Text 9313, 93 rader
Skriven 2006-12-26 21:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: DARWIN STUBBIES 61225
=============================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> with an ambient temp of 106F, anything outside the
 GJ> fridge heats up quite quickly.

 JW> But I thought Darwinites always drank quickly!

 GJ> Steadily and constantly, rather than quickly, to match the liquid
 GJ> intake to the evaporation rate.
 
 JW> Ah, I see. It's a medical necessity in order to survive in that harsh
 JW> climate.

 GJ> It is hardly a harsh climate; one *only* needs beer, not clothes.

One also needs hats, zinc oxide, and periodic skin flaying in later
years. I'd call that a harsh climate!

About once a year I get bored with my mail lists and message boards
(except this one) so I unsubscribe en masse and search out fresh new
ones. A lot of them are single purpose: bbq, crock pot, wild game, wild
foraging, Greek food, Jewish food etc and after a year or so everything
that can be said about a subject has been said. I just dropped a half
dozen groups and so far have signed onto just one new one. It's called
Pinoy Food, the Filipino Food Lovers Guide. As I know very little about
the cuisine except for what you have mentioned, everything is fresh and
new to me. I may cross post a bit here; feel free to critique or add to
anything I post. The list is low volume but there are 3000 old posts in
the archive; so far I've read 300 and discovered.... Adobo Wars!

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

     Title: [Pinoy-Food] The Essence Of Adobo
Categories: Filipino, Info, Sauces, Marinades
  Servings: 1 text file

           vinegar
           garlic

Maybe it is about time we agree on what makes Adobo, an Adobo.

The way I see it; if garlic and vinegar are the main ingredients; then
you have the makings of Adobo.

You can add some other ingredients to enhance the flavor or to make your
Adobo a unique experience:

For salt; you can use table salt, soy sauce, patis or bagoong. (Isn't
Binagoongan some sort of Adobo too?)

You can add onions for a more garlicky taste.

Visayans add tomatoes.

Kapampangans add potatoes.

Bicolanos add coconut milk.

Batanguenos use beef.

Hawaiian Filipinos add ginger. (This is a good idea if you cook Chicken
Adobo. It removes the "malansa" taste.)

A lot of us add Bay leaves and sugar.

My sister uses Coke instead of sugar. No kidding.

Tip: If your Adobo gets too salty; add a couple of medium potatoes,
quartered, and let it boil away. The potato absorbs the excess salt.
Throw away the potato or give it to some salt-deficient individual. If
you are daring and not too culinarily-correct; add some MSG.

Yul

Ulysses H.B.
 
From: Pinoy Food, The Filipino Food Lov
 
MMMMM-------------------------------------------------
                                              


Cheers

Jim, in Yellowknife




... The mysteries of real Adobo are far deeper than I feared.
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