Text 23753, 109 rader
Skriven 2009-05-02 14:21:00 av Glen Jamieson
     Kommentar till en text av Lee Lofaso
Ärende: TROLLS AND TROLLING90502
================================
 -=> Quoting Lee Lofaso to Glen Jamieson <=-

Greetings, Lee,

 >LL>I once caught a fishing pole that way.  Complete rod and reel.  And
 GJ>Ah, but was there a fish on the hook?  Or perhaps the previous owner
 GJ>had hurled the rod into the sea in frustration at not catching
 GJ>anything?

 LL> Nah.  A case of clumsiness.  The guy who dropped the rod and reel
 LL> into the water was a lawyer.  I know.  I was there.  Fishing for a
 LL> rod and reel with another rod and reel, catching that rod and reel
 LL> with just a hook is quite a feat.  Gotta snag it just right, with
 LL> no way of seeing the rod and reel.  Kinda like fishing blind.  :)

Well done!  I hope the owner was truly grateful?  Or had he already
collected the insurance, so you kept it?
 
 >LL>the marsh.  I again asked the priest to throw the anchor.  "I did!"
 >LL>replied the priest.  Then I noticed the priest had indeed thrown the
 >LL>anchor overboard, as no anchor was on deck.  And quickly realized why
 >LL>the boat continued to move forward.  The chain was not tied to the
 >LL>anchor.  Fortunately I had a boat paddle which I was able to use to
 >LL>keep the boat from going into the marsh.  Did the priest know the
 >LL>chain was not attached to the anchor?  Yes, he knew that.  So why
 >LL>did he throw the anchor overboard?  I asked him to.  So he did.
 >LL>Now you know why Jesus called Peter the Rock.
 
 GJ>That priest had unquestioning faith in what you told him.  Did you
 GJ>then push him over the side, telling him to go and get the anchor?

 LL> Nah.  He had blessed the boat, so I knew the fish were holy.
 LL> I did have to buy me a new anchor, though.  :)

While cursing the old anchor, no doubt!

My first meal on arriving by night bus in Barcelona:-

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TRUITA DE PATATA - POTATO OMELETTE
 Categories: Starters, Sides, Spanish, Catalan, Euro-w
      Yield: 5 servings
 
    500 g  Potatoes;peel/sl thin
    375 ml Olive oil; >500ml
      6    Eggs; lightly beaten
           Salt and pepper
 
  The potato omelette [usually called the tortilla espanola or "Spanish
  omelette" in Castilian] is ubiquitous in Spain - eaten warm or at room
  temperature, a wedge of it on a plate, a piece of it cut to fit into a
  sandwich [!], little cubes of it impaled on cocktail sticks as tapas
  or hors d'oeuvres. It's hardly a uniquely Catalan dish, but it is a
  typical one, as common in Catalonia as it is anywhere else in the
  country.
  
  The best truita de patata I've ever had was at the handsome, rustic
  borda [barn] restaurant Casa Peru, in the slate-roofed hamlet of
  Bagergue in the Vall d' Aran. It was thick, hot, hearty, perfect in
  texture and positively succulent. Of course, the mountain air and the
  Pyrenean scenery might have helped somewhat; the dense,
  delicious-tasting potatoes and light, fine olive oil and hours-old
  eggs from the restaurant's own chickens certainly did. The
  restaurant's proprietor, Angela Aunos Paba, was kind enough to give
  me her recipe for the dish - but, not surprisingly, it just doesn't
  taste quite the same in my kitchen as it did in her dining room. This
  slight variation on her formula though, does produce a very good
  truita, authentically Spanish [and Catalan] in style.
  
  to serve 4 - 6 [as appetiser, side dish, or light main course]
  
  Saute the potatoes on low heat in a 25-30-cm/lO-l2-inch frying pan
  [preferably non-stick] in enough oil to barely cover, reserving about
  60ml. Do not allow the potatoes to brown or stick together.
  
  Drain the potatoes on paper towels, discarding the oil; then add the
  potatoes to the eggs with salt and pepper to taste.
  
  Heat 60ml of oil in the same frying pan until very hot, then add the
  potato-and-egg mixture, distributing the potatoes evenly.
  
  Lower the heat, and allow the eggs to brown lightly, shaking the pan
  occasionally to prevent sticking.
  
  Place a plate or lid over the frying pan, carefully turn the omelette
  out onto it, then slide the omelette back into the frying pan with
  the uncooked side down and cook until lightly browned, adding more
  oil if necessary. [The omelette may be flipped several times if
  desired; some recipes recommend this for more even cooking.]
  
  Serve it hot or, preferably, at room temperature, cut into wedges.
  
  Note: Most Spanish potato omelettes, Catalan and otherwise, include a
  bit of finely chopped onion, sauteed with the potatoes. Angela Paba
  leaves out the onion, and I have respected her preference here - but
  feel free to add some if you wish.
  
  From: CATALAN CUISINE - EUROPE'S LAST GREAT CULINARY SECRET By: COLMAN
  ANDREWS ISBN: 978-1-8986-9776-3 Scanned by: KEVIN JCJD SYMONS, MARCH
  2009
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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