Text 19474, 140 rader
Skriven 2011-12-27 20:05:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: DAY BY DAY 407 11227
============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 JW> Armenians and Turks.
 GJ> Never having knowingly met an Armenian, I read up their origins.

 ML> A sad history, is it not. Despite Turkish denials to this day,
 ML> there was a genocidal attempt made on the Armenian people, an
 ML> effort at extirpation of Christianity in that part of the world.

Recently the French have upset the Turks by referring to the killing
of 2 million Armenians as genocide, while the Turks say that that is
unfair, as it was only half a million.  I have seen a claim that
Armenia was the first country to make Christianity a national religion
- in the 3rd Century.  Being in an unfortunate position between other
powerful countries has resulted in Armenia being over-run by
neighbours fairly often since Alexander the Great.

 ML> Everyone hates the Turks except the Turks, and even there I have
 ML> my doubts. Luckily, as with certain other warlike tribes (Japanese,
 ML> Hawaiians, Helvetians) they have figured out on what side their
 ML> bread is buttered and try to avoid the most horrid potential
 ML> conflicts. I have had many delightful and some, er, exciting
 ML> days in Turkey.

Somewhere I would like to go.
 
 GJ> There is still ongoing friction between the two parts of Cyprus.  Amd
 ML> I'd guess it was more Turks versus everyone else on the planet.
 ML> And they've solved it by a strange but apparently effective
 ML> partition of the island. So less friction than immiscibility.
 
It must be peaceful, as it is not mentioned in the media now.

 GJ> even the Cypriot Greeks and the Greek Greeks in Darwin have their
 GJ> differences, and hold their Glenti Festivals on different days.
 ML> I'd guess it was more adherents to the old Makarios camp
 ML> versus everyone else on the planet.

Some call it "Glenti" and others, "Glendi".
 
 GJ> Afghans and Turks have no such aversion to their original countries.
 GJ> They have had a representation in Australia since the 19th Century,
 GJ> originally as camel drivers serving the people of the outback.

 ML> The Afghans and Turks I've met are singularly proud of their
 ML> origins.

The local shops have huge mural posters showing the beauty of their
former homelands.  (No humans shown.)

 ML> --

 ML> Unfortunately, the reference that Kevin so carefully typed in
 ML> is full of nonsense.
 
 GJ> JOHN DORY................... PORGY/SCUP

 ML> Not only different species, not only different genera,
 ML> not only three different families, but two different orders.

I had serious doubts myself on a few of the items. I think it is quite
an old list, and some names are not in common modern use.
 
 GJ> MACAROONS................... RATAFIA COOKIES
 ML> If you asked any American what a ratafia cookie was,
 ML> you'd get a blank stare.
 
 GJ> MELON BALLER................ MELON SCOOP
 ML> US: melon baller.
 
 GJ> MUSSELS..................... CLAMS
 ML> Different: mussels are a subset of clams but are seldom
 ML> referred to as such, and when they are, the usage (generally
 ML> considered idiotic) is "mussel clams."

Of course!  The Australian equivalent of USAn clam is cockle.  In
Australia a clam is a huge bivalve that lives in tropical waters.

 
 GJ> PAN FRY..................... PAN BROIL
 ML> US: pan-fry (usually with hyphen).

Broil is a term not used here.
 
 GJ> PORK MEDALLIONS............. MID LOIN PORK
 ML> US: medallions; cutlets. Never "mid loin" anything.
 
 GJ> PRAWNS...................... SHRIMPS
 ML> Properly speaking, different orders. I checked the Wiki
 ML> article: plenty of falsehoods on it. Anyhow, the plural
 ML> of shrimp is shrimp. Shrimps is disfavored.

Both terms are often used interchangeably, as are crayfish (aka rock
lobster), bugs, scampi and yabbies.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BRODETTO
 Categories: Mains, Seafood, Fish, Italian, Euro-c
      Yield: 4 servings
 
      4    F- snapper fillet, 100g ea
      8    F- prawns; whole
      8    F- Moreton Bay bugs; meat
    200 g  F- mussels
    200 g  F- cockles
      2    F- blue swimmer crabs
           Olive oil
     60 g  Shallots- brown; chopped
      4 lg Tomatoes; peel/dice
           Flour; 4 dusting
    250 ml W- white wine
    500 ml Stock- fish; fresh
    1/2 c  H- parsley; chopped
           Salt
           Sp- black pepper, ground
 
  Clean & cut fish into 4 pieces. Shen & devein prawns, leaving head &
  tail on. Scrub mussels & cockles, prepare crabs & cut in half. Bug
  tail meat is ready to go.
  
  In a large, high-sided pan, warm 4tb oil & saute the shallots till
  soft. Then add the diced fresh tomato. Lightly flour the fish &
  arrange in the pan, splash over with wine & let it evaporate, add
  fish stock, stir through gently & cook covered for 5 minutes.
  
  Arrange other seafood on top, add salt, pepper & parsley to taste &
  cook covered on gentle heat for 15 minutes. Serve with more freshly
  chopped parslet & pepper for a hearty main course.
  
  From: THE ADVERTISER, FOOD&WINE [19 OCTOBER 2005] By: ENZO FAZZARI
  Typed by: KEVIN JCJD SYMONS, FEBRUARY 2006
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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