Text 24355, 87 rader
Skriven 2009-05-24 18:52:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: ARKIN
=================
-=> Glen Jamieson wrote to Dave Drum <=-

 -=> Quoting Dave Drum to Michael Loo <=-

 DD> Jane primers. In the summer between second and third grades I went to
 DD> the public library in Carlinville, IL (population in 1950 around 5000 -
 DD> not much bigger now) and was turned on to a book called "Rocket Ship
 DD> Galileo" by some mug named
 DD> Robert A. Heinlein. Sitting a few books down from that was a short
 DD> story anthology of Murray Leinster (William Fitzgerald Jenkins) called
 DD> "Sidewise In Time". The stories of both were interesting enough that it

 GJ> You were fortunate that when you were at that stage of interest in SF
 GJ> such books were available.  The only authors I had available in the
 GJ> Adelaide Public Library were Jules Verne and H G Wells.  Later, I
 GJ> joined a private SF library which existed to buy all kinds of SF
 GJ> publications to circulate among members.

Well, I was getting into reading at the dawn of what is considered the "Golden
Age" of speculative fiction - the late 1940s and early 1950s. Unlike you back
at the turn of the 20th century when Verne, Wells, and Horatio Alger were the
sum and total of available escapist trash.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stir-Fried Young Greens W/Ginger & Chile
 Categories: Greens, Chilies
      Yield: 3 servings
 
      2 tb Oil
      2    Thin, quarter-sized slices
           - fresh ginger; julienned or
           - chopped
      1    Chile; whole dried red or
           - fresh green, slit to the
           - stem
      1 cl Garlic; sliced or minced
    1/4 c  Chopped onion
      2 qt (loose pack) snow pea shoots
           - or other young and tender
     - greens (amaranth, Chinese
     - water spinach,young greens
     - from pepper or squash
     - plants, regular spinach)
 
           Salt
 
  This recipe, a slight variation on the one above, is from Niloufer
  Ichaporia King, author of "My Bombay Kitchen," who says that in the
  Seychelles, Mauritius and Reunion, all manner of greens, including
  watercress, are cooked very simply with shredded or chopped ginger, a
  tiny bit of garlic and either fresh green or dried red chile. It is a
  wonderful way of showing off the intrinsic flavor of the greens
  themselves.
  
  Wash and trim the greens. Set aside.
  
  Heat a wok or other deep pan; add the oil and when hot, toss in the
  ginger, chile, garlic and onion. Let sizzle for a moment, add a couple
  pinches of salt, then toss in the greens. Stir-fry, then cover for a
  moment to let greens sweat and cook to doneness. Turn out into a
  serving dish. That's all. The whole operation takes less than 5
  minutes. Serve hot or at room temperature.
  
  Note: Cooking the greens in successive small batches works better than
  trying to deal with great billows of leaves all at once.
  
  Serves 2 to 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 April 2009
  
  Uncle Dirty Dave's Archives
  
MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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