Text 8458, 113 rader
Skriven 2011-03-18 08:51:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: ORIENTATION 84 10317
============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Ha!  I have been caught that way in the Bugis shopping mall associated
 GJ> with the MRT station.

 ML> I don't care for Bugis. Even the smells, of which fermenting
 ML> durian is one of the few attractive ones. Well, there are some
 ML> roast meat stalls, but I don't usually go by them.

The underground Bugis mall beneath the MRT station, where I got lost,
is claustrophobic and awful.  The ground level place with all the
durians, mangosteens and other fruit for sale isn't too bad.  It is
only one block away from Wellington St, where I usually stay at the
South East Asian Hotel.  Not of your Orchard Road standard, but it is
familiar ground for me.  For a small fee you can have your feet
cleaned by little fish which nibble the dead skin from your toes.
The last time I was there it was mid-Autumn festival, with elderly
couples dancing in the street to the music of a 2-string fiddle, while
Nancy and I ate our durian fillets...
 
 GJ> When walking at night around parts of Barcelona it is easy to get
 GJ> lost, where there are octagonal "squares", with 45 degree corners,
 GJ> particularly if dinner included much of the house wine.

 ML> Could be worse - there could be round squares.

If you ever go to Canberra, the capital of Australia, beware, as it is
designed as a series of concentric circles with radial streets.
_Everyone_ gets lost there
 
 GJ> Magnetic fields around trams or trains can confuse it though.
 ML> Indeed. It is a droll thing to see a compass needle be confused.

Unless, of course, you are relying on it to show you the way.
 
 GJ> I have watch, which helps me know not only whether it is day or night,
 ML> I have airplane toll-free numbers that tell me the same.
 GJ> An extra benefit of my cell phone is that in most places it
 GJ> automatically updates to local time when I switch it on after leaving
 GJ> the plane.

 ML> I don't have a GSM phone.

Nor do I.  Mine is just an ordinary cellphone which takes pictures and
talks to me - and shows the local time.
 
 ML> Some sushi parlors in Japan serve fried fish skellingtons as an
 ML> appetizer, and the reason amaebi are so expensive is that the
 ML> deep-fried heads are served alongside. I routinely fry shrimp
 ML> shells, which have a nice crunch and are very tasty indeed.

Roasted or fried crab shells have a great flavour and make an
excellent stock.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab, Sweet Potato and Chilli Soup
 Categories: Australian, Crab, Soups
      Yield: 8 Servings
 
      3    Blue Swimmer crabs
    1/2 kg Orange sweet potato, peeled
           And cut into small pieces
      1    Onion, diced
      2    Cloves garlic, crushed
           Finely chopped red chilli -
           To taste
    1/4 c  Vegetable oil for frying
    1/4 c  Cream
     10    Coriander leaves, shredded
    1/2 l  Light fish stock
  1 1/2 l  Water
      1    Stock pot big enough to hold
           Three crabs
           Salt and pepper
 
  Bring water to the boil in pot and cook the crabs until they turn
  bright red. Remove them from the pot, and chill them in ice water.
  Save the water in which the crabs were cooked. Take the cooked crab
  meat out of the shell, crush the claws and save for garnishing.
  
  Put a wok on the burner, heat it until very hot, add oil, garlic,
  onion and the shell, and fry until fragrant. Pour into the pot with
  water which the crabs were cooked in, add the fish stock, bring to
  boil, stir and simmer for an hour. Pass it through the sieve and
  discard the shell.
  
  Put a clean pot on the stove, add a little bit of butter and fry the
  sweet potato for 2 minutes. Add the stock, bring to the boil and
  simmer until the sweet potato pieces are soft. Blend the soup until
  smooth.
  
  Heat the soup, add cream, chilli and salt to taste. Add the crab meat,
  coriander and garnish with claws.
  
  NOTE: If you like chilli, I would recommend you add a lot to this
  dish. And if too thick, add more water and cream.
  
  WINE SUGGESTION: Sauvignon Blanc
  
  A recipe from chef Le Tu Thai, at Bridgewater Mill Restaurant, in the
  Adelaide Hills.
  
  From: Karen Stephens <kas@eisa.Net.Au> From:
  bellafoodfiesta@onelist.com
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)