Text 12642, 90 rader
Skriven 2008-08-25 05:08:06 av Michael Loo (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: various to others 819
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 -=> Nancy Backus said to Glen Jamieson <=-

 NB> Anyone going hungry had only him or herself to blame.  There was

Anyone going hungry would have been force-fed!

 NB> plenty to eat, all very good...  I had to pass on the tiramisu, with my
 NB> coffee allergy... I very nearly said heck with it, and tried it anyway,
 NB> as it looked SO good!  But I don't mess with that allergy... or the one
 NB> to apples.  Nasty results...  

It would have been possible, with a small amount of advance notice,
to make a substitute tiramisu or equivalent without coffee.

 NB> There were quite a few people that weren't able to be at this year's
 NB> picnic that I would have loved to meet...  I guess that's why this has
 NB> become an ongoing tradition... gives people another chance or two or
 NB> three to connect.  :)

You'll discover that the core group stays pretty much the same.
We've gotten to know each other fairly well over the years and
enjoy the company.

 -=> Nancy Backus said to Glen Jamieson <=-

 GJ> Years ago, in Indonesia, I bought some as a snack from a passing
 GJ> vendor on a train. They were well spiced, dry and crunchy, and
 GJ> completely consumable, with all the bones and claws fully edible.  In
 GJ> spite of trying, so far I haven't been able to duplicate that dish.  (I
 GJ> suppose I had better keep trying; the local "Lucky Asian" grocery sells
 GJ> feet, and mixed hearts and livers which I had recently.)
...
 NB> It probably got cooked to death in some sort of spicy sauce, for much
 NB> longer than normal... maybe even in a pressure cooker...??  And then
 NB> dried fully...   Or, maybe, it was just called* chicken feet and had
 NB> an uncanny resemblance to the real thing...?  ;)
... 
 NB> They soak in the brine for quite a while... but they really didn't
 NB> cook for all that long.  Maybe if one simmered them in the spice soup
 NB> for that 48-hours, the bones and claws would be practically
 NB> mucilegenous also, and when dried would all be edible and crunchy...?

When I think dry and crunchy, I think deep fried, which would make
even chicken fingernails edible. That's what Occam, may he rest in
pieces, would probably say as well.

 -=> Nancy Backus said to Dave Drum <=-

 ML> People found a pleasant though mild sweetness. I like mine
 ML> further processed. Deep fried is very nice, as is stewed
 ML> in meat gravy.
 DD> It was Ok. A bit of salty gravy would have improved what was on offer.
 NB> It figures in a dimsum delicacy... mashed, formed into a dumpling with
 NB> a meat filling, and then deep-fried.  Very nice at Cantonese House
 NB> here.  The outer bits of the taro form a lacy "shell" to the dumpling.

As you know, there are several kinds of fried taro balls: the least
impressive has julienne of taro molded around shrimp or similar;
then there are the nice lacy shell ones, which I enjoy; then there
are the ones where the outside is teased a bit so that coming out
of the nice lacy shell are these tufts rather like cowlicks. These
last are the yummiest of all, as the surface area is maximized.

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

      Title: Salted Taro Balls
 Categories: Chinese, Desserts
      Yield: 1 batch

      1 lb Taro root, peeled and
           -rinsed
      1 tb Cornstarch or arrowroot
      1 tb Rice flour*
    1/2 ts Salt
    1/8 ts Pepper
           Lots of oil

  Here's another "dessert" that is hardly sweet at all:

  Cut taro into thin strips or grate it. Mix all other ingredients
  together and sprinkle evenly over taro. Mix well and form into golf
  ball sized balls. Deep-fry until crisp and golden. Serve with tea.

  Adapted from Wei-Chuan

MMMMM
___ Blue Wave/386 v2.30

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