Text 4636, 87 rader
Skriven 2008-03-30 13:32:18 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: MILK 67  80330
======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> You got milk in bottles?!  When I was young the milkman drove a
 GJ> horse-drawn "milk float", which was configured rather like a Roman
 GJ> chariot.

 ML> And probably was one, you're so old.

They were the one horsepower commercial models, not the mighty four
horsepower "Ben Hur" racers.

 ML> Reminds me of the one classy resort I went to when I was a kid,
 ML> a place called Capon Springs, where the head cook was the daughter
 ML> of a freed slave.

Welcome to the Third Age!  Did they raise their own capons?
 
 GJ> The idea of delivering milk in bottles came later, but I did hear that
 GJ> there were problems with that, as the early birds (starlings or crows,
 GJ> I forget which) learnt to stab the cardboard tops and remove them, so
 GJ> they could feast on the cream at the top of the bottle.

 ML> Birdbrain isn't such an insult as it's intended to be!

Some species of birds, such as parrots and crows, display a much higher
level of intelligence than others.  Recently in WA I observed a family
of crows feeding in the car park.  They knew where to find the
radiators on all the common models of cars, where they could pick out
the dead insects jammed therein.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tataki
 Categories: Fish, Salmon, Squid, Pasta, Chilies
      Yield: 4 Servings
 
      4 ts Sichuan pepper
      2 ts Rock salt
      2 ts Almond meal
      1    Fillet of tuna or salmon
           -(500 g)
      2 ts English mustard
           Fresh coriander leaves for
           -garnish
           Lime wedges for garnish

MMMMM-------------------FOR THE CUCUMBER SALAD------------------------
      1    English cucumber
 
  Few sheets wakame; soaked & -washed
        1    Red chilli; seeded, sliced
        2 ts Sesame seeds; toasted
      150 g  Cooked noodles; (Jonathan -uses squid ink noodles)
  
  MMMMM----------------------FOR THE DRESSING---------------------------
       40 ml Soy sauce
       40 ml Mirin
      1/2 ts Palm sugar; or other sugar
      1/2 ts Ginger juice; or finely -chopped ginger root
        1 ts Lime juice
      1/2 ts Fish sauce
       65 ml Chicken stock "A dish created by Jonathan Alston, the chef
  at Indiana's on Cottesloe Beach in Western Australia. This is a
  slightly simplified version of the one he showed on Consuming
  Passions. Salmon can also be used." TO MAKE THE FISH: Mix together
  the pepper, rock salt and almond meal. Sear the fish in a very hot
  non-stick pan until all the sides are lightly browned. The fish
  should not be cooked through. Mix the mustard with a little water to
  a smooth paste. lightly coat the fish with the mixture. Roll in the
  pepper and salt mixture. Slice to serve. TO MAKE THE DRESSING: Peel
  and remove the seeds from the cucumber. Cut it into thin strips. Then
  mix all the dressing ingredients together. TO MAKE THE SALAD: Toss
  all the salad ingredients in a bowl. Serve the salad on individual
  plates topped with slices of the fish and cover with the dressing.
  Garnish with fresh coriander leaves, lime wedges and toasted sesame
  seeds. Ian Parmenter, "Consuming Passions" in association with
  Australian Broadcasting Corporation.
  
  Typed, but not tested, by Greg Mayman, March 1998
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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