Text 12022, 72 rader
Skriven 2014-04-10 14:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: tipping the balance 478
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 NB> Of course there are lots more factors in how an organism assimilates
 NB> nutrients into the system, and how such are actually metabolised... :)

Probably so.

 NB> Thereby foreign coins being essentially tokens of curiosity rather
 NB> than being currency... :)  Kinda like leaving reading material instead
 NB> of a proper tip... ;0

Bible tracts or little notes on the check saying
Get a real job, ...

 ML> Then there was the old navy trick of having sailors on
 ML> shore leave leave their tip in $2 bills, so that these
 ML> would be associated with the gobs, who would then be
 ML> remembered when in port with better service or something.
 ML> I believe that either Hap or the Drumstick mentioned
 ML> this, with the other and Shenk corroborating.
 NB> Nice theory.... Did they say how well it worked out in practice...?

Drummer, as I recall, seems to have claimed here that
it worked out well.

 ML> Hah, but who knows the ins and outs. It is said that there
 ML> were not too long ago cultures where if you were sick, your
 ML> chances of survival were much better if you gave little
 ML> bribes to the doctors and nurses at the hospital.
 NB> Hmmm.... I suspect that might still be the case in some parts even of
 NB> our country...  I've heard some interesting things about the hospitals
 NB> in Miami...  ;)

Another reason not to spend much time there.

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

      Title: Fried Chicken By Nancy Lam
 Categories: Asia-se, Indonesian, Chicken
      Yield: 4 Servings

     10    Chicken- drinsticks
      1 ts Tamarind pulp
      1    Onions
      1 ts Spice- turmeric, ground -or-
      1    Turmeric- green, 7.5cm  -or-
           ;peeled and chopped
      1 ts Salt
    1/2 ts Sugar
    1/2 c  Oil

  Wash the chicken drumsticks and cut several deep slits into the flesh
  of each drumstick to let the heat and flavour in. Extract the
  tamarind juice by mixing it with 3 tablespoons of hot water and
  squeezing. Discard the pulp.

  In a processor or blender, grind the onion. In a large bowl, mix the
  tamarind juice, turmeric, salt, sugar and onion well. Toss the
  chicken in the mixture ane leave to marinate for 2 hours or more.

  Heat the oil in a stainless steel or non-stick wok or pan and
  shallow-fry the chicken over moderate heat until golden brown. Serve
  hot or cold.

  From: NANCY LAM STIRS IT UP ISBN 1 85702 796 5 By: NANCY LAM [ENAK
  ENAK restaurant in London & Channel 5] Typed by: KEVIN JCJD SYMONS
  U/L 'COOKING' MARCH 7 Y2K

MMMMM


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