Text 19162, 101 rader
Skriven 2009-01-05 23:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: weird stuff 35
======================
 ML> my brother - who has found a job (!!)
 NB> There could be promise for him yet... he's making steps in the right
 NB> direction(s), anyway...  The curious must ask... what sort of job did
 NB> he find?  

Something to do with setting up or maintaining a network for
a law firm whose lawyers work mostly on line, plus doing
paralegal stuff: he has a paralegal cert plus a CCNA - after
all, he is quite bright and could have gone far were he not
a total loon.

 -=> Nancy Backus said to Carol Shenkenberger <=-

 CS> Exactly.  And carrots are bigger and fatter there, so look alot like
 CS> an orange daikon.  The flavor of daikon is between turnip and radish so
 CS> you see all 3 translations but carrot is usually 'daikon carrot', at
 CS> least in back street Thailand if they have any english at all.  May
 CS> also see it called 'white carrot'.
 NB> OH!!  NOW it makes better sense.  :)  I'll just tell them at Cantonese
 NB> House that they should just call it daikon cake, and not try to
 NB> translate beyond that...  most of their clientele are Asian anyway! 

Thing about Cantonese House is that they're not likely to want
to use the term daikon, which is Japanese.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kim Chee #2
 Categories: Korean, Condiment
   Servings:  1

      1 md Head napa cabbage (1-1/2 to
           - 2 pounds)
  2 1/2 tb Salt
    1/4 lb Daikon (it's a Asian turnip)
           - peeled and cut into
           - matchstick pieces (option)
      2    Green onions (including
           - tops), cut itno thin
           - slivers
      3    Cloves garlic, minced or
           - pressed
      1    To 2 teaspoons Korean red
           - pepper or ground red
           - pepper  (cayenne)
      2 ts Sugar

  Cut cabbage into chunks about 1-inch square; place in a large bowl and add
  2 tablespoons of the salt.  Mix well.  Cover and let stand at room
  temperature until cabbage is wilted and reduced to about half its original
  volume (3 to 4 hours).  Rinse thoroughly; drain.  Return to bowl along with
  daikon (if used), onions, garlic, pepper, sugar, and remaining 1/2
  tablespoon salt; mix well.  Pack lightly into a 1-quart jar; cover with lid
  or plastic wrap and let stand at room temperature, tasting often, until
  fermented to your liking.  (In warm weather, fermentation may only take 1
  to 2 days; in cooler weather, count on 3 to 4 days.)  Store in the
  refigerated, covered, for up to 2 weeks.

  Makes about 3-1/2 cups.

  SOURCE: Sunset Oriental Cookbook - Recipes from China, Japan, Korea &
  Southeast Asia.

  Shared by Cate Vanicek

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kim Chee #3
 Categories: Korean, Condiment
   Servings:  1

      4 lb Chinese celery cabbage (napa
           - cabbage)
    1/4 lb Chinese white radish
      2 cn (small ones) flat anchovies
      4 lg Cloves garlic
      3    Scallions (including tops)
    1/4 c  Salt
      4 tb Hot pepper flakes
      2 tb Cayenne pepper

  PREPARATION: Cut the large leaves of Chinese celery cabbage in half
  lengthwise; then cut all the leaves into 1/2-inch by 2-inch slices.  Cut
  the radish into equal pieces and then into 1/2-inch slices.  Place cabbage
  and radishes in a large pot and drain the oil from the anchovies over them.
  Smash, peel, and mince the garlic.  Cut the scallions into thin strips
  lengthwise and then into 2-inch lengths.  Add anchovies, garlic, scallions,
  salt pepper flakes, and cayenne pepper, and mix thoroughly. Cover the pot
  tightly and allow to stand for 2 days at room temperature. This Kim Chi
  will keep for 2 weeks if refrigerated in a tightly covered jar.

  SOURCE: Oriental Cooking

  Shared by Cate Vanicek

MMMMM

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