Text 13577, 125 rader
Skriven 2008-09-11 19:29:53 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: CHAMPAGNE  80811
========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> Stick to wines with proper,
 GJ> respectable names, like, "Wirra Wirra".
 
 JW> Which sounds just as silly until you learn that it is a real
 JW> Aboriginal word that means something.
 
 GJ> It is a place name, not a car which is difficult to start.
 
 JW> Also avoid all blue wines.
 
 GJ> If there are any blue wines that are drinkable, I'm sure our expert in
 GJ> "blue & wine" would know of them.

 DD> What about "Blue Nun"??? 

Well done!  I had forgotten that one.

 DD> Since the merger of H. Sichel Söhne and Langguth, the brand has been
 DD> revitalised. http://www.bluenunwines.com/bn/index.htm

 DD> According to their website they have quite the range of wines from
 DD> whites and reds through sparklers and rose'. I have no personal
 DD> knowledge of their drinkability "back in the day" or currently.

All I can remember of that wine from when I last tried it, possibly 50
years ago, is a sickly sweet German wine, similar to Liebfraumilch.  If
it turns up in the local BWS (beer, wine, spirits) shop I will at least
read the label and look at the price.  If it looks promising I might
get a bottle, if only to horrify some of my friends who remember the
old style Nun.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: POKE - TRADITIONAL SOLOMONS SWEETENER
 Categories: Sides, Pacific, Solomons
      Yield: 1 servings
 
           Bananas- very ripe; OR
           ; maniota/arrowroot, OR
           ; cassava, OR
           ; Kanaka, OR
           ; uto, AND
           ; coconut cream, OR
           ; breadfruit/kuru papa
 
  POKE (pronounce 'po' as in 'pork' and 'ke' as in 'keg'). The
  sensational sweetness in a wrapper is definitely the banana. Babies
  and adults enjoy this tropical fruit with the highest calorie count,
  energy giver and instant food. We enjoy this as a fruit, accompaniment
  to meat dishes both ripe and boiled when green. There are many
  varieties of bananas, all of them sweet when ripe.
  
  For this recipe, the very ripe bananas are the best because they reach
  optimum sweetness at this stage. The greengrocer in your centre may be
  ready to discard them when they are overripe so he may be happy for
  you to get rid of them for him. Remove the skin and place peeled
  bananas in a large stock pot, fill to level with water and bring to
  the boil, and then lower heat to simmering.
  
  Cook for 30 minutes and check to see if color is completely changed to
  dark pink or deep purple. It may take more cooking so allow another 30
  minutes. Leave to cool thoroughly. If you are not ready to make 'poke'
  straight away, put into one litre plastic tubs and freeze. The banana
  pulp and fluid is kept for the main ingredient. Sometimes you need to
  build up enough stock of cooked ripe bananas for the Banana Poke to
  get a sizeable amount for that party. Whatever the quantity you need,
  the measurement will be the same when you start the next stage to make
  this dish.
  
  The other 'poke' flavors such as Maniota, aka arrowroot or cassava,
  Kanaka, or uto are not cooked to pulp first but finely grated and
  combined with coconut cream and then baked in a ground oven or
  conventional oven for a couple of hours, or when tested for doneness
  in the conventional method. Ripe breadfruit aka kuru-papa has a
  special treatment, which warrants its own space.
  
  We do have a high starch content in our diet, so it is no surprise
  that you will have to find the purest arrowroot starch on your grocery
  shelves.
  
  You need to bake 'poke' in the oven like a cake or baked pudding. We
  have our ground oven, 'umu' where most of our traditional foods are
  cooked.
  
  Take 1 cup of banana pulp to 2 cups of arrowroot starch and mash
  together. Make sure the arrowroot is well incorporated into the pulp.
  With your hands squeeze and mix all together and open up your hands
  and see if the mixture leaves your hands clean. When no longer sticky
  it is ready for the greased baking dish and the oven. Bake at 350
  degrees for 1 hour. Check at 30 minutes with a skewer. If it comes out
  clean then it is cooked. A little time to experiment to get the right
  quantities of pulp to starch. The texture should be smooth and wobbly
  like jelly.
  
  With your coconut scraper, grate the coconut flesh finely into a
  basin. With a muslin cloth place the grated coconut into it, wrap it
  up and twist and squeeze to pass the cream into a saucepan or milkpan.
  Heat the coconut cream until thickened. Drop tablespoon-lots of hot
  baked banana into thick coconut cream. That's it. Ready to eat. Serve
  warm or cold with meat dishes or on its own. This is not a dessert but
  you may eat it as such. This soon becomes a favourite sweet addition
  for the family. My personal favourite is the pumpkin 'poke', and only
  my Mama Paitai used to be able to satisfy my cravings for this
  traditional food.
  
  Any sweet fruit may be used in this way. I have been in New Zealand
  when relatives have created fabulous 'poke' with carrots, peaches and
  plums.
  
  Other traditional 'poke' are maniota, kanaka or mape, uto from
  Palmerston Island, pawpaw, lime, mango, orange, ripe breadfruit and
  pumpkin.
  
  =AC M. Hutchinson 2001  espresso@bluenote.co.ck From:
  http://www.ck/food/ Snagged by: KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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