Text 36444, 59 rader
Skriven 2010-04-04 08:57:00 av Glen Jamieson
     Kommentar till en text av Bill Swisher
Ärende: FLYING HIGH 972 00404
=============================
 -=> Quoting Bill Swisher to Glen Jamieson <=-

 > century, it has become the main language of education, and is
 > increasing in general use.  Similarly, in Australia, English is the
 > language used by the migrants from Africa to talk to the Chinese
 > shopkeepers and Indian taxi drivers.

 BS> Such is the power of the Internet, and earlier MTV.  Frankly, a decade
 BS> or so ago
 BS> there was a woman who called our BBS who spoke/typed better English
 BS> than almost
 BS> everyone else who called.  She was from Germany originally and a
 BS> terror on the other BBS's that had a scrabble door.

When visiting Darwin I often play scrabble with friends there, one of
whom is of Malaysian Chinese origin.  She cheats by bringing a bottle
of good red wine, which she makes me drink, while she drinks tea.  On
one occasion a Chinese born, Australian educated woman lawyer joined
us.  Although she had never played before, after her second game she
had learnt it so well that she was unbeatable thereafter.  We didn't
invite her to play with us after that session!  I was told she is just
as effective as a lawyer.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dublin Lawyer
 Categories: Seafood, Irish
      Yield: 2 Servings
 
      1    Lobster, live, fresh
           -about 3 pounds
      4 tb Butter
    1/4 c  Irish whiskey
    1/2 c  Heavy cream
           Salt and black pepper
           -to taste
           Cayenne pepper
 
  Plunge the lobster into 5 quarts of boiling water, cover and boil for
  10-15 minutes depending on size. Dismember, crack and remove the meat
  from the lobster. Reserve the shells. Cut the meat into bite sized
  pieces. Melt the butter in a large frying pan. Add the lobster and
  saute it over medium to high heat for 3 to 5 minutes until it is just
  cooked but no more. Reduce the heat, add the whiskey and stir in
  quickly. Slowly pour in the heavy cream, stirring constantly with a
  wooden spoon. Add the salt and pepper and the cayenne pepper. Cook
  until mixture begins to bubble (1 to 2 minutes). Spoon the lobster
  meat back into the shells and pour sauce over them.
  
  Source: Irish Country Cooking - Malachi McCormick (c)1988 - Grant Ames
  From: Joan Macdiarmid Date: 04-12-08
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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