Text 31425, 86 rader
Skriven 2009-11-26 00:33:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ANARTCTIC TOURISM 91125
===============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> See, Jim, it is a brilliant place!  Lots more penguins, sea
 GJ> elephants, sea lions, orcas and high mountains than in your
 GJ> Arctica

 JW> The high Arctic has all of those things except the penguins. And it
 JW> has narwhals and white bears.

But not the largest of seals, the 3 1/2 tonne elephant seal.
 
 GJ> and hardly any nasty, messy people to pollute it.

 JW> And no people past Griese Fiord.

Hmm.  I couldn't find that on my school atlas.

I read in the latest Qantas inflight magazine that on New Year's Eve a
Qantas A380 will be flying from Sydney to Melbourne, and then on to
Antarctica, where it will be flying figure 8 patterns over the Pole
for 4 hours, while the occupants sip "champagne" and take photographs.
(I can see MLoo rushing to make his booking for that flight!)
Unfortunately the cost was not mentioned.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ayam Masak Merah (Curry Chicken In Thick Red Sauce) (2002
 Categories: Mains, Indonesian, Asia-se, Newsgroups, May.rec
      Yield: 4 Servings
 
    1/2    Chicken
           ;cut into pieces
           Boiling water
           Oil to fry
      1    Onion
           ;sliced
      3    Cloves garlic
           ;sliced
           Ginger- green, 2cm
           ;sliced
      1    Cinnamon stick
      3    Cloves
      3 tb Curry powder
      4 ts Water
      1    Tomato, sliced
    100 g  Tomato puree
           Salt
           Sugar
      2 tb Milk
      1 sm Onion
           Ginger- green, 2cm
      3    Cloves garlic
      6    (roasted) cashew nuts
 
  Heat oil in a pan and add the chicken pieces, the sliced onion,
  garlic and ginger. Fry until the chicken is browned. Add boiling
  water until the chicken is almost covered, put a lid on the pan and
  cook till chicken is nearly done (e.g. 20 minutes) Make the curry
  paste Pound the little onion, ginger, garlic and cashew nuts. Add the
  curry powder and the 4 teaspoons of water. Heat oil in another pan
  and fry the cinnamon and the cloves until fragrant. Add the curry
  paste and tomato puree. Again fry until fragrant. Add the fried
  ingredients, the sliced tomato and the milk into the chicken mixture.
  Add also the salt and sugar. Cover and cook until the chicken is
  tender, the tomato is done and the gravy thickens. (e.g. add another
  20 minutes) Serve with lots of love and lots of rice.
  
  Source : http://www.javabit.com Author Stef Glassie Authors email
  stef@javabit.com Preparation Time
        1    hour Serves
        2    http://www.javabit.com Cook, Photograph, Submit and ...
  Win a Free Recipe Book 'Savouring the East!' This is one of my
  personal favorites for 2 reasons : It has a lot of gravy (I just love
  my rice swimming in delicious curry gravy...) The ingredients used
  are easy to find worldwide (unless you live in Antarctica, then
  probably you need to replace the chicken with the local bird there...)
  
  From: "Stef Glassie" <jessyej@pc.Jaring
 
MMMMM
 

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