Text 23940, 71 rader
Skriven 2009-05-10 20:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: Digestives
======================
-=> Quoting Nancy Backus to Jim Weller <=-

 ML> I've seen digestives in Australia.
 
 DS> We had digestives in England also.
 
 JW> They are common in Canada too. I'm surprised that there is nothing
 JW> like it in the USA.

 NB> But you can get them in the USA, they just aren't usually called
 NB> digestives.  Carr's Crackers...

Aha.

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

     Title: Grasslands Herb Salsa  
Categories: Chinese, Herbs, Condiments
  Servings: 3/4 cup

      2 c  packed coriander leaves and
           stems or mint leaves
    1/2 c  coarsely chopped scallions
           (white and tender green
           parts)
      2 TB rice vinegar
    1/4 ts salt

On the border between Inner Mongolia and Siberia there is a wild
town called Manzhouli. It was here, over a meal of lamb hot pot,
that the authors first came across this thick herbaceous condiment.

Their version of that green memory, from Beyond the Great Wall, is
bright with fresh herbs and rice vinegar. Serve it as a great
accompaniment to grilled or roasted chicken or lamb, and even over
plain rice.

1. Place the herbs and scallions in a food processor or a mini-
chopper and process to a coarse paste. Add the vinegar and salt and
pulse to blend. Alternatively, use a mortar and pestle to reduce the
greens to a coarse paste, then add the vinegar and salt and mix
well. Taste and adjust the seasoning if you wish.

2. Transfer to a small serving bowl and serve with a small spoon so
guests can help themselves

Adapted from Beyond the Great Wall: Recipes and Travels in the Other
China by Jeffrey Alford and Naomi Duguid

Posted by Grace Kang


  From: Serious Eats                    
 
MMMMM-------------------------------------------------






Cheers

YK Jim


... "Are you mad?" - "Only when the moon is full."

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