Text 11057, 94 rader
Skriven 2011-05-20 11:40:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: FOOLISH TRAVEL 343 10520
================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> My food servants get the legal minimum wage of $15/hour - and those
 GJ> are big Australian dollars, not Pesos, Rupees or US$$.  It is possible
 GJ> for them to live on that.  I live on about half of that.

 ML> When in Rome, tip as a Roman would do. When in the US, tip
 ML> as a USAn would.

I have found the best solution when dining in USA is for me to pay for
the meal, and leave it up to my native companion to add whatever tip
she thinks is appropriate.  Tipping in Rome is simpler.

Unfortunately, many USAns tip in Australia as they do in USA, which
currupts the minds and morals of our waiters.
 
 GJ> Which reminds me, recently I got a letter from my last employer to
 GJ> tell me I have been fired.

 ML> The sad part is merely that the opportunity is no longer
 ML> there. I presume that you were not planning on returning
 ML> to Vanuatu to supervise the abattoir or any such adventure.

I hadn't planned to, but if one of my previous clients wanted me to
make a return visit under the same or similar financial arrangements
as before, I would seriously consider it.  (Particularly at present,
as Adelaide is decending into the depths of winter.)
 
 GJ> is a sad sight.
 ML> Which is why, when I drink alone, it tends to be in a place
 ML> with air conditioning.
 GJ> In a good bar, of course.

 ML> Of course. I can't quite recall the last time I drank
 ML> alone in a bar that didn't serve food. Whether that was
 ML> because of the remoteness of the event or some other
 ML> reason I let you decide.

When one reaches a certain age, senility can be blamed for selective
memory.

 ML> --
 
 ML> Blowtorches are very handy in the
 ML> kitchen, but I haven't had one in probably 20 years.
 GJ> A fan-forced oven can assist in crisping the outside.

 ML> We call them "convection" ovens, and my objection to the
 ML> use that you describe is that it raises too much the
 ML> temperature of the meat itself. I suppose that cooking
 ML> the roast from frozen might produce the desired result,
 ML> but it would do so in a conventional oven as well.

The forced convection gives a more rapid heat transfer from the air to
the meat, which results in the outside cooking faster than in an oven
which only relies on natural convection.  Not as effective as a
blowtorch, but it helps.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Narsai's Pomegranate Lamb
 Categories: Greek, Main dish, Lamb, Marinades, Wine
      Yield: 10 Servings
 
      1 c  Unsweet. pomegranate juice
    1/2 c  Dry red wine
      2 lg Onions
      1    Lemon; unpeeled, chopped
      3    Garlic cloves
      1 ts Black pepper
      1 tb Chopped fresh basil leaves
      1 ts Salt
      1    (5- to 6-lb) leg of lamb
           - butterflied
 
  In blender, combine pomegranate juice, red wine, onions, lemon,
  garlic, pepper, basil and salt. Rub some of marinade well into lamb.
  Place meat in shallow glass or enamel pan. Pour remaining marinade
  over meat. Marinate in refrigerator overnight. When ready to cook,
  wipe off excess marinade. Grill over medium coals or roast the lamb
  at 325F until thermometer reaches 145F for medium-rare. Let rest 5 to
  10 minutes before carving.
  
  Created by: Janet Trefethen, Trefethen Vineyards, Napa Valley, Calif.
  (C) 1992 The Los Angeles Times From: Jr Byers Date: 06 Nov 96 Gourmet
  Cooking
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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