Text 467, 148 rader
Skriven 2010-08-22 08:48:44 av Michael Loo
     Kommentar till en text av Glen Jamieson
Ärende: roundabout 482
======================
 GJ> I trust she appreciates your generosity.  Where to next?

She makes up for it in other ways, not including the one
that many of our friends assume. Where to? Anchorage, then
London-Vienna-Dublin, then Ankara-Istanbul-Chicago, then
New York-Frankfurt-Houston-Phoenix-Everett (the plane will
actually land at Snohomish Airport, where we will see the
747-800 being built; we will be confined to base until we
are kicked off altogether). She is going on to Frankfurt
again, but I can't afford that. There's talk of meeting in
Athens in December, but that also depends on my budget.

 ML> that we all know about), and something would necessarily be
 ML> thrown to the owners of the miles
 GJ> Hopefully.  I remember the passengers with Ansett miles didn't get
 GJ> much.
 ML> The conventional wisdom is that our customer base is of a critical
 ML> mass, of you will, whereas Ansett's was, well, in a nutshell, who
 ML> cares about a couple thousand Ozzies with their knickers in a knot.
 GJ> Only a couple thousand... and some flight attendants who were
 GJ> short-changed their leave entitlements, etc.

Only a couple hundred of those. Not a big voter base.

 GJ> Good reasoning.  Must make sure the rich stay rich and influential.

So I hide behind the skirts, er, trousers of the rich. Not a
bad plan, is it?

 GJ> I remember you once advised me to order vegetarian airline food, as
 GJ> that is fresh cooked to order and served first.  I have noticed that
 GJ> people who have done that have the most aromatic food.

Your experience is typical, but there were the days when
the airlines served meals, even in coach, and that food
was the most aromatic of all, as it tended to err on the
side of putrefaction.

 GJ> Title: Balti Potatoes and Coriander (Aloo Dhaniya)

This might actually be authentic, unlike the English Balti food,
which includes ample doses of meat and fish (the former scarce
and the latter unknown in the Baltistan highlands) and a veritable
riot of southern spices.

 -=> Glen Jamieson said to Dave Drum <=-

 DD> I seem to recall Glen saying that he has acquired a broadband
 DD> connection. I know Greg Mayman has and he is even tighter with a
 DD> farthing than Brother Jamieson.  Bv)=
 GJ> I do indeed have broadband, but use that for online reading of emails
 GJ> and listening to Fado music, not BBSing.

And, unlike here, usage is strictly metered, no doubt.

 GJ> TPG is the ISP for the broadband and my mobile phone.  For BBSing I
 GJ> use the local dial-up service provided by Kevin's somewhat odd friend,
 GJ> Brian Wormald.  That allows me to download stuff and reply to it in my
 GJ> own time, bit by bit.  All done by menu; none of this new-fangled
 GJ> "mouse" operation!  Anyway, from what I have read, even your USAn
 GJ> telnet connections are less than 100% reliable.

But are easily repairable (most of the time). I use Telnet
even when I have broadband and download packets for future
delectation.

 DD> Title: Outback Steak House Walkabout Soup
 DD> 1/4 c  Monterey jack; shredded
 GJ> For something that pretends to have an Australian presence, that is a
 GJ> strange cheese to use, as it is quite unknown here.
 
It's sort of between, say, cheap cheddar such as you people
foist on us in your unkinder moments and cheap mozzarella. One
might combine those and get a reasonable facsimile.

I'm sure that you're also unfamiliar with bloomin' onions,
kookaburra wings, and ribs on the barbie served with cinnamoned
applesauce, which is the best part of the dish, even if it
tastes like canned pie filling.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Lokum ( Turkish Delight )
 Categories: Desserts
   Servings:  1

      4 c  Granulated sugar
  4 1/2 c  Water
      1 ts Lemon juice
      1 c  Cornflour
      1 ts Cream of tartar
      1 tb Rose water (may be doubled)
           Red food coloring
    1/2 c  Chopped, toasted almonds
    3/4 c  Confectioners' sugar
    1/4 c  Cornflour

  Cooking time: 1 1/2 hours.   Makes about 1 kg. (2 lb).

  Combine sugar, 1 1/2 cups water and lemon juice in a thick-based pan. Stir
  over low heat until sugar dissolves, brushing sugar crystals off side of
  pan with bristle brush dipped in cold water.

  Bring to the boil and boil to soft ball stage 115 C (240 F) on a candy
  thermometer.  Remove from heat.

  In another thick-based pan blend cornflour, cream of tartar and 1 cup cold
  water until smooth.  Boil remaining 2 cups water and stir into cornflour
  mixture, then place over low heat.  Stir constantly until mixture thickens
  and bubbles.  Use a balloon whisk if lumps form.

  Pour hot syrup gradually into cornflour mixture, stirring constantly. Bring
  to the boil and gently for 1 1/4 hours.  Stir occasionally with a wooden
  spoon and cook until mixture is a pale golden colour.  Stirring is
  essential.

  Stir in rose water to taste and a few drops of red food colouring to tinge
  it pale pink.  Blend in nuts if used, and remove from heat.

  Pour into an oiled 23 cm (9 inch) square cake tin and leave for 12 hours to
  set.

  Combine confectioners' sugar and the 1/4 cup cornflour in a flat dish.

  Cut Turkish Delight into squares with an oiled knife and toss in sugar
  mixture.  Store in a sealed container with remaining sugar mixture
  sprinkled between layers.

  Variations:

  Creme de Menthe Lokum:  Replace rose water and red food colouring with 2
  tablespoons Creme de Menthe liqueur and a little green food colouring. Omit
  nuts.

  Orange Lokum:  Use 1-2 tablespoons orange flower water instead of rose
  water; use orange food colouring.

  Vanilla Lokum:  Use 2 teaspoons vanilla essence instead of rose water and
  colouring, stir in 1/2 cup toasted chopped almonds or chopped walnuts. Do
  not blanch almonds.

  From: The Complete Middle East Cookbook by Tess Mallos.
        ISBN: 1 86302 069 1.
MMMMM
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