Text 7693, 94 rader
Skriven 2011-02-26 11:42:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: LOCATION LOCATION 10226
===============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> Be glad you're not working with the truth, then. The first recorded 
 DD> European sighting of the Australian mainland and the first recorded 
 DD> European landfall on the Australian continent were attributed to the 
 DD> Dutch navigator Willem Janszoon. The Dutch charted the whole of the 
 DD> western and northern coastlines of "New Holland" during the 17th 
 DD> century, but made no attempt at settlement. Predating Cook by quite a 
 DD> span of years.

 DD> Sorry (but, not very) to be so pedantic and burst your bubble(s). 
 DD> Joggerfy (geography) is a hobby of mine.

Are you sure you are not getting confused with Abel Janszoon Tasman,
who sailed around these parts in 1642?  He charted some of the
Northern coastline, and sailed between Van Diemen's land and the
mainland of New Holland.  Cooky charted the East coast, and took
possession of the country - or at least the Eastern part of it - for
Britain.  He did not mention to the local inhabitants that he had done
so.  They learnt of that later.

The first accurate charting of the whole of Terra Australis was done
by Matthew Flinders and George Bass, who finished that job in 1803.
Part way around the country, they met Frenchman Nicholas Baudin doing
the same thing, going the other way.  As Britain and France were at
war at that time, they were technically enemies, but as they were
scientific types and not military, they ignored European squabbles and
in one of the first examples of Australian multiculturalism, decided
to have dinner together.  Naturally, it was on the French ship, as
their cuisine was far better than the Brits.
 
 GJ> Not on the original map.  On that the lot is called "Amerigo".

 DD> I really don't care about an inaccurate scrap of parchment. They could
 DD> have called it Incognita for all that Vespucci understood about it.

That map was more or less, generally correct enough so that I could
recognise that it was your patch of dirt.

 GJ> posters, which are then burnt.  Young Jim, however, has pointed out
 GJ> the best collective name that I was looking for - "The Americas".

 DD> Does not obviate the fact that there are TWO separate continents -
 DD> into  either of which one could drop your "continent" and it would be 
 DD> swallowed up without a trace. And the Americas are named separately on
 DD> all the maps of any currency. End of story, no matter what you wish
 DD> were  true.

According to some references I have seen, sometimes they are divided
into North, Central and South America.

Even you use "the Americas" (as above), so rather than list all the
countries on that double continent, if I wish to, I presume I can use
that term with your approval.  After all, there are some products
which are common to most of the Americas, such as corn, possums,
potatoes and chillies - and zucchini.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Eat It Now: Zucchini Flowers
 Categories: Info
      Yield: 1 Text file
 
           Zucchini flowers
 
  Zucchini flowers are the delicacy [..] used in soups or fillings for
  quesadillas in Mexico and Central America. The flowers can be sauteed,
  stuffed, roasted, steamed or chopped and added to risottos, frittatas
  and pasta. They are ideal for vegetarians and an absolute treat
  stuffed with mushrooms, onions and parmesan.
  
  Stir chopped zucchini flowers through pea, carrot and zucchini
  risotto at the end of cooking.
  
  Make a zucchini flower and tomato salad adding sliced pear, crumbled
  ricotta cheese and a generous drizzle of extra virgin olive oil.
  
  Fill the flowers with fresh crab meat, chopped coriander and chilli.
  Steam them until cooked. Chop zucchini flowers and add to an omelet
  halfway through cooking, with plenty of cracked black pepper. Stuff
  zucchini flowers with roasted eggplant, garlic and herbs, an
  excellent combination. Dust flowers lightly in cornflour before deep
  frying.
  
  Lynne Mullins
  From: In2 Food & Wine
 
MMMMM
 

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