Text 11082, 108 rader
Skriven 2007-01-29 05:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: DURIAN DISCOVERY 969
============================
 GJ> As they have been proliferating lately, I have strongly suggested that
 GJ> spatchcock should feature frequently on Kevin's menu

Don't see how he could make spatchcock, as he hasn't got a car.
I did see spatch rat there, though.

 GJ> Yesterday I dined in his back yard, which he had made some attempt to

So no more rat, eh. I was surprised that the chickens hadn't
dined on him by the time we were there.

How, by the way, does he manage to make a meal in his kitchen?
That's got to be the most cluttered and filthiest room I've ever
seen in my life. It gives me shivers. And to think that on my
first trip to your fair city I (a) slept in that house and
(b) cooked in that kitchen.

 GJ> clean up.  The occasion was Australia Day, and in obedience to the

Tell the barstid g'day from all of us, all the same.

 GJ> urgings of Stan Kekovich we ate barbecued lamb chops as a main course,

My third favorite meat - but not so highly rated as I can't eat
more than about a half pound (or 250g, which is greater) at a
sitting.

 GJ> The main event, however, was a comparative durian tasting.
 GJ> The first was the usual Thai Mongthong, ripe, but not quite to the
 GJ> extent that it had begun to split spontaneously.  Using the gloves, I
 GJ> was able to locate a seam, and pulled the fruit apart to access the
 GJ> flesh.  Once the first seam had been opened, it was easier to pull the
 GJ> other 5 sections apart.

Would it work to bounce it against a hard surface, such as a
floor or perhaps Kevink's head?

 GJ> The second durian was one which I had not knowingly had before - an
 GJ> organically grown Malaysian "Golden Bamboo", from a plantation in
 GJ> Selangor.  Slightly smaller than the Mongthong, its skin did have a
 GJ> slight golden tinge.

Malaysian durian are more manly than the Thai, although they
do not make one flatulate substantially more (personal experience,
of course).

 GJ> From that, and previous recent experiments, Kevin had a collection of
 GJ> durian seeds, ready for cooking experiments.  I tried frying them for
 GJ> about 15 minutes, turning occasionally until browned.  This was
 GJ> somewhat disappointing, as they had very little flavour, and still
 GJ> remained rather raw.  Rather like Brazil nuts, but more tasteless.
 GJ> I suggested that they would be better boilied for a half hour or so,
 GJ> then fried, to improve the texture and taste.

I thought they were to be roasted in hot coals, as chestnuts are?

 GJ> That little experiment led on to the most successful result of the
 GJ> day's research - fried durian. ...
 GJ> No attempt was made to match a wine to it!

No wine - Bailey's Irish Cream might go well.

 ML> appreciated for their texture. [M's note: Mary is Mrs. Cheong]
 GJ> From what I recall, Mary is of Italian extraction, with a cooking
 GJ> background.  Inevitably, their daughter is also a creative cook.

I thought Greek or something.

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

      Title: Chicken Pilaf Atzem (Epirus Style)
 Categories: Greek, Poultry
   Servings: 4

           Karen Mintzias
      1    Frying chicken (2-1/2 lbs)*
      4 tb Butter or vegetable oil
      1 lg Onion; diced
           Salt & freshly ground pepper
      1    Cinnamon stick (optional)
    1/2 c  Tomato sauce
  1 1/2 c  Raw long-grain white rice

  *Note: To make Lamb Pilaf Atzem, substitute 2 lbs. lean lamb chunks for the
  chicken.

  Wash, dry and cut the chicken into serving pieces.  In an attractive
  cooking-serving casserole, heat the butter, and saute the chicken and the
  onion, turning the chicken pieces constantly.  Sprinkle with salt and
  pepper, then add cinnamon stick, tomato sauce, and enough water to almost
  cover the meat.  Cover and simmer on top of the stove or bake in a moderate
  oven (350 F) for 40 minutes.  Pour out the liquid, measure, and if
  necessary add enough water to make 3 cups.  Pour back into the casserole,
  add the rice and shake the pan a few times to mix the rice in. Continue
  cooking, uncovered, for 20 minutes longer, or until all the liquid has been
  absorbed by the rice. Remove from the heat and drape with a dry towel for 5
  minutes.  Serve hot.

  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York.

  Typed for you by Karen Mintzias

MMMMM

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