Text 24133, 75 rader
Skriven 2009-05-17 11:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CAR RELATED 603
=======================
 ML> I would prefer a "rum Rum RUM" sound when the accelerator was
 ML> stepped on and perhaps a "squeee" for the brake.
 GJ> As many vehicles now make a "boom, boom" sound all the time, that
 GJ> should be easy to arrange, with a volume control sensitive to pressure
 GJ> on the pedals.

One wonders, though, about the legal issues. What if the speaker
should become deactivated and then some pedestrian be run over
as a consequence?

 GJ> Around this part of the world, "kangkong" or "kangkung" or any other
 GJ> similar variant is understood by everyone as being the name for a
 GJ> green leaf vegetable with tubular stems.  I think it is also known as
 GJ> rau muong in Vietnamese, and ipomoea aquatica in botanicese.
 GJ> I have seen the term water spinach, in a book on PNG foods, used for
 GJ> Ceylon spinach/Indian spinach/Malabar spinach/alugbati/basella alba.

All quite confusing, and the truth comes clear only when
the stuff comes out of the kitchen. By the way, Ipomoea
is the family of the sweet potato (sweet potato greens are
delicious).

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chinese Mountain Yam
 Categories: Information, Vegetables, Typed
      Yield: 1 Info file

           (Dioscorea batatas
           D. opposita)

  The Chinese mountain yam (Dioscorea batatas, D. opposita) is not just
  a curiosity but a multi-use hardy perennial vine of fine eating,
  fragrance, beauty and low maintenance. Though seemingly reluctant to
  arise from dormancy, the Chinese mountain yam is worth the wait. The
  husky red growing tip emerges from the ground without leaves in late
  June and early July, and then several feet of leafless vine suddenly
  appear. After a few days, however, shiny reddish-green, heart-shaped
  leaves fold out. The 1 to 2-1/2-inch leaves are joined a few weeks
  later by three to six short stalks with racemes of tiny white to pale
  yellow flowers at each node. As early as late July or early August a
  fragrance redolent of sweet cinnamon with traces of clove and vanilla
  begins to drift through the garden. The Chinese mountain yam is easy
  to grow and hardy to Zone 4. In addition to its cinnamon scented
  flowers, it has an edible tuber which produces off-white, tender,
  flaky flesh that has a delicious nutty flavor. The tuber grows to 3
  feet or more and weights several pounds if not harvested every year
  or so, though leaving it in the ground longer doesn't damage the
  flavor.

  Chinese mountain yam needs only a well-drained, sunny location. For
  beautiful shiny leaves and husky tubers, loosen the soil to at least
  12 inches and dig in lots of organic matter. A relatively light fence
  will support this 20 foot vine. The yam is easy to propagate by
  spring or summer cuttings, root cuttings, seeds or bulbuls, small
  aerial tubers produced during late summer and into fall. The simplest
  way is to plant a couple of bulbuls in a 1 gallon pot of well drained
  potting soil. Put the pot in a sheltered place such as an unheated
  garage or cold frame for the winter. You can transplant them to a
  permanent location the following year if they are growing vigorously.
  Sometimes a second year is needed before vigorous grown begins.

  The tuber, native to temperate regions of East Asia, Can be harvested
  any time the ground can be dug. Chinese yams can be boiled, mashed,
  baked, grated, fried, steamed, pickled or added to eggs or soups.

  Source: Vern Nelson, The Hungry Gardener, as published in the
  Oregonian Homes and Gardens of The Northwest; typos by Dorothy
  Flatman 1997 REPOST SEPT 1999

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