Text 2430, 78 rader
Skriven 2008-02-14 15:05:14 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: 2008 PICNIC  80214
==========================
 -=> Quoting Carol Shenkenberger to Dale Shipp <=-

    
 >  CS> BTW, I can get them fresh here and since I'm driving...  Just need
 >  CS> another who knows how to get the dastards open.  Have a box of the
 >  CS> cheapest (not even ziplock) samwich baggies on hand ok?  Twist tie
 CS> type
 >  CS> is cheapest and works fine!
 > 
 >   We can now get them fresh here at several Asian stores.   At several
 >   picnics where they showed up, we used a hammer and a Sears Slim Jim

 CS> Cool, we figure out which of us has to drive up with it <g>.  Wonder
 CS> if I can tie it to the roof?
 
 >   place then) -- frozen and double wrapped in a styrofoam cooler to seal
 >   it.    It was allowed to thaw suspended from a tree down wind of the
 >   main picnic.   When it came time to bust it open, Jim Bodle held it
 >   while I applied the crowbar.   He came away with bloody hands.
 > 
 >   I have serious doubts that a plastic tie bag would contain the smell
 >   of a fresh ripe one.

 CS> Hehe them baggies are for your hands as you eat the fresh fruit... 
 CS> Thats the only way I've ever had it.  Hot as the blazes in the sun in
 CS> Thailand and Korea in high summer at a stall.

Agreed about when and where to eat it, although a table in the street
outside a durian stall on a warm evening in Singapore or Bandar Seri
Begawan is as good as a footpath in Jambi.  The juice is very sticky,
but it does wash off.  Leather gloves, or very tough hands, are
essential for easy opening of the durians.  Then _slurp_!!

If you have a glut of left over durians (not likely!) you can make:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tempoyak and Es Duran
 Categories: Indonesian, Malaysian, Fruit, Info
      Yield: 1 Text file
 
           Tempoyak
           Fermented durian
 
  For fermented durians; choose old durians and mixing them with
  granulated salt, then save it about 1 month. Serving with chilli,
  shrimps or fish and steamed rice (beware, very spicy!)
  
  Meanwhile, for Es Duren, here I enclosed a simple recipe (by my
  favorite es durian seller at Matraman, Jakarta); ripe durians, put it
  into a bowl, cover with sliced ice above and topping with sweetened
  condensed milk. Mixing well about 30 seconds and ... ready! Favorite
  Dish: Eating this fruit as usual, or put it into mocktail called 'Es
  Campur' or 'Es Duren'.
  
  Another suggestion; make it as 'tempoyak duren' (fermented durians).
  So what would this fermented fruit taste like? We hurried back to our
  table with some our newly discovered challenge. The three of us each
  tried a spoonful. Our friend went into paroxysms. She hated it. We
  took one taste and almost swooned. It was one of the most ethereal
  tastes we have ever experienced. This experience set us on the road
  to learn more about fermented foods and why some people love some but
  hate others.
  
  Snake bean and banana bud tempoyak broth:  A creamy soup served with
  lotus root crisps.
  
  Tempoyak is fermented Durian - a traditional Malay village ingredient
  
  clipped from various usenet posts.
 
MMMMM
 

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