Text 12277, 101 rader
Skriven 2008-08-17 23:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: pork bud 782
========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> The thing about the Czechs is that they're not that much
 ML> different from the Bavarians. Bohemia and Bavaria are pretty
 ML> close

 ML> It's unclear where the ancestry of the Anheusers
 ML> and Busches really originated, whether Germany or Czechland
 ML> or even Austria (within 50 miles of Budweis), and it's not
 ML> really that important any more

True.

If Budweiser can get EU PDO (Protected Designation of Origin)
comparable to French wine AOC then the American company is out of
it, at least in Europe, much like American "champagne" is.

But if not, they have as much historic right to the name as anyone,
but not exclusively.

 ML> were I to market an abacus
 ML> under the trademark IBM, I could get into deep doodoo, despite
 ML> the fact that the American company need not fear, etc.

It would be amusing to try!

 ML> There's nothing like half a bar of 100% cacao to get me
 ML> buzzed enough to use the term doodoo several days in a row.
   
Breakfast of Champions?

 ML> pork boullion

 JW> I never have enough.

 ML> Fratello!

If I were a rich man I would buy a pig and a cauldron just for stock
making.

 ML> I tried out my newly acquired Minor's pork base

 ML> A minor triumph, would you say?

Nicely put.

More from: Gas.tron.o.my, Yunnan this time....

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

     Title: Across The Bridge Rice Noodles
Categories: Chinese, Noodles, Pork, Chicken
  Servings: 1

           chicken broth
           melted chicken fat
           fish, meat, veg etc.;
           -see below
           rice noodles
           chile oil, opt'l

The dish originated in Kunming and has a history of more than 100
years. Here's the legend behind the dish:

In Mengzi, there was a small island located in a lake called Nanhu
where a young man stayed to prepare for the national examination.
Everyday, his wife crossed a bridge to bring him meals, but the meal
turned cold by the time she arrived. One day, his wife cooked a pot
of chicken soup and noticed that the layer of oil on top of the soup
kept it warm. When she added raw slices of fish and meat to the
soup, they were cooked instantly, and very delicious. From that
point on, she took the soup, meat and rice noodles, and crossed the
bridge to bring a warm meal to her husband. Hence the name "Across
the Bridge Rice Noodles."

There were a number of different versions of Across the Bridge Rice
Noodles on the menu, we enjoyed a mid-range one that cost 15 RMB.
Our mix-in items included thin slices of pork and chicken, chicken
bones, ham, pickled vegetables, cashews, fried fat, a raw quail's
egg, spinach, cilantro, scallions and tofu skin strands.

How to assemble and consume the soup. We added the raw meat first,
then the bones and eggs, and lastly, the vegetable items. After
eating so many deeply flavorful broth and noodle combinations, this
chicken noodle soup number struck us as bland. Wah wah. It was so
boring that The Astronomer and I felt compelled to add chili oil to
the broth even though it was against the rules.

From: Gas.tron.o.my
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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