Text 12044, 83 rader
Skriven 2008-08-14 22:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: Shopping Carts
==========================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> Humph... We don't get any rebates for ours
 NB> But then, it's a regular grocery
 NB> store, not a co-op...

All co-op profits get paid out to the members at the end of the
year.

Your $643 went to the pockets of the shareholders of the company.

So buy stock!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicharon "Golden" Kuhol (Apple Snail) Recipe
 Categories: Snails, Chilies, Fruit, Filipino
      Yield: 8 Servings
 
      1 kg Apple snail flesh)
      1 ts Black pepper
    1/4 c  Soy sauce
      3 tb Vinegar
      3    Cloves garlic
      2    Red chilli
    1/2 ts Alum
      1 c  Vegetable cooking oil (for
           Frying)
    1/2 c  Cornstarch or flour
      1    Egg
 
  Collect large adults of apple snails ("golden" Kuhol) in the paddy,
  canals, and fishponds during early morning or late in the afternoon.
  Use attractants - gabi/ azolla/ banana leaves, or newspaper, to
  facilitate quick collection.
  
  Soak the collected snails in water for 24 hours to remove undigested
  food. Remove the dead "golden" Kuhol.
  
  Boil the snails in large container for 20-30 minutes. Boiling makes it
  easier to remove the flesh from the shell.
  
  Clean flesh again while removing the stomach. Rinse the flesh with
  alum (Tawas) to remove the unpleasant odor.
  
  Mix the following ingredients (1 tsp. black pepper, 1/4 cup soy
  sauce, 3 tbsp. vinegar, 3 cloves garlic, and 1-2 red chilli) with the
  "golden" Kuhol. Marinade for 24 hours,
  
  Sun dry the marinated snails for 2-3 days or place in the oven at 40øC
  for 48 hours.
  
  Deep fry in vegetable cooking oil for 2 minutes.
  
  Air-dry the prepared snails for 3 days. Such snails can be stored.
  
  Optional: Roll the snails in batter (cornstarch or flour with egg
  mixture) before final cooking.
  
  For final cooking, deep fry again for 5 minutes or until the "golden"
  Kuhol is crispy. Let cool. Place in plastic bag and seal.
  
  Based on the "Kibit" recipe of Mrs. Corazon M. Pasion, Aurora
  Modified by: M. S. dela Cruz and R. C. Joshi, Crop Protection
  Division, Department of Agriculture (DA)-Philippine Rice Research
  Institute
 
MMMMM

Apple snails got mixed reviews here on the echo a while ago. Some
people got "gastric distress". Sub other snails, I guess.




Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)