Text 39584, 90 rader
Skriven 2010-06-29 10:19:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: WTFOUND ART 340 00629
=============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> THE PELICAN is a duck that catches fish with its large
 ML> beak and lives in North America. The beak is also used
 ML> to hold food so its babies can reach in with their heads
 ML> to feed.
 GJ> The little brown, oily ones live in North America.  The large, white,
 GJ> clean ones live in Australia.
 ML> Wait 'til they find natural resources in Australia.

Our natural resources are quite clean, eg gas, uranium and coal.
OTOH, we have unnatural resources, eg Kevin...
 
 GJ> "A wonderful bird is the pelican,
 GJ> "Its beak can hold more than its belly can."

 ML> Have you seen the wonderful video of a pelican eating a pigeon
 ML> in St. James's Park? People tend to think it gross and unpleasant,
 ML> but as I hate pigeons except on my plate, I thought it just fine.

No, I haven't.  I like the idea, though.  If I can enjoy eating a
pigeon or a dove, why shouldn't a pelican?  After all, a pelican's
large beak is some sort of compensation for its inability to dive.  It
is too buoyant.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pigeon Bastela
 Categories: Game, Poultry, Internet
      Yield: 6 Servings
 
      4    Pigeons
      1 bn Herb- parsley
           -Chopped
    500 g  Onions
      3    Eggs
    1/2 ts Spice- cinnamon, ground
    1/2 ts Spice- saffron
    100 g  Nuts- almonds
           Oil
           -to fry the nuts
      1 c  Sugar
           Salt and pepper
     14 sl Pastry- phyllo
 
  Wash the pigeons and put whole in a thick-bottomed saucepan with the
  salt, chopped parsley, grated onions, pepper, saffron, cinnamon and
  sugar. Add water later only if there is no liquid left before the
  pigeons are cooked. Cook on a medium heat, stirring from time to
  time. Take the pigeons out when cooked, removing any stuffing that
  may have got inside. Allow the stuffing to cook longer stirring
  constantly until all the water has evaporated. Add  3 eggs beaten,
  and pour over, stirring all the time, then remove from the heat. Cut
  up the pigeon meat. Skin the almonds and fry in oil until they begin
  to colour, turn into a strainer. Crush coarsely in a mortar or
  through a vegetable sieve, using the widest grid. Mix with little
  sugar. Add three soupspoons of the oil used to fry the almonds to the
  pigeon stuffing, putting the remainder of this oil on one side. To
  complete the Bastela you can use a round tin-lined copper utensil
  ("tbsil dyal bastela") with a diameter of about 50cms (19 ins). Oil
  the bottom and sides of this or a baking sheet. Cover the tray with a
  first layer of 12 sheets of phyllo pastry, overlapping them and
  sticking them with beaten egg-white. Make sure that the outer sheets
  hang over the edge of the tray. Cover with a second layer to
  strengthen, then a layer of stuffing, another layer of phyllo (but
  without going over the edges of the tray) the the pieces of pigeon.
  Sprinkle with the crushed almonds. Fold back towards the centre the
  pastry that overlaps the edge of the tray, sticking them together
  with beaten egg yolk. Place two more layers of pastry, shiny surface
  up, overlapping each other, with the edges hanging over the edge of
  the tray. Tuck these edges under the bottom of the "Bastela" as if
  making a bed. Brush surface and edges with 1 egg yolk and oil
  remaining from almonds. You now have a flat pie about 4 cms ( thick.
  Cook in moderate oven for about 20 minutes until golden brown. Turn
  out on to another baking sheet, and, about 15 to 20 minutes before
  serving, brush with oil again, put back in the oven to brown the
  other side. To serve, turn the "Bastela" out on to a large plate,
  sprinkle the top liberally with icing sugar and finish off with fine
  criss-cross lines of powdered cinnamon.
  
  Date: Tue Jul 27 22:12:14 1999 Gmt
 
MMMMM
 

 
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 * Origin: Braintap BBS Adelaide Australia (3:800/449)