Text 33166, 122 rader
Skriven 2010-01-05 09:18:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: DORA  00105
===================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> Given the globalization of everything, if we can get Thomas The
 JW> Train I bet your grandkids get Dora. Ask the younger girls.
 
 GJ> I consulted my local kids' kultur expert, and she informed me that
 GJ> although Dora has not yet appeared on the TV programs she watches, she
 GJ> has several DVDs of Dora's exploits.
 JW> 
 JW> I'm not surprised.  
 
 GJ> BTW, it is, "Thomas the Tank Engine", a well-known character around
 GJ> here.  (Ask our local engine driver, Greg Mayman.)

 JW> And I thought only Greg would bother correcting me. [g]

I got in first.  (G)

 JW> Greg tipped me to it when it was just an obscure foreign website as
 JW> far as Canada was concerned and it quickly became Lexi's (she is Lexi
 JW> again, not Alexi now that she has moved to B.C.) favourite. But
 JW> now the toys and related videos are sold at Wal-Mart and all the
 JW> kids are familiar with Thomas.

I have been subjected to Thomas and his rail-bound friends, as he
appears regularly on the ABC children's program.  He seems to be
British in origin, as the characters converse with Pommy accents.

Jemiah, who currently aspires to be a famous singer, favours Bratz,
Barbie and assorted Disney girly videos.

 GJ> 100 year old Ambassador's hotel
 
 GJ> It has a rather grand staircase leading to the upstairs dining room,
 GJ> but as that area was being upgraded, we dined at one of the 10 small
 GJ> tables in the downstairs bar.  The kitchen is still upstairs, so the
 GJ> waiters had to balance dishes while running up and down the stairs.

 JW> And the food would be just as good (and possibly cheaper?) even if
 JW> the ambiance was a wee bit less fancy.

It kept the waiters fit, and on their toes.  There is a certain
ambience in seeing your order of duck confit or roast of the day
making a grand entrance down the wide staircase.

I am looking forward to returning to the upstairs dining room, as it
is the only building which projects beyond the building line out over
the footpath of King William Street, the "main street" of Adelaide.
The view up and down that street is therefore unique.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Risotto Coi Peoci (Veneto) Mussel Risotto
 Categories: Italian, Mussels, Rice
      Yield: 4 Servings
 
      4 lb Mussels, debearded and
           Washed well
      3 c  Fish broth
      3 tb Extra virgin olive oil
      5 tb Unsalted butter
      1 sm Onion, very finely chopped
      2    Garlic cloves, very finely
           Chopped
  1 1/2 c  Arborio rice
           Salt to taste
      3 tb Finely chopped fresh parsley
           Leaves
           Freshly ground black pepper
           To taste
 
  In the days of the Venetian republic, la Serenissima would spare
  nothing to properly regale the ambassadors to St. Marks with all the
  pomp and splendor befitting such a noble position. The state dinner
  was a notable event and the master chefs of the Doge would prepare an
  exquisite minestra di riso that centuries later evolved into the
  risottos we know today. Risotto coi pedocchi or peoci (Venetian
  dialect for mussels) is traditionally served on June 15 for the Feast
  of San Vito and Modesto and throughout the summer months. This
  preparation is also called alla gondoliera, the way the gondoliers
  liked it, pulling the clinging mussels off the sides of the
  buildings. Mussels are cultivated in a stretch of coastline that runs
  parallel to the Lido di Venezia up to the village of Malamocco. In
  1000 a mighty tidal wave destroyed much of the Lido but the local
  fishermen rebuilt their lives and their livelihood--the cultivation
  of mussels. The mussels used for this should be large. Clean the
  mussels under running water and pull off their beards.
  
  1. Soak the mussels in cold water to cover for 30 minutes. Place the
  mussels in a large pot or casserole over high heat and shake until
  they have opened, 8 and 10 minutes. Remove them from the pot; when
  they are cool enough to handle, remove the mussels from their shells
  and set aside. Discard any mussels that remain tightly shut. Strain
  the mussel juice through a double thickness of cheesecloth and save 1
  cup of it, mixing it with the fish broth. Save some shells for
  decorating the serving platter if desired.
  
  2. In a medium-size casserole, heat the olive oil and 2 1/ 2
  tablespoons of the butter over medium heat. Once the butter has
  melted, cook the onion and garlic until the onion is translucent and
  slightly golden, 7 to 8 minutes, stirring frequently so the garlic
  doesn't burn. Pour in the rice and stir for 2 minutes to coat it. Now
  pour in 1 cup of the mussel-and-fish broth. Taste the broth and add
  salt if necessary. Once the liquid evaporates pour in another 1/ 2
  cup of broth. Continue adding the remaining broth in smaller and
  smaller amounts as it evaporates, and is absorbed and cook until the
  rice is between al dente and tender, stirring almost constantly.
  
  3. When the rice is done, stir in the reserved mussels, the parsley,
  remaining 2 1/ 2 tablespoons butter, and pepper. Stir until the butter
  melts, transfer to a serving platter, decorate with the mussel
  shells, and serve immediately.
  
  )1999 Clifford A. Wright
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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