Text 26759, 64 rader
Skriven 2009-07-30 11:59:00 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: MULTIPLE 874 90730
==========================
 -=> Quoting Carol Shenkenberger to Dale Shipp <=-

    
 >  CS> How about a box of OZ Aeroplane 'jelly'?  I have one in lemon and one
 >  CS> in Rasberry.  It's a jello ;-)  Probably not very different from ours
 >  CS> but shipped over by a friend (newsgroup friend).  I've also got some
 >  CS> hard candies from there in the box still.
 > 
 > Check the TSA pages.  They probably have something against any sort of
 > jell.

 CS> Naw, this is called 'jelly' but is basically a box of dry jello powder
 CS> as we'd call it and real obvious that this is what is it.  I expect it
 CS> to taste like USA jello stuff.  I selected the lemon one for the bag as
 CS> that is slightly unique.  It's not that we dont have lemon jello, but
 CS> we dont generally eat it as often.

"Aeroplane Jelly" used to be a brand which became popular during the
1920s.  That company has long since folded, but the name has been
preserved as a sort of retro icon.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grass Jelly Drink
 Categories: Drinks, Asia-se, Charmaine
      Yield: 1 servings
 
           Grass jelly
           Rock sugar syrup
           Cold water
           Ice
 
  On street corners throughout Asian cities, you will see stalls
  dispensing cool, thirstquenching drinks of different kinds, lined up
  in tall glass containers rather like home aquariums, their straight
  edges butted together for best use of space. The drinks vary in
  colour: pale green (pandan flavoured); yellow (chrysanthemum); milky
  white (soy milk); and invariably there is one whic looks quite
  sinister - clear, deep brown with strands or cubes of translucent
  blackish jelly in it. This is a very popular choice, because grass
  jelly is considered a tonic. It has a slight iodine flavour. The fine
  dark strands float in a lightly sweeten d syrup and somehow it is
  very refreshing and easy to drink. Grass jelly is sold in cans at
  Asian supermarkets.
  
  Grate into fine long strands or cut into mouth-sized cubes and put a
  couple of spoonfuls into each glass, then add rock sugar syrup and
  fill up with cold water (not soda or mineral water). This drink
  should be as cool and dark and still as a deep forest pool. Ice? Of
  course.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)