Text 15364, 163 rader
Skriven 2007-05-13 22:40:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Stinky Fruit
====================
On 04-22-07 GLEN JAMIESON Scribbled to CAROL SHENKENBERGER about HAWG 

GJ> CS> Absolutely.  There's quite a bit of wriggle room too in what
GJ> CS> they can get.  For example, 50 pallets of fruit can be any fruit
GJ> CS> you want within limits that it has to be storable (the bulk) to
GJ> CS> last 4 weeks.  That means in Thailand and OZ, we get starfruit
GJ> CS> for a portion of it (doesnt store long but it's good eating) and
GJ> CS> dragon-fruit (stores well), meekans in Japan (they store better
GJ> CS> than you'd think), jackfruit in the Philipennes, stuff like
GJ> CS> that.  It's not just apples and oranges here at

GJ>I immediately wonder, did anyone manage to bring a durian or two on
GJ>board?   I'm sure some of the sailors would have experienced them.
GJ>There are so many kinds of tropical fruits that you would get good
GJ>variety on the table.  Some young sailors might get frightened off,
GJ>but that would only mean more for the older hands.

Ooh that Smell: Designing a Stinkless Durian
by Michael Sullivan 

Weekend Edition Saturday, May 12, 2007 · Asians call it the king of 
fruits, but to many its "stinky fruit." The flavor of durian is sweet, 
but the odor is almost overwhelmingly foul. One scientist is hoping to 
erase that smell to make the fruit more popular, both at home and 
abroad.

Durians are much loved in Asia but are not tolerated in most Asian 
hotels, on airplanes or on the subway. They are large and green and 
covered in hard, spiky thorns. If dragons really existed, this would be 
their fruit. The stench of a ripe durian, like a dragon's breath, is 
enough to make some people gag.

Researcher Songpol Somsri of Thailand's Horticultural Research Institute 
probably knows more about durians than just about anyone. He grew up on 
a durian farm and has studied them all his life.

But this Johnny Appleseed of durians concedes that even he doesn't like 
their strong smell. If it's too strong, he doesn't want to eat them.

Songpol has embarked on a mission to rid the durian of its distinctive, 
pungent aroma. In doing so, he also hopes to boost exports and make 
durians more popular at home, too. Much of his work is being done at a 
government research station in Chantaburi province, about 200 miles from 
the capital, Bangkok.

Songpol's enthusiasm is evident as he leads a visitor through rows of 
durians at the station, several thousand trees in all. He's spent about 
20 years here, crossing and recrossing different varieties — more than 
90 altogether — before coming up with what he calls Chantaburi No. 1, 
the world's first non-smelly durian.

There is only one tree, planted 18 years ago. It only produces about a 
dozen fruit a year, but Songpol is convinced he's got a winner.

But 20 miles up the road, the manager of the Sunshine Fruit Co., a major 
durian exporter, isn't convinced.

Swanzea Banchee says he thinks the idea could definitely help increase 
orders from abroad. But, he says, you'd never catch him eating one. If a 
durian doesn't have a smell, then it isn't really a durian, he adds.

In Bangkok, consumers interviewed on a street in Chinatown had mixed 
reactions to Songpol's Chantaburi No. 1.

Siwa, a 75-year-old retiree, is skeptical. Without the smell, a durian 
wouldn't taste right, he says. But 22-year-old shopper Shuchada Sukkai 
said she would enthusiastically eat a stinkless durian.

Back at the research station, Songpol says he's confident that the 
Chantaburi No. 1 will be a hit. If government approval comes this year, 
as expected, he says the first commercial crops could be ready in a few 
years.

And just in case traditionalists shun the non-smelly durian, Songpol is 
ready — with a hybrid he calls Chantaburi No. 3.

In the meantime, he has another plan in the works: an odorless and 
thornless durian. He's not sure what he'll call that creation, since the 
name durian comes from the Malay word for thorn.

-+-

This article, pictures and an audio link at http://tinyurl.com/33gosz

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grandma's Banana Pudding
 Categories: Puddings, Fruit, Desserts
      Yield: 6 servings
 
      1 c  Sugar
    1/2 c  All-purpose flour
    1/2 ts Salt
      2 c  Milk
      1 ts Vanilla extract
      1 tb Butter
      4    Egg yolks
      1    Box of vanilla Wafers
      4    (TO 5) ripe bananas
      4    Egg whites, at room temp
      5 tb Sugar
    1/4 ts Cream of tartar
    1/2 ts Vanilla extract
 
  Preheat oven to 375°F.
  
  Line the bottom of a 9x9-inch baking dish with a layer of
  vanilla wafers. (This recipe will not use the whole box, so
  you may snack along the way, but don't get carried away.)
  
  Peel the bananas and slice into 3/8-inch rounds; use a
  ruler (I'm kidding!). Cover the banana slices with plastic
  wrap to keep them from darkening, and quickly make your
  pudding.
  
  Combine the sugar, flour and salt in bowl, mix well, and
  set aside.
  
  In a heavy saucepan, beat egg yolks well (just use a fork
  or a whisk, but beat well). Over medium heat, add the flour
  mixture to the egg yolks, alternately, with the milk and
  vanilla, stirring constantly.
  
  Bring to a gentle boil and, when mixture begins to thicken,
  add butter, continuing to stir to prevent scorching. When
  the mixture reaches pudding consistency, remove from heat.
  
  Place a layer of banana slices in the baking dish on top of
  the vanilla wafers. Pour, spreading as necessary, half of
  the pudding over the wafers and banana slices. Put down
  another layer of vanilla wafers and another layer of
  bananas, and cover with the remaining pudding.
  
  For the meringue, beat the egg whites with an electric mixer
  until they form soft peaks. Add sugar, a tablespoon at a time,
  and cream of tartar, and beat until stiff peaks are formed.
  Fold the vanilla into the meringue, and spread the meringue
  over the pudding.
  
  Place in a preheated 375°F oven and bake until browned, 12
  to 15 minutes, depending upon your oven.
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
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