Text 31261, 89 rader
Skriven 2012-11-26 12:12:47 av Glen Jamieson (2652.cooking)
     Kommentar till en text av Michael Loo
Ärende: LANGMEIL ETC 857 10907
==============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> Circumstantial evidence can be pretty strong.
 GJ> According to Kevin, Ray Ward used to buy in some of his grapes from
 GJ> other nearby vineyards to combine with his own.
 ML> Not so nearby, as I recall. I don't think Lyndoch was known
 ML> for its Frontignan (why on earth did he use that?) or its
 ML> Chardonnay, which Ray made only because people used to ask
 ML> for it. Anyhow, the vines behind the shed were labeled the
 ML> bailiwick of Angel Pty. after Ray died. Would be interesting
 ML> to find out who this concern was.

Kevin and I have tried to find an Angel connection, but without
success.  There is an Angel B&B in the area, and a helicopter service,
but they don't sound likely.
 
 GJ> I have used the tax rebate system at the airport in Singapore, which
 GJ> although in a rather obscure corner, worked quite efficiently.  I got
 ML> Not so obscure as the food court in the same airport, where
 ML> the laksas and roast duck rice are almost as good as in the
 ML> downtown stalls and cost only about 25% more.

The food stalls in Terminal 3 are quite good.  I rather like the
rendang that the Indonesian stall serves.  It often closed on Fridays
and during Ramadan, however.

 ML> ==

 GJ> Replying online, with difficulty.
 ML> Always constipated, eh.

The BBS I use often suffers from that complaint, and then strains
while downloading the accumulated messages.

 ML> Re: digestion.  I don't know how
 GJ> long Tex takes to digest her food, but I doubt if it would be much
 GJ> longer than my usual 2 days.  She, and I, certainly manage to digest
 GJ> stuff, fully.  Gastronomic efficiency!

 ML> In which case you ought to be able to digest well crunched
 ML> bones, as I am, despite my digestion time being more like
 ML> minutes than days. No guarantees, though.

I occasionally chew up pressure cooked ox or roo tail bones, which are
soft enough.  Other than those, most bones are stronger than my teeth.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sop Ekor Sapi  (Oxtail Soup)
 Categories: Soup, Beef
      Yield: 4 Servings
 
      1 lg Oxtail, skinned and jointed
    400 g  Carrots, finely sliced
      4    Sticks of celery, sliced
      5 md Onions, sliced
      1    Or 2 tblsp butter
      2    Or 3 tsp fresh ground black
           Pepper
      2 ts Ground nutmeg
     10    Whole cloves
      4 tb Soy sauce
           Salt to taste
           Half cup of cornflour
 
  Trim fat from the oxtail and separate joints if necessary. Brown
  butter on a medium heat in pressure cooker. Fry the oxtail in the
  butter until the pieces are brown. Remove oxtail pieces. In the
  oil/butter remaining in the pressure cooker, gently fry the onions
  and carrots for 2 minutes, then add celery, pepper, cloves, nutmeg,
  salt. Fry on the same heat for another 10 minutes. Add oxtail and
  heat for 5 minutes on high. Add soya sauce and keep heat on high for
  a further 2 minutes, stirring. Add water to cover, stir and put lid
  on pressure cooker. When steam starts to issue, reduce heat and start
  timing. Aftere 30 minutes take off stove, cool cooker and remove lid.
  Thicken the soup by stirring hot water/cornflour mix into soup, and
  simmer for 10 minutes more without lid, while stirring. Serve with
  steamed white rice.
  
  From: Glen Jamieson                   Date: 02-08-97 Fido-National
  Cooking Echo
 
MMMMM
 
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