Text 26881, 109 rader
Skriven 2009-08-02 19:59:00 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: BAD PIZZA  90802
========================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 > 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",

 CS> There you are.  I've heard that term.  It's the main one Mom knew but
 CS> in USA, we drop of the term 'afternoon'.  It's understood we generally
 CS> mean that as later meals of more substantial sorts, have other names.
 
 CS> Yup.  Cookies, small noshes, basically 'appetizers' of the light sort.
 CS> The tradition my Mom showed me involved things a lady could eat with
 CS> gloves still on (though they took them off and an extra napkin was
 CS> there to set them on). 

I hadn't heard that definition, but it certainly sounds right.
Cucumber sandwiches, small, decorative cakes.  A "Devonshire Tea",
OTOH, you could _not_ eat with gloves on.  That has scones with
strawberry jam and clotted cream served to accompany the tea.

 > 
 > 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

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

I suppose preference is given to people from former USAn colonies, as
it is felt that they would somehow be more "trustworthy".  (g)
Probably correctly.  Certainly they would generally be trained to USAn
standards, and familiar with the US Navy regulations.

 >  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.

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

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

I have never seen rice or wheat flour toasted in the Philippines,
although it is often used as a thickener.

 CS> One of the stranger ones, was a special way to make lobster tails. 
 CS> Now normally they are just steamed or 'whatever' then coated with
 CS> butter. 
 CS> They adapted a roux with tomato sauce and fried garlic and it kept it
 CS> far more moist in a steam table.  They added a little 'cajun spice' and
 CS> it was great!  We'd get a little dipper of butter to pour over it and a
 CS> side cup of chopped raw onion (never did figure out if that side onion
 CS> was cajun, filipeno, or just a good cook who noted a gap).

I can guess where the idea of the side cup of chopped onion came from,
as I have been served that, with a whole lime, on several occasions in
Mexico.  The Filipino cooks that I have known are always willing to
try new ideas.
 
 
 >  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?

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

My favourite utensil is a cast aluminium Filipino kawali.  I don't
allow any metal harder than aluminium to touch it, and it is now
beautifully non-stick.   It is a bit flatter than a Chinese wok.  The
same sort of pan is also used in Indonesia, there called, kwali.
 
 > My favourite is sweet potato and pumpkin (squash).

 CS> Ewww... too sweet ;-)

I overcome the sweetness with chopped coriander and lemon juice.
 
 > 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.  :)

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

The Manoora was usually out for 3 months at a time, but occasionally
would call in somewhere where a few fresh items could be picked up.


___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)