Text 34496, 121 rader
Skriven 2010-02-07 16:47:00 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: GIDDAY  00207
=====================
 -=> Quoting Hap Newsom to Glen Jamieson <=-

Hello Hap,

 ->  HN> How'd I do on the Ozzy accent???
 -> 
 -> S'easy.  All you do is to remember not to open your mouth more than 2
 -> mm to stop the flies going in, use your tongue as little as possible
 -> when making sounds and let most of the sound come out your nose, mate!
 ->
 HN> Gidday...giiiiiday...gidddddai...ok I think I
 HN> have it!

Bai Jove!  I think he's got it!

 ->  HN> things were much different back in 
 ->  HN> the early 60's when I was riding those
 ->  HN> trains....and there were no euro's then!
 -> 
 -> And the trains were probably a lot slower than the 300 km/h of the
 -> modern high speed ones.  Did they still use steam locomotives then?
 -> 
 HN> Some were still in service then...but most of them 
 HN> got destroyed during the war which had only
 HN> been over for less than 20 years then. Most
 HN> were pretty new and even running on electricity.

Railways and rolling stock were always considered a prime target for
bombers.  When I was a schoolboy, all locomotives were steam.  Some,
dating back to the 19th century, were still used for shunting.  Such a
contrast to travelling on the Shinkansen in Japan in the mid-1980s.
The carriages were fitted with a speedometer, so that the passengers
could marvel as it passed the 200 km/h mark, usually settling at 220.
European toilets at one end of the carriage, and Asian squat type at
the other, with vertical bars on the wall to hold on to.

It was on those trains that I was first introduced to "Bento" boxes
for lunch, with separate compartments for each cold course.  Very
civilised.

One of the most useless things I was taught at university was  how to
set the slide valves of a steam engine.

On a completely unrelated note, do you know what is the fastest
recorded ball speed achieved by a baseball pitcher?  Lately a speed
gun has been introduced to cricket.  The world record is held by a
Pakistani, at about 164 km/h.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Essex Steamer Clam Cakes With New England Tartar Sauce
 Categories: American, Clams, Condiments
      Yield: 6 servings
 
      1    Clams
      1 lg Vidalia onion
      1 cn Beer
           Olive oil
      6 lb Steamer clams
           Traditional Tartar Sauce:
    1/4 c  Onion; finely diced
    1/4 c  Dill pickles; diced
    3/4 c  Mayonnaise
      1 tb Pickle juice
      2 c  Canola oil
      3 c  All-purpose flour
      2 ts Baking powder
      2 ts Salt
      2    Eggs; lightly beaten
    1/2 c  Evaporated milk
  1 1/2 c  Clam broth
           Lemon wedges;if desired
 
  For the Clams: Over medium heat in a large pan, pour 3 tablespoons
  olive oil. Chop onion into large chunks and saute in oil until
  lightly cooked, about 5 minutes. Add the beer and the clams. Cover
  and cook until all of the clams are opened, about 10 to 15 minutes
  depending on how many you have in the pan.
  
  Remove pan from heat, uncover and allow to cool to the touch before
  shucking.
  
  Push the clams to the side so that there is broth visible to rinse the
  clams in after shucking. Remove clams from shell 1 at a time and pull
  off membrane that covers the neck and discard. Rinse shucked clams in
  broth and set aside. When all clams are shucked, drain the broth out
  of them by giving them a slight squeeze over the pan of broth. Chop
  roughly and set aside.
  
  For the tartar sauce: Mix all ingredients in a small bowl to serve
  with clam cakes. Refrigerate until serving.
  
  For the clam cakes: In a deep-fryer or on the stove top in a deep
  skillet, preheat oil to 375 degrees F.
  
  In a large bowl, combine flour, baking powder and salt. Fold in eggs,
  evaporated milk and clam broth until thoroughly mixed. Stir in clams
  and mix well.
  
  Dip a spoon into the heated oil, then take a 2 tablespoon sized scoop
  of the fritter mixture and carefully drop into oil. Turn the cake
  over when the first side is browned. Fritters should be cooked
  through and browned in 4 to 5 minutes. Remove with a skimmer and
  drain on brown paper bag. Reseason with additional salt, if desired.
  Serve with the tartar sauce and enjoy! If desired, serve on small
  plates with wedges of lemon.
  
       18    small clam cakes
  
  Recipe courtesy Laurie Lufkin, Essex MA
  
  Published in: Ultimate Recipe Challenge
  From: Terry Pogue To: Foodwine
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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