Text 15994, 180 rader
Skriven 2011-09-22 23:58:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: WANDERING 926  10922
============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I am fortunate that my flights to and from Australia and from and to
 GJ> Europe normally arrive/depart at sensible times, such as late
 GJ> afternoon/late evening, so I can enjoy a relaxed dinner in T3 before
 GJ> leaving on a 10 or 11pm.

 ML> Very civilized indeed.

Yes, at times like that I really appreciate my home juxtaposition with
relation to Singapore.

 GJ> have enjoyed the quite comfortable couches at Changi, which has been
 GJ> rated by discerning backpackers as the most comfortable airport in the
 GJ> world for sleeping at.  Unfortunately these days the couches are
 GJ> mostly occupied by backpackers.

 ML> After your departure, the spaces are taken by large families
 ML> of Arabs (headed to Dubai or Jeddah or such places) or if the
 ML> flights to the Subcontinent are delayed, by large families of
 ML> Indians.

Ha!  Try doing anything at the time of the Haj!  All those groups of
confused white-clad pilgrims, each with a guide trying to shepherd
them in the general direction of Mecca.
 
 GJ> I usually take the MRT, which has cheap fares for seniors.  That runs
 GJ> from 6am to midnight, when the cleaners take over to ensure everything
 GJ> is immaculate for the next day.

 ML> Lilli qualifies as a senior; I will soon. But legally speaking, the
 ML> reduction is valid only for residents. The #36 bus, I believe it

I don't know of any such restriction, and refuse to learn of it.  In
fact, a live official OKed my purchase of a pensioner EZLink card.

 ML> is, takes you from the subbasement of the terminal directly to Suntec,
 ML> where it is a short dodge across 4 lanes of bloodthirsty traffic to
 ML> the Conrad and its most welcome executive lounge. One goes in an
 ML> hour from the extremely comfortable airport to the less comfortable
 ML> but respectable coach to the luxurious hotel, traversing several
 ML> worlds in that time.

I get off the MRT at Bugis, fight my way through the shops to the
surface, then drag my bag across a couple of streets to Waterloo St,
where I can wander past the feet-nibbling fish and the current
festival image, to the South-East Asia Hotel.  That is well within
aroma sniffing distance of the durian stalls in Queen St.
 
 GJ> I have also had good Japanese there.  That was where I first tasted
 GJ> edamame beans.  I started to eat the complete pods, thinking they were
 GJ> like snow peas, until the lady serving sorted me out, and told me to
 GJ> take the beans from the pods.  I liked them much better that way.

 ML> Only you would try eating the hairy tough things.

I pleaded ignorance.
 
 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.
 ML> Not sure of that reasoning. Product names often have little or
 GJ> In those days (second visit to USA), in my ignorance I thought it
 GJ> might be a patriotic statement by a local manufacturer.

 ML> Local manufacturer, eh. What planet do you live on?

I still had a few illusions then about the USA...
 
 ML> nothing to do with their actual origins. Think of such phenomena
 ML> as the Outback Steak House, which perhaps you should allow
 ML> yourself to be taken to, just for education's sake.
 GJ> In what country?  Singapore, NZ, USA?  None here.

 ML> I'm sure they must have one in Singapore, but mostly in the USA.

I have seen the Singapore one, but didn't enter it, of course.

 ML> It's a generation late or two but perhaps better than nothing.
 GJ> Hopefully it will result in more than just votes.
 ML> I was struck by an advertisement I saw on television just
 ML> the other day that indicated that the manufacturer of the
 ML> best-selling American-made automobiles is Toyota.

Toyota is also the top manufacturer in Australia, staying ahead of
General Motors Holden.  They make good cars.
 
 ML> It seems that your TV news gives more representative, not to
 ML> say balanced, coverage than ours does.

 ML> I actually find Al Jazeera to be one of the most reliable,
 ML> replacing the Christian Science Monitor as a top source.

They have reporters who speak the local language, so can talk to the
locals and give reasonably accurate reports.

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

 ML> I'd be happy to be the hatchet man. It's just that this
 ML> particular post of yours didn't have any vices substantial
 ML> enough to hammer on.

I saw that coming, but I still could not come up with a retort in the
right spirit.

 ML> One of the problems of working in a DOS box. I just with a few
 ML> idle keystrokes deleted my main recipe file, wishing instead to
 ML> delete something else. Back in the real DOS days, there were
 ML> file finders and recoverers to take care of that sort of idiocy,
 ML> but they don't work when DOS is an overlay over the native fancy
 ML> new system. Ah, well, they were sour anyway.

Major Ouch!!  You don't have a backup copy???  My MM files are on my
DOS computer. I will be happy to send back to you those recipes of
yours that I have here.  This is the very first one of yours that I
have in my database.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Espagnole Sauce
 Categories: Sauces, Meats, French
      Yield: 16 Servings
 
     10 oz Clarified butter
     12 oz Fine white flour
     13 qt Brown stock
      5 oz Salt pork or unsmoked bacon
      9 oz Carrot; diced
      5 oz Onion; diced
      2    Thyme sprigs
      2 sm Bay leaves
      7 oz White wine
     18 oz Tomato puree
 
  These are Escoffier's measurements. I would quarter them all except
  for the salt pork, carrot, onion, and thyme, oh yes, the wine also. I
  would also add a couple oz of diced celery if I had it around. Some
  cooks add other ingredients, such as turnips (!) for a peppery taste,
  calves' feet for a more unctuous texture, etc.
  
  Make a brown roux out of the butter and flour, making sure that it
  does not burn at all. Keep it warm.
  
  Bring 9 qt of stock to the boil; add the roux, and return to the boil,
  stirring well. Reduce the heat and let this simmer.
  
  Fry out the fat of the diced salt pork, and in this fat add the
  carrot, onion, thyme, and bay leaves. Fry the vegetables golden and
  drain off the fat (I use this then to cook more vegetables for
  something like spaghetti sauce). Add the vegetables to the sauce in
  the pot. Deglaze the pan with the wine, and reduce the volume to
  half. Add this also to the sauce pot (M's note: the reduction is I
  believe unnecessary here).
  
  Strain the sauce using a food mill or a tamis (M used to use a
  blender). Put the strained sauce into a clean pan and add 2 more qt
  of stock. Bring this to the boil and let simmer on low for 2 more hr.
  Strain it again and let it cool, stirring it occasionally. If the
  weather is cool, you can leave this out overnight; otherwise
  refrigerate it.
  
  Next day, take the tomato puree and spread it thin over a nonreactive
  oven dish; cook it over low heat until it browns a little.
  
  Bring the sauce to the boil; add the final 2 qt of stock and the
  tomato stuff. Bring the sauce to the boil one final time and simmer
  on low 1 hr. Skim off any scum as it forms. Strain the sauce again
  and let it cool, stirring it occasionally. This sauce is generally
  not used by itself but as an ingredient in other sauces and dishes.
  Recipe posted by Michael Loo
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)