Text 6380, 104 rader
Skriven 2011-01-28 20:50:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: COOKING CHEAP  10128
============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> My ISP is tpg.com.au, which also does a mobile phone service.  I have
 GJ> no idea what they do about Usenet.

 DD> If they offer any NNTP service I'd bet that it is text only - not
 DD> binaries which tend to eat HUGE amounts of bandwidth. 

I haven't been able to find it among the services offered.
 
 DD> It's a whole different world out there - and one which will demand
 DD> that you be dragged, kicking and screaming into the 21st century if you
 DD> wish to participate.
 
 GJ> I have barely made it into the 20th century.  I am scared!
 DD> Just remember, they can kill you but they aren't supposed to eat you. 
 
I'm not so sure...   Yesterday, when in Brisbane, my 11 yo grandson,
who is just starting Grade 7, brought home his first school-issue
laptop.  It's wifi will only work at school, so at home he is
restricted to doing the homework he has downloaded at school.  For any
Interneting he still has to borrow one of his mother's laptops.
Schooling has changed considerably since I was there...

 DD> OTOH, you might ask Keving. He may have some advice/ideas how you can
 DD> do this on the cheap with not a lot of effort. IIRC, Kevin is good at
 DD> cheap and easy.

 DD> Hell, understanding Kevin requires a lot of imagination. Not to
 DD> mention tolerance and a sense of the absurd. 

As I have not seen or heard him for the last 3 weeks, I have decided
that next week will be a "Be kind to Kevin" week, and so I bought him
a 1.125 litre bottle of Captain Morgan OP rum at the duty free.
 
 GJ> According to a Vietnamese-born friend who visited there recently, the
 GJ> places where Nguyen sampled the street-food must have been cleaned up
 GJ> for the TV cameras, as when she was there, there was a lot more
 GJ> rubbish lying around.

 DD> That's what producers are for - to "idealise" the venue.  Bv)=  It's
 DD> ever the same the world over.

It is always fun to look for items the producer has missed, like
people in the background doing peculiar things.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vietnamese Chili Sauce (Dip)
 Categories: Condiments, Ceideburg, Vietnamese, Chilies, Cambodian
      Yield: 1 Batch
 
      2    Dried red chilies
      2    Cloves garlic
    1/2 ts Sugar
      2 tb Fish sauce
      1 tb Vinegar
      1 tb Lemon juice
 
  Mince chilies and garlic finely and place in a mortar.  Mash with the
  heel of a cleaver or pestle.  Add sugar and stir until it dissolves.
  Add fish sauce, vinegar and lemon juice, stirring between each
  addition. This makes enough for 2 to 4 people.  I almost always
  double the recipe just to make sure there's enough.  I've kept it for
  long periods of time but unless you freeze it, it's past it's prime
  after a few days. This is a basic chili sauce used for a dip for
  chicken or whatever.
  
  Variations of this are found in Cambodia, Thailand and other Southeast
  Asian countries.  You can fiddle with it endlessly.  This is a good
  starting point.  The proportions shown here produce what I consider a
  mildly warm dip.  I generally use two to six times as many chilies,
  depending on their strength and how hot I want it.
  
  Variations:  use green serrano chilies instead of dried red ones, lime
  juice instead of the lemon juice or palm sugar instead of granulated.
  If you make it in a food processor, don't over process.  It should
  have small chunks of each ingredient rather than being a homogeneous
  liquid.
  
  The taste is sour and hot, very puckery.  It's great with poached or
  steamed chicken, duck or game hens.  Much better with basically bland
  dishes rather than something like curry which has it's own blend of
  spices. Good with Chinese white-cut chicken or Steamed Ginger Chicken
  with Black Bean sauce.  It's truly addictive and I often serve it
  with meals that are not Oriental in origin.  Should be good with a
  firm- fleshed white fish or boiled shrimp or crab.
  
  Fish sauce is a liquid made with anchovies and salt.  It's not really
  fishy tasting.  Look for it in the oriental section of supermarkets
  or at markets catering to Asian clientele.  Tiparos is a good brand
  made in the Philippines.  I prefer Thai or Vietnamese fish sauce, but
  they'll probably be harder to find.  Chinese fish sauce is NOT a
  substitute.
  
  Posted by Stephen Ceideburg Dec 8 1989.
 
MMMMM
 

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