Text 32571, 76 rader
Skriven 2009-12-24 22:11:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: LEGWORK 565  91224
==========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> That was about sacks of cucumbers, stolen from the glass-houses.
 GJ> Quite obviously your mob wouldn't have been involved in that theft,
 GJ> but there may be a connection somewhere between those two great food
 GJ> robberies.  What will be next?  Perhaps a tanker load of HP sauce?

 ML> More like German brown sauce than English brown sauce.

On reflection, even more likely would be Orstrayan dead 'orse.
 
 GJ> If you find the steak over-cooked, it would be because it was "hot"
 GJ> before cooking started.

 ML> Perhaps that would be the only cooking involved.

On hearing the sounds of approaching sirens, eat up quickly!

Which reminds me that a Brit and a Canuk have been arrested in NSW
recently over a credit card scam at McDonalds drive-ins, where they
switched the card reader for one of their own while the attendant's
attention was distracted, and so got card details which they used to
clean out a number of people's accounts.
 
 -=> Glen Jamieson said to Dave Drum <=-
 GJ> (Showing my ignorance, but what is a statin leg?  It isn't in my
 GJ> dictionary.)

 ML> Statins mess with the striate musculature, resulting in
 ML> tenderness and cramps; in severe cases, rhabdomyolysis,
 ML> which is muscle death and subsequent liquefaction, can
 ML> occur: this is frowned upon, as it is generally irreversible.

That sounds quite horrible!  How do you get it - or more to the point,
not get it?  (I must refer it to my local expert on weird diseases and
weirder treatments for comments.)  {Later) He said statin is some sort
of drug used to treat high cholesterol.  If I suffered from that I
think I would use red wine instead of statin.  Come to think of it,
maybe that is why I don't have a cholesterol problem...

I trust you have avoided flying American Airlines lately.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Native American Prickly Pear Syrup
 Categories: Sauces, Breakfast, Desserts
      Yield: 1 Servings
 
     12    Prickly pears
    1/4 c  Honey
 
  Wash and cut each prickly pear into quarters, leaving the skins on.
  Place the fruit in a food processor and process until pulpy and
  thoroughly blended.  Press the liquid through a fine sieve; discard
  skin and seeds.
  
  Put the prickly pear juice into a saucepan with the honey and bring
  to a boil over medium-high heat.  Reduce the heat and let simmer 10
  minutes, until the mixture has thickened.  Remove from the heat and
  let cool. The syrup will thicken further as it cools.  The syrup may
  be stored in the refrigerator for up to 1 week.
  
  Prickly pears have a sweet, tangy flavor that makes a delicious syrup,
  excellent with the Pinon and Blue Cornmeal Hotcakes and also a
  wonderful topping for the Corn and Honey Pastel Ice or Picuris Indian
  Bread Pudding.
  
  From "Native American Cooking," by Lois Ellen Frank
 
MMMMM
 

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