Text 1037, 99 rader
Skriven 2010-09-04 23:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: heat effects 545
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 worst of all, expensive French
 GJ> and Australian wines had all been stored with corks uppermost in an
 GJ> unrefrigerated tin shed, and the lot were undrinkable!

Over which hot tears were shed. I presume you tried them just
to make sure. Did they thin out, oxidize, or vinegarize, or
some combination of the three?

 GJ> Over the 5 months of my residence there, I got everything working
 GJ> properly and hygienically.  As no one had any idea about storing and
 GJ> serving wine, my recommendation for the hotel to just keep box wines,
 GJ> and to serve by the glass.  When the time came for me to leave, a
 GJ> delegation of permanent hotel residents beseeched me to stay, even
 GJ> with an offer of female companionship in my accommodation as an extra
 GJ> inducement, but family called and I returned to Australia.

Perhaps a compromise was in order: just a couple months extra!

==

 GJ> The WA wines tend to be rather expensive, but some are very good.
 GJ> Mostly from small, enthusiastic young wine makers.
 ML> Indeed - we are not seeing any at retail of under $40, which is
 ML> ridiculous for anything but extra-special occasions.
 GJ> _Someone_ is ripping you off.  In that part of WA there are good local
 GJ> wines available for Aus$20 or less, retail.

Well, doubling in price isn't an unheard-of gouge for internationally
traveling wine. In this case there's a big ocean to be crossed, which
procedure isn't free, after all.

 GJ> I think the case is still proceeding.  There was some acrimonious
 GJ> discussion between the men concerned regarding which of them gave the
 GJ> happy pills to the lady, and whom she last favoured.

Shouldn't matter so much - I'd figure that there was plenty
of blame to go around, and it should probably be apportioned
equally, no matter who was the unlucky one who was the proximate
cause of disaster. That assuming that violent crime wasn't an issue.

 ML> I wouldn't know about perfumes. For cameras and phones and
 ML> such, can't the best prices be found on the Internet? Or
 ML> at Sim Lim Square?
 GJ> For those items, Sim Lim is best value, although some years ago I
 GJ> found that camera shops in Tokyo gave very good value.  Japanese
 GJ> enthusiasm for the very latest model in those items meant that the
 GJ> previous models were sold with full warranty, at give-away prices.

Nice to know, next time I want a camera or phone and am in Tokyo.
Unfortunately my next trip has been rescheduled to give me - instead
of a nice layover - a full 50 minutes to reclear security and get a
beer at Narita before my onward.

 GJ> Thanks.  Some of the Caribbean countries to your East make truly
 GJ> excellent rums.

East?

SEAFOOD FRITTERS
cat: scot, shellfish, starter
serves: 4

1 lb fish or shellfish
2 Tb flour, heaped
2 eggs, beaten
4 oz cream
salt and cayenne pepper
oil for frying
h - sauce
2 Tb cream
2 ts flour
4 oz melted butter
2 ts soy sauce
2 ts mushroom ketchup

These fritters can be made with almost any white fish such as salmon,
halibut, plaice or cod, or shellfish such as lobster or crab.

Flake, bone, skin, boil, fish; or shell, boil shellfish.

In bowl, mix flour, beaten eggs, cream.

Add enough cream mixture to fish to soften batter
to sponge dough-like consistency. Season to taste.

Heat oil in skillet to very hot. Drop in batter by
tablespoons, fry until golden brown on both sides.
Drain on paper, keep warm.

Sauce
Mix cream with flour, add to melted butter, heating and stirring
constantly. When sauce thickens slightly, add soy sauce and
mushroom ketchup. Mix well.

http://www.backhaul.netok/scotfish.htm
Posted to NCE 4/29/98
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