Text 15369, 169 rader
Skriven 2008-10-21 08:36:10 av Michael Loo (1:18/200.0)
  Kommentar till text 15221 av Nancy Backus (1:3634/12.0)
Ärende: strong flavors 84
=========================
 NB>> dandelions are riotously covering the lawn (admittedly, they are
 NB>> encouraged around here),
 ML> Who encourages them? The homeowner association take a vote?
 NB> Nope (no HA here in the city), just these particular homeowners... I
 NB> never saw the dandelion as a weed to be exterminated anyway... and
 NB> waiting to mow until they've gone to seed makes it so much more likely
 NB> that they'll reproduce with abandon... ;>  Fortunately, our long-term
 NB> next-door neighbor also thinks they are pretty in all their phases, or
 NB> we'd probably have more repercussions... ;)

If they weren't so prolific, people would find them beautiful
and fight over the leaves for salad. But as it is, they are
invasive and take over the neighbors' lawns, which doesn't
endear one to the neighbors. Mowing frequently all season
would yield small, low flowers that I think would be quite
attractive.

 NB>> My mom was convinced that she hated garlic...  until it was pointed
 NB>> out to her certain dishes that she liked quite well, and that
 NB>> (unbeknownst) had plenty of garlic in them...  :)
 ML> It may be an artifact of the European immigrant culture:
 ML> the use of garlic was confined to a certain lower economic
 ML> class, and the stigma adhered all the way across the ocean.
 NB> Possibly, although it may as well have been that she had something
 NB> poorly prepared somewhere along the line, that she always associated
 NB> thereafter with garlic and nasty taste, and equated the garlic with
 NB> the nasty taste...

Possibly, but I always thought of poorly prepared foods as
ones that lacked garlic.

 ML> I knew Jews, for example, who had been brought up in very
 ML> assimilated, higher-class backgrounds, and who had a horror
 ML> of anything so coarse as garlic. Their loss, thought I, as
 ML> I ate the salami that they might have enjoyed had they not
 ML> been so culture-bound.
 NB> Was it a Kosher beef salami?

That was more to be taken figuratively than literally. I have
eaten lower-class Jewish food that would make some of my
upper-class Jewish friends blanch. That's because I like fatty,
garlicky stuff, and my friends (largely met in educational
settings, so children of intellectual and sometimes financial
privilege) are way too aesthetic for that. One, as with most of
them Germanic in background, and whose ancestors self-described
as German first and Jewish second (Unser Adolf changed all that),
was so rarefied that she didn't know what to do when the shoelaces
broke on her favorite pair of shoes; so she discarded the shoes.
Another somewhat less vacant friend, also Jewish and from a bit of
a privileged family, took pity on her, retrieved the shoes, and
put new laces on them. The look of incredulity on the face of the
former, I'm told, was priceless. I'd say, steering back closer to
the topic, that 90% of my Jewish friends do not keep Kosher, and
of the ones who say they do, most make exceptions for things like
lobster and Genoa salami.

But, yes, I do believe that I've eaten fatty deli meats in the
company of such, and Kosher salami has been among these, though
to be fully accurate, I eat tongue, pastrami, and chopped liver,
all foods that would send shudders down the spines of some of
these people, more often than I do salami.

 -=> Nancy Backus said to Ruth Haffly <=-
 NB>> stinker, etc).  She caught on that a funny/cute nickname helps to keep
 NB>> down the frustration level...  :)   We tried "little cabbage", but she
 NB>> didn't like that one so well... ;)
 RH> Good thinking.  Names like brat, etc are so negative for kids; parents
 RH> don't realise how bad it can be.  Otoh, little cabbage may sound funny
 RH> in English but as I understand, it is used in France for a nickname.
 RH> Not that some kids don't resemble one.  (G)
 NB> Terms of affection...  And yes, "petit chou" is the original form of
 NB> that, and, according to my French dictionary, "chou" not only means
 NB> cabbage, but also dear or darling...  So, probably, it was originally
 NB> "little darling", but... idioms are such fun when (mis)translated. 

Actually, "chou" means "cabbage," even when it means "darling."
Translating "mon petit chou" as "my little cabbage" is right - it's
not the term "chou" that needs cultural interpretation but the term
"cabbage." The Europeans often have a more fond relation with their
food than Americans do, my sweet dumplings.

The origin of the term "chou" meaning "darling" may not have been
from the cabbaginess of dearness or the dearness of cabbage. In fact,
I know it's not. In fact, come to think of it, I know what the origin
is. Anyone care to take a guess? I think you won't find it in Wikipedia.

 NB> ... Chopped cabbage....it's not just a good idea... it's the SLAW!

My favorite slaw to date is made of julienned turnips, and I have
had excellent slaws made of radishes. For cabbage, I prefer cooked.

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

      Title: VEGETABLE SALAD ROLLS / LUMPIA      [ACIC]
 Categories: Philippines, Asian, Snacks, Salads
      Yield: 6 servings

           ===LUMPIA WRAPPERS==========
    315 g  Plain flour [10oz]
    155 g  Rice flour [5oz]
      1 tb Salt
      1 tb Oil
      3 c  Water
      2    Eggs
           ===LUMPIA FILLING===========
      1 tb Oil
      1 sm Onion, minced
      4    Garlic cloves, crushed
    125 g  Green beans, sliced [1/4lb]
      2 sm Carrots, grated
    155 g  Cabbage, finely shredded
      1 sm Sweet potato, peeled and
           [grated, =OR=
     90 g  Palm hearts, thinly sliced
    100 g  Pork, finely diced
    1/4 c  Water
     90 g  Green shrimps, peeled and
           [finely diced.
           Light soya sauce
           Salt
           Pepper
     24 x  Lettuce leaves
           ===SAUCE====================
      4 tb Brown sugar
  1 1/2 tb Cornflour
  1 1/2 tb Dark soya sauce
      1 ts Salt
      2 c  Beef stock
      4    Garlic cloves

  TO PREPARE WRAPPERS; Sift flour, rice flour and salt into a bowl.
  Beat in oil, water and eggs and beat for 2 minutes. Leave to stand
  for 1 hour.

  TO PREPARE FILLING; Heat oil and fry onion and garlic until soft. Add
  all vegetables and saute for 2 minutes. Then add pork and stir on
  moderate heat for 6 minutes. Pour in water, cover and cook for 3
  minutes.

  Remove lid, add shrimps and season with soya sauce, salt and pepper to
  taste. Simmer, stirring, until liquid is evaporated and ingredients
  cooked through. Allow to cook before using.

  TO PREPARE THE SAUCE; Mix sugar, cornflour, soya sauce and salt in a
  small saucepan. Pour in stock and bring to a rapid boil. Cook over
  high heat, stirring frequently, until sauce thickens.

  Peel and crush garlic and add to the sauce. Stir in and simmer for a
  futher 2 minutes. Pour into one or two small sauce dishes.

  TO COOK WRAPPERS; Heat a well oiled omelette pan and rub base with a
  paper towel. Pour in just enough prepared batter to thinly coat the
  pan. Swirl pan so it spreads as evenly as possible. Cook pancake on
  moderate heat until it can be easily lifted. Lift and turn. Cook
  other side to a light golden colour. Cook all batter and stack
  prepared pancakes between pieces of greaseproof paper.

  Wash lettuce leaves and dry thoroughly.

  TO PREPARE THE SALAD ROLLS; Line each pancake with a lettuce leaf.
  Spoon on a generous amount of the filling and roll up. Serve with
  sauce. from ASIAN COOKERY IN COLOUR by Jacki Passmore

MMMMM

___ Blue Wave/386 v2.30

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 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)