Text 13630, 85 rader
Skriven 2008-09-12 17:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: thyme for pork 879
==============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> the wild and wonderful world of botanicals is
 ML> largely untapped everywhere in the world.

 JW> not enough research being done in this area

 ML> A drug derived from natural sources will be patented

But the underlying plant can't be patented (or more accurately
registered under the Plant Variety Protection Act) just for
discovering it, unless it is subsequently cross-bred or genetically
modified into something new and unique.

 JW> I don't really expect pharmaceutical companies to delve
 JW> into it much for that reason and accordingly I think national
 JW> governments should fund the research.

 ML> But the governments of the areas richest in prospects aren't
 ML> concerned with stuff like that.

In my ideal world the financially wealthiest countries would do the
research on a collaborative basis. Germany, Russia and Korea spend
resources in this area but don't rely on each other's findings
without re-testing. Canada and the USA do very little in this area
but could and don't even pay attention to what has been learned in
Germany.

 ML> who cares about lobster stock?

 JW> I am finding all kinds of uses for my Minor's lobster base

 ML> A case of the if you build it they will come syndrome. In the Caesar,
 ML> you're substituting for anchovy; in the seafood and rice dishes and
 ML> the Alfredo, a shrimp shell stock or similar is just as good; and
 ML> basting grilled whitefish is gilding the lily, which, if you want to
 ML> do so, might as well be done with that Nantua sauce.

But I'm sometimes lazy and the base gives a nice easy and quick
enrichment to an otherwise plain dish.

 ML> Title: Seafood Wellington

That sounds quite wonderful.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (CS) Steamed Lobster With Ginger
 Categories: Seafood, Beans, Lobster
      Yield: 1 servings
 
      1    Uncooked lobster tail
      1 ts Finely chopped garlic
      1 ts Finely chopped ginger
      2 ts Salted black beans; rinsed
      1 tb Light soy sauce
      1 tb Sesame oil
      2    Spring onions; sliced
      1 tb Peanut oil
 
  Cut tail in half lengthways and chop into sections. Put in a
  heatproof plate, place in a steamer or on a trivet above water
  level. Mix garlic, ginger, black beans, soy sauce and sesame oil
  and pour over the lobster pieces. Cover and steam over boiling
  water for 10 minutes. Remove from heat and scatter spring onion
  slices over. Heat peanut oil in a mall pan until very hot and pour
  over lobster so it sizzles. Serve at once.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD
  By: CHARMAINE SOLOMON, with NINA SOLOMON
  
  Scanned/Edited by: KEVIN JCJD SYMONS, MARCH 2005
 
MMMMM



Cheers

YK Jim


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