Text 37318, 108 rader
Skriven 2010-05-03 07:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Travel plans
====================
-=> Quoting Bill Swisher to Glen Jamieson <=-

 > Anchorage-Europe route?

 BS> Condor is still flying

 BS> Jim should look into the flight.  It is a triangle shaped
 BS> thing.  Anchorage to Frankfurt to Whitehorse to Anchorage

There is some talk of YZF extending its runway so that it too can
accomodate larger jets than 727s and also have some over the pole
international flights.

 BS> it's a short jaunt of 1174 miles, or so one-way, from Yellowknife to
 BS> Whitehorse.

Just a quick jaunt. [g]
                        
 BS> I think that if we ever do a long trip again it would be a three stop
 BS> trip down your ways, Fiji (just because we're in the neighborhood and
 BS> we liked it), New Zealand (only saw the north island), and Australia
 BS> (only saw the coast from Sydney to Cairns)

My dream trip involves circumnavigating the entire Pacific rim.

Speaking of Trans-Pacific...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Laksa: One Word, One Pot, One Heckuva Meal
Categories: Malaysain, Noodles, Info
  Servings: 1

           laska

Ten years ago Marty and I traveled to Borneo, with stops in mainland
Malaysia and Singapore. Besides trekking through primeval
rainforest, watching a pageant of colorful songbirds from high up in
the canopy, and hanging out with endangered orangutans in their
diminishing habitat, we also ate bowlfuls of the region's signature
one-pot meal.

Laksa is thought to be the centuries-old creation of Chinese traders
living in Malaysia. The country has long been a crossroads for a
variety of Asian cultures. Ethnic Malays, Chinese, and Indians make
up the bulk of the population, and their representative cuisines
intermingle to give Malaysia a wide-ranging national menu. It's only
just, then, that Laksa has gone on to be much more than a Malaysian
specialty. Versions of it are found all over Southeast Asia, indeed
all over the world, with those determined globetrotters the
Australians particularly enamored of it. Within Malaysia itself
there are countless variations, from the slightly sour
tamarind-based Sarawak style found on Borneo to the rich coconut
"Curry Mee" of Penang.

In fact, trying to sort out the many variations and their devoted
adherents is a trip down the rabbit hole that I don't intend to
make. The important thing to know is that Laksa is delicious,
many-layered, and filling. (Apparently the name Laksa translates as
"ten thousand"; whether this refers to the number of ingredients in
the paste or the amount of condiments required is unspecified.) In
its most basic form, Laksa is a curry-like soup ladled over noodles.
Chicken along with seafood such as shrimp and squid are the most
common meats added to the pot. In parts of Malaysia and elsewhere a
type of cockle called the blood cockle (because it bleeds red) is
considered an essential ingredient, as is congealed pig's blood.
Other typical ingredients include fried tofu puffs and the usual
pho-style garnishes: basil, Vietnamese mint, lime, bean sprouts, and
so on.

I rediscovered Laksa while contemplating my haul of cockles the
other day. The cockle is something of a problem mollusk. It has
great flavor but it can also be tough and chewy—and its stomach of
dark green half-digested algae is definitely not a turn-on for most
diners. I usually chop up cockles for chowders. Grinding for Clam
Cakes is another possibility. 

While searching for new cockle recipes online, I stumbled upon a
reminiscence of eating hawker Laksa in Singapore. The island
city-state of Singapore off the southern tip of the Malay peninsula
is known for its "street hawker" food. One can spend a lifetime
roaming the markets and stalls and sampling an ever-changing parade
of Laksa, with no two bowls tasting quite the same. Unfortunately, I
only had 24 hours in this food-lover's paradise, though it was
enough to know I will be back. The hawker Laksa reference sent me on
a bit of wild hare, both down memory lane and through the Internet's
culinary matrix, until my head was dizzy with possibilities. In the
end I decided to try my hand at the dish with no single recipe but
rather a cherry-picking of ingredients and methods. Certainly you
can make all sorts of substitutions and additions. This is merely a
start.


  From: Langdon Cook Http://Fat-Of-The-Land
 
MMMMM-------------------------------------------------

Recipes to follow.


Cheers

YK Jim


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