Text 11949, 142 rader
Skriven 2011-06-08 08:06:40 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: LOCOMOTIVE RIDES
========================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> "Drunk in charge of a steam locomotive" medal by his colleagues.  I
 GJ> visited him last year, where he lives in a town near Vienna.  At that
 GJ> time he had just derailed a steam locomotive again, but that time it
 GJ> was a model that went too fast for him to catch.  He has since fitted
 GJ> radio controls of throttle, reversing and whistle.

Was it "live steam" or an electrick simulacrum? Modellers in this area are
doing live steam locomotive from 1:48 scale through 1:29 (G scale) and larger
(outdoors) Garden scale examples. 
 
 DD> In our escapade no one and nothing was hurt or overset. Thinking about
 DD> it, the train crew may have had a vociferous discussion about "Who left
 DD> the throttle cracked?" as there was no one around to blame.

 GJ> Them durned clever crows!

 DD> Saturday I made a delivery to our Pana (IL) store and found that they
 DD> have hired a Brit named Derek as a Parts Sales Manager - the
 DD> temperature outside was 98xF/37xC and he commented that he was enjoying
 DD> the "lovely warm weather".
 
 DD> When I said "You remind my of my friend Glen, in Adelaide." He
 DD> rejoined "I'm not an Aussie, I'm a Pom".

 DD> So, I had to explain your apparently irrational affection for hot
 DD> weather was my reference.   Bv)=

 GJ> We often get pasty white Poms escaping their damp, dark island, who
 GJ> have a craving for the bright Australian sun.  They come here, strip
 GJ> off and lie on the beach.  Inevitably within minutes they turn
 GJ> lobster-red.

Don't/didn't you have facial lesions caused by exposure to that same "bright
Australian sun"? Maybe you should serve as an example to them.  Bv)=
 
 GJ> As soon as my battered house has been repaired I plan to fly North to
 GJ> Darwin (Temp 20 to 29C at present).

We are looking at a forecast of 40C for today - a record if we get there.
FEH!!!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Plan Samli Daet Diao (Fried Sun-Dried Kingfish)
 Categories: Oriental, Seafood, Citrus, Fruits, Chilies
      Yield: 6 Servings

      1    Kingfish, 1 to 1-1/2lb
      1 tb Fine sliced shallot
      2 tb Shredded green mango
      1 ts Shredded hot chilli
      2 tb Fish sauce
      3 tb Lime juice
      1 ts Palm sugar
      2 c  Cooking oil

  Snagged an excellent new Thai cookbook yesterday. It's "The
  Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.

  This is a big, well-illustrated-with-color=photos book. Mike hauled
  it home yesterday with another one, "Keo's Thai Cuisine". (Being no
  dummy, he realizes that new cookbooks inspire me to cook so every so
  often he'll grab something for me to avoid having to cook himself.)
  But it wasn't that simple...  He'd bought them both, but intended to
  keep one and send one on as a thank-you gift to a fellow that took
  him and Laurie sailing a couple of weeks ago.

  "You get to choose one to keep."

  The dreaded words...

  I paled, started to shake. Sweat beaded my brow. I grabbed the
  fanciest one--the hard bound "Keo's" book--and paged through it, awed
  by the illustrations, impressed by the recipes. Then I grabbed
  "Elegant Taste" and started on the first page, intending to skip
  through it. Instead I went through the entire book, page by page,
  from start to finish. I slammed it shut.

  "This one."

  "Elegant Taste" explains Thai ingredients (and gives both the Thai
  names and spells them out using the Thai alphabet), makes sensible
  recommendations for substitutions and has relatively simple but very
  good and authentic looking recipes, each of which is illustrated by a
  beautiful color photo. This can be really helpful when one is cooking
  a new dish and isn't sure of what it should look like and what
  garnishes to use. Garnishes are particularly important in Thai
  cooking as they're meant to be eaten with the dish but often are not
  referred to in the recipe. For instance, in the following recipe the
  dish is presented on a platter with a half dozen or so scallion
  brushes and tomato slices, neither of which are referred to in the
  recipe.

  As for this recipe, some of you might remember a while back when I was
  raving about a dried, fried fish dish I'd had in a Thai place, but
  couldn't find in a cookbook. It was in "Elegant Taste" and here it is.

  Plan Samli Daet Diao (Fried Sun-Dried Kingfish)

  Preparation:

  Wash, clean and butterfly the fish leaving the two sides joined along
  the belly. Open the fish out flat so that the skin is downward,
  remove the bones, and score the flesh with a knife.

  After allowing it to dry, lay the fish opened out flat in strong
  sunshine for five to six hours, turning regularly so the sun strikes
  both the skin side and the interior.

  Pour the oil into a deep frying pan and place on medium heat. When
  the oil is hot, place the fish, still opened out, in the oil. When
  the lower side becomes crisp and golden, turn the fish and continue
  frying until it is done on both sides; then, remove from the pan,
  drain, place on a serving dish.

  Toss the shallots, mango and chilli together, seasoning with fish
  sauce, lime juice and palm sugar so that a sour taste is the
  predominant one. Spoon into a bowl and serve with the fish.

  Serves two to three.

  This dish is very savoury with a crunchy/chewy texture. The version I
  had in the restaurant still had bones but was so well fried that I
  just munched up the bones and all.

  Incidentally, I'm going to buy the "Keo's" book as well. It looks
  quite good too but seems to be tailored more toward Western kitchens.
  For instance, it calls for brown sugar rather than palm sugar in most
  recipes. Now that's a perfectly adequate substitution, but why bother
  when I have palm sugar on hand? (Smug grin.)

  Uncle Dirty Dave's Archives          

MMMMM

... What you do speaks so loud that I cannot hear what you say.
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