Text 26761, 129 rader
Skriven 2009-07-30 19:00:16 av Carol Shenkenberger (771.cooks)
     Kommentar till en text av Glen Jamieson (716.cooks)
Ärende: BAD PIZZA  90727
========================
    
 >  CS> My translation was always that 'tea' was a small noshe around 4pmish
 >  CS> when 'dinner' is served at 7pm or later.  'Supper' is the term here for
 >  CS> that later meal.  It's interchangable though with 'dinner' for most of
 >  CS> us.
 > 
 > In the days of my youth, when most Australians still thought of
 > England as "home", even if most hadn't seen that place for
 > generations, that small nosh at around 4pm was "Afternoon tea", "Tea"

There you are.  I've heard that term.  It's the main one Mom knew but in USA,
we drop of the term 'afternoon'.  It's understood we generally mean that as
later meals of more substantial sorts, have other names.

 > language like a native, also calls the main meal "Tea".  "Wee cakes"
 > are served for "Afternoon tea".

Yup.  Cookies, small noshes, basically 'appetizers' of the light sort. The
tradition my Mom showed me involved things a lady could eat with gloves still
on (though they took them off and an extra napkin was there to set them on).

 >  > that you had quite a few Filipino seamen on board your ships.  (g)
 > 
 >  CS> Yup!  That we did.  I think ethnically, we were about 30% philipeno on
 >  CS> Fort McHenry and Essex?  So yes, their food tastes were always taken
 >  CS> into account. Especially as they tended to be well over 50% of the
 >  CS> cooks.  Thats related to getting a USA clearance and being a foreign
 >  CS> national.  Many philipenos can't get a clearance so can't enter rates
 >  CS> that require one.  Cook is wide open though as are several engineering
 >  CS> rates.
 > 
 > As the Philippines was a USA colony for many years following its
 > purchase from Spain by USA, many Filipinos would have been cleared to
 > work at Subic Bay, Clark Base, etc, so would get favourable

Nothing recent like that.  Thats too far back to relate really.  But we
still, even today, have recruitment and new filipeno sailors entering. 
Apparently a very high number of applicants per opening but i dont know the
exact process.  Most countries arent eligible.  They are.

 >  CS> ;-)  Crew got to put in for 'what ethnic' they wanted (only rule was no
 >  CS> duplication over the 5-6 weeks we did this).  As i recall:  Cajun
 >  CS> night, Greek night, Southern (with emphasis on southern African
 >  CS> American favorites), New England Boiled Dinner, and Irish.  I think
 >  CS> there was a 6th one but forgot what we selected.  Only that none of
 >  CS> them were 'asian' as we had that all the time.
 >  CS> It was funny to watch a bunch of filipeno cooks pour through books on
 >  CS> how to make 'southern fried chicken with black eyed peas, turnip
 >  CS> greens, and cornbread'.  They fell in love with Cajun right away and
 >  CS> ever after we'd see things creap in that were related to that cuisine.
 > 
 > Good story.  I can well understand the Filipinos liking Cajun (I do!)
 > After all, with lots of garlic and onion and rich gravies, it has a
 > lot in common with Filipino.

LOts of good fusion resulted from that one.  Roux based filipeno foods was
one of the earliest signs but the spiced the roux and minced fried garlic to
the roux which then based a sauce or soup.

I was told (not sure if true) that toasting the flour then making a roux,
wasnt one of their tricks before?  They'd fry the garlic a bit in fat then
add that mix to the toasted flour and off they went.

One of the stranger ones, was a special way to make lobster tails.  Now
normally they are just steamed or 'whatever' then coated with butter.

They adapted a roux with tomato sauce and fried garlic and it kept it far
more moist in a steam table.  They added a little 'cajun spice' and it was
great!  We'd get a little dipper of butter to pour over it and a side cup of
chopped raw onion (never did figure out if that side onion was cajun,
filipeno, or just a good cook who noted a gap).

 >  >  CS> us'uns love our chili-mac too.
 >  > That is one USAn dish which I have never seen on an Australian table.
 > 
 >  CS> Hehe but you've had it before perhaps on a trip here?  It's not haute
 > 
 > No yet.

O
 
 >  CS> cuisine I grant you but done well, it's just plain simple good stuff.
 >  CS> I'll be making some today I bet.  I have 6 small heirloom tomatoes, 3
 >  CS> small heirloom green/red bell peppers (as they age, they start to go
 >  CS> red on the vine and taste a little sweeter).  Add 1.5 lb of ground
 >  CS> beef, various seasonings, and a can of ro-tel chiles in tomatoes, then
 >  CS> pour it all over cooked elbow pasta. I'll add onions and such as seems
 >  CS> handy as I go along.
 > 
 > Hmmm. So like an Italian meat sauce (like I often make), plus chilies?
 > I often make something like that and put it over pasta or rice.


Maybe a bit like that.  We have so many variations.

 >  CS> (reminder to self, clean cast iron pan first as we made salmon last
 >  CS> night and the grease will be fishy which won't match).
 > 
 > How do you clean out the fish taste without destroying the patina?

It's a well cured pan.  Just wipe it out and the occasional fish done in the
pan doesnt affect it.  Umm, 20 years of cure?  I can even scrub with a brillo
(steel pad) and resurrect in just 2 cookings if i need to.  It came through 7
years or storage with no rust except on the bottom (minimal) and handle
(wiped that off with a towel).


 > My favourite is sweet potato and pumpkin (squash).

Ewww... too sweet ;-)

 >  > Me too.  That crew looked well fed, but not over-fed.
 > 
 >  CS> Most Navy folks now are trimming down in all countries.  Used to be we
 >  CS> tended to be bigger than the rest of the populace, but now we aren't
 >  CS> (at least in the USA).
 > 
 > Meals on the Manoora were carefully designed for best nutrition,
 > rather than just filling bellies.  The crew were also indoctrinated
 > with ideas of healthy eating, so it was not considered woosey to want
 > salads.  :)

It was considered best where I was!  We just didnt always have fresh lettuce.
Keep in mind that some ships go out longer and have less resupply chances so
that's a factor for them.

              xxcarol
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