Text 6991, 108 rader
Skriven 2006-10-27 11:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: DISHES 484
==================
 ML> It's mostly a matter of convenience. The pumpkins we get in the
 ML> market are generally too big for the normal-size family, and
 ML> "for just the two of you gentlemen we cannot be expected to
 ML> cut up our only elephant." There may be a misconception that
 GJ> My local veggie shop cuts the Queensland Blue and other large
 GJ> "pumpkins" into family-sized lumps of a kg or less.  These pieces keep
 GJ> for a week or two in the fridge.

I haven't seen any such in our supermarkets of late, but your
testimony brings ancient recollections of chunks of pumpkin
or Blue Hubbard wrapped in plastic and sold for fabulous prices
such as 9c or 19c a pound.

 GJ> Here, the term, "squash" is given to some special kinds of marrows,
 GJ> such as "acorn squash", which are shaped like a fruit pie.

Ah yes. Our acorn squash are shaped like acorns.

==
 GJ> All the above was quoting your illustrious Karen MacNeil, in her "The
 GJ> Wine Bible", which is modestly described in the cover notes by Robert
 GJ> Mondavi as, "The most complete wine book ever".

Put it this way. I have no recollection of having encountered
a wine writer named Karen MacNeil, either in person or on paper.

   Of course she is
 GJ> American, writing for Americans, so could be expected to be a trifle
 GJ> hyperbolic.

Not that people from Sinny have never been known to be hyperbolic.

 GJ> I did notice she uses "Vin santo" to describe the sweet Tuscan wines,
 GJ> while referring to the similar "dried grape" wines of Santorini as
 GJ> "vis nto", although the stuff that I tried there was clearly labelled
 GJ> "Vinsanto".

It'll be better recognized under a somewhat standardized name.
Anyhow, what do you expect - Italian wasn't codified in any
meaningful way until the end of the 19th century, and I'd bet
that the Italians making wine on the Greek isles weren't a
party to that effort.

 GJ> The last wine on that list of tasters was their Vinsanto Reserve,
 GJ> 1996, listed at 48E a bottle.  I told Nora she was asking too much to
 GJ> expect the girl behind the bar to give 150 ml of that for 2E, but she
 GJ> said she would try; nothing ventured...
 GJ> To my surprise we got all we asked for!  That last glass had almost
 GJ> 10E value of wine in it.

At their valuation, of course. I'm sure that they make enough
from grateful tasters who become purchasers that it's worth
the effort.

 GJ> volcanic soil. A Navrotrajano red was not nice at all, being very
 GJ> astringent, and as no one liked it enough to finish the glass, it
 GJ> finished up on the cactus on the balcony where we were tasting,
 GJ> overlooking the bay and a few islands, far below.  The other red was
 GJ> Kameri, still astringent, but more acceptable.

I don't care for any red I've had from Greece.



Basil noodles
cat: main, side
serves: 2 or 4

8 oz 1/4" rice sticks (or other noodles)
1 c bai graprao (holy basil)
- OR regular basil, chopped coarse
2 Tb oil
1 lemon grass stalk, white part only, minced
2 garlic cloves, minced
1 1/2 ts fresh galanga, minced
- (sub dried galanga or ginger
1/2 lb chicken breast, sliced thin (opt)
1/2 lb shrimp, peeled and deveined
3 Tb nam pla (fish sauce)
1 ts palm sugar (substitute brown sugar)
4 serrano chiles
1 lime, juice of

Soak the rice sticks in hot water until soft, about 30 min. For
other noodles, prepare them in the usual way.

Heat the oil in a wok or saucepan. Add the lemon grass, garlic,
and galanga, in that order, stirring after each addition.

Add the chicken and shrimp and stir-fry just until they are
opaque, about 5 min.

Add the basil and toss to wilt. Add all the rest of the ingredients
except the noodles, and mix well.

Drain the noodles and add them.

Lower the heat, cover, and cook a few min.

Serve hot.

(from Rosa Lo San Ross)

Posted to FIDO 10-27-96

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