Text 19329, 68 rader
Skriven 2011-12-22 07:15:50 av Dave Drum (1:261/38)
     Kommentar till en text av Glen Jamieson
Ärende: Australian Confidence Men
=================================
-=> Glen Jamieson wrote to Michael Loo <=-

 ML> honored to receive the attention. Dr. Rose was not one of the
 ML> lucky few, but the fact that he had been hired into a distinguished
 ML> professorship allowed him to just fade away (rapidly) rather than
 ML> gain public scrutiny for himself and the entire enterprise while
 ML> in the process of disappearing.

 GJ> He sounds like one of the old school of Australian con-men that
 GJ> Australia used to be (in)famous for, decades ago.  Expatriate
 GJ> Australians now are charming, erudite and trustworthy.  (Aren't we?)

Well, you can have that silly animated gecko back, complete with his funky
accent and the insurance he is flogging. The great unwashed American public can
take only so much cuteness.   Bv)=

 GJ>   BACON RASHERS............... CANADIAN BACON

Shouldn't that be gammon slices? Or, possibly streaky bacon - which is also
measured in rashers in some places.

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

      Title: Fried Lizard
 Categories: Game, Exotics, Text
      Yield: 1 text

           Text recipe

  First, literally catch your lizard. Read on and you will
  understand why we resort to this overused phrase. The
  rough skinned, vegetarian lizards are your prey for the
  pan, never the smooth-skinned kind that eat insects. They
  are generally found in old hollow arborvitae trees, or in
  Panamanian kitchens. Mexican and Central American hunters
  cut a hole high up in the trunk and another lower down,
  and if the little reptile cannot be stirred out with a
  stick thrust in from the top, a few hot coals dropped down
  in make him pop out of the bottom hole. He is seized and
  kept alive until cook is ready for him.

  After skinning the lizard, dress and cut up the meat.
  Marinate it in sour orange juice, or in sweet orange juice
  acidulated with lemon juice. Add 1 teaspoon whole peppers
  and a dash nutmeg. After 3 hours, drain and wipe the meat
  dry. Season with salt, dip in beaten egg and in fine bread
  crumbs, and fry in deep, hot fat. Or it may be sautéed
  butter until it is brown and tender.

  This exclusive recipe is pulled directly from Gourmet's
  archive. It has not been re-tested by our food editors
  since it was published in the magazine, but it's a pretty
  good indication of the kinds of things we once cooked-and
  ate-with great pleasure.

  Gourmet | October 1949

  MM Format by Dave Drum - 22 December 2011

  Uncle Dirty Dave's Archives

MMMMM


... There is much pleasure to be gained from useless knowledge. - B. Russell

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)