Text 2178, 127 rader
Skriven 2010-09-29 21:14:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: COME FLY AWAY 597 00929
===============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

Sorry about the delay, but America has been isolated from here for a
few days.  I'm glad to see your continent is still there.

 ML> The 777 is now both forgiving and supposedly idiot-proof.
 ML> It has been called the uncrashable aircraft, but I'm sure
 ML> someone will someday find a way.

Wasn't it an Air France 777 that went into the South Atlantic last
year, with only one survivor?
 
 GJ> Everything sold in these local shops is Halal, as indicated by the
 GJ> stamp on the plastic bag.  I do not know what the leavening agent is
 GJ> that they use, but just presume it is yeast.

 ML> I so presume as well, but there has been substantial discussion
 ML> as to whether yeast is haram because it produces alcohol, or
 ML> whether it becomes halal when it is baked, presumably driving
 ML> off all traces of that evil substance (ha). Depends on how
 ML> loony one is, I suppose.

I'm sure the local imams are sensible enough to have decided that they
liked the excellent leavened bread enough to pass it as Halal.

As an aside, following elections a couple of weeks ago, our new
government has been sworn in.  The first aboriginal MP has been
welcomed.  Also, the first Muslim MP, of Bosnian ancestry, who was
sworn in on the Q'ran, while everyone else used the Christian bible,
including the atheist lady Prime Minister.
 
 GJ> flights to Nadi (pronounced "Nandi") and Brisbane/Melbourne.
 ML> Back in the good olden days, Nadi was as often spelled (spelt) Nandi
 ML> as well.
 GJ> Not in Fiji.  Many in the rest of the world didn't know any better.

 ML> When did Fijian acquire (or was it forced to adapt to) an alphabet?

Probably it was brought to them by the London Missionary Society,
which introduced Christianity and cricket.  How that fugitive "n" came
into the spoken version but escaped the written, I don't know.  I
should have asked.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pasepa Swann's Fiji curry
 Categories: Meats, Mains, Curry, Png
      Yield: 10 servings
 
      4 kg Meat; >5kg, cubed
      4    Lg onions; chopped
      6    Garlic cloves; mashed with
           ;salt or substitute a
           ; chicken or beef cube
      1 ts Fenugreek seeds
      1 ts Coriander seeds
      1 ts Black mustard seeds
      2 ts Cumin seeds
      2 ts Tumeric powder
           Sm red chillies; OR
           ; cayenne pepper
      1 tb Curry powder; approx
           Cilantro; chopped
      2    Potatoes; >4, diced
      2    Carrots; diced, OR
           ; a seasonal vegetable like
      1    Eggfruit
     80 ml Yogurt
 
  Mash the garlic and salt in a bowl. Add just a bit of water to make a
  paste. Add the cumin seed, fenugreek seed, coriander seed, black
  mustard seed, curry powder and tumeric powder plus red chili and
  pound to a smooth paste.
  
  (Use a blender to make the garlic and spice mix. Add just enough
  water to blend. I use a bouillon cube instead of salt. When Pasepa
  was teaching me, I suggested a blender would be easier. She told me
  to do it that way when I made it, but when we make it together, it's
  done her way, by hand.)
  
  Add a handful of chopped fresh coriander leaves and cook in a heavy
  pot over medium heat until thick.
  
  Pasepa chops the chicken up bones and all.
  
  Add the meat to the sauce. Stir to coat the meat and partially cover,
  stirring occasionally. Pasepa boiled everything on high heat. She
  added 2ts sugar and 1ts salt about half-way through to "make it
  tender".
  
  When the vegetables are added depends on how long they will take to
  cook. Add the diced potatoes, diced carrots, 1/2 chopped large onion,
  some fresh coriander and finish cooking.
  
  The meat shrinks a lot cooked this way, but the flavor is intensified
  and the sauce stays thick. It should coat the meat almost like a
  glaze. Cook on lower heat if you like, but the result will be more of
  a broth.
  
  At the end, add some more chopped onion and stir in the yogurt plus
  more fresh coriander to garnish.
  
  Serve with chutney, rice and tortillas or chapatis if available. The
  proper way to eat this is to tear off a piece of tortilla or chapti
  and scoop some curry up with it. It's finger lickin' good!
  
  When Pasepa was a young girl in Fiji, an old lady taught her how to
  make this curry. She measures just by experience and taste. The
  ingredients vary depending on what is available. In Fiji, curry
  powders are bought in the market already mixed and Pasepa knows their
  Indian or Fijian names. In Tucson, we tried to figure out what she
  needed by looking at the bulk spices in the food co-op. She uses a
  lot more salt than I'm used to, so I've cut that back.
  
  Our Fijian friend, Pasepa Swann, enjoying the heat of our fire after
  the heat of her curry, on Christmas Eve, 1997.
  
  From: <http://www.rimjournal.com/recipes/mains/fiji.htm> Snagged by
  Kevin JCJD Symons, 28th January 2007
 
MMMMM
 
Happy St Michael's Day
___ Blue Wave/DOS v2.30 [NR]

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