Text 15789, 160 rader
Skriven 2011-09-16 12:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: various 908
===================
 ML> One would probably have had to dig a little deeper, as
 ML> probably the enterprise was incorporated for the purpose
 ML> of doing something with those vineyards and then be
 ML> dissolved or subsumed into something else when that task
 ML> was accomplished.
 GJ> Do you recall exactly what the notice said?

Nope. I think that someone, with whom I am not in contact,
took a photo of it.

 GJ> The food stalls in Terminal 3 are quite good.
 ML> Actually, each terminal has some basement stalls, but I
 ML> agree the hawker center in T3 is the most attractive
 ML> of the lot.
 GJ> I was first there just after T3 was opened, and only a few of the
 GJ> stalls operational.  The ones that were, were trying very hard.
 
Funny thing is I've been there a couple of times but never
when flying into or out of T3. After flying in, of course the
main priority is getting in town (though on those midnight
arrivals I will camp out in the sleeping places either paid
or free at least until the buses start up around 6 am. On
the way out, there's always the Silver Kris offering western
and eastern delicacies to the nobbiest of the nobs.

 GJ> rendang that the Indonesian stall serves.  It often closed on Fridays
 GJ> and during Ramadan, however.
 ML> During which time get pork bone soup or duck noodle or
 ML> go to the Popeye's.
 GJ> I think that I then went Indian.

The Popeye's chicken was too salty, but then so was
the duck noodle.

 GJ> Leonore and her blind friend left this morning for LAX and connecting
 GJ> flight to JFK.  She was rather nervous about getting mixed up with
 GJ> whatever violence has been arranged for 11th September.

Why on earth. By the way, I got no RFI from that quarter, which
is fine, as as I said there's nothing I could say that hasn't
been said many times and perhaps sometimes better on the Internet.

 GJ> Did you take your usual flight on that day?

Of course. More later.

 GJ> A cheese that should not blow you up:-
 GJ> Title: Queso Fruta Bomba - Cuban Papaya Cheese
 GJ> 1/2    Papaya- ripe; peel/seeded
 GJ> 4    Oranges; juice of

Actually, it could be pretty laxative with all that tropical fruit.

==

 GJ> Some years ago I bought a shirt in USA.  As it carried the brand name,
 GJ> "Arizona", I thought it was not likely to be the usual Chinese.

Not sure of that reasoning. Product names often have little or
nothing to do with their actual origins. Think of such phenomena
as the Outback Steak House, which perhaps you should allow
yourself to be taken to, just for education's sake.

 GJ> I was right - it was made in Thailand.

Punchline as expected.

 ML> Perhaps the time is ripe for real made in USA things
 ML> again? 
 GJ> Yesterday I listened to the inspiring speech of your leader, calling
 GJ> for a return to "Made in America"

It's a generation late or two but perhaps better than nothing.

 GJ> our TV news gave wide coverage to your floods,
 GJ> storms and bushfires - and the Japanese hurricanes.

It seems that your TV news gives more representative, not to
say balanced, coverage than ours does.

 ML> Puns - this conference is studded with them.
 GJ> You have nailed that!
 
Let's go on a different tack now.

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

      Title: Decorated Gingerbread Cookies
 Categories: Live!, Desserts, Cookies
      Yield: 60 Servings

      4 c  Unbleached, all purpose
           Flour
      1 tb Ground ginger
      2 ts Ground cinnamon
      1 ts Salt
    1/2 ts Grated nutmeg
    1/2 ts Ground cloves
    1/2 ts Baking soda
    1/2 lb Unsalted butter
    2/3 c  Light or dark brown sugar
      2 lg Eggs
    2/3 c  Unsulfured molasses

MMMMM---------------------------ICING--------------------------------
      1 lb Confectioners' sugar
      3 lg Egg whites
      1 dr Lemon juice or vinegar
           Food coloring
           Raisins, currants, nutmeats,
           Colored sugar, sprinkles and
           Other decorations

  Recipe courtesy of Nick Malgieri

  For the dough, add the dry ingredients (except sugar) to a
  mixing bowl and stir well to combine. Beat the butter and
  sugar, one egg at a time. Continue beating until the mixture
  is smooth. Beat in half the flour mixture, then stop and
  scrape the bowl and beater(s). Beat in the molasses, scrape
  again, and beat in the remaining flour mixture, just until
  combined.

  Divide the dough into several pieces and press each piece into
  a rectangle about 1/4 inch thick between 2 sheets of plastic
  wrap. Chill the dough for at least one hour or until firm.

  Set the racks in the middle upper thirds of the oven and
  preheat to 350 degrees F.

  Roll the dough, one piece at a time, on a floured surface,
  just to make the dough flat and even, but not much thinner.
  Cut with floured cutters and arrange on the pans an inch or
  two apart. Repeat with the remaining dough. Reroll the
  scraps immediately; or press together, chill and reroll later.
  Bake the cookies for about 10 min, until firm when pressed
  with a fingertip.

  Cool the cookies on the pans. Meanwhile for the icing,
  combine confectioners' sugar and egg whites in a mixing bowl
  and beat by machine until combined. Add the lemon juice or
  vinegar and continue beating until fluffy. Divide the icing
  into several small bowls and add coloring. Keep plastic wrap
  pressed against the surface of the icing to prevent a crust
  from forming. Use a paper cone or the snipped end of a
  plastic bag to pipe icing on the cookies. Use the raisins and
  other decorative ingredients to accent the icing.

  Yield: about 60 large cookies

  SOURCE: COOKING LIVE! Show w/Sara Moulton
  Copyright 1998, TV FOOD NETWORK; SHOW# CL9243

  MM Format by Dave Drum -  12 March 2000
  FROM: Uncle Dirty Dave's Kitchen

MMMMM
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