Text 1375, 122 rader
Skriven 2008-01-26 13:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: DURIAN  80126
=========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> We have a Filipino store that has been open a few months now which
 JW> is about 3/4 groceries and 1/4 prepared take out food. The menu and
 JW> the catering ad mention 30 dishes but they only make three each day
 JW> and rotate the choices.

 GJ> Check out their adobong baboy (pork adobo), and caldereta

I'll drop in about once a week and try whatever is on the menu that
day.

There is a Vietnamese place that gets the bulk of my lunch business.
Most excellent Vietnamese subs, other good Vietnamese food, sort of
OK Canadian dishes (and getting better with practise) but terrible
Chinese offerings for some reason. They are the cheapest quick lunch
in town.

One day they accidentally gave me their Vietnamese menu. I couldn't
read it but by the format I could tell it was a list of the exact
same dishes except that all the appetizers and sides were $1 cheaper
and the main plates $2 less!

They recently re-vamped their menu; the prices are up about 25% but
the meat portions have doubled in size. They have consequently
gained a lot of white customers who previously found the meat
portions inadequate. I also noticed that they deleted all references
to "icky" things like fermented shrimp paste and fish sauce and are
using terms like "Special Vietnamese seasonings" and "Special House
sauce".  Very wise, in this market.

 JW> I saw a few grocery items there that Kim doesn't have. I must get
 JW> back there and do some shopping soon.             

I just looked in my pantry; Roslind already has!

 GJ>  unleavened Lebanese bread from the Afghans....
 GJ> "pita" bread, which can be opened up into pockets, so I have been
 GJ> experimenting, using it for a type of breakfast quesadillas.

I have often swapped pitas and tortillas, even crepes, and always
had tasty if not authentic results.  I don't microwave the lettuce
though.

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

     Title: About Jackfruit
Categories: Fruit, Info
  Servings: 1 text file

           Jackfruit
           Family: Moraceae
           Genus: Artocarpus
           Species: heterophyllus

A species of tree of the mulberry family (Moraceae) and its fruit,
native to southwestern India, Bangladesh, Philippines and Sri Lanka,
and possibly also east to the Malay Peninsula, though more likely an
early human introduction there. It is well suited to tropical 
lowlands.

The fruit is huge, seldom less than about 25 cm in diameter. Even a
relatively thin tree (circa 10 cm) can have huge fruits hanging on
it. The fruits can reach 36 kg in weight and up to 90 cm long and 50
cm in diameter. The jackfruit is the largest tree borne fruit in the
world. The sweet yellow sheaths around the seeds are about 3-5 mm
thick and have a taste similar to pineapple but milder and less
juicy.

The English name jackfruit derives from Portuguese jaca, which is
derived from Malayalam chakka.

Jackfruit is widely grown in South, Southeast Asia and northern
Australia. It is also grown in parts of central and eastern Africa,
Brazil, Suriname, and in islands of the West Indies such as Jamaica.
It is the national fruit of Bangladesh and Indonesia.

One of the earliest descriptions of the jackfruit is to be found in
the 16th century memoirs of the Mughal Emperor Babar, who was not
much enamored of it: "The jackfruit is ugly and to some people is
bad tasting. It looks exactly like sheep intestines turned inside
out like stuffed tripe. It has a cloyingly sweet taste. Inside it
has seeds like hazelnuts that mostly resemble dates, but these seeds
are round, not long. The flesh of these seeds, which is what is
eaten, is softer than dates. It is sticky, and for that reason some
people grease their hands and mouths before eating it. The fruit is
said to grow on the branches, the trunk, and the roots of the tree
and looks like stuffed tripe hung all over the tree".

The jackfruit is something of an acquired taste, but it is very
popular in many parts of the world. An unopened ripe fruit can have
a unpleasant smell, like rotting onions. The light brown to black
seeds with white innards are indeed about the size of dates. People
often oil their hands with coconut oil or paraffin before preparing
jackfruit, as the rest of the fruit is a loose white mass that
bleeds a milky, sticky sap often used as glue.

Sweet jackfruit chips are also often available.

Jackfruit is commonly used in South and Southeast Asian cuisines. It
can be eaten unripe (young) or ripe, and cooked or uncooked. Unripe
(young) jackfruit can also be eaten whole. Young jackfruit has a
mild flavour and distinctive texture. The cuisines of India,
Bangladesh, Sri Lanka, Indonesia, and Vietnam use cooked young
jackfruit. In many cultures, jackfruit is boiled and used in curries
as a food staple.

The seeds can also be eaten cooked or baked like beans. They taste
similar to chestnuts.

From: Wikipedia
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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