Text 3038, 98 rader
Skriven 2008-02-26 01:51:33 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: HAPPY NEW YEAR 892 80225
================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Was "bumboat" the actual wording by WS Gilbert,
 ML> 'course it was, you silly thing, else I wouldn't have brought
 ML> it up.
 GJ> Well, that would date the word to before USAn influence, and indicate
 GJ> a greater likelihood of its derivation from antique Chinese.
 ML> Nobody brought up antique Chinese though (aside from myself this
 ML> morning getting out of bed) - I thought the candidates were Dutch
 ML> and English.

I suggest that you refer to the Jingpho language of Yunnan and Northern
Burma for a likely origin to the meaning of "bum", as swollen or
rounded.   (OK, I cheated and read it on Grolier.)
 
 GJ> The large claw would be effectively lighter once the crab was fully
 GJ> submerged, but in any case, you could observe and philosophise about

 ML> Wouldn't the relative effect of water be the same between large claws
 ML> and small agile crabs? When looking at the crabs with big big claws
 ML> I thought of the Irish elk phenomenon.

The difference there is that the Irish Elk is extinct.  Apart from its
usefulness as a weapon of defence and food gathering, the hermit crab's
big claw fits the front doorway of his house - or should.
 
 
 ML> Cantonese, then Singlish when that doesn't work.
 GJ> And then, when you replied in Amerenglish, then what was the reaction?
 ML> I do a decent Singlish lah.

Well done!  An amusing language to listen to.


 ML> M's note: bear in mind that the high rate of digestive cancers
 ML> among Japanese has been linked to consumption of bracken fern.

I read somewhere that it was due to the high rate of consumption of
vinegar and pickled foods, which are more universally consumed than
bracken.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHARGRILLED CROCODILE TAIL WITH BUSH TOMATO CHUTNEY
 Categories: Mains, Seafood, Preserves, Aboriginal, Australian
      Yield: 4 servings
 
      1    Crocodile tail;from 5ft croc
      2 kg ; chicken, instead
           Salt and pepper
      2 tb Olive oil; OR
      2 tb ; canola oil
           ; BUSH TOMATO CHUTNEY
      2 c  Bush tomatoes; dried
      2 tb Olive oil; OR
      2 tb ; canola oil
      2    Onions- red; sl thin
      2    Apples- green; peel/diced
      1 c  Mango pulp
      1 c  Vinegar- cider
      1 c  Sugar- brown
      1 tb Ginger root; OR
      1 tb ; ground ginger
      1 ts Chilli powder
      1 c  Dryf- raisins
 
  Cut crocodile into small fillets, 2 hand-sized pieces to a portion.
  Season with salt & pepper.
  
  Lightly burn crosses into the croc meat with heated skewer or fencing
  wire.
  
  Heat oil in bush pan or on BBQ plate. Fry croc for 4 or 5 minutes both
  sides, or till cooked (time will depend on thickness of fillets).
  
  Serve with bush tomato chutney.
  
  TO MAKE THE BUSH TOMATO CHUTNEY: Chop dry bush tomatoes into small
  pieces.
  
  Heat oil in pot. Add red onions & cook till clear. Add bush tomatoes,
  apple & mango. Stir with wooden spoon & cook till soft. Add cider
  vinegar, brown sugar, ginger & chilli. Cook on low heat till a syrup
  forms. The liquid will thicken like jam. Stir for about 10 minutes.
  If chutney thickens too quickly, add water.
  
  Finally, add the raisins & cook till soft.
  
  From: WALKABOUT CHEFS By: STEVE SUNK & DAVID HANCOCK ISBN:
  0-9751800-1-0 Scanned by: KEVIN JCJD SYMONS  SEPTEMBER 2007
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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