Text 28585, 86 rader
Skriven 2009-09-11 15:04:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ASPHALT  90911
======================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> cheap asphalt.  I have read of some parts of America having asphalt
 GJ> lakes, which we don't have here.
 JW> None near me.
 JW> "There are only a few known asphalt lakes worldwide:
 GJ> Interesting.  All in America.  That could explain its wide use there.

 JW> We make ours from heavy oil refining residue (bitumen) which we have
 JW> lots of in Canada, just not in my part of the woods.

We haven't had an oil refinery in SA for many years, so all our
petroleum products are shipped in from interstate or overseas,
including bitumen for making roads.  The contaminated site of the
former refinery is going to be used for a desalination plant, thus
reflecting the change in relative importance of the different liquids
as result of climate change.

 JW> ... Celebrity deaths have become spectator sports.

That wasn't a random selection!  Pertinent, though.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mahalia Jackson's Okra Gumbo
 Categories: Cajun, Fish/sea, Beef, Pork/ham, Sausages
      Yield: 12 Servings
 
      4    Blue crabs, lg
  1 1/2 lb Beef stew meat, in 1"
           Cubes
           Oil
      1 lb Cooked ham, cut in 1" cubes
    1/2 lb Chicken gizzards, sliced
      2 cn Whole tomatoes (1-lb 12 oz)
      2    Onions, lg, diced
      5    Celery stalks, diced
      2 lb Chicken wings and backs
    1/4 c  Sugar
           Salt, pepper
           Hot pepper sauce (optional)
      4 lb Shrimp
      1 lb Link sausage, sliced
      1 lb Salt pork, cut in 1/2"
           Cubes
      4    Bay leaves, crumbled
      2    Gn bell peppers, lg, diced
      4    Cloves garlic, crushed
  1 1/2 lb Okra, fresh
    1/4 c  Parsley flakes, dried
           Hot cooked rice
           Crackers (optional)
 
  Clean crabs, discarding spongy substance in main shell. Reserve claws
  and other meaty portions. Clean shrimp, reserving shells. Place
  shrimp shells in deep saucepan with water to cover generously and
  simmer 30 minutes or longer to make broth. Pour oil into heavy
  skillet to depth of 1/8 inch. Heat and add beef, ham, sausage,
  gizzards and salt pork. Saute until lightly browned, stirring
  occasionally. Pour meat mixture into large kettle and add 1 can
  tomatoes and enough strained shrimp broth to cover generously. Add
  bay leaves, cover and simmer about 30 minutes. Heat 2 tablespoons
  more oil in skillet and add onions, green peppers, celery and garlic.
  Saute until lightly browned, stirring now and then. Add vegetable
  mixture and chicken parts to kettle and simmer 30 minutes longer.
  Heat 2 tablespoons oil in another heavy skillet, add okra and cook,
  stirring often, until lightly browned and loses stickiness, about 30
  minutes. Add shrimp to okra and saute 3 or 4 minutes longer, or until
  shrimp turns pink. Stir in 2 tablespoons sugar. Add okra mixture to
  kettle. Drain second can of tomatoes, reserving liquid. Add tomatoes,
  crab and enough tomato liquid and water from shrimp shells to keep
  mixture in kettle soupy. Simmer about 30 minutes. Add parsley flakes
  and remaining 2 tablespoons sugar. Season to taste with salt and
  pepper. Serve at once or refrigerate and reheat later. Serve over hot
  rice in deep soup bowls. Pass hot pepper sauce and crackers with
  gumbo, if desired.
 
MMMMM
 



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