Text 19987, 103 rader
Skriven 2012-01-16 15:22:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BAD STUFF 62  20116
===========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> A somewhat similar situation occurs here, with animal smugglers
 GJ> getting up to 3 months prison for attempting to illegally take native
 GJ> animals such as sleepy lizards (Stumpy, shingleback) or other reptiles
 GJ> in their underwear out of Australia for sale in America or Asia.  As
 GJ> these reptiles are quite common here, many of them get run over as
 GJ> they cross the road, but there is no penalty for that.

 ML> I'm sure there would be little difficulty with transporting
 ML> these lizards if the proper duty were paid and the importation
 ML> rules of the recipient state were followed.

I don't think it is just money; more likely having the right permits,
qualifications and connections.  The law is supposed to protect rare
native animals from exploitation.  Probably officially approved zoo
keepers can arrange to do swaps with overseas zoos - 10 stumpies, an
albino python, 2 crocodiles and a hairy-nosed wombat for a white
rhino, a tarsus and a monkey-eating eagle (in separate cages).
 
 ML> wien.info, the site of Wien Tourismus, whose somewhat creepy 
 ML> motto is "Vienna - now or never" - whatever tf that means

That is one city where I have not needed to consult the tourist
information service, as my friends Ivor and Ingrid are far more
effective at showing me the best of Vienna and surrounding places.
The street of 27 wineries at Gumpoldstran is a place I like to go back
to, in yet another vain attempt to work my way through its offerings.

I would love to enjoy again a Schnitzel Höstfoller (lumberjack) - a
pork schnitzel stuffed with ham and cheese, washed down with an
excellent, hoppy, Griekirchner bier.

Some quite simple meals remain in the memory because of their
perfection and/or circumstances when eaten.  A bratwurst with mustard
and sauerkraut on a roll, eaten in a small deli outside the Seegrotte,
while waiting for the rain to stop.  That bratwurst was the best I
have had, with skin that cracked under my teeth, and wonderful flavour.
And on my last trip, smoked pork legs from Ivor's favourite butcher...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hungarian Goulasch (Gulyas)#2+
 Categories: E. european, Viennese, Main-dish, Red-meat
      Yield: 6 Servings
 
      2 ts Dried marjoram
      1 ts Caraway seeds
      1 ts Lemon zest
     10    Garlic
    3/4 c  Butter
      1 tb Tomato paste
      1 tb Sweet hungarian paprika
      2 lb Onions; sliced
      1 c  Water
      2 lb Beef (rump; round or chuck)
           Veal is nice too
      1 c  Sweet red and green pepper
           --- chunks (or peppers o
           Salt to taste
 
  Crush together the marjoram, caraway, garlic and lemon zest.
  
   In a large kettle, combine the butter (or fat of your choice), 1 tb.
  tomato paste, the crushed seasonings and the sliced onions. Saute the
  onions, stirring all the while, until the onions are golden. Add the
  paprika, stir and saute 30 seconds longer. Add the beef, lamb or
  veal, (cut in uniform chunks), the water and salt to taste. Cover the
  kettle tightly and simmer for 1 1/2 hours or until the meat is
  tender. Add a bit more wate during cooking, only if it is necessary.
  Just before the goulasch is done, add 1/2 cup more water and let the
  sauce boil up once more. If more sauce i preferred, sprinkle it with
  1/4 cup flour just before the water is added at the end and add 1
  more cup of water.
  
   Serve the goulasch with speaetzle, noodles or boiled potatoes. Our
  persona preferance (and one that is commonly used in Vienna) is
  zemmel knoedle (kaiser roll dumplings.) In Hungary, slivered grteen
  peppers are sprinkled on this gulyas. It may also be sprinkle with
  bits of sweet red pepper.
  
   This recipe was carefully put together by studying several gulyas
  recipes and eating many variations of it in Vienna where the
  Riemermans fell in lov with the dish. You can still play with it as
  we are as we intend to keep doing.
  
   The best one I ever had was at the Prater in Vienna. It was lamb,
  served with a not so hot long pickled pepper, a large semmel knoedle,
  and a half a weiner, mysteriousely cut to look like a swan.
  
   Mary Riemerman
 
MMMMM

I just heard of a Sydney-bound JAL 777 that had to return to Japan
when a Business class seat caught fire.  Cause was allegedly a
self-firing cigarette lighter.  Now everyone will have to be searched
for lighters.   It might be safer to travel to Europe by cruise ship -
or perhaps not...
___ Blue Wave/DOS v2.30 [NR]

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