Text 27620, 116 rader
Skriven 2015-05-30 07:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: wanderings 752
======================
 ML> Beware - that Australian-Chinese drug lord who got executed
 ML> recently in Indonesia was detained by customs even though
 ML> he was clean of drugs because of his multiple cell phones
 ML> (I'm sure the narcs had information against him as well).
 DD> I only ever carry one at a time as I have to switch the sim card back
 DD> and forth between them. And I probably won't be going to Indonesia
 DD> anytime soon. So, what was the drug lord doing with multiple cell
 DD> phones? Isn't that what henchmen and other minions are for?

He was 20 when he was arrested; cell phones were a
relative novelty and prestige item them. He was also
kind of dumb. Remember that it was over a decade before
the Indonesians figured out how to shoot him.

In the meantime he supposedly had seen the light,
changed his ways, become a "pastor" even. Yeah,
whatever. They say that Jesus must be in jail,
because that's where all those folks find him.

 DD> I did, however, buy a new(ish) Magellan GPS refurb. With lifetime map
 DD> and traffic updates.
 ML> I have friends who swear by such things.
 DD> Or at them.

Yes. As a frequent renter back in the day, Benita once
was privileged to get a complimentary early version of
Hertz Neverlost, which was so unreliable that wags gave
it the obvious name of Everlost. It once tried to inveigle
us to turn the wrong way from Hap's house and proceed to
the highway ... through somebody's chain-link fence and
living room. Hap lives on a dead-end street.

 I selected a British accented voice for the announcement
 DD> and anthropomorphise things by calling the unit Baldrick.

I've had people show off their custom machine voices
to me. The Fords, I believe, had such a British one,
which once led us in totally the wrong direction when
we were trying to get from Hu Ke Lau to Clean Dave's.

 DD> Title: The Once & Future Beans
 ML> Problem with beans is that they're almost always future beans.
 DD> As in Winchester beans - many sharp reports.

And you can detect the has beans by their fragrance.

 ML>       Title: White Bean and Sausage Rigatoni
 DD> Now we know where Sandra Lee got her chops.

That actually didn't look like so bad a recipe - just
substitute real sausage for the turkey, and you'd get
something I wouldn't mind eating.

You should be careful with faux and mock foods such
as turkey sausage and should hesitate to use them
even in so highly seasoned a dish as curry, because
otherwise you run the risk of bad korma.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Korma
 Categories: Indian, Vegetarian
   Servings:  4

  1 1/2 lb Poultry or meat
    1/2 c  Cashews, almonds or mixture
    1/2    Inch chopped fresh ginger
      1    Clove garlic chopped
      2    Green chillies (optional)
    1/2 ts Saffron
      2 tb Warm milk
      1 tb Ghee
      2 tb Sunflower or corn oil
      1    Medium onion chopped
      3 oz Yoghurt
      3 oz Cream
    1/2 c  Chopped fresh coriander
           Salt
           Lemon juice (optional)

MMMMM------------------------------SPICES-----------------------------------
      2    Whole cardamoms
      3    Whole cloves
      1    Inch cassia bark
      1 ts Coriander seeds
      1 ts Cummin seeds

  1) Cut the meat into 1 inch cubes (the poultry on or off the bone, to
  taste) 2) Blend the nuts, ginger, garlic and chilles into a course paste
  with 1/4 pint of water 3) Soak the saffron in warm milk for 10 minutes. 4)
  Heat the ghee and oil together, then fry the spices then onion until
  golden. Add the nut paste and yoghurt, and cok for 10 minutes or so. 5) Add
  the meat, mixing in well. Simmer for about 1 hour or until the meat is
  tender. Add water bit by bit if needed. 6) About 10 minutes before serving,
  squeeze the saffron strands in their bowl to get the most colour out of
  them then add in, with the milk. Add the cream, fresh coriander and salt to
  taste. Garnish with lemon juice if liked.

  Note.

  1) Coriander. You may know it as "cilantro or Chinese parsley" 2) Cassia
  bark. Similar to cinnamon but with a sweet musky fragrance. 3) When frying
  the spices use a gentle heat as they are easily burnt!!

  True kormas are spicy, not hot, and a Moghul creation. Their special
  feature is a creamy sauce with nut and safron. They can be made with
  chicken (my favourite), duck, lamb, beef or mutton and should be served
  with plain or pullao rice.

  Source unknown

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)