Text 2599, 85 rader
Skriven 2008-02-17 20:06:11 av Glen Jamieson
     Kommentar till en text av Sean Dennis
Ärende: CARROTS 818  80217
==========================
 -=> Quoting Sean Dennis to Glen Jamieson <=-

Greetings Sean,

 GJ>   I used to remember the letter codes used for
 GJ> spelling under poor transmission conditions, but lost most of it now.

 SD> I learned it being a radioman in the Army and I still use it today on
 SD> the air.  There is no "official" standard for that, of course, but
 SD> it's encouraged to use the military's version.  I think it's the ITU's
 SD> version also, but you hear people using "sugar" instead of "sierra"
 SD> for S on the air.

 SD> I wonder if some poor German ham thought it was "zucker" instead? :)

That would be understandable. (g) I think there was revision of the
military standard here some years ago - or perhaps it was to unify
standards world-wide to assist communication between military forces of
allied countries.   I wonder how many younger people would know what a
"foxtrot" is, let alone how to do it?!

 GJ> Was she in Britain during WW2?

 SD> No, but my maternal grandfather is a WW2 vet.  He was in the US Navy
 SD> and I know he was in Guam, amongst other places, so he may have
 SD> brought it home with him after the war.

If he, or your grandmother was a BBC listener they would have got it.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Lamb Shanks (Modified for Australians)
 Categories: Cajun, Lamb, Fusion, Australian
      Yield: 4 Servings
 
      2 tb Olive oil
      4 lg Old Lamb or hogget shanks
      2 md Chopped Onions
      1 lg Chopped Capsicum
      1    Stalk Chopped celery
      4    Cloves Chopped garlic (more
           If desired)
      1 cn Tomatoes, 810g
    1/2 cn Beef stock
      2 tb Red Wine vinegar
      2 ts Brown sugar
      2 ts Thyme
      2    Bay leaves
      2 ts Fresh sage or rosemary
           Finely chopped
    1/2 c  Dry white wine
      2 tb Sriracha chili sauce
 
  Regional - Creole, Lamb The taste of this delicious offering of lamb
  shanks will result in numerous requests to share your recipe.  Unless
  told, they will be puzzled as to what type meat is being served.
  
  Roll lamb shanks in flour, salt and pepper then, in a large pressure
  cooker saute in hot Olive oil until browned. (about 15 minutes).
  Remove and set aside.
  
  Add to cooker, 2 chopped onions, 1 chopped large capsicum, 1 stalk
  chopped celery, 4 or more chopped cloves of garlic.  Saute over
  medium heat until vegetables are softened.
  
  Return the lamb shanks to the cooker and add can chopped tomatoes,
  1/2 can beef stock, 2 tablespoons of red wine vinegar, 2 teaspoons
  dark brown sugar, 1/2 cup of wine, herbs, and, if desired, 2
  tablespoons hot sauce.
  
  Fit lid and pressure cook for 45 minutes.
  
  Serve with lots of mashed potato and green peas.
  
  Originally from: Bbq@listserv.Azstarnet.Com
  Simmer potatoes in water for around 30 minutes until soft. Drain
  potatoes
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)