Text 5563, 106 rader
Skriven 2011-01-05 10:54:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: STREAMER 10105
======================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> I am not familiar with Fado - I'll have to give it a listen.
 GJ> It is not something that appeals to everyone, but I love it.  It
 GJ> exemplifies the Portuguese pessimistic attitude. "Fado" = "Fate",
 GJ> which to the singers is always sad.  The best singers can reduce their
 GJ> whole audience, and themselves, to tears with a song.  Then everyone
 GJ> goes home happy that they have been so miserable.
 DD> I'll still seek out some examples. But, there is quite enough sadness
 DD> in the world without glorifying it in song. Sounds a lot like Billie
 DD> Holiday's song "Strange Fruit".

Somewhat, but Fado is less of protest than an acceptance of Fate.
Singers to listen to are Mariza, Ana Moura (who is scheduled to tour
Australia soon), and from the past, the late, great, Amalia Rodregues.
 
 GJ> Have you heard of the floods in Queensland?  At present they cover an
 GJ> area greater than all of France and Germany combined.  I have a friend
 GJ> who is marooned in her house on a hill in Rockhampton, with nothing to
 GJ> do except phone me and drink her supplies of chardonnay.  Here in
 GJ> South Australia, with temperatures of over 39C (102F) following a
 GJ> record wet winter we are on "Catastrophic" bushfire alert.

 DD> How could I miss hearing of the wet in your Northeastern reaches. It
 DD> has been all over National Public Radio news and the various news pages

The effects of the floods are nation-wide.  The main source of income
to Australia is sale of coal, with most of it coming from Queensland;
now 3/4 of the mines are flooded.  The huge, productive areas of
vegetable and fruit, from pineapples and bananas in the north to
tomatoes and lettuces in the south of the state have been mostly
destroyed by the floods, so costs of those items is forecast to rise
by a factor of up to 4, around the whole of the country.

 DD> to which I subscribe on the web. Your wet and heat sound more like a
 DD> recipe for catastrophic mildew and rising damp than brushfires.   Bv)=

In SA we don't have the wet and the heat at the same time, like they
do in Darwin.  We have had a wet winter, which has resulted in
prolific growth of grass and bush, and now the hot, dry summer is
drying it out to make tinder.  When the north wind comes, dried out by
the deserts, it can carry sparks and spread a fire, literally at the
speed of the wind.

The summary of 2010 is that it has been both the hottest and wettest
year since records began in Australia, as result of a particularly
powerful "La Ni¤a" effect.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: "DROWNED" ALLIOLI - ALLIOLI NEGAT
 Categories: Sauces, Sides, Spanish, Catalan, Euro-w
      Yield: 350 Ml
 
      6    Garlic cloves; or more, peel
    1/2 ts Salt
      2    Egg yolks; OR
      1    ; egg yolk and
      1    ; whole egg [optional]
    150 ml EVOO; >300m1
 
  "Allioli negat, dona'l al gat", says the proverb - "Give 'drowned'
  allioli to the cat." Disregard this advice. Drowned allioli, a
  speciality of the Costa Brava, is broken allioli, allioli with its
  molecules unclasped, allioli that has turned from a creamy emulsion
  into a bath of liquid oil swamping [drowning] the finely chopped,
  crushed garlic it contains. It is an intentional mistake, in other
  words regular allioli, with or without eggs, deliberately pushed too
  far, made to shatter. The result is delicious, and somehow even more
  unctuous than its emulsified forebear. "Drowned Allioli" is always
  stirred into something - most often fideus noodles and fish soups or
  stews - and it adds much character to them. The cat has character
  enough already.
  
  To make 300-375 ml/10-12 fl oz
  
  BY HAND: Prepare a garlic paste as in AUTHENTIC ALLIOLI. Add the egg
  yolks to the mortar, mix with the garlic paste, and then proceed as
  in previous recipe, adding the oil slowly until an emulsion forms.
  
  BY FOOD PROCESSOR: Again, prepare a garlic paste as in the previous
  recipe. Put the paste into the work bowl of a food processor, and
  then add 1 egg yolk and 1 whole egg [instead of 2 egg yolks].
  
  Process for several seconds, then, with the machine still running,
  pour a slow, steady stream of oil through the feed tube, until an
  emulsion forms.
  
  For allioli with or without eggs, continue adding oil after an
  emulsion forms, until it breaks again, and the sauce thins. The
  amount of oil necessary to achieve this effect will vary. Watch the
  allioli carefully, and don't add more than you need to get it to
  break. The finished Allioli Negat should look curdled.
  
  Note: Again, make sure that all the ingredients are at room
  temperature before beginning.
  
  From: CATALAN CUISINE - EUROPE'S LAST GREAT CULINARY SECRET By: COLMAN
  ANDREWS ISBN: 978-1-8986-9776-3 Scanned by: KEVIN JCJD SYMONS, MARCH
  2009
 
MMMMM
___ Blue Wave/DOS v2.30 [NR]

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