Text 17408, 89 rader
Skriven 2011-11-04 08:54:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: BURGER BUNS  11104
==========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> My main objection to the average mass-produced burger is the soft,
 GJ> sweet roll
 GJ> A good wholemeal might be nice, as I don't like sweet bread.

 JW> Burger "buns" don't have to be sweet, at least not bakery purchased
 JW> ones or homemade. Mine are made with the same ingredients as French
 JW> bread, just shaped differently: flour, water, yeast, salt, minimal
 JW> oil and no sugar (well 1 tsp just to feed the yeast). 

That wouldn't be too bad, although I would prefer wholemeal.
 
 JW> H-bomb. A-bomb
 GJ> I recall suggestions that such
 GJ> powerful devices could be used for large-scale excavations, such as
 GJ> making a much bigger Panama Canal.  A hundred of those big bombs could
 GJ> move quite a lot of dirt...

 JW> IF they could design a clean enough one with minimal fallout. AND
 JW> get the general population and the governments to approve its use.
 JW> (Highly unlikely.) It has also been suggested that nuclear
 JW> explosions could be used to fracture oil and gas bearing shale to
 JW> get the hydrocarbons flowing. An explosion deep underground would
 JW> produce a lot less escaping radiation than blasting an open ditch.

"Fracking" to facilitate the extraction of gas has been the subject of
complaints by farmers in parts of Australia, as ground water has been
contaminated by the chemicals used.  I can imagine what the opposition
to nuclear fracking would be like!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TRUITA DE PAGES - FARMER'S OMELETTE
 Categories: Starters, Sides, Spanish, Catalan, Euro-w
      Yield: 7 servings
 
    250 ml Olive oil
    125 g  Butter
    1/2    Potatoes; peel/diced
    1/2    Onions; finely chopped
    1/2    Carrots; diced
    1/2    Turnips; diced
 
    1/2    Capsicums- red;roast/peel/dice
     90 g  Peas- green; shelled;pref fresh
     60 g  Ham- prosciutto; OR
     60 g  ;Black Forest ham, diced
      8    Eggs; lightly beaten
  :       Salt and pepper
  
  Barcelona author/columnist Josep M. Espinas, in a little essay called
  "To Dream of Omelettes", proposes that "The great secret of an
  omelette is the balance of its ingredients". This assortment of
  ingredients is bright in both colour and flavour, and held in perfect
  equilibrium, I think, by the eggs that bind the whole together.
  
  To serve 6 - 8 [as appetiser, side dish or light main course]
  
  Heat the oil and butter on low heat in a 25-30-cm/lO-12-inch frying
  pan [preferably non-stick]. Add the vegetables at approximately 1
  minute intervals in the order given, add the ham, and cook until all
  is soft but not browned.
  
  Drain the vegetables and ham on paper towels and pour off about two
  thirds of the fat from the frying pan, discarding or reserving it for
  other cooking, and leaving the remaining oil on low heat.
  
  Stir- the vegetables and ham into the eggs with salt and pepper to
  taste. [See note.]
  
  Follow the procedure described in the recipe for Truita de Patata.
  Serve hot or, preferably, at room temperature, cut into wedges.
  
  Note: This same vegetable filling is very good in a folded-over
  French-style omelette too.
  
  From: CATALAN CUISINE - EUROPE'S LAST GREAT CULINARY SECRET By: COLMAN
  ANDREWS ISBN: 978-1-8986-9776-3 Scanned by: KEVIN JCJD SYMONS, MARCH
  2009
 
MMMMM
 
On this day in 1932 Australia's first milk bar was opened in Sydney.
A milkshake cost 4 pence.
___ Blue Wave/DOS v2.30 [NR]

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