Text 4281, 88 rader
Skriven 2008-03-24 13:39:49 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: WEATHER VS LOCATION 80324
=================================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> I've been watching. It's almost cool enough for me to visit safely.
 GJ> It is the first taste of the coming Winter. At night down to 13C, so
 GJ> my electric blanket is now in use.  Soon it will be down to your
 GJ> summer temperatures.

 JW> We do get summer highs in the 20-30 range but yes the night time
 JW> lows are often under 13.

Sounds about like the depths of Winter here, except that sometimes at
night here it will drop to less than 10C.  That is when an extra body
in the bed helps generate mutual warmth.  So remember to bring Roslind.
 
 GJ> Yesterday, delicious lamb shanks.
 JW> Sounds good. I would love to try them but I'd have to buy a whole
 JW> lamb in Alberta and bring it up, just to get 4 shanks. All my store
 JW> carries is chops and leg roasts at exorbitant prices. Which reminds
 JW> me, I'm way past due for my annual taste treat and have put lamb on
 JW> the shopping list.  

The shanks do have more flavour than the roasts, but of course need
much longer cooking.  Get your butcher to cut them in halves so that
the marrow can be more readily extracted by sucking.

 JW> Title: Chanfana Ou Lampantana
 JW> Categories: African, Portuguese, Lamb, Wine, Chilies

 JW> 3 kg Goat, cut into large pieces

Looks good.  I wonder why it was categorised under lamb instead of
goat?  I can change that.

 JW> Piri-Piri

I have recently noticed a grilled chicken chain operating in NZ and
Australia - "Nando's Portugese Flame-grilled Chicken".  I first found
it last year in Queen Street, Auckland, and bought a 1/4 chicken meal
and a bottle of Tiger beer for dinner.  It came with potato chips
("fries" to you), generously dusted with Peri-Peri chili powder just
before serving.  The chicken was juicy, smoky and flavoursome, and was
annointed with a tasty, moderately hot sauce.  At NZ$16.60 for the
meal, it was quite satisfying and not too expensive.  (No tipping, of
course, as that is strongly discouraged in NZ.)  Since then I have seen
a "Nando's" in Adelaide, but have not yet tried it.

Definitely recommended.  I don't know where the chain originates from.
Is it known in America?

 JW> 4 L  red wine

I can imagine _someone_ weeping as he poured a whole cask of red wine
into the pot!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Portugal: Piri-Piri Sauce
 Categories: Sauces, Portuguese
      Yield: 4 Servings
 
  1 1/4 c  Olive oil
      8    Chilli peppers with
           Tops removed
      1    Bay leaf
      1    Small piece lemon rind
 
  Pour the oil into a small, screw-top jar and add the chilli peppers,
  bay leaf and lemon rind.  Screw on the top and shake.  Leave to stand
  in a warm place for at least 24 hours before use.  It will keep at
  room temperature indefinitely.
  
  Ready made piri-piri can be bought by the portuguese, who use it a
  good deal as a spicy condiment on pasta, fish or meat and also to
  flavour stews.
  
  From "THE WORLD'S BEST FOOD FOR HEALTH AND LONG LIFE" by Michael
  Bateman, Caroline Conran & Oliver Gillie.  Published in 1981 by
  Houghton Mifflin Company.
  
  Shared by Robert Rostrup
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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