Text 8031, 121 rader
Skriven 2011-03-06 05:09:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Location Location (REPOST
=================================
Glen Jamieson Said to Dave Drum about LOCATION LOCATION 10303

GJ>  GJ> Which is what I was intending.  Trying to differentiate between
GJ>  GJ> political and geographical names can be confusing.  For
GJ>  GJ> example, is Hawaii a part of America, or a Pacific island
GJ>  GJ> country?

GJ>  DD> Politically Hawaii is a part of the the US since Dole, Brewer,
GJ>  DD> Castle, Cook, et al with the collusion of United States
GJ>  DD> Government Minister John  L. Stevens stole the Pacific Island
GJ>  DD> nation from the Polynesians who  originally settled and
GJ>  DD> developed it. Physically it is a volcanic island  group in the
GJ>  DD> middle of the Pacific Ocean

GJ> At an earlier date, Polynesians from Hawaii invaded what is now
GJ> known as New Zealand, killed and ate the Melanesian inhabitants and
GJ> enjoyed life for 1000 years until Europeans came.  After fighting
GJ> back against the new invaders and killing and eating a few of them,
GJ> they earned the respect of the British who then wrote out the Treaty
GJ> of Waitangi, which allowed them to co-exist.

Beg to doubt that it was Polynesians specifically from Hawaii that 
invaded New Zealand. More likely one of the other, nearer islands of 
Oceania supplied the adventurers - like Tonga, Fiji or Samoa. Or 
possibly Vanatu or the Solomons. Hawaii is about as far as one can get 
from En Zed and remain in the area designated as Polynesia.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Sweet Potato & Crab Bisque
 Categories: Soups, Seafood, Squash, Poultry, Cheese
      Yield: 4 servings

    1/2 lg Squash; in chunks
      1    White kumara; peeled, thin
           - sliced
      1    Orange kumara; in chunks
           Olive oil for drizzling
           Honey for drizzling
        pn Sea salt, pepper & paprika
      1 lg White onion; chopped
      1 tb Olive oil
      1 tb Butter
      6 c  Chicken stock
  1 1/2 ts Sea salt
      1 c  Heavy cream
           Handful of basil leaves
    1/8 c  Fresh grated Parmesan
      8    Pine nuts
      1 cl Garlic
    1/4 c  Extra virgin olive oil
      1 kg Crab; quartered

  The nutritious Kumara, also known as the sweet potato, has
  been cultivated in New Zealand for thousands of years.

  It comes in a variety of colors including red, gold, orange
  and white. The sweet root vegetable can be baked, fried,
  steamed, candied and pureed. The options are endless.

  This recipe calls for the Kumara to be first baked to
  enhance its sweetness, then boiled, pureed and finally,
  strained. The result is a velvety bisque topped with
  succulent crab and a dash of pesto.

  Pre-heat the oven to 375øF/190øC.

  Using a really sharp knife finely chop half the basil leaves
  and garlic clove together. Add the rest of the basil and
  pine nuts and keep chopping. Add the freshly grated Parmesan
  and continue to chop until it's incorporated with the basil
  mixture. Once the pesto is really finely chopped, add the
  1/4 cup of olive oil and stir well. Set aside.

  Lay the squash and orange kumara out on a baking tray fleshy
  side up. Drizzle with olive oil and honey. Sprinkle with
  salt, pepper and paprika. Cover with foil and cook for 1
  hour or until soft. Set aside to cool.

  Meanwhile, add the remaining olive oil and butter to a large
  stock pot. Add the onions and sweat for about 25 minutes on
  a low heat. Stir regularly to stop the onions from
  caramelizing.

  Add the white kumara and 1 tsp of salt to the pot and stir
  well. Cover and cook for 15 minutes.

  Next add the chicken stock and stir.

  Scoop out the flesh from the cooled pumpkin and orange
  kumara and add to the pot. Add the cream and 1/2 tsp of
  salt. Bring to the boil for 10 minutes.

  Meanwhile, steam the crab until done (about 10 minutes.)
  Remove flesh from crab and set aside.

  Gently ladle the soup, vegetables and all, into the blender.
  Cover and hold lid down firmly and then blend.

  Pour the blended soup through a strainer back into a pot.
  You may have to do this in batches. Add about 1 cup of the
  leftover pulp to the strained soup and stir.

  Once ready to serve, ladle soup into bowls and top with crab
  meat and drizzle with pesto.

  From: http://www.australianfood.about.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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