Text 21578, 104 rader
Skriven 2009-03-05 09:56:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: CITY OF NAWLINS  90305
==============================
 -=> Quoting Dave Drum to Sean Dennis <=-

 DD> Oddly enough - the Scamtrak fare (one way) between Springfield, IL and
 DD> Chicago is U$13. Greydog get U$48 for the same trip.
 SD> That's on The City of New Orleans, right?  I was always wanting to go

 DD> Nope - the City of Nawlins doesn't come within 75 miles of
 DD> Spring-A-Leak. Trains between Chicago and St. Louis are named for
 DD> Lincolnesque things ... except the one that terminates in Springfield
 DD> and returns to Chicago - it's named the Statehouse Ltd.

Is it necessary to book ahead on these US trains, or can one just check
the timetable and roll up and buy a ticket just before the train
leaves, like on buses?
 
 SD> I love trains but sadly have never ridden in one...

 DD> I prefer rail to all other forms of public, long distance transport.
 DD> Even though air travel can be more economical when you factor in cost
 DD> of meals en-route, etc.

If time is not a factor, the cost of meals should not be significant,
as you have to eat, wherever you are.  Night trains can save on hotel
accommodation costs.

Travel by ship is one of my favourites; not so much the cruise liners,
but smaller coastal ships, ferries and the like, where there is room to
walk around, and the excitement of watching or participating in port
activities.  In some places, where complete trains are carried on
ferries, such as in Denmark, you can combine the pleasures of both
forms of public transport.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: THAIR VADAI-CRISPY LENTIL DUMPLINGS/COCONUT YOGHURT
 Categories: Sides, Pies, Tiffin, Indian, Asia-w
      Yield: 4 servings
 
           ; VADAI MIXTURE
      1 c  Lentils- urad dhal; soak in
      2 c  Water
      2    Chillies- green; chop
      1 ts Peppercorns- black
      1 ts Cumin seeds
           Salt; to taste
      1 ts Asafoetida
    1/2 c  Cilantro leaves
           Vegetable oil; 2 deep-fry
           ; COCONUT YOGHURT 09
      1 tb Ghee
      1 ts Mustard seeds- brown
      2 c  Yoghurt
    1/2 c  Coconut; fresh grated, OR
    1/2 c  ;shredded coconut
           Salt
           ; GARNISH
      2    Chillies- birdseye; sliced
      1 tb Cilantro leaves
 
  [crispy lentil dumplings in coconut yoghurt]
  
  The night had glided by on the bow of the ageing ferry that plows the
  backwaters between Cochin and Ernakulam. The stars were out in force
  and the water was liquid glass, broken only by lilies and the
  shimmering lanterns of shrimp fisher-folk. We sat in silence,
  admiring the palm trees silhoutted in the full moon and listening to
  the meditational lull of the putt-putt engine. By daybreak we were in
  Cochin, delivered into the clutches of a market in full swing.
  Ravenous, we found a tiffin vendor whose customers were clamouring
  for a sample of his wares. Although vadai are usually served plain -
  with condiments, this particular recipe comes from an attempt to
  replicate the version which soothed our hunger that morning.
  
  VADAI: Drain the urad dhal, place in a food processor or blender with
  a little water and blend to a smooth paste. Add the remaining vadai
  ingredients and a little extra water to facilitate blending - the
  paste should be just firm enough to mould. Shape the paste into golf
  ball-sized balls with your hands - the mixture should yield about 10-
  12 balls. Flatten each ball slightly and then make a hole in the
  centre so it resembles a small doughnut.
  
  Heat the oil to very hot and lower the vadai balls gently into the
  oil - they should float to the surface and expand slightly. (it will
  probably be necessary to do this in batches.) Cook until golden and
  crisp, about 3 minutes each side. remove and drain.
  
  COCONUT YOGHURT: Heat the ghee in a heavy-based frying pan and fry the
  mustard seeds until they pop. in a mixing bowl, whisk together the
  mustard seeds, yoghurt and coconut until creamy, and add salt to
  taste.
  
  TO SERVE: Place the vadai into the yoghurt mixture and sprinkle over
  the garnish - and watch those chillies!
  
  From: STREET FOOD FROM AROUND THE WORLD By: JAMES MAYSON ISBN: 0 7318
  0589 5 Scanned by: KEVIN JCJD SYMONS, JUNE 2008
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)