Text 15537, 104 rader
Skriven 2011-09-09 13:26:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: GOURMET FARMER 10909
============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> Another series in similar vein is the "River Cottage" series from
 DD> Auntie Beeb's Channel 4. Writer and broadcaster Hugh Fearnley-
 DD> Whittingstall makes some amusing discoveries ... and in process
 DD> becomes an object of controversy in Blighty and other places.   Bv)=
 GJ> That hasn't come here yet. We have had a few other BBC foodie
 GJ> programs, though. And Adelaide girl Poh is now appearing in a series
 GJ> travelling around Australia. In her earlier series I could often
 GJ> recognise the shops around Adelaide where she bought her ingredients.

She used to live down the road from Kevin's old address, but of course
in a more salubrious area.

 DD> Which explains why I found her program mentioned quite a few times
 DD> whilst searching the SBS site for programs dealing with "Tasmania". If

One of her most recent programs included a visit to Tasmania, where
she met up with the same baker and windmill operator who Evans has
just shown on the Gourmet Farmer.

 DD> you'd care to have what I have of the River Cottage series - send me
 DD> your postal codes via e-mail. As they are in .avi format we won't have
 DD> to muck about with the differences in TV standards between PAL, NTSC,
 DD> and SECAM. 

Sometimes copyright restrictions limit what can be received
internationally via the computer.  I am not sure what you mean by
postal codes; that is the name of our equivalent of your Zip codes.

We use the PAL system for TV.
There is an almost infinite range of radio stations that can be picked
up by computer, so I often choose the music of a country to suit what
I am cooking; Indian, Turkish, Italian, Indonesian, etc.

 GJ> I suspect that some of my postings have been repeated as result of
 GJ> some hiccups by the BBS that I go through.  If so, I apologise.

 DD> I've not seen any multi-posts other than the standard duplicates that
 DD> this BBS always does. The other boards that I frequent just have
 DD> singles of your postings.

That is good.  Some others may have arrived for other people in
duplicate, but I hope that would be considered as preferable to losing
postings completely.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hsuyn gi (Smoked chicken)
 Categories: Asian, Chinese, Chicken
      Yield: 4 Australian
 
           No. 15 whole chicken
           Cold water to immerse
           Same of iced water
    250 ml Salt water ( 3 ts salt)
    100 g  Raw sugar
      1 tb Oolong tea leaves
           Sunflower oil
      1 ds Sesame oil, to glaze chicken
      1 ts Salt
           Water
 
  1. Put chicken in cold water and bring to the boil. Boil for about 20
  minutes. Check if cooked by inserting a chopstick or metal skewer
  into the bird. If clear liquid runs out, it is cooked. Remove chicken
  from water.
  
  2. Then soak the chicken in ice water for 10 minutes (Tip - This
  makes the chicken flesh tighter and creates a nicer texture.)
  
  3. Remove chicken and dry in the air for a few minutes.
  
  4. Prepare a pot or a wok for smoking by putting two sheets of
  aluminium foil at the bottom of the pot or wok.
  
  5. Spread sugar and tea leaves over the foil, then put in a cake
  rack. (Tip - brush sunflower oil on the rack.)
  
  6. Heat the wok or pot to a high heat.
  
  7. Brush the dried chicken with salt water, then put it on the cake
  rack and cover the wok or pot with the lid. Cook on maximum heat for
  5-6 minutes so that the sugar and tea leaves burn to provide smoke.
  When the smoke can be seen escaping from the lid, the chicken is
  ready.
  
  8. Place chicken on a serving platter and brush with sesame oil to
  give it a glaze.
  
  9. Leave until chicken is cold and then slice to serve. family
  recipes | Jacques Reymond
  
  :           ABC TV Online
  
  :            2001 ABC  via Glen Jamieson August /01
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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