Text 11138, 105 rader
Skriven 2007-01-30 16:25:40 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: DURIAN DISCOVERY 96970130
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 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> As they have been proliferating lately, I have strongly suggested that
 GJ> spatchcock should feature frequently on Kevin's menu
 ML> Don't see how he could make spatchcock, as he hasn't got a car.
 ML> I did see spatch rat there, though.

That has passed on, fortunately, but I suggested he should despatch
the cock which tasted me.
 
 GJ> Yesterday I dined in his back yard, which he had made some attempt to

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

As it had probably died from an overdose of Warfarin, I am surprised
that the chooks hadn't also succumbed.

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

In those days the house was in a far more hygienic condition.  Since
last being beaten up by one of his "outcasts of society" house guests
Kevin has tended to leave things as they were.  He awaits a Hercules
to take on his house as the eighth labour.
 
 GJ> clean up.  The occasion was Australia Day, and in obedience to the
 ML> Tell the barstid g'day from all of us, all the same.

I did, but on this Echo I cannot repeat what he said.  He was smiling
as he said it, though.
 
 GJ> urgings of Stan Kekovich we ate barbecued lamb chops as a main course,
 ML> My third favorite meat - but not so highly rated as I can't eat
 ML> more than about a half pound (or 250g, which is greater) at a
 ML> sitting.

Such abstemiousness!  It would probably be my second or third
favourite, depending on its age.  Hogget would be above beef, but lamb
just below.  Then pork, turkey and chicken.  Top, of course, is
kangaroo.  I don't eat enough rabbit, duck, crocodile, emu or camel to
rate them.
 
 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.

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

It was outside, in the back yard.  Would you eat anything which had
been on the ground there??   And there was enough blood spilled as it
was, without adding any more of Kevin's.
 
 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.

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

I had tasted better in Indonesia, and Kevin said he recently had a D24
Malaysian durian, which he highly recommended, but as it was, they
were fairly large specimens, so we didn't finish them both.
 
 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.

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

That would have worked, but I think I just didn't cook them long
enough.  I have a couple here, and will carry out more experiments.
 
 GJ> day's research - fried durian. ...
 GJ> No attempt was made to match a wine to it!
 ML> No wine - Bailey's Irish Cream might go well.

Ummm.  Maybe.  I might try a nice rum.
 
 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.

 ML> I thought Greek or something.

Similar, although both Greeks and Italians fiercely reject any idea
that they have anything in common.

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