Text 7694, 67 rader
Skriven 2011-02-26 11:43:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: LOCATION LOCATION 10226
===============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> Maybe (thinking about Pluto's recent downgrade) we should label
 JW> it a "dwarf continent". [g]
 GJ> The correct term is, "The Island Continent".   (Sniff!)
 JW> 
 JW> I'll lay off if you quit calling me an American! [g]

I thought everyone in the world wanted to be an American.  (Or was
that just in West Side Story?)

Talking of migrants to America, the African origin cane toad was
brought to Australia from America (Hawaii) to eat the cane beetles,
but it didn't, and now infests most of Northern Australia.  As it
secretes two types of poison, it can survive attacks by the local
predators quite well.  The clever crows of Katherine in the NT,
however, have learnt to deal with them.  They sneak up on the toads,
flip them over, and pluck out and eat their non-toxic tongues.  Now
all we have to do is to persuade those crows to teach that trick to
crows elsewhere in the NT.  I have also been told, but not tried, that
the toads die if annointed with Dettol antiseptic.

The latest on the NZ earthquake is that the death toll is up to 140,
and rising.  One man was trapped by his legs under concrete, so a
doctor had to cut off his legs, using a Leatherman knife and a
carpenter's hacksaw.  The only alternative was to let the man die.  He
is now recovering well.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BFT Toad In The Hole
 Categories: British, Appetizers
      Yield: 4 servings
 
     25 g  Butter (1 oz)
    450 g  Sausages (1 lb)
    110 g  Flour (4 oz)
      1    Egg
    300 ml Milk ( 1/2 pint)
 
  The best sausages to use for this dish are flavoursome ones like
  Lincoln or Cumberland sausages.
  
  Pre-heat oven to 220  C / 425  F / Gas 7.
  
  Place butter and sausages in a 25 x 30 cm (10 x 12 inch) roasting
  tin. Cook for 10 minutes (or longer if you like your bangers very
  well done).
  
  Sift the flour into a bowl. Break in the egg. Gradually add half the
  milk, beating to form a smooth batter. Pour in the remaining milk and
  beat until quite smooth. Alternatively, add the flour, milk and egg
  to the liquidiser and blend until smooth.
  
  Pour the batter into the roasting tin and bake for 40-45 minutes,
  until the batter is well risen and golden.
  
  Other herby sausages can be used, including vegetarian ones.
  From: The Great British Kitchen Cookbook of the British Food Trust
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)