Text 16210, 94 rader
Skriven 2007-06-01 22:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: BEANS  70530
========================
-=> Quoting Glen Jamieson to Ian Hoare <=-

 GJ> Enough of talking and idle conjecture!  Action is called for.

Good for you. The proof is in the pudding as they say.

 GJ> I shall
 GJ> rush off and soak some borlotti beans for a few days and then dissect
 GJ> some, searching for shoots.

 GJ> [Later]  I have added 500ml of Adelaide tap water to 500g of Borlotti
 GJ> beans, and shall give them a day or so to absorb that water, then
 GJ> taste it for reputed nastiness, and deduce how much the beans have
 GJ> absorbed. 

 GJ> [Next day]  I have just checked, and found that the beans have
 GJ> absorbed 390ml of that water.  The unabsorbed water was pale brown, and
 GJ> rather bitter to taste.

 GJ> Most beans had split their skins, and some had slipped off.  There was
 GJ> not sign of a shoot growing, and the beans did not taste sweet - just
 GJ> raw beany.  I drained and washed the beans, then added another 750ml
 GJ> of water, and left them on the bench again.
  
I think you'll be pleased with the final results, once cooked.

A Filipino recipe calling for sesame oil:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goldbrassen
 Categories: Filipino, Fish
      Yield: 4 servings
 
           Goldbrassen
 
  I really don't know if there's a traditional way of cooking it. The
  Austrians I know would stuff their goldbrassen with finely chopped
  parsley, crushed garlic, bay leaves, salt, and ground pepper and
  then wrap them in alu-foil brushed with olive oil and let cook in
  the oven for about 30 minutes. Stuffings are discarded before
  serving. Green salads and potatoes go very well with this fish.
  
  My recipe calls for cleaning the fish (of course!) and rub it with
  soya sauce, some salt, finely grated ginger, crushed garlic, lime
  juice, and sesame oil, and then top it with about a Tbsp of chopped
  coriander leaves. The stomach I stuff with a stalk of crushed lemon
  grass. I arrange it on a shallow dish and let it steam for 30
  minutes using my siopao steamer as my oven does not have a built-in
  steamer. It produces some juice once cooked which my guest last
  night mixed in her rice.

  Nevertheless I like it served with a sauce a Chinese friend in
  Vienna taught me how to prepare. I combine a generous amount of
  crushed garlic, grated ginger, chopped coriander leaves in a small
  bowl filled with light soya sauce and sesame oil, and then pour
  hot vegetable oil over. It sizzles when you pour the hot oil, and
  produces a nice aroma that will certainly whet your appetite. I
  like eating it with steamed rice sprinkled with a mixture of
  powdered chili and shrimps. For that extra kick, you know.
  Mahlzeit!

  From: V.Castillo To: Filipino_food_lovers
 
MMMMM


Further research indicates he is talking about:

"The Gilt Head Sea Bream is a fish with shimmering, silver skin and
tender, white flesh. It has a rich, succulent taste, and its bones
are small and easily removed, leaving the diner with an appealing,
meaty portion on the plate. When grilled or braised, the flesh stays
moist because of a layer of fat between the skin and the body. One
hundred grams of edible meat contain 113 calories. Its scientific
name is Sparus aurata, but it is known in French as Dorade Royale,
in Italian as Orata, and in German as Goldbrasse."

- http://www.ardag.co.il/english_products.html







Cheers

YK Jim


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