
 
 GJ> So what is the alternative to buses?  How good/expensive are the
 GJ> trains by comparison with the buses?  Are there such things as
 GJ> multiple-hire long distance taxis or mini-buses?

 ML> You should be able to find plenty of information on line.
 ML> Trains and Southwest Airlines are the closest alternative
 ML> to buses. Trains are okay, cost at least twice as much as
 ML> the bus, sometimes up to 5x as much, but they don't go to
 ML> very many places. Southwest Airlines might be your best bet,
 ML> but it's a fairly hateful experience all the same. The cost
 ML> is partway between the bus and the train. Multiple-hire,
 ML> have you seen that in any civilized country?

I have travelled on Southwest Airlines, and apart from the FA forcing
passengers to listen to her singing the company song before allowing us
to alight, it wasn't too bad.  I could even withstand the cattle prods
as we were herded into alphabetical groups.

In Malaysia I found multiple hire inter-city taxis fairly economical
and comfortable, apart from one time when a small baby vomited her
breakfast over me halfway between Kuala Lumpur and Butterworth.  (How
do you define a "civilised country"?)

 GJ> experience or knowledge of the quality/cost of Canadan buses and
 GJ> trains? 

 ML> As they're owned by the American companies, by and large, I
 ML> would expect little difference.

At least they would have the Royal Canadian Mounted Police to ensure
passengers' safety.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LONGANISANG SUMSUMAN (PORK-GARLIC SAUSAGE)
 Categories: Filipino, Asian, Meat
      Yield: 15 Servings
 
      3 kg Pork
     10 cl Garlic, pounded (1 head)
      1    Onion, chopped
      1 ts Salt
    1/2 ts Salt-peter (salitre)
      1 ts Aji-no-moto (MSG)
      2 tb Sugar
      1 ts Coarse black pepper (fresh)
      1 c  Soy sauce
    1/4 c  Vinegar
      2    Bay leaves
    1/2 ts Oregano
           Pork sausage casings
 
  Remove the skin from the pork.  Cut into small cubes or grind
  coarsely. Mix salt, salt peter, Aji-no-moto, sugar and the freshly
  pounded pepper. Sprinkle the mixture over the pork cubes.  Add the
  garlic and onion. Mix. Cover and set aside in the refrigerator. Heat
  soy sauce and vinegar. Add bay leaf and oregano.  Continue cooking
  till mixture boils. Cool. Remove bay leaf. Pour the soy sauce mixture
  over the pork cubes. Keep in a clean, tightly covered glass
  container, and store in the refrigerator for at least 24 hours. Put
  in sausage casing and store in the refrigerator. To cook longanisa
  add just enough water to cover longanisa in a frying pan or a kawali.
  Cool over a low flame and allow water to evaporate. If pork is not
  tender add more hot water and continue cooking. After water has
  evaporated, fat from the pork will be rendered and the longanisa will
  cook in its own fat.  Fry to desired stage and serve hot.
  
  :       From "Galing Galing", Philippine Cuisine, by Nora and Mariles
  Daza
  :          Typed by Glen Jamieson, Sept 2000
 
MMMMM

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