Text 17446, 135 rader
Skriven 2011-11-05 19:46:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av GLEN JAMIESON
Ärende: AUSSIE TASTES VS Reality
================================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> The disintegration of that soft, sweet, white blotter does not make
 GJ> for dignified eating, particularly for bearded gentlemen.  (And I was

 DD> Since when has eating been about dignity? Even at a rubber chicken
 DD> circuit banquet eating is about stuffing your craw with sufficient
 DD> calories to sustain whatever activity (however nefarious) in which you
 DD> are engaged at the moment.

 GJ> In some circles, dignified dining is de rigueur.  You are expected to
 GJ> hold your teacup just so, and use just your fingertips to hold your
 GJ> cucumber sandwich.

Blessed be those who run in circles - for they shall be known as wheels. And we
all know what dogs do to wheels, don't we? Hmmmmmm????

I don't know who makes such clap-trap so de rigueur ... but, I have never
pretended to subscribe nor aspire to such rigmarole.
 
 GJ> However, I will not mention hamburgers in the same paragraph, even
 GJ> though some people attempt to eat them with a knife and fork, nor can
 GJ> the Australian football meat pie in a brown paper bag be included.

Heck, I've seen people try to tackle fried chicken with knife and fork. A
cheeseburg will succumb much more easily to such manipulation than fried
chicken.
 
 GJ> brought up knowing that a bun is a small, sweet cake, usually with
 GJ> fruit in it, while a small, individual serve bread loaf is a roll.  As

 DD> See the tagline - which in this case in NOT random. Oh, and the recipe
 DD> - which has been endorsed negatively by MLoo.

 GJ> Noted.  Sometimes I wonder if USAn English has developed as it has,
 GJ> deliberately to differentiate it from the "Queen's English", or should
 GJ> I blame Webster, who acknowledges the origin of your "bun" by defining
 GJ> it as "a kind of bread roll, light in texture and slightly sweetened"?

Just regional differences. Webster's lexicon defines the American dialect of
English. For instance football means different thing to an American, an
Australian and a Brit. The American rules and Australian rules football being
similar but distinctly different as to play and scoring and the Brit's "footie"
being an entirely third thing.
 
 GJ> The latest bombshell dropped here, yesterday, was that the Qantas OIC,
 GJ> Joyce, in a fit of pique over rolling strikes by his work force, has
 GJ> grounded all the fleet's domestic and international flights, leaving

 GJ> Now that Fair Work Australia has told everyone to go back to work
 GJ> while still discussing claims, the airline is now struggling to get
 GJ> its stranded passengers moving again, and not doing that very well.

 DD> Stretch and YAWN again.

 GJ> Yawned like a true non-flyer.

So your National Labour Relations Board finally moved off its arse and did
something. So what? The rich will get richer, the poor will get kids and the
fliers will piss and moan. IOW - business as usual. YAWN.
 
 GJ> BTW, I missed the koala reference.  Perhaps that is something to do
 GJ> with an advert exclusively directed at overseas audiences.

 DD> I missed it to - but, then, I barely care about either Qantas or
 DD> koalas - except as models for children's stuffed toys.

 GJ> I didn't know you had a thing about children's stuffed toys!

Get stuffed!!!
 
 DD> Title: Liberace's Sticky Buns
 DD> Categories: Breads, Fruits, Booze

 DD> 1 c  White raisins; or, of course
 DD> - flame

 GJ> Huh?

Flame raisins - A natural real flavorful raisin - made by drying the sweet red
seedless flame grape. As opposed to the Sultana - which is made by drying the
white grape. You flamer, you. 
 
 DD> 1/2 c  Light rum

 GJ> The rest of the recipe can be omitted.

 DD> Soak the raisins in the rum over a low flame. Set aside.

 GJ> That would be rather dangerous.  Better to consume them un-heated.

Not so long as you do not allow the rising alcohol fumes to contact the open
flame. Or, better yet, use an electric fire/hot plate. 
 
MMMMM----- Recipe via Meal-Master (tm) v8.03
 
      Title: Flaming Eggs
 Categories: Latino, Chilies, Vegetables
      Yield: 2 servings
 
      1 tb Olive oil
    1/2 sm Onion
    1/2 sm Red pepper
    1/2 ts Chopped red chile
    220 g  Crushed tomatoes
      1 tb Tomato paste
      2 lg Eggs
      1 tb Parsley
 
  Preheat the oven to 325øF/160øC. Heat the oil in a medium
  pan, add the onion and cook over a medium heat until soft
  and lightly golden. Add the pepper and chile and cook for
  a further 2-3 minutes. Add the tomato paste and cook,
  uncovered, over a low heat for 10 minutes, stirring
  occasionally.
  
  Transfer the tomato mixture into a shallow, ovenproof dish.
  Using the bowl of a soup spoon, press two hollows into the
  mixture to hold the eggs (one per number of servings).
  One-by-one break each egg into the hollows.
  
  Bake for 20-30 minutes or until the whites are set and
  the yolks are still soft.
  
  Sprinkle with parsley and serve immediately.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Hunger is the best sauce in the world. - Miguel de Cervantes
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