Text 11881, 66 rader
Skriven 2007-02-16 02:05:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Re: Son
===============
 -=> On 02-15-07  07:50,  Hap Newsom <=-
 -=> spoke to Dale Shipp about Re: Son <=-

 HN> As always you do what you have to do to survive(grin)! I wonder what
 HN> the  heck is in a vegetarian MRE? 

  The short answer is: "The four vegetarian MRE's are Pasta with
  Vegetables, Bean and Rice Burrito, Cheese Tortellini, and Pasta with
  Alfredo Sauce."
 
  The long answer is at http://www.vegparadise.com/news31.html (and
  probably lots of other places).

 HN> Looking at the recipe above I wonder if the author has "americanized"
 HN> the  orginal dish? Spinach does not seem to be a veggie that would grow
 HN> well in  Africa....it likes the cooler weather and tries to bolt to 
 HN> seed in really warm weather.


   Quite possible, but I really don't know.  There may be another type
   of "greens" and the author substituted the more available spinach.
   I've seen similar substitutions in some of the Ethiopian recipes I
   have collected.   The grains available there are not as common here.

 HN> weather. I have certainly made "ground nut" stews before and have
 HN> never  really wondered about that before!

  Peanuts do seem common in African recipes.   I wonder where they
  originated?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pork and Chickpeas
 Categories: Pork, Beans, Stew
      Yield: 8 Servings
 
      5 lb Pork, cut in chunks
     24 oz Canned garbanzos (chickpeas)
      2 t  Olive oil
      1    Onion, diced
      1    Tomato, diced
      2 cl Garlic (chopped or pressed)
      1    Hot serrano pepper (if
           -desired)
 
    Fry last four ingredients in large skillet or pot. Add chunks of
  pork and garbanzos with liquid. Cook for approximately two hours (or
  until pork is tender). Serve with fresh Italian or French bread.
  
  From Dr. Margarita Vargas, associate professor and chair of the
  Department of Modern Languages and Literatures, in the 1998 Reporter
  recipe contest. Typed for you by Joan MacDiarmid.
  
  From: Joan Macdiarmid                 Date: 12-16-98
  Cooking
 
MMMMM



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