Text 38985, 121 rader
Skriven 2010-06-14 15:52:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: RAIN   00614
====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> the floods in Queensland... A ferry which has been sitting out
 GJ> in the middle of the desert for twenty years since the last
 GJ> flood has now been put back into service to carry cars

 JW> I'm surprised that it was still there waiting and not re-located for
 JW> service elsewhere.

I think that as a few of the River Murray ferries have been replaced
by bridges over the years, there is a surplus of ferries, so it might
as well stay out in the desert hundreds of km from civilisation as
anywhere else.  In fact there have been suggestions that a larger
ferry which could carry trucks should be left there.
 
 GJ> The dry salt lake of Lake Eyre [...] is now filling with water,
 GJ> [and] fish magically appear

 JW> That comment sent me reading on the subject. Apparently when the
 JW> lake is freshly filled the salinity is low but as the salt crust on
 JW> the bottom of the lake slowly dissolves salinity rises to the point
 JW> where the fish die off.

Some forms of lake life survive and continue to provide food for the
pelicans and other birds which breed in their thousands.
 
 GJ> How they know about this happening, 600 km from the coast is
 GJ> difficult to understand.

 JW> That part is fascinating and mysterious.

Perhaps they watch television...  (G)
 
 GJ> I think that fish is a unique variety of gudgeon.
 JW> I read that several species inhabit the lake periodically.

A unique and fascinating ecology.
 
 GJ> Having tried bigos in Poland, and loved it, I now have the task of
 GJ> trying to find the ingredients and cooking it here...

 JW> That should be easy.

Not in my neck of the woods.  Plenty of Asian and Middle Eastern
ingredients, but very little Polish or Slavic.  I have found out that
there is a Polish Society here, so will phone them tomorrow.  (The
Queen's Birthday holiday today, so no one is home.)

 GJ> Kielbasa

 JW> Other sausage could be used in a pinch.

I am still hopeful of finding a source.  I want to cook it a day or
three before eating, as that is supposed to give the best flavour.
 
 GJ> "borowiki"
 JW> And certainly other mushrooms can be used.

I can get a reasonable variety in the Central Market mushroom shop.

 JW> In other news: The most comprehensive study of studies ever
 JW> attempted has conclusively determined that few, if any, studies ever
 JW> actually determine anything. At least not conclusively. The study's
 JW> conclusion, that virtually all studies are meaningless, would
 JW> threaten to threaten the study industry itself were it not for the
 JW> fact that the study, according to its own conclusions, is itself
 JW> meaningless. The data proves beyond a shadow of a doubt that nothing
 JW> whatsoever of substance is ever proved by studies of this kind. On
 JW> the other hand, the study itself is a study of this kind. So where
 JW> the hell does that leave us?

Paying for government studies!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cabbage Rolls (Polish Style)
 Categories: Polish
      Yield: 4 Servings
 
      2 lb Ground Beef, lean
    1/2 c  Rice, uncooked
      1 md Onion, Diced
      1    Green Pepper, Diced
      2    Eggs
      1 lg Head Cabbage
      2 qt Tomato Juice
 
  PREPARE THE CABBAGE LEAVES: The Old timers would freeze the head
  solid, then peel the leaves from the head as they thawed. The best
  way I've found is to 1)cut the core out with a knife, then put the
  hole-where-the-core- was, side down in a steamer over boiling water.
  Let it sit for about 10 minutes and remove. Several layers of the
  outer leaves should be soft enough to remove from the head. When
  you've removed as many as you can, return the head to the steamer to
  soften more leaves. Take a sharp knife and remove as much of the
  central vein as you can. FILLING: Mix all the other ingredients
  together in a bowl. work it with your hands until the eggs and other
  ingredients except the tomato juice are thoroughly mixed into the
  meat. Now, take a glob of mixture and set it in the hollow of a
  deveined leaf,with the end that was near the core towards you. Fold
  the end nearest you about / way over the mix. Fold the left side over
  the mix and then the right side. Roll about / turn away from you so
  that the "seam" is on the bottom. Place in the pan seam side don and
  continue with the other leaves.* When you've made the last cabbage
  roll,pour in the tomato juice to cover. Bring to a boil then simmer
  for AT LEAST an hour. Serve in a bowl with the juice, although these,
  like spaghetti are better the 2nd day.
  
  *This is an ideal cabbage roll. 3/4 of them won't go together this
  perfectly, so be ready to make adjustments when making the rolls.
  
  VARIATIONS: Garlic is great, paprika and chili powder will work in the
  stuffing, V-8 instead of tomato juice is pleasantly different.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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