Text 21123, 117 rader
Skriven 2007-10-07 14:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Affirmative actions 2
=================================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> The first two mines exceeded those goals; the third one will have a
 JW> tough time as there aren't enough sober, semi-literate people with a
 JW> clean criminal record check and a work ethic left to send to school
 JW> and subsequently hire.

 ML> How did the third get behind the eight ball here?

It was simply the third major discovery chronologically.
              
 ML> Worse pay schedule,

They will be competitive; they have to be. (Nationally for labour,
globally for management) We have people relocating here from
Australia and South Africa.

 ML> more remote, or what?

And they are in essentially the same location; about 200 miles north
east of the city, in the treeless tundra, in the middle of nowhere.

The recipe is random....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Mommi
Categories: Scandinavian, Holiday, Desserts
  Servings: 20

      7 l  water
      2 kg rye flour
    1/2 kg rye malt
      3 TB syrup 
      2 TB salt
      4 TB bitter orange peel for
           spicing 

Enough for 5 punnets (traditionally made of birch bark)

A bowl of mommi

Mommi with cream and sugar is a Finnish traditional Easter dessert,
a malt porridge which is baked in an oven. It is made of water, malt
and rye flour and is dark brown in appearance. The Swedish name for
it is memma.

Spices such as bitter orange peel, syrup or molasses and orange rind
are often added. After the exposure to heat and several days of
storage in the refrigerator, small quantities of generated alcohol
often result within the pudding-like condiment. This is not
considered a fault.

Mommi is consumed cold, either bare or with added sugar and/or milk
or cream.

The usefulness of the dish stems from it keeping well for days, and
thus serving as a substitute for porridge which does not require
firing up a stove, when religious observances prohibit fire. Its
precursors can be traced all the way to medieval Germany. But as its
use spread with Catholicism to the far northern reaches, the food
fell gradually into disuse there, so that it remains as a relic
chiefly in Finland.

Mommi was mentioned the first time during the 17th century, in a
dissertation (in Latin). As the result of domestic product
development mommi has graced the Finnish dinner table for at least
300 years. Originally mommi was consumed during the whole lent
period. Its laxative properties doubtless helped the purging of
"poisons". Later it was a convenient food for Good Friday, when
firing up the stove was against custom. In modern times it is purely
a traditional seasonal delicacy.

Interest in it has risen even in non-Scandinavian settings, due to
Finns' eager attempts to offer the idiosyncratic foodstuff to
foreigners. Some have served it as an exotic specialty; others, a
joky test (due to its superficially unappetizing appearance). The
growing interest in reviving old recipes and the general enthusiasm
for past ages may also play a part in this.

Mommi is traditionally eaten in Easter time. There is a recipe given
below, but most Finns in the modern world buy their mommi ready-made
from the store, where it is available as a seasonal product during
that time.

First phase: Heat the water to 60 C (140 F) and beat in just
enough of the rye flour and malt to form a thin porridge. Distribute
a thick layer of the remaining flour and malt onto the surface of
the porridge. Cover the pot and leave in a warm place for an hour to
sweeten.

Second phase: Whip the mixture and add 1 liter (4 cups) of hot
water. Then, as in Phase One, add a layer of rye flour and malt to
the top of the mixture and leave it to sweeten for another hour.
Repeat these steps until all water, flour and malt has been used.

After sweetening, cook the mommi for half an hour, stirring well.
Spice during cooking. Whip the cooked mommi until it cools off and
pour it to punnets rinsed with cold water. Sprinkle sugar onto the
surface and bake the mommi in the oven for about three hours at low
heat.

There is also a New Year dessert in Iran called samanu, which is
similar to mommi.

From: Wikipedia, The Free Encyclopedia
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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