Text 26883, 76 rader
Skriven 2009-08-02 20:01:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: INWEEDICATION 946 90802
===============================
 -=> Quoting Michael Loo to Dave Drum <=-

 DD> That's all that is keeping it illegal IMO - an effective 
 DD> method of taxation.

 ML> I really don't think that's all there is to it. After all,
 ML> the (more harmful) weed tobacco is regulated and effeciently
 ML> taxed: one of the great cash cows for government. If it were
 ML> as easy to do as alcohol (perhaps a better parallel) or
 ML> tobacco, it would have been done by now.

It is very tempting to suggest that the Mafiosi would not allow the
government to horn in on their most profitable business, as I have
read that the Mafia has, or used to have such power.  I know that some
years ago a dealer of my acquaintance visited Western Australia and
was stopped by the cops there and told to stay away.  The cops were
only interested in protecting their local dealers - and their own
protection money.  These days South Australia is the main marijuana
growing state in the country, with the growers easily identified by a
dead Ford station wagon parked in an overgrown front yard, and wires
by-passing the electricity meter to avoid the huge electricity bill
resulting from 24 hour bright lighting for the hydroponic rooms.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mongolian Hot Pot
 Categories: Chinese
      Yield: 4 Servings
 
           - Ken Hom, Guest Chef
           - MM:MK VMXV03A
      2 x  To 3 lb boneless lean lamb
      4 oz Bean thread (transparent
           Noodles, about 2 1/2 pkgs)
    1/2 lb Spinach
    1/2 lb Chinese cabbage
      1 qt Chicken stock
      1 ts Finely chopped ginger root
      2 tb Finely chopped scallions
      1 ts Minced garlic
      1 tb Fine chopd fresh coriander
           DIPPING SAUCE:
      2 tb Sesame paste or pnut butter
      1 tb Light soy sauce
      1 tb Rice wine or dry sherry
      2 ts Chili bean sauce
      1 tb Sugar
      1 tb Hot water
 
  This type of "fondue" was introduced into China after the Mongolian
  conquest in the 13th century and soon could be found throughout China
  with regional touches added. USING A CLEAVER or sharp knife, slice
  the lamb into very thin slices. Soak the noodles in warm water for 5
  minutes, then drain them and cut them into 5-inch lengths. Separate
  the spinach leaves from the stalks and wash them well. Discard the
  stalks. Cut the Chinese cabbage into 3-inch pieces. Combine all the
  ingredients for the dipping sauce in a small bowl and mix them well.
  Each guest should have his or her own small portion of dipping sauce
  and a plate containing lamb, spinach and Chinese cabbage. When you
  are ready to begin, bring the stock to a boil and light the fondue.
  Ladle the stock into the fondue pot and put the ginger, scallions,
  garlic and coriander into the stock. Each person selects a piece of
  food and cooks it quickly in the pot. When all the meat and
  vegetables have been eaten, add the noodles to the pot, let them heat
  through, then ladle the soup into soup bowls. This dish also works
  successfully with other foods such as steak, fish balls, oysters,
  shrimp, squid, mushrooms and lettuce, although it will no longer be a
  Mongolian Hot Pot, but more like the Cantonese Chrysanthemum Pot.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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