Text 3365, 81 rader
Skriven 2008-03-05 02:31:52 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: CAUTION 931  80304
==========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> But it does happen...
 ML> When was the last time that you can cite?
 GJ> 2nd August, 2007, Chauncey Bailey, editor, Oakland Post.  He was the
 GJ> last one on US soil
 ML> Um, you're changing the subject.

Not really.

 ML> You were in some paranoid way imagining that Your Rupert and
 ML> his military-industrial cronies had been offing the local
 ML> journalists. Chauncey Bailey has nothing to do with this.

_Your_ Rupert (his choice; he repudiated his Adelaidean origins) was
only quoted as his name first sprang to mind.  I was thinking of USAn
journalists in general being shot to shut them up.  Politics is only
one, major, field of journalistic activity which results in silencing
by the bullet.  Rupert doesn't need bullets, as he just has to pass the
message down the line to his many editors, "I suggest we do not publish
that article.", and the earnest reporter is effectively gagged.  At
least that is how it was done in Darwin when my relatives worked for
his sole local paper.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (SBS) Ginger Flower Fish
 Categories: Thai, Fish
      Yield: 2 servings
 
           Paste:
    300 g  Red onion, sliced
     20 g  Fresh galangal sliced
     40 g  Fresh lemongrass, finely
           Sliced
     60 g  Garlic
     20 g  Candlenuts
     95 g  Ground dried chilli paste
      2 ts Belachan (shrimp paste)
      1 tb Turmeric
     50 ml Vegetable oil
           Broth:
      4    Pink ginger flowers, remove
           Stalks and slice flowers in
           Half
      6    Kaffir lime leaves
    125 g  Sugar
     20 g  Salt
    100 ml Tamarind juice
    900 ml Water
      6    Okra, diagonally sliced
      8    Cherry tomatoes, halved
    400 g  Wild barramundi fillets, or
           Any other deep sea fish
 
  Blend first 8 ingredients to form a fine paste.
  
  In a heavy based pan, heat the vegetable oil and fry the paste until
  fragrant (approx. 3 -4 minutes).
  
  Add the ginger flowers, kaffir lime leaves and seasonings to the
  paste, pour in the water and simmer for 15 minutes. Increase heat,
  add the sliced okra, cherry tomatoes and fish fillets and cook for a
  further 3 - 4 minutes.
  
  Remove from heat, pour gently into serving dish, remove the ginger
  flowers (keeping some leaves for decoration) and serve immediately.
  
  Recipe by: Jimmy Shu owner/chef of the Hanuman Thai restaurants in
  Alice Springs and Darwin and Near East restaurant in South Melbourne.
  
  The Food Lovers' Guide to Australia SBS - Special Broadcasting Service
  http://www.sbs.com.au
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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