Text 5700, 101 rader
Skriven 2011-01-11 22:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Big rivers
==================
-=> Quoting Bill Swisher to Jim Weller <=-

 BS> On 1/9/2011 5:36 PM, JIM WELLER wrote:
 
 > I did some more checking and am now ready to concede:

 BS> You do realize that you, and anyone related to you by any means, are
 BS> no  longer eligible for immigration to Australia.  :-)

Probably Texas too!

Today's pithy phrase:

Before we proceed further let us get one thing clear. Are we talking
about the brown Indians in India, who have multiplied alarmingly
under the benevolent British rule? Or are we speaking of the red
Indians in America who, I understand, are almost extinct?

- Winston Churchill

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Australian Green Sand Crabs
 Categories: Australian, Wine, Condiments, Crab
      Yield: 4 Servings
 
      3    Green sand crabs
           SAUCE:
      1 md Onion. chopped
      1 tb minced fresh ginger
      4 cl garlic,  finely chopped
      2 tb Chinese wine, Dry Sherry or
           -Ginger sherry
      1 Tb light soy sauce
      1 Tb tomato paste
      2 Tb tomato ketchup
      1 Tb Chinese white vinegar
      1 Tb Chinese soy bean paste
           Hot Chilli sauce
           (Sri Racha), to taste
           Good grind black pepper
      1 pn Terry's Fennel Spice
      2 tb Canned sliced bamboo shoots
      1 c  Hot chicken stock
           Chopped spring onions
           Optional:
           Chopped cabbage
      3 tb coconut cream powder
           Coconut naan
 
  For Ginger sherry just steep fresh ginger peelings in a jar of
  sherry for a week.
  
  Having cleaned the beasties I quartered each and removed frontal
  pincer claws which I cracked. The crabs were the set aside in the
  fridge as I prepared the following sauce.....
  
  A. Fry together... 1 medium onion. chopped 1 tbspn minced fresh
  ginger 4 cloves of garlic finely chopped
  
  B. Once softened stir in... 2 tbspn Chinese wine, Dry sherry, or
  Ginger sherry (just steep fresh ginger peelings in a jar of sherry
  for a week) 1 tbspn light soy sauce 1 tbspn tomato paste 2 tbspn
  tomato ketchup 1 tbspn Chinese white vinegar. 1 tbspn Chinese soy
  bean paste Hot Chilli sauce to taste (I use Sri Racha) Good grind
  black pepper Pinch of Terry's Fennel Spice
  
  C. Add crab pieces and 2 tbspns canned sliced bamboo shoots and
  stir well in, turning heat up crab changes colour. Reduce heat and
  simmer briefly then add about a cup of hot chicken stock or water
  and stock powder, sauce must still be quite thick. Bring to simmer
  and cook for around 15 minutes....do not overcook. Just before
  serving add freshly chopped spring onions and stir well in.
  
  (i) In line with my usual practice I remove wok from heat once
  sauce is thickened, cover it, and set aside for flavours to
  develop.
  
  (ii) When I added the crab I also added  some chopped cabbage as I
  just happened to have some handy. Extra flavour and texture.
  
  (iii) Another addition is 3 tbspns coconut cream powder stirred in
  with the stock.
  
  I served this aria with freshly baked coconut naan instead of
  rice. We got ourselves in one hell of a mess but it was worth it.
  
  Tom Mc Rae, Brisbane
 
MMMMM

Cheers

YK Jim


... Australia has fooled us for nearly 200 years with the platypus myth.

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