Text 21759, 106 rader
Skriven 2007-10-13 08:58:09 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: 2 WEIRD SNACKS  71013
=============================
 -=> Quoting Jim Weller to All <=-

 JW> grandkids.... Act II microwave popcorn. I only buy bulk popping corn
 JW> and kettle pop it. They had one bag and then the rest of the box
 JW> lingered in the pantry for months; for some reason they didn't seem
 JW> to want anymore. Out of idle curiosity I made a packet. What an
 JW> abomination! It's loaded with sugar, more sugar than salt. That's
 JW> insane, a crime against the kindness of the Goddess of Maize.  Then
 JW> I read the fine print: product of the USA, followed by some really
 JW> tiny print: Conagra Foods. I should have guessed. Another body and
 JW> soul destroying quasi-food from one of the world's great evil
 JW> corporations. No one in my house will eat the stuff, not even the
 JW> mice. As an experiment I set out a bowl of their proper mixed seeds
 JW> from the pet store, some stale bread of Roslind's, some organic
 JW> health food quinoa and some popcorn. They ate the bread and quinoa
 JW> first, then their regular rations and then they went on a diet and
 JW> ignored the popcorn for two days until I relented and threw it away.

You could have tried poisoning pigeons in the park with it.  It must be
useful for something, apart from giving work to dentists.

 JW> The second one was a happen chance purchase at a convenience store
 JW> run by two Filipina ladies. Isla brand fish crackers. They are deep
 JW> fried (in coconut oil) crispy puffs made of rice flour, cassava
 JW> starch treated with lye (yes, lye, it says so on the label) and
 JW> flavoured with fish sauce, salt, vinegar powder, powdered chilies
 JW> and garlic powder. They look a bit like Chinese prawn crackers and
 JW> taste like a fishy version of pork rinds. Strange. But they grow on
 JW> you. Next time I'm at that store I'm going for a pack of the extra
 JW> spicy squid version.  

 JW> Filipinos have spread out all over the world in search of employment
 JW> and they tend to get homesick. Isla really capitalizes on that. The
 JW> advertizing on the packaging was a real emotional heart tug:
 JW> "Original Philippine Snacks for Filipinos Around the World... A
 JW> Taste of Home" and " Do you remember? ....Your days in the fields,
 JW> spending a day at the Fiesta, picnics by the Sea, late night
 JW> drinking sprees....We miss having you around. Now that you're far
 JW> away we bring you back your memories through ISLA Original Fish
 JW> Crackers."  How can you resist that? Even if you're not Filipino. I
 JW> may never get to visit the Philippines but now I can enjoy a fiesta
 JW> by the sea right here in Yellowknife for $1.99!

Filipinos can wax wondrously poetical, particularly when there is money
to be made out of dripping sentimentality.  Such items as your Fish
Crackers sound as if they would work well as a "pulutan", eaten as an
accompaniment to beer (and, perhaps, balut).

 JW> I guess there have been three strange foods in the house lately if
 JW> you count the quinoa. It was fair trade, small farm, supportive of
 JW> indigenous people, organic, full of essential amino acids without
 JW> killing an animal, hippy-health food. Despite all it's alleged
 JW> benefits, both dietary and Karmic, Roslind and I just don't like the
 JW> taste of it, so I converted it into extra healthy mouse treats; they
 JW> love that stuff. But at a buck an ounce they won't be getting more
 JW> when the first batch runs out!

I have heard of quinoa, but I won't go out of my way to hunt it down.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Calamaries With Potato [lignje S Krumpirom]
 Categories: Seafood, Potatoes, Squid
      Yield: 8 Servings
 
     18 oz (500 g) calamaries (squid)
  3 1/2 lb (1.5 kg) potatoes
      4 fl Oz. (100 ml) olive oil
      2 cl Garlic
      1 tb Mixed spices (see note)
           Parsley
           Salt and pepper
 
  Clean, wash and slice the calamaries into 3/4 inch (2 cm) wide
  strips. Peel and thinly slice the potatoes. Chop the garlic and
  parsley.
  
  Pour half the oil into an oven-proof casserole dish, spread a layer of
  potato and sprinkle with salt. Then spread the calamaries over the
  potato, sprinkle with pepper, garlic, parsley and mixed spices and
  cover with the remaining potato. Sprinkle with more parsley and salt
  and pour the remaining oil on top. Cover (must be cooked in a covered
  dish so that calamaries remain juicy and require no basting) and cook
  in oven pre-heated to Gas Mark 7 (220 oC) for about 45 minutes.
  
  Serve with a seasonal salad.
  
  Note on "mixed spices": In Croatia people usually use Vegeta<
  seasoning. Any other seasoning mix should also work (a very good
  alternative and similar taste is obtained with the Spice Islands<
  Original Seasoning).
  
  Authorship Note: The recipes prepared by Ivanka Bilus, Cirila Rode,
  Lidija Coric, Zdenka Kocmur, and Ljiljana Sprem. Published as
  Croatian Cuisine: The Modern Way in 1995 by Golden Marketing, Zagreb.
  
  MM Format by Dave Drum - 22 April 2000 FROM: Uncle Dirty Dave's
  Kitchen
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)