Text 18406, 100 rader
Skriven 2008-12-25 20:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: sounds fishy 420
============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I'd be interested in tasting seal. But with the fish diet, don't
 ML> they taste a bit fishy?

 JW> They didn't taste fishy to me the few times I've tried them.
 
 ML> The fact that
 ML> you didn't notice a fishy undertone might mean 1. that there wasn't
 ML> one, or 2. that your taste buds are more survival- than aesthetic-
 ML> oriented.

I shall have the opportunity to try it again soon. I shall taste it
carefully with a critical palate and report back in due course.

I must back up a bit... both my kids separated this year and are
working on their divorces. I won't say anything disparaging about
their ex's, just that things didn't work out.

So, Raine has a new boyfriend and he is from Newfoundland. He
quizzed me on my likes and dislikes in food and then offered me a
pair of seal flippers from his Xmas parcel from back home. He will
be delivering them soon, if he does not forget our conversation
which was held over large glasses of dark rum.

(He also whispered to me, "Have you ever tasted porpoise?". I
confessed that I had once, in Newfoundland, and that I liked it. He
seemed to warm up to me after that, with out actually saying he
liked it too.)

 JW> In a prior article he explained how Taiwan had an aboriginal
 JW> population and gotten taken over by the Chinese who came from all
 JW> regions and created a fusion cuisine there.

 ML> Ah, that makes sense.

According to that web author the fusion was a mixture of Aboriginal,
regional Chinese, mostly from Fujian but a little bit from all over
plus heavy Japanese influences including sashimi, sake and miso.  I
don't really know so I have to trust him on that despite his
inappropriate use of broccoli.

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

     Title: Taiwanese Cuisine 
Categories: Chinese, info
  Servings: 1 text file

           Taiwan - info

The cuisine of this mountainous island on the edge of the Pacific is
Chinese, with some significant Japanese influences. Taiwanese
cuisine can be see as an outgrowth of Fujianese (eastern China)
cuisine.

Japanese Influence 1895 - 1945. The Japanese during their fifty year
occupation turned Taiwan into a major food supplier to Japan as well
as off-loading a considerable amount of their own foodstuffs and
eating habits onto Taiwan.

Taiwanese tempura (tian bu la) This seems to be inspired by the
Japanese cooking style tempura, though with major Taiwanese
characteristics, the most obvious being, that not all of the foods
are battered.

Fruit: Taiwan grows a wide range of tropical and temperate
fruits, and also imports a good deal. Taiwanese gorge on fruit, and
no decent communal meal would be complete without a large platter of
sliced fruit (it's good for digestion, your host will say). For the
fruit platter, chopsticks are dispensed with. You eat the fruit
slices with bamboo toothpicks. Many fruits are eaten unripe.

Rice: A hybrid of long and short grain, developed during Japanese
rule in the first half of the Twentieth Century, has long been
dominant. It is quite sticky.

Taiwan Dishes While stir-fries are plentiful, Taiwanese food is
characterized by stews and soups.

Sandwich - Taiwanese have adopted the sandwich, but strictly for
breakfast only. The range of fillings is limited: fried egg, ham and
diced cucumber, and dried pork floss.

Bubble tea - a local invention

Millet ale - a traditional drink of the aborigines
                 
  From: Eating China                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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