Text 12169, 139 rader
Skriven 2008-08-16 15:48:08 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Durians And Gas 784
===========================
 dd-> The durian this time had a much sharper, much more sulphuric aroma
 dd-> than previous durians. It was more an open sewer smell than the more 
 dd-> amiliar diaper pail aroma. I did not partake as I was overstuffed with 
 ML> That was an interesting observation - I find open sewer no grosser
 ML> and no sharper than diaper pail, but as the bard says, a rose by
 ML> any other name would smell as sweet.
 GJ> Hmmm.  The open sewers around the back streets of Manila or Denpasar
 GJ> don't smell too bad, but perfumed diapers are truly vile.  For me,
 GJ> though, neither smell anything like durian.

There is a certain sulfurous quality to all of these, but
durian lack the bacteria-laden aspect, naturally. Those of
less discerning olfactions may not appreciate the difference.

 ML> As I recall, both the 1995 and 2008 were monthong (mornthong)
 ML> from Thailand. That's the most common variety to be imported here.
 GJ> Same here.  It is the mildest version, and probably more universally
 GJ> preferred.  Possibly it is the only variety to be accepted by
 GJ> international carriers, and then only if kept frozen.

Frozen and containerized I don't see that it would make nobody
no never mind.

   The smaller,
 GJ> spherical, Indo-Malaysian variety has a richer, more complex flavour,
 GJ> and a more penetrating aroma, which I have detected 2 blocks away from
 GJ> the durian shop in Singapore.

The entire Bugis neighborhood was redolent of same last time
I was there. As was the night market in KL, where I bought some
and was munching it while walking down the street. Encountered
some polis, who took notice but merely grinned and made sure I
didn't discard the seeds in the gutter.

 ML> Are you so predestination-minded as that! I think that there are
 ML> those, possibly including members of the echo, who have acquired
 ML> the taste for durian after initial suspicion and even dislike.
 GJ> I believe that, like coriander leaves, durian tastes quite differently
 GJ> to different people.

It's entirely possible that everything tastes quite different
to everybody else; there's no way of telling. Is my perception
of blue the same as your perception of red? Perhaps what happens
in my head when I smell roast beef is the same as what happens
in yours when you smell lettuce salad.

 ML> But the other gaseous result might be.
 GJ> Burps are lovely, but I admit that those secondary emissions are truly
 GJ> vile, by anyone's standards!

Indeed, and therein lies the blub.

==
 GJ> The really nasty, thick, black "bunker oil" used for ships' diesel
 GJ> engines is the petroleum dregs after all the high value fractions have
 GJ> been removed, but distillate, like kerosene and petrol is made to a
 GJ> tight specification - usually different summer and winter, with winter
 GJ> fuels containing lighter fractions.

Um. Thanks.

 Petrol vaporises at a lower
 GJ> temperature than distillate, but requires a higher temperature to
 GJ> ignite, which confuses some people.

Hum. Are you certain about this? What's the threshold temperature
for petrol vs. kerosene vs. diesel?

 GJ> why has the price of
 GJ> petroleum been increased by OPEC from $20 a barrel to $130 in that
 GJ> time?  Because they can?

So why didn't they do it before? Goodness of their Arabic hearts?

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Imam Bayildi "Ottoman"
 Categories: Starters, Vegetables, Arab
      Yield: 4 servings

      4 md Aubergines; washed & dried
      6 tb Olive oil
      2 md Onions; thinly sliced
      2 md Green peppers; seeded
      2 lg Garlic cloves
      2 md Ripe tomatoes; sliced
      3 tb Tomato puree
      2 ts Salt
    1/2 ts Cayenne pepper
      1 ts Allspice
      2 tb Parsley; chopped
     12 tb Cooking oil
    450 ml Water
           Parsley; chopped for garnish

  One of the great classics of "Ottoman" cooking. There exists a great
  deal of controversy about the origin of this dish. The Greeks
  vehemently claim it to be theirs, while any self respecting Kurd or
  Armenian will be offended if it be called anything but theirs. There
  are very few dishes in the Middle East which have stirred up as much
  controversy as the dish that made the Imam faint. Some say that he
  lost consciousness because his wife had used too much expensive olive
  oil, others, more cynical, make the innuendo that the Imam ate so
  much of the dish (free of course), that he just made it home before
  passing out on the famous patterned couch. Here is the recipe, though
  without quite as much olive oil.

  Make a slit about 5 cms long down each aubergine -which should have
  the stalk left on. Salt the insides and leave for 15 minutes.
  Coarsely chop the garlic and deseed and slice thinly the green
  peppers.
    Meanwhile, heat the olive oil in a large saucepan, add the onions,
  green peppers and garlic and fry gently until the onion is soft but
  not brown. Add the sliced tomatoes, tomato puree, salt, cayenne
  pepper abd allspice and cook for 5 more minutes, stirring
  occasionally. Stir in the chopped parsley - which should ideally be
  the flat leaved variety, and set aside.
    Rinse out the aubergines under cold running water and then pat dry.
  Heat the cooking oil in a frying pan, add the aubergines and fry
  gently, turning several times, until the flesh begins to soften. Take
  care not to spoil the shape. Remove the aubergines from the pan with
  a slotted spoon and place, side by side, in an ovenproof dish, slits
  uppermost.
    Carefully prise open the slits, and spoon some of the onion mixture
  into each aubergine. Add the water to any remaining onion mixture,
  stir and pour over the aubergines. Bake uncovered in a preheated
  190C, 375F gas mk 5 oven for about 1 hour.
    Remove and set aside to cool. transfer to a serving dish and chill
  until ready to serve. Garnish with some chopped parsley.

  Recipe "Middle Eastern Cookery" Arto der Haroutunian
    Mmed IMH Georges' Home BBS 2:323/4.4

MMMMM

___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Nocturnal State BBS (1:18/200)