Text 29630, 86 rader
Skriven 2009-10-10 06:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: veg 250
===============
 ML> I. Cape Cod potato chips - having become a famous blogger,
 ML> I enjoy the Russets and even the 40% reduced fat versions,
 DS> We like the 40% and buy them often in large bags from BJs.

When the 40s first came out, I really missed the pleasant
greasiness of the regulars, but now I've gotten accustomed
to the slightly drier crunch, or else the company has
perfected the technique of pulling the wool over my eyes!

 ML> Sea salt and cracked pepper had an odd acidy taste that
 ML> interfered with the pepper and salt; why it wasn't called
 ML> vinegar and pepper I don't know.
 DS> The best salt & pepper chips we have had are Target's Archer brand.
 DS> They have many flavored chips, but the S&P are the ones we like best. 
 DS> I believe you once tried them at a picnic at Dave's.  Do you recall how
 DS> they compare to the Cape Cod version for you?

I remember them only vaguely, and that's good, because I must not
have noticed any odd sourness in them, which automatically makes
them preferable to the Cape Cods.

--

 ML> ambiguity. The standard bean/seed/grain for sprouting is dried.
 DS> That is what Gail said you meant -- but I wanted to make sure:-}}

Just remember to soak them well before trying to sprout them.
This appears to be common in the bean/seed/grain world - the
plants have adapted to drought-flood cycles, so that once the
seeds have survived the dry season, they come back readily once
water is plentiful again - which may be a long time coming:
between 40 and 50 years ago I read about a dried-up lake in
either Siberia or northern China where millennia-old lotus
pods were found; someone soaked seeds from these pods, and
they grew, how well I don't know.

 DS> We haven't found mung beans yet.  Looked at our Safeway, but have not
 DS> been to H-Mart or David's Natural Market.  Those two are our best
 DS> guess as to a place that might have them.

A while back there was a fashion for home-sprouted beans, and
mungs were available even in the supermarkets. That fad has passed,
partially because boughten sprouts are indistinguishable from the
ones you have carefully tended in a dark room over a week or ten
days. But I'd guess that either of the places you name should have
them, as would any respectable Asian or South Asian or hippie market.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Mung Bean Pastries
 Categories: Bakery, Thai, Desserts, Vegan
      Yield: 2 dozen

    1/2 c  Mung bean flour
    3/4 c  Sugar
      2 dr Red or green food colouring
    1/4 c  Rice flour
    3/4 c  Coconut milk
    1/2 ts Salt
      2 tb Yellow mung beans, optional

  In a large bowl, combine the mung bean flour, sugar, food colouring &
  2 c cold water.  Stir until the flour is almost dissolved.  Strain
  through cheesecloth into a pot.  Over medium heat, stir the liquid
  until all remaining solids are completely dissolved & the mixture is
  thick & sticky enough to coat a spoon.  Cool for 15 minutes.

  Cover a baking sheet with waxed paper.  Drop the mixture by the
  spoonful onto the sheet.  Do not allow the circles to touch.  Let
  cool to room temperature.

  In a large bowl, combine the rice flour, milk & salt, stirring until
  dissolved.  Strain into a pot & cook over medium heat for 10 minutes.
  Drop 1 ts of this onto the cooling gelatin circles. [I think the
  author means "gooey junk" when referring to gelatin.]

  In a dry skillet, toast the yellow mung beans until they turn light
  brown. Generously sprinkle onto the pastries & refrigerate for 1 hour
  before serving.  They will keep in the refrigerator for 2 or 3 days.

  Pojanee Vatanapan's "Thai Cookbook"

MMMMM
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