Text 31499, 92 rader
Skriven 2009-11-27 16:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: cheap tourism
=====================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I am led to believe that the better banks in YK have heated ATM
 GJ> rooms which are fairly comfortable.

 JW> They have all been staked out by local homeless people who tend to
 JW> be very territorial.

 GJ> Drat!
 
 GJ> Some old codgers may hope to, in some vague way, live off
 GJ> women.  Whether they can do that successfully is yet to be
 GJ> proved.
 
 JW> Well one old gal here will buy every other round but that's as good
 JW> as it gets.

 GJ> That could become expensive.
 
Yep. She tends to drink heavily.

 GJ> What do the local homeless people live on?

Well the guy who shovels our sidewalk at work for $20 budgets $12
for wine and $8 for candles to heat his tent. His clothes are free
at the Salvation Army Thrift store and his meals, also free, come
from the KFC dumpster next door.

Better street food:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ta'amia - Felafels
 Categories: Beans, Snacks, Egyptian, Middleeast
      Yield: 4 Servings
 
      1 c  Chickpeas;soak o/night in
           Water; 2 cover
      1 c  Broad beans;soak o/night in
           Water; 2 cover
    1/2 c  Onions; diced
      4    Garlic cloves; crushed
    1/2 c  Sesame seeds
    1/2 c  Flour- besan
    1/4 c  Flour- fine burghul
      2 ts Cumin- ground
      2 ts Coriander- ground
      2 ts Baking powder
      1 ts Cayenne
    1/2 c  Parsley leaves; chopped
    1/2 tb Salt
      1 c  Water; APPROX
           Vegetable oil; 2 deep-fry
 
  The actual birthplace of many Middle Eastern dishes is hidden
  amongst claims and counterclaims, just as the territory is, though
  that's not to say that each culture is not defiantly distinct! In
  the case of the humble felafel, there are almost a dozen
  varieties. This particular interpretation differs from the classic
  Lebanese and Israeli versions in the combination of ingredients -
  which, for me, make a superior felafel.
  
  Drain the chickpeas and beans and blend in a food processor or
  blender until a coarse paste is formed. Transfer to a large bowl
  and mix in the remaining ingredients, except the oil, adding just
  enough water to hold the mixture together. Set aside for up to 3
  hours.
  
  Using your hands or two spoons, mould the felafel mixture into
  walnut-sized patties. (In Egypt the mixture is packed into
  traditional felafel moulds.) Heat the oil in a heavy-based
  saucepan and deep-fry the felafels until crunchy and golden. drain
  on paper towels. Serve with AISH, TARATOR BE TAHINI and/or yoghurt
  a few slices of tomato and shredded lettuce.
  
  From: STREET FOOD FROM AROUND THE WORLD
  By: JAMES MAYSON
  Scanned by: KEVIN JCJD SYMONS, JUNE 2008
 
MMMMM


Cheers

YK Jim


... Camping? I'm gonna work all year so I can go pretend I'm homeless?

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