Text 3380, 97 rader
Skriven 2006-06-27 08:37:00 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: TASTES 875  60627
=========================
 -=> Quoting Dave Sacerdote to Michael Loo <=-

 ML> Lucien Georgelin wild blueberry preserve - ingredients
 ML> 75% wild blueberries, rectified grape juice concentrate,

 DS> "Rectified"?  Okay, so either they ran it through a filter
 DS> or they "corrected" it somehow. [g]

Nah!  It means made from very small grapes - direct currants.
 
 ML> Soho Natural blueberry soda - a weird reddish color (no
 ML> artificial colors, says the label), good blueberry aroma,
 ML> but a more artificial fruit taste, rather like jelly bellys
 ML> or something. Not too sweet. "Made with pure natural cane
 ML> sugar," says the front. The ingredients: filtered water,
 ML> cane sugar syrup, high fructose corn syrup, etc. No fair!
 ML> say I.

 DS> Weasel words.  "Made with" != "Made with only"

Why is sugar cane sugar considered to be better than corn syrup?  Not
having knowingly tasted the latter, does it taste that bad?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Prawn and Sugarcane Rolls
 Categories: Vietnamese, Shrimp
      Yield: 20 Servings
 
           Prawn paste:
    500 g  Medium-size green prawns,
           Shelled and deveined
        ts Salt
      1 tb Cornflour
    100 ml Coconut milk
    100 ml Water
    100 g  Minced pork
      2    Cloves garlic, peeled and
           Chopped finely
      1    Egg white
    1/2 ts Freshly ground pepper
    1/2 ts Sugar
      4 ts Fish sauce
           Sticks of sugarcane
           Vegetable oil
      3    Spring onions, peeled and
           Chopped finely
           Fish sauce:
      2 ts Sugar
    100 ml Hot water
    100 ml Fish sauce
      6    Chillies, sliced finely
      3    Cloves garlic, chopped
           Finely
           Juice of 1 lemon
           To serve:
           Lettuce leaves
           Mint leaves
           Basil leaves
 
  To make the prawn paste: toss the prawns with a mixture of 1/2
  teaspoon salt and 2 teaspoons cornflour, and set aside for 10
  minutes. Combine the coconut milk and water, pour over the prawns and
  marinate for 1 hour. Drain the prawns, mince them and combine with
  the pork, the remaining cornflour and the garlic.  Using your hands,
  gently mix in the egg white, remaining salt, pepper, sugar and fish
  sauce until the paste is quite firm. Trim the sugarcane sticks to a
  length of 15cm and a diameter of 1 cm , exposing the tender centre
  part of the cane. Spread both of your palms liberally with oil and
  place 1 tablespoon of the prawn paste in the middle of your left
  palm. Place the sugar cane stick in the middle of the paste and roll
  the prawn paste around the centre of the stick. Repeat with the
  remaining paste and set aside until ready to cook.
  
  To make the fish sauce: dissolve the sugar in the water and combine
  with the remaining ingredients.
  
  To cook the rolls: preheat the grill to high.  Lightly oil a
  foil-lined tray, arrange the sugarcane rolls on the tray and sprinkle
  with the chopped spring onions.  Reduce the heat to medium and grill
  for 3 minutes on each side.  The rolls may also be barbecued over
  charcoal.
  
  To serve: to eat the rolls, push the meat from the sugar cane stick,
  wrap in lettuce leaves with mint and basil leaves, and dip in the
  fish sauce.
  
  Recipe by: May Martin Source: Australian Vogue Wine and Food Cookbook
  1993\1994 Bon Appetit-Exec.Chef Magnus Johansson
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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