Text 28891, 98 rader
Skriven 2009-09-18 08:59:00 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: SMOKING  90918
======================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 DD> And smoked carp is pretty darned good.
 JW> It is much improved by smoking.
 
 GJ> Isn't everything, except tobacco?

 DS> That statement has merit, but I often wonder why?  Many non smokers
 DS> do not like the smell of tobacco smoke, but do like the smell and
 DS> taste of smoked food.

Perhaps it is all in the mind - the association with personal pleasure
or antipathy?  When I smoked I didn't mind the smell of tobacco smoke,
but I hate it now, and can detect it even in tiny amounts, such as in
a room where a smoker has been, even if he hasn't smoked in that room.

Back in the colonial days when the "Mandated Territories of Papua and
New Guinea", as they were then known, were administrated by
Australian, patrol officers paid their native carriers in part with
sticks of chewing tobacco.  That probably originated in USA.  Made
with rum and molasses, it had a wonderful smell, and was much
appreciated by people who at that time had no use for money.

In later years a coarse, strong, tobacco has been grown in villages,
and this is smoked, rolled in sheets of the local "Post Courier"
newspaper, which has enabled it to claim it is "the most smoked
newspaper in the world".  These long, cigar-sized cigarettes are lit,
a few puffs taken, then extinguished and the cig is stored until next
time by poking it into the hole in the smoker's ear-lobe.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PNG Scones
 Categories: Sides, Smlcakes, Breads, Png
      Yield: 4 servings
 
      3 c  Plain flour
      1 tb Baking powder
    1/2 ts Salt
      2 tb Sugar
      2 tb Cooking oil
      1    Eggs
    3/4 c  Milk
 
  Along with scones many families make bread rolls to sell to make
  money for school fees etc. Here are some pictures of the bread making
  process.
  
  The scone recipe below has been reproduced with permssion from --
  <http://www.elca.org/dgm/country_packet/png/recipe.html> -- vist the
  site for more PNG recipes.
  
  To raise money to pay school fees, some families build drum ovens out
  of 2 empty 200 litre drums, and the women use them to bake bread,
  cakes and scones (similar to biscuits in USA) to sell in the market
  place. They usually do well, because not everyone has ovens to bake
  in and the bakery items are popular. The scone is actually an
  Australian introduction into the PNG diet, and wheat flour and milk
  powder must be imported, so this is not a traditional recipe but an
  acquired one.
  
  Combine: 3 cups all-purpose flour, 1 tb baking powder, + salt and 2tb
  sugar.
  
  Put in a large bowl and make a well in the centre.
  
  Combine: 2 tb cooking oil, 1 egg and + milk and beat well.
  
  Preheat oven to 450F.
  
  Pour the milk mixture into the flour, and mix well, stirring until
  the dry ingredients are moistened. Grease your hands slightly, and
  turn the dough out onto a lightly floured surface. Knead 8 to 10
  times. Roll the dough out to +-inch thickness. Add flour if the dough
  is too sticky. Cut into two-inch rounds and place on an ungreased
  cooking sheet.
  
  Bake in preheated oven for 10 minutes or until golden brown. Serve
  warm or cold, with butter, honey and jam. Honey bees are kept in the
  highlands of PNG, another European import.
  
  *** Scones usually are made by cutting butter into the flour, but in
  PNG many homes would have oil but not butter.
  
  Serve: Hot topped with cream or butter and jam unless you are in a PNG
  village then just eat and enjoy!
  
  From: http://www.michie.net/pnginfo/recipe5.html#scones
  <http://www.michie.net/pnginfo/recipe5.html> Snagged by Kevin JCJD
  Symons, 28 January, 2007
 
MMMMM
 

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