Text 9380, 115 rader
Skriven 2006-12-28 16:29:23 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: DARWIN STUBBIES 61228
=============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> But I thought Darwinites always drank quickly!
 
 GJ> It is hardly a harsh climate; one *only* needs beer, not clothes.

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

If you stay in the shade during sun-up time, or have a dark skin you
don't need any protection.  The white-skinned mutant homo sapiens
cannot survive in any climate without some sort of protection from the
elements, but the original inhabitants of the Darwin area managed
quite well without any protection.

 JW> dropped a half dozen groups and so far have signed onto just one new
 JW> one. It's called Pinoy Food, the Filipino Food Lovers Guide. As I know
 JW> very little about the cuisine except for what you have mentioned,
 JW> everything is fresh and new to me. I may cross post a bit here; feel
 JW> free to critique or add to anything I post. The list is low volume but
 JW> there are 3000 old posts in the archive; so far I've read 300 and
 JW> discovered.... Adobo Wars! 

Oh dear!  Stay on the sidelines.  That could get serious, even worse
than chili wars.  Duels with bolos and all that.

 JW> Title: [Pinoy-Food] The Essence Of Adobo

 JW> vinegar
 JW> garlic

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

More than 2 Filipinos agreeing on anything?  Fat chance!

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

Agreed that they are essential ingredients, but also toyo (soy sauce).

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

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

Does s/he mean dinaguan?  With a stretch of the imagination, perhaps.

 JW> Visayans add tomatoes.

My wife was a Visayan, but didn't add kamatis.

 JW> Kapampangans add potatoes.
 JW> Bicolanos add coconut milk.
 JW> Batanguenos use beef.

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

See my late wife's recipe, below.

 JW> A lot of us add Bay leaves and sugar.
 JW> My sister uses Coke instead of sugar. No kidding.
 JW> Yul
 JW> Ulysses H.B.
 JW> From: Pinoy Food, The Filipino Food Lov

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

A dangerous sea to sail upon!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken and Pork Adobo
 Categories: Main dish, Filipino, Meats
      Yield: 6 Servings
 
      1 c  Vinegar
      1    Small chicken (900 gm), cut
           -up, or pieces or wings
      5    Cloves garlic, crushed
      4    Slices fresh ginger
    1/2 ts Black pepper
      1    Bay leaf
      1 ts Salt
      4 tb Soy sauce (dark)
    500 g  Diced pork
    100 g  Pork liver (optional)
           Water
           Oil for frying
 
  In a non-corrosive saucepan combine vinegar, garlic, pepper, bay
  leaf, salt and soy sauce.  Put in chicken, pork and liver.  Let soak
  for at least 1 hour, turning regularly.  Add water if necessary and
  simmer until meat is nearly cooked.  Strain sauce and set aside. Pick
  out the liver (if used), chop finely and add to sauce.  Brown garlic,
  ginger, chicken and pork in cooking oil.   Return sauce to saucepan,
  cover and simmer until sauce thickens.
  
  Serve with boiled rice.
  
  Eat with spoon and fork, (Filipino style) and fingers.
  
  If you want a simple meal, it can be made with only the chicken, or
  only the pork, or even with green beans.
  
                                        - Recipe by Flor Jamieson
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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