Text 10926, 129 rader
Skriven 2007-01-25 11:25:50 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: CHOOK-FIL-A  70125
==========================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 CS> I'm gonna have to figure out Mindil beach.  Was it the water near
 CS> Kitty's and just walk that way?  I've never seen anything that way. 
 CS> May nt have looked? 

If you walk past the Casino, past that car park, past tennis courts
and some open country used for parking on Thursday nights, you come to
the entrance of the area occupied by stalls, alongside the beach.  It
is quite a fair walk, particularly if you are carrying folding chairs,
children's pushers and eskies of beer, so most people drive.

 
 GJ> When reading recipes, I have noticed that "Hawaiian" in almost every
 GJ> case means it has pineapple as an ingredient, implying that Hawaiians
 GJ> don't eat anything that doesn't include it.

 CS> What funny is it's not native.  The classic 'Hawaiian' view in our
 CS> recipe bases is pork and pinapple.  Pigs arent native, they were
 CS> brought over with the ships sailing and got let loose.  Pinapples came
 CS> much later (Africa I think).  In fact, Hawaiians use pinapple about as
 CS> often you you probably do when cooking though they use it as a fresh
 CS> fruit as often as you might grab a mango, just for munching on.

 CS> The main meat in Hawaii was seabased, just like Japan <g>.  Shellfish
 CS> and mollusks were primary.  Ocean fish secondary, poltry (birds but not
 CS> chicken as they didnt have them either) was 3rd.  Coconut and Taro were
 CS> primary food items.  Unlike the rice you are used to (another import to
 CS> there as they didnt have it) they ate poi (made from Taro).

Pacific islands cuisine and its origins have interested me for years.
The introduction of pigs to the islands was done deliberately by the
British Navy, to provide a food source for shipwrecked sailors.
Coconuts as a source of food and drink and construction materials have
always been the most important item.  Taro ("daulo" in Fiji) is the
main starch, but the leaves are also used a lot as an edible wrapping
for fish or meat parcels.  "Island cabbage", a coarse green very
similar to collards is very widely eaten, and is OK with coconut cream
and a little fish sauce.

The food item which interests me most is kumara (NZ), kau-kau (PNG) or
in USA - sweet potato.  Was that used traditionally in Hawaii?
Obviously it originated in tropical America, but it has been used in
the region for hundreds of years, long before the Euopeans arrived.
The Maoris took it with them to NZ when they migrated there over 1000
years ago, and several varieties were cultivated in the PNG highlands
well before the first white men arrived there.  The implications are
that the Pacific Islanders were making long voyages, criss-crossing
that ocean and trading with the Aztecs and other indigenous Americans
long before the Europeans had ventured far from the Mediterranean.  To
do that they must have developed great navigational skills as well as
expertise in building fast sailing boats.  That study of the migration
of the sweet potato would make a fascinating research program.
 
 
 GJ> Pulled pork is something which I have never come across except in
 GJ> certain parts of USA - S Carolina and nearby states.  Definitely a
 GJ> scrumptious local speciality!

 CS> Easy to make too.  Costs a lot to run the oven that long though.  I
 CS> come from SC so I know this one well.  Needs 6-8 hours (1 lb per hour
 CS> average) and roast has to be the right type (shoulder with bone in and
 CS> skin on best) anbd size (6-8 lbs at least).  Just use loits of black
 CS> pepper to rub it down and set it on a rack that holds it out of the
 CS> juices and cook at 250F.  Make pan gravey of the juices.

Definitely a "must" for my next visit.

 GJ> I look forward to your descriptions of interesting foods, from
 GJ> wherever you happen to be dining.

 CS> (grin) whereever is still undecided.

Still in the lap of the gods, eh?

Something you could make with what you have:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Soup With Sotanghon
 Categories: Soups, Chicken, Filipino
      Yield: 4 servings
 
      1    Chickens; in pieces
      3    Cloves garlic; minced
      1 md Onion, diced
           3 TB olive oil
    1/2 lb Tainga sa daga; native
           -mushrooms or shiitake
           -mushrooms, sliced
 
  1 TB patis; (fish sauce) or 1 tsp -salt
      1/2 ts ground black pepper
        8 oz sotanghon
        3    green onions, thinly sliced
  
  Sotanghon are transparent bean noodles, also known as cellophane
  noodles. Try this Filipino-style chicken and noodle soup. Look for
  tainga sa daga, patis, and sotanghon in Asian supermarkets.
  
  Add the chicken and 10 cups water to a 4-quart pot. Bring to a boil,
  lower the heat, cover, and simmer for 18 to 20 minutes, or until the
  chick-en is tender. When cool enough to handle, remove the chicken,
  reserving the broth. Bone and dice the chicken.
  
  Using a wok or skillet, saute the garlic, onion, and chicken in the
  oil for 1 to 2 minutes. Add the mushrooms to the skillet and saute
  for 3 to 4 minutes, or until the chicken is lightly browned, and the
  vegetables are tender-crisp.
  
  Return the chicken-vegetable mixture to the broth. Add patis and
  pepper, and simmer for 15 to 18 minutes.
  
  Meanwhile, soak the sotanghon in hot water for 1 minute to soften.
  Cut the noodles into 2-inch lengths. Add the sotanghon to the broth
  during the last minute of cooking, and simmer for 1 minute. Ladle the
  soup into preheated bowls. Garnish with green onions and serve
  steaming hot.
  
  From: FINE FILIPINO FOOD By: KAREN HULENE BARTELL ISBM: 0 7818 0964 9
  SCANNED BY: KEVIN JCJD SYMONS/SEPTEMBER 2004
 
MMMMM
 

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