Text 2930, 109 rader
Skriven 2008-02-22 13:04:43 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: TEACHING ME TO EAT 80222
================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> The States are among those countries whose citizens are given
 ML> instant admittance without prior application (I have no doubt
 ML> that the passenger manifests on the flights and cruises are
 ML> scrutinized computorially beforehand by the government, though)
 ML> - the visa applied while-u-wait, which in my case has usually
 ML> a matter of less than thirty seconds. But I have on several

I think that the citizens of virtually every country can enter
Singapore and remain long enough to ensure that they can spend a good
amount of money.  In fact, if you are flying Singapore Airlines and are
transiting there for less than 24 hours I think you can be taken on a
complementary bus tour of the city without going through Immigration.

 ML> occasions seen people turned away at immigration, to what
 ML> eventual fate I shudder to guess.

The bureaucrats there can be as sticky as anywhere.  One time when I
was visiting Singapore with some in-laws, and had flown there from
Manila, we struck trouble trying to leave Singapore.  One SIL, who
although Philippine-born, held Danish citizenship, and who had flown
from her home in Denmark to Manila, was not allowed to fly from S/pore
to Manila unless she had an airline ticket out of Manila.  In her
ignorance she had forgotten to bring it from where she had left it in
Manila.  It was not until a lot of airline to airline phoning had gone
on to provided confirmation that a ticket from Manila to Copenhagen had
been issued in her name that she was allowed to board the aircraft.
 
 GJ> Mine is still fairly empty.
 ML> You will have to fix that then.

I'm working on it.  This year, hopefully to Spain, Portugal, and
possibly Morocco.

 GJ> was destroyed instead of being returned to me, as it has some never to
 GJ> be repeated visa stamps, such as the full-page Portugese one for East
 GJ> Timor, saying I arrived as crew on the ship Nimrod.

 ML> Probably some kind-hearted official who thought he was doing
 ML> you a favor and shielding you from inquiries about your smug
 ML> druggling past.

Honestly, officer, I have never druggled any smugs!
 
 GJ> After living through the Depression, my parents would be most upset if
 GJ> they were alive to see the stuff many people leave on their plates.
 ML> Food waste (other kinds, too) cause me a certain anxiety as well.

There is a woman in the village (subdivision) where I live when I visit
the Philippines who does the rounds of the houses every evening to
collect food scraps, peelings, etc for her pigs.  I find that
comforting, although I think that in Australia (and almost certainly in
USA, that practice is illegal).
 
 ML> Considering that you could pay a third of the amount and eat
 ML> well at a respectable restaurant. And rebate $10 to Leonore
 ML> so she could buy her fill of smoked salmon.

The stalls at the Central Market Food Plaza are much better value.
 
 ML> The oysters were excellent; I had two dozen and should have made
 ML> my entire meal of them. Pity the wine I was drinking was a Shiraz.
 GJ> There was nothing done to the oysters except opening them, so they
 GJ> were good, if you didn't mind the occasional shell chip.  Our local
 GJ> oysters are very flavoursome.

 ML> Those were Tasmanian: does that count as local or globally sourced?

I think the Taswegians are happy to export their oysters to what they
refer to as, "the North island of Australia".

 ML> NUCLULAR TASMANIA WOMBAT

 ML> [a neat way of finessing the problem of whether to spell it
 ML> "nuclear" or "nucular"]

I could well imagine "someone" getting his tongue in a twist over that.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SHEEP'S TONGUE  [EMPIRE COOKERY]
 Categories: Offal, Lamb, Aussie, Old
      Yield: 1 Servings
 
           Lamb's tongues
           Parsley,
           -chopped.
      1 sm Onion
           Butter
           Salt
           Pepper
 
  Place the tongues on in cold water, boil until tender enough to skin,
  split in two, lay in pan with enough stock to cover, add a little
  chopped parsley, onion, and a lump of butter, season with salt and
  pepper and stew till tender.
  
  Serve very hot. Can be served with parsley sauce.
  
  from THE EMPIRE COOKERY BOOK published 1940 typed by KEVIN JCJD SYMONS
 
MMMMM
 

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