Text 24399, 88 rader
Skriven 2009-05-25 21:54:04 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: antisocial things 633
=============================
 GJ> As I heard your president tell everyone that all your cars will have
 GJ> to achieve 35 miles per gallon in future, but they will cost $1300
 GJ> more, I wondered how that would be done, and if, as it was possible,
 GJ> why wasn't it done voluntarily by manufacturers before and used as a
 GJ> sales feature?

You are kidding, are you not. Otherwise you show a shocking
lack of understanding of, well, everything.

 GJ> About 20ml of blood came out, and the boy is recovering well.

20 mL is peanuts. Nonetheless, good fast thinking on the
physician's part.

 GJ> Schubert called the wine Hermitage rather than Shiraz to "pander to
 GJ> the snobs in New South Wales", an important market for Penfolds.

I am really not fond of New South Wales, speaking of antisocials.

 GJ> I still have nearly a kilo of baccala left to play with.  It is a
 GJ> challenge, with results that, so far, I like.

It goes supremely well with potatoes and onions.

 -=> Glen Jamieson said to Hap Newsom <=-

 GJ> I like the idea of submarines, and think they have uses in the future,
 GJ> but probably in new fields.  One point that you haven't mentioned is
 GJ> the proven ability of a sub to travel beneath the Arctic ice floes to
 GJ> reach otherwise inaccessible areas.  I remember reading of a Russian
 GJ> sub planting a flag at the North Pole.  Now if a substantial oil field
 GJ> was found there, that could be worth fighting over.

Bear in mind that this is not a particularly new application,
as the first vessel to surface at the Pole was American, back
in 1959 - the USS Scorpion or Skate or something. The only
new thing about the Russians planting a flag there is the
disrespect for the tacit universal extraterritoriality of
the place.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hongshao Wanyu (Red Cooked Carp)
 Categories: Chinese, Seafood
   Servings:  4

    1/2 oz Dried Tangerine Peel, or:
           - citrus peel
      3 lb Firm, white-fleshed Fish
           -such as Rock Fish, Cod,
           -Halibut, Haddock, Scrod,
           -Red Snapper, or Sole,
           -(cleaned & left whole)
           - [note lack of carp in original!]
      2 ts Salt
      4 tb Cornstarch
      2 c  Peanut oil
      2 tb Finely chopped garlic
      3 tb Minced peeled fresh ginger
      4 tb Finely chopped scallions
      3 tb Rice wine or dry sherry
      1 tb Whole bean sauce, (yellow
           -bean sauce)
      2 tb Dark soy sauce
      1 tb Sugar
      6 tb Chicken stock or water

  SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or until it
  is soft. Rinse under running water, squeeze out any excess liquid, finely
  chop and set aside. Make 3 or 4 slashes on each side of the fish to help it
  cook faster and allow the flavors to permeate. Rub the fish on both sides
  with the salt. Sprinkle the cornstarch evenly on each side of the fish.
  Heat a wok or deep saute pan until it is hot. Add the oil. When hot,
  deep-fry the fish on each side for 5 to 8 minutes until brown and crispy.
  Remove fish and drain on paper towels. Pour off oil, leaving 2 tablespoons.
  Reheat the wok. Add chopped tangerine peel, garlic, ginger and scallions
  and stir-fry for 30 seconds. Put in the rest of the ingredients. Return the
  fish to the wok, spooning the ingredients over the top of the fish. Cover
  wok. Cook over low heat for 8 minutes. Serve at once. Serves 4, as part of
  a Chinese meal or 2, as a single dish.

  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK

MMMMM
___ Blue Wave/386 v2.30

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