Text 15110, 118 rader
Skriven 2007-05-07 18:49:09 av Carol Shenkenberger (3:800/201)
     Kommentar till en text av Glen Jamieson
Ärende: Re: FOOD FIGHT!  70506
==============================
*** Quoting Glen Jamieson from a message to Carol Shenkenberger ***

 CS> Snicker, could well be I'm using Calamansi powder just where you'd use
 CS> your lemon grass powder?  Now that I think of it, several things you've
 CS> posted that i've tried (i often dont mention that but I do it) I used
 CS> calamansi powder.  I guess I havent said specifically I tried somethig
 CS> of yours only because I often adapt around that.

GJ> Having a cumquat tree in the front garden, that is near enough to
GJ> kalamansi for my purposes.
GJ>  

Works for me too.   Asian cumquats are pretty darn close.  Now the little furry
things in Florida I knew by that name as a kid, are not close.  Yours are a
citrus with a thin peel.  Theirs are almost like an apricot covering over a
mild citrus.  Furry and you eat the skin.

 GJ> or grate as much as I like without having part cans around.  It goes
 GJ> well with collards and dried shrimps.  :)

 CS> You've mentioned those blocks.  Thats another thing if i see it next
 CS> trip, I plan to grab.  Ohh boy.  Customs will have a field day with my

GJ> Most of it comes from Sri Lanka.  An alternative is to use Indonesian
GJ> "santan" powder, which is virtually the same thing, and just as
GJ> convenient for when you just need a small amount to mix into a dish.

Ok, I'll keep that name in mind.  I need/want only small amounts.

 CS> food fight <g>. 

GJ> I have cooked them to please a collards hater, by treating them like
GJ> aibika or "ailan spinach", with fish sauce, dried prawns and coconut.

Maybe if i get where you are one day, you can 'make them right' for me? 
meantime i am resistive on even buying that one.

Considering the wide variety I have encorporated into our diet, I dont think
it's terribly awful that turnip/mustard/collard greens just didnt make it in.
They are 3 of the 6 I dont eat.  (The others are brains, eyebals, and
testicles).  Ok I lied.  I am not into insects/spiders either.  Liver isnt a
fave except I will eat some types in moderation.

There must be other things I wont eat, but I'm comming up blank just now on
them.  Ohh!  Puffer fish.  I may be silly but never suicidal and i will never
trust a cook that much just to try 'something new'.

 GJ>       2    Bundles sitao (snake beens)
GJ>  
 CS> We have those right now at the commisary.  They sub for 'long bean'
 CS> just fine and it's a little early for 'long bean'.
GJ>  
 CS> Didnt know that.  These would be 'curly long beans' but just not as
 CS> long.  They also crop earlier here so we get them until the longer ones
 CS> (straight mostly) come out and about that time, the curly ones (snake)
 CS> are about done for the year.  If I was not knowing better, I'd think
 CS> they are the same thing and straighten out later in the season but
 CS> thats not it. 

GJ> These curly ones and the slightly thinner long, straight ones are
GJ> closely related, and taste much the same; different from the "French"
GJ> beans of temperate climates.

Yes or the 'blue lake' of the lava-laden land.  Good stuff though.  Almost out
of season now for the glut.  Shorter 'long beans' (yard beans) of an earlier
picking are surfacing nicely.

GJ>  
 CS> I threw then in a deep frypan with some olive oil, garlic, shrimp
 CS> paste, and jufran bannana sauce.  Came out well with rice and some of
 CS> my version 'adobo chicken' (little relation to your version other than
 CS> name). 

 CS> Came out well!  Its a recipe I sorta resurrected from taste from
 CS> someplace but I can't recall for sure where other than was not Manila
 CS> or Subic Bay.  I added my version of 'chicken' to match up what was in

GJ> Sounds Indo-Malay style, but could have come from anywhere.

Yes, 'sorta asian' but we mix and match so much! I suspect you might have been
tempted to put sambal on it then eaten it with rice.  Japanese would have used
dashi and steamed it and minimal garlic.  No olive oil but sesame oil.  Rare
chicken breast perchance slivered so it looks almost like spagetti?

 GJ>            -sliced thinly (4 mm)

 CS> I wonder if that is the same as a USA pawpaw?
 GJ>   *(Pawpaw = papaya) Heat half the butter until it stops fizzing, then

 CS> Nope.  <grin>.  Very different animal.  I lived near the Cherokee
 CS> reservation (one of the very few that are in the eastern coast and
 CS> others are seminole indians in forida).  I learned something other for
 CS> it.  While still a 'fruit' it has no relation to papaya.  I'll have to

GJ> I have read of the US pawpaw, which is a completely different animal.

Yup.  I recall 2 versions of it.  The only relation was both were fruit and
both had a slight 'tang' to the bite.

Memory resolves a bit.  A green skinned furry very 'tart' fruit off a bush that
would also grow to a short tree.  A cactus fruit in the other verision.  I'll
have to google to remind myself of this one.  The 'pawpaw' of my memory may be
related to the persimmon in some aspects.  Not the same animal, but related.

 CS> days and saying 'gee, that tastes like a pawpaw'. 

GJ> The pawpaw (papaw, papaya) is usually eaten ripe, raw, with a squeeze
GJ> of lime or lemon juice, but cooks up well when a bit under-ripe.  The
GJ> white juice from green fruit contains an enzyme which tenderises meat.

Yes, that too.  I do not recall the USA version in my little backwoods area as
being known to tenderize meat though.  Hard to tell if I just didnt know that,
or if it wasnt useful for it.

                                       xxcarol

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