Text 39288, 87 rader
Skriven 2010-06-21 14:10:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: FAR FLUNG 310 00621
===========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Or my usual, the South East Asia in Waterloo St, within smelling
 GJ> distance of the durian dealers in Queen St and the incense from the
 GJ> temple next door.
 ML> Lovely and I'm sure at an advantageous rate.

Always accommodating.  The last time there were 4 of us in the family
room.  My g'daughter was fascinated by the morning rituals in the
Taoist temple, as viewed from our window.
 
 GJ> But did it have a horizontal squirter incorporated into the toilet
 GJ> seat, like my KL room had?
 ML> No such thing, though it would be a welcome and TP-saving addition.
 ML> The Tudor, where I stayed earlier in the week, had a separate
 ML> bidet, which is almost as good.

A facility that your lady friends would welcome.
 
 ML> We will see what more eminent Hiltons, where I will be but a
 ML> medium-size fish, will have to offer. I rather hope that the
 ML> accommodation will be extra-comfortable but not quite so
 ML> wasteful.

I've never tried a Hilton.  Do all their doormen wear old-fashioned
uniforms, like at the Adelaide Hilton?  Probably the best hotel I have
stayed in was the Meridien, Jakarta.  Certainly the best breakfast.
 
 GJ> I have eaten berfee (burfi), which was so sweet that it put my teeth
 GJ> on edge.
 ML> Indian sweets tend to be rather too sweet - I don't know if
 ML> the portions served in restaurants are typical of what the
 ML> natives eat, but they strike me as being twice too large at least.

The richer natives pass out sweets and sweet biscuits with chai at
every opportunity, at any time, at least in the Punjab.  It is a
wonder that they have any teeth left!  Perhaps the spices in other
foods prevent decay?
 
I have noticed that in some of the better Indian restaurants in India,
and again in KL, a small container of fennel and other spices by the
cash register, and customers are expected to take a tiny amount and
chew it up.  It is an excellent breath freshener.  My SIL knows it as
"supary".  One slightly disquieting sight noted outside our lunch
restaurant in KL was a great splash of yellow liquid on the footpath,
as if someone had up-chucked, but I later learnt that that was a
deliberate "cleansing" annointing with turmeric.

Yesterday there was a report that turmeric had been discovered to give
an anti-rejection benefit with transplant patients, without the side
effects of the drugs presently used.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Diced Potatoes with Turmeric & Cumin
 Categories: Vegetables, Indian
      Yield: 6 Servings
 
  1 1/2 lb New potatoes
      5 tb Oil
    1/8 ts Asafetida
    1/2 ts Black mustard seeds
    1/2 ts Cumin seeds, whole
    1/8 ts Turmeric
    1/2 ts Coriander, ground
    1/2 ts Cumin, ground
    1/4 ts Cayenne
      1 ts Salt
 
  {originally also had the category Gujarati
  
  Dice potatoes.  Heat oil in a wok over a medium heat & when hot add,
  in quick succession, asafetida, mustard sees, cumin seeds.  Add
  potatoes & stir once or twice.  Sprinkle in turmeric.  Continue to
  stir every now & then for about 15 minutes.  Sprinkle in the
  remaining ingredients, stir & cook 2 more minutes.
  
  Madhur Jaffrey, "A Taste of India" From
  : Mark Satterly           Thu 20 Apr 95 10:31
 
MMMMM
 

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