Text 504, 146 rader
Skriven 2010-08-23 15:34:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: ROUNDABOUT 482  00823
=============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I trust she appreciates your generosity.  Where to next?

 ML> She makes up for it in other ways, not including the one
 ML> that many of our friends assume. Where to? Anchorage, then

I certainly would not assume _that_!  (Which raises other questions...)
Looking up old friends in Anchorage?

 ML> London-Vienna-Dublin, then Ankara-Istanbul-Chicago, then

Separate journeys, or connected Dublin-Ankara?  Hope to read your
report on Turkish food.

 ML> New York-Frankfurt-Houston-Phoenix-Everett (the plane will
 ML> actually land at Snohomish Airport, where we will see the
 ML> 747-800 being built; we will be confined to base until we

Are they still making 747s after all these years?  I'm surprised.

 ML> are kicked off altogether). She is going on to Frankfurt
 ML> again, but I can't afford that. There's talk of meeting in
 ML> Athens in December, but that also depends on my budget.

And whether Greece is still functioning.

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

After Sir Reginald referred to the Ansett hosties as a "bunch of old
boilers", they got terribly uptight, and he had to apologise.  (Even
though they were as described.)
 
 GJ> Good reasoning.  Must make sure the rich stay rich and influential.
 ML> So I hide behind the skirts, er, trousers of the rich. Not a
 ML> bad plan, is it?

So you ascribe to the "trickle down" theory?  You get what trickles
down the skirts and trousers of the rich.  (Hehe)
 
 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.
 ML> Your experience is typical, but there were the days when
 ML> the airlines served meals, even in coach, and that food
 ML> was the most aromatic of all, as it tended to err on the
 ML> side of putrefaction.

I have been spared that, thankfully.
 
 GJ> Title: Balti Potatoes and Coriander (Aloo Dhaniya)

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

I only tasted meat - some chicken - once while staying in the Punjab
with the in-laws.  I didn't miss it.  When I returned to Darwin  I had
some meat - lamb shanks - and almost choked on it.

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

 GJ> I do indeed have broadband, but use that for online reading of emails
 GJ> and listening to Fado music, not BBSing.

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

No.  I have virtually unlimited, for about $20 a month.  It is bundled
with my mobile phone.
 
 GJ> "mouse" operation!  Anyway, from what I have read, even your USAn
 GJ> telnet connections are less than 100% reliable.

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

As NZ relatives have now gone, I may have time to experiment.

 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.
 ML> It's sort of between, say, cheap cheddar such as you people
 ML> foist on us in your unkinder moments and cheap mozzarella. One
 ML> might combine those and get a reasonable facsimile.

Have I done such foisting?  I usually buy NZ Mainland cheese, which is
better than the cheap Australian, most of which is owned by Kraft.

 ML> I'm sure that you're also unfamiliar with bloomin' onions,
 ML> kookaburra wings, and ribs on the barbie served with cinnamoned

OH, Spare me!

 ML> Title: Lokum ( Turkish Delight )

I have tried several versions of that Delight, but the excessive
sweetness turns me off.

I far prefer something like:-

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TURKISH-STYLE OKRA (BAMYA)
 Categories: Okra, Entree, Chef
      Yield: 4 Servings
 
      3 tb Olive oil
      1 md Onion, sliced
    340 g  Fresh okra
    400 g  Can chopped tomatoes
     28 g  Sun-dried tomatoes, chopped
      2 cl Garlic, crushed
      1    Dried red chilli, chopped
      1 ts Sugar
           -Salt to taste
      5 tb Freshly chopped parsley
      3 tb Lemon juice
 
    1. Heat the oil in a heavy-based saucepan, add the sliced onion and
    soften without colouring for six to eight minutes.
  
      2.  If using fresh okra, remove the stems, chop roughly and add to
    the pan.  Stir in the canned and dried tomatoes, garlic, chilli,
    sugar and salt.  Bring to a simmer, cover and cook for 25 minutes,
    or until the okra begins to split and soften.  Season, add the
    parsley and sharpen the taste with the lemon juice.  Allow to cool
    and serve at room temperature.
  
  ort-
  
  ~End Recipe Export- From the collection of Joell Abbott
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)