Text 4989, 62 rader
Skriven 2008-04-05 13:14:03 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: DOLLARS  80405
======================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 GJ> Be happy, and look at the good side. Take advantage of the present
 GJ> situation. You rich Canuks and all the others in a good financial
 GJ> situation can flood into USA to enjoy the cheap holidays and buy
 GJ> souvenir trinkets, knowing that by doing so you are putting McDonalds
 GJ> hamburgers into hungry mouths, and helping that country to return to
 GJ> some sort of normality.
 
 JW> Winter homes have never been cheaper. With prices in Florida and
 JW> Arizona down 20% and our currency up 30%, they're half price.

 DS> You are cordially invited south to buy snowbird palaces, and please
 DS> invite your friends and neighbors to do so as well.  We would love
 DS> to have Canadians buy up all the good stuff before the Australians
 DS> get here; Canadians are so much more polite, and smell better too.

Of course the Canadans don't have so much of a language problem.  And
they might consider migration in a similar way to Kiwis, who claim that
they encourage their stupidist people to migrate to Australia, thus
increasing the average IQ of both populations.

The production of Generous Motors G8 Pontiacs and Holden utes for
export to USA has begun in South Australia, so you should be able to
buy them soon, or at least see the adverts.  I don't want to put a
damper on your enthusiastic craving for one, but unfortunately with the
present exchange rate only the Canuks will be able to afford them.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DAMPER      [AUSTRALIAN BUSH BREAD]
 Categories: Australian, Breads, Colonial
      Yield: 1 Loaf
 
      2 lb Flour
      2 ts Bicarbonate of soda [level]
      2 ts Cream of tartar     [level]
 
  Mix all these ingredients together, then slowly add enough cold water
  to make a firm, yet soft dough. Knead to get some air into it, then
  shape into a circular loaf 2 inches thick.
  
  Rake the ashes of the fire flat. Place the dough in it and cook for 10
  minutes, then rake some hot ashes entirely over the top of the
  damper. It should be ready [or almost so] after about 30 minutes.
  
  Knock it out with a spoon or something blunt; if it sounds hollow, it
  is cooked. Alternatively, test by sticking a skewer into the bread.
  If this comes out dry, the damper is done. Rake of the ashes.
  
  For the lightest of dampers, grease the camp oven and let the dough
  stand in it for 10 to 15 minutes before placing your oven on the
  fire. Push it gently into the coals and cover the lid with hot ashes.
  Cook for 35 minutes, then test to see if done.
 
MMMMM
 

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