Text 11167, 93 rader
Skriven 2007-01-31 11:25:06 av Glen Jamieson
     Kommentar till en text av Sean Dennis
Ärende: MYTHS 942  70131
========================
 -=> Quoting Sean Dennis to Glen Jamieson <=-

 GJ> Further to  your explanation, another reason for the atmosphere in
 GJ> this Echo is that in most cultures, sharing a meal is the focus of
 GJ> friendship and inter-action between people when meeting, and this is
 GJ> what is done here, at least mentally.  Whenever possible, the meal
 GJ> sharing is also done in person at Echo picnic weekends.
 SD> Absolutely agree with that.

 SD> There's something else too that may sound funny coming out, but it's
 SD> sincere: with my being one of the younger people in there, I enjoy
 SD> reading (listening?) to the talk of experience.  I also absolutely

In this Echo there are contributors with an wonderful range of
experiences, and not just in food.  I am constantly learning something
new from what I read here.

 SD> adore everyone's travelouges since both Maura and I love to travel
 SD> but cannot afford to do it right now, even to North Carolina (about
 SD> an hour's drive).

I was lucky in getting a job in Papua New Guinea about 40 years ago,
and that started my interest in other cultures and countries.  Now
that I have "retired", I have been travelling around for pleasure, and
when working overseas for Australian Business Volunteers, as much as
possible ever since.  I hope to continue this for as long as I can.

One of the great benefits of this Cooking Echo is that by meeting
people in it, connections are made, and that can make travel much
easier and cheaper for everyone.  I have had several Echo persons from
USA and France visit me, so I have accommodated them and done the
"tourist guide" thing and taken them to places of food and wine
interest here, and conversely I have visited and stayed with them.
Because, in this Echo, people are honest and don't pretend to be what
they are not, I have found them to be just as welcoming and generous
in person as they appear to be in their writings.

 SD> I've learned a lot while being in here and I've enjoyed it a lot
 SD> and I hope to continue enjoying it for some time now. :)

Likewise.  :)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FIESTA HAM & RAMBUTAM-LYCHEE GLAZE
 Categories: Mains, Ham, Filipino, Asia-se
      Yield: 24 servings
 
    1/2 c  W- chardonnay
     10 oz Pineapple pieces; +liquid
    1/2 ts Salt
    1/2 c  Rambutans; chop fine
    1/2 c  Lychees; chop fine
      3 tb Mango-pineapple preserves
  1 1/4 c  Sugar- brown; OR
  1 1/4 c  ; raw sugar
      3 kg Ham; cooked, >3 1/2kg
    1/4 c  Sp- cloves
 
  For a tasty treat from the islands, make this exotic but easy ham &
  fruit glaze for your next Sunday dinner. Serve with yams, fluffy
  rice, & yard-long beans for a Filipino feast.
  
  Preheat the oven to 325^F. Combine the wine & reserved pineapple
  syrup with 1/2c water. Bring to the boil. Add the salt, rambutan,
  lychees, drained pineapple & mango-pineapple preserves. Gradually
  stir in 1c sugar. Simmer for 8 to 10 minutes, or till the rambutan &
  lychee are tender, & the mixture has a very thick consistency. Drain
  the syrup from the fruit mixture into a serving bowl & set aside.
  
  Using a sharp knife, score the fat on the ham into a diamond pattern.
  Brush generously with 2/3 of the fruit glaze. Press a whole clove
  into the centre of each diamond.
  
  Place the ham in a roasting pan & bake for an hour, basting often
  with the pan juices.
  
  After an hour, raise the temperature to 450^F & continue to bake,
  basting often, for 18 to 20 minutes. Brush the ham with the remaining
  fruit glaze. Sprinkle the remaining 1/4c sugar on top of the ham, &
  bake till the surface is crisp & golden brown. Transfer to a
  prewarmed serving platter & serve.
  
  From: FINE FILIPINO FOOD   ISBN 0 7818 0964 9 By: KAREN HULENE BARTELL
  Typed by: KEVIN JCJD SYMONS, NOVEMBER 2005
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)