Text 505, 117 rader
Skriven 2010-08-23 15:35:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: GROUSE, ETC.  00823
===========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> I tried with my boomerang, but it didn't come back and I lost it.
 DD> Why do your think I re-named it a bummerang?

Got it.
 
 GJ> There is another, heavier kind which is thrown in a horizontal plane,
 GJ> rather like a frisby, in a more or less straight line, towards an emu
 GJ> or similar running beast.  It just has to hit the legs to bring down
 GJ> the bird.  And then there is the heaviest variety, which is thrown
 GJ> horizontally in a vertical plane so that it strikes the ground and
 GJ> kicks up for a short distance.  This is useful against kangaroos and
 GJ> younger tribesmen running off with the thrower's wife.

 DD> Other than the "lightweight" returning boomerang - the only other with
 DD> which I have even a passing familiarity is one that has a longish
 DD> handle and is curved and flattened on the end. Rather like a more
 DD> gently curved field hockey stick with a shorter handle. This is the one
 DD> to which I refer: 
 DD> http://tinyurl.com/BUMMERANG

I looked at that.  Suitable for emus.  The other "galloping" boomerang
has arms more or less evenly balanced, similar to a flying boomerang,
but is larger, thicker, and lacks the aerofoil shape of the flyer.
 
 DD> * grouse (gro?us)
 DD> * intransitive verb groused, grousing grous'·ing - to complain;
 DD> grumble
 DD>  ! Origin: orig. Brit army slang < ?
 DD> * Webster's New World College Dictionary
 
 GJ> Agreed; that is the Brit usage.  As you will find from your Collins
 GJ> Australian English Dictionary, a third meaning:-

 DD> That is the meaning with which I am most familiar if not referring to
 DD> the actual game birds.  
 
 GJ> Grouse (3) [Australian slang] fine; excellent.

I have come across the Brit version in books or BBC TV productions,
but not in spoken use in Australia.

 DD> In '60s surfer slang "bitchin" was good. In the '70s "bad" meant
 DD> excellent. Go figger.

There are many terms still used that way by young folk.  "Wicked" is a
recently popular one (or was, last year, when I was exposed to it).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Wicked Braised Beef Short Ribs
 Categories: Canadian, Beef, Ribs, Sauces
      Yield: 4 servings
 
      1 tb Vegetable oil
      4    Beef short ribs
           Kosher salt
           Freshly cracked pepper
      1 md Onion, chopped
      1 lg Carrot, chopped
      1 lg Rib of celery, chopped
      8    White button or baby bella
           Mushrooms, sliced
      8    Cherry tomatoes or
      1    Tomato roughly chopped.
      3    Cloves of garlic, chopped.
      1 c  Red wine
      2 c  Beef stock.
      2 tb Worcestershire Sauce
           Red pepper flakes
      4    Red potatoes (skin on)
           Salted water
    1/2 c  Chicken stock
      3 tb Butter
           Salt and pepper
           Chopped parsley
 
  In a large heavy bottom pot or preferably an enamel cast iron dutch
  oven, heat over medium high heat: - 1 Tbsp vegetable oil. Liberally
  season 4 beef short ribs on all sides with kosher salt and freshly
  cracked pepper.
  
  When the oil is hot place the ribs in the pot. Brown on all sides,
  turning with tongs every 1-2 mintues.
  
  Reduce heat to medium, and remove ribs and reserve to the side. Add:
  ~ 1 medium onion, chopped - 1 large carrot, chopped - 1 large rib of
  celery, chopped -6-8 white button or baby bella mushrooms, sliced
  
  Saute the vegetables until translucent. Toss in 6-8 cherry tomatoes
  or 1 tomato roughly chopped. Add 2-3 cloves of garlic, chopped.
  
  Cook for a minute or so and deglaze the pot (scrape with a wooden
  spoon) with 1 cup of red wine (whatever you have on hand - I had a
  bottle of Shiraz open from the night before) and 2 cups of beef
  stock. Return the ribs to the pot and add 2 Tbsp of Worcestershire
  Sauce and a shake of red pepper flakes (optional and to taste). Bring
  to a simmer and reduce heat to low (maintain the simmer). Cover and
  simmer for 2 1/2 hours. Partially remove the lid and turn on your
  overhead fan to reduce the sauce down. Continue to simmer, increase
  heat a little bit if necessary. When tender, serve on mashed potatoes
  and pour the vegetables and reduced sauce over the beef.
  
  To make the potatoes, simple quarter 4 red potatoes (skin on) and
  boil in well salted water until tender. Add 1/2 cup of chicken stock
  and 2-3 Tbsp of butter, a pinch of salt and pepper and mash. Garnish
  with chopped parsley.
  From: Http://Awickedscoff.Blogspot.Com/
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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