Text 22113, 128 rader
Skriven 2007-11-01 14:03:37 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: BIRD, HAND 186 71101
============================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 GJ> Hurrah!  Messages back from xxcarol at last.
 CS> Grin, one of many.  I was trying to combine a few to make it easier as
 CS> you catch back up.

Thanks.  Still got lots.
 
 GJ> I was wondering, now that you and yours are in America, do you
 GJ> normally still eat with chopsticks at home, or do you do the knife and
 
 GJ> That is reasonable, so she can automatically deal with whatever food
 GJ> she gets, wherever she gets it.  A proper education.

 CS> Yes.  he's not as facile with chopsticks as Don and I, but she doesnt
 CS> drop food in her lap either.  Can shovel with the best <g>.

Very important for a teenager to be able to consume lots of food
quickly!
 
 CS> Very  'filipeno' and I'm used to seeing that too.  Heard-tell a new
 CS> teacher in Sasebo
 CS> hadnt seen it before and got on one of the kids at lunch for 'improper
 CS> table  manners'.  Caused quite a small local storm ;-)
 GJ> That is pathetic!  Where does that teacher think s/he is!  I would

 CS> Thats what we all said.  It was a 'he' and 'he' was new to asia. 
 CS> Heard-tell the
 CS> principal (a 'she') sat and ate lunch with him (doing the filipeno
 CS> shuffle) and explained better on cultural differences. There is nothng
 CS> awkward or bad in the 'shuffle eating' technique.

Haha!  A not so subtle way of getting the message across to him.  I
think that teacher would probably have a heart attack in Indonesia
where most people eat with their (carefully washed) right hands.
 
 GJ> hope she has learnt to adjust her attitude.  When I was young that sort
 GJ> of thing was considered important, and the rules of eating etiquette

 CS> Same idea that teacher had, but less awareness of a differnt version
 CS> of what was 'proper'.  (for those not following, filipeno eating with
 CS> western implements
 CS> is 1 hand has a fork and the other a spoon and you push the food onto
 CS> your fork
 CS> or spoon with the other hand instead of scouping it up which is
 CS> considered  slightly bad manners there.  Other versions use a butter
 CS> knife and spoon or fork
 CS> and push the food on with the butter knife).

I haven't seen the butter knife used, but a lot of Filipinos also use
their hands.  Whether left or right is not as important there.
Likewise in India.  Food definitely tastes different when eaten from
fingers, as compared with metal spoons or forks.
 
 CS> Mom taught me all that.  I didntmind as she wasnt draconian if we
 CS> slumped now and again as we did it.  It came in good stead in more than
 CS> one fancy place. Most recently, that Japanese Italian fusion place with
 CS> 7 forks and 3 spoons. Showed Charlotte how you start at the outside and
 CS> work your way in and how at the end they remove them all then bring a
 CS> new set for the dessert dish. 

It is very useful to be socially adept, and be able to deal confidently
with whatever combination of cutlery - or none - you are presented
with, wherever you are dining.  And don't drink the fingerbowl!

 CS> 3/4 cup for us to 1 cup for most meals.  Oh, and I got the rice to
 CS> come out a  little better.  Almost out of that rice now.  Trick was to
 CS> make 6 cup yield and it's 'ok enough'.

I noticed that you bought Calrose medium grain rice on that shopping
trip.  How much do you pay for it?  Usually here it is about $2/kg, but
the other day 10kg bags of Calrose were on special for $9.99, so bought
one bag.  That should last a few weeks.

For a really delish Indonesian breakfast, try this.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BUBUR AYAM - RICE PORRIDGE WITH CHICKEN
 Categories: Mains, Chicken, Breakfast, Indonesian
      Yield: 6 servings
 
      1 kg Chicken pieces
  1 3/4 l  Water
      1 lg Onions
      1    Ginger- green, 2.5cm
    350 g  Rice- Thai fragrant
           Salt and pepper
 
  This is a dish which pops up all over the East, often served as
  sustaining breakfast fare. It can be served very simply, with just
  the chicken stirred into it. Hearty eaters tuck into helpings of
  porridge drizzled with a little soy sauce, with strips of chicken,
  prawns, deep-fried onions, garlic, strips of chilli, and topped with
  lightly fried egg, and garnished with celery leaves.
  
  Cut a chicken into 4 pieces or use joints. Quarter the onion, and
  peel, halve, and bruise the fresh ginger. Use freshly ground pepper.
  
  Place the chicken pieces in a large pan with the water, onion
  quarters, and ginger. Add the seasoning, bring to the boil, and then
  simmer for 45 to 60 minutes, or till the chicken is tender. Remove
  from the heat. Lift out the chicken, remove the meat, and discard the
  skin and bones. Reserve the stock.
  
  Strain the chicken stock into a clean pan and make it up to 1.75
  litres with water.
  
  Add the rinsed rice to the chicken stock, and stir continuously till
  it comes to the boil, to prevent the rice from settling on the
  bottom. Simmer gently for 20 minutes, without a lid. Stir, cover and
  cook for a further 20 minutes, stirring from time to time till the
  rice is soft and rather like a creamy risotto.
  
  Stir the chicken pieces into the porridge and heat through for 5
  minutes. Serve as it is, or with any of the garnishes and
  accompaniments you wish.
  
  From: TASTE OF INDONESIA By: SALLIE MORRIS Typed by: KEVIN JCJD
  SYMONS, August 2005
 
MMMMM
 

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