Text 20517, 82 rader
Skriven 2007-09-21 08:43:27 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BIRD AND RAT 141 70921
==============================
 -=> Quoting Michael Loo to Barbara Mcnay <=-

 BM> I very recently read an article with a reference to somebody named
 BM> Greene Brown.  I wonder if he has siblings and what their names are.

 ML> With many of these names I wonder if the parents thought
 ML> about the troubles the kids would have in school.

The leader of the Australian Green Party is named Brown.
 
 > Always thought Mintzias was an interesting name,
 > especially for a Korean woman -
 BM> Possibly she is more Korean than her name.

 ML> I'm an eyewitness to that she's quite Korean.

Due to the European practice of women changing their surnames when
marrying, these are not very useful as a guide to national origin.   I
knew a Filipina with the Scottish surname "Jamieson".

During a re-run I saw recently of an earlier "Iron Chef" program, a
Korean woman was matched against the Chinese Iron Chef, with the
provided ingredient being liver.  Slabs of beef, pork and chicken
livers, half drained and half with blood in.  (I thought of Burt!)
For one of the dishes marinated beef liver was grilled on a Mongolian
barbecue in front of the judges, then immediately served.  What was
unusual was the beef liver sashimi, with raw liver rolled in green and
white scallion leaves.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sliced Beans With Chicken Livers, Chinese Style
 Categories: Mains, Chicken, Chinese, Asia-n, Charmaine
      Yield: 2 servings
 
    150 g  Green beans
    125 g  Chicken livers
      1 tb Oil
      4 sl Ginger
      1 lg Garlic cloves; thin sliced
      2 tb Light soy sauce
    1/2 ts Sugar
      1 ts Sesame oil
    125 ml Stock; or water
      1 ts Cornflour
 
  A simple dish where much depends on the thin slicing of both beans and
  chicken livers. There will be almost twice the volume of beans, and
  these proportions too are important to offset the richness of the
  livers. Serves: 2-3.
  
  Top and tail the beans and cut them in thin diagonal slices. They
  should measure about 2 cups in volume. Put the chicken livers in a
  small saucepan with just enough salted water to cover. Bring to the
  boil and simmer gently for 5 minutes. Cool for a few minutes, then
  drain and slice just as thinly as the beans about 6 mm.
  
  In a wok heat the oil and on low heat fry sliced ginger and garlic
  for a minute or so, then add beans and toss in the oil. Add oy sauce,
  sugar, sesame oil and stock. Cover and cook for about 4 minutes. Add
  sliced chicken livers, pushing them down into the liquid.
  
  Cover and simmer a further 2 or 3 minutes or until beans are tender
  but still crisp.
  
  Meanwhile, mix cornflour with a tb of cold water. Push beans and liver
  slices to side of wok and stir cornflour mixture into th liquid until
  it boils and thickens. Serve with steamed rice.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

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