Text 3133, 165 rader
Skriven 2008-02-28 12:43:57 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: CRABBY 915 80228
========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I suggest that you refer to the Jingpho language of Yunnan and
 GJ> Northern Burma for a likely origin to the meaning of "bum", as swollen
 GJ> or rounded.   (OK, I cheated and read it on Grolier.)

 ML> 1. Jingo or whatever it is isn't antique Chinese.

OK, I accept that Jingpho ia relatively modern, but your Grolier infers
that the use of "bum" in that context is, "...a feature of
Proto-Sino-Tibetan".

 ML> 2. Bumboats aren't swollen or rounded.

When I was first in Singapore in 1971 I remember a few of the old, open
boats, which were much wider (ie, "swollen") than ordinary boats, being
built for load carrying capacity rather than speed.
 
 ML> and small agile crabs? When looking at the crabs with big big claws
 ML> I thought of the Irish elk phenomenon.
 GJ> The difference there is that the Irish Elk is extinct.  Apart from its
 GJ> usefulness as a weapon of defence and food gathering, the hermit
 GJ> crab's big claw fits the front doorway of his house - or should.

 ML> Have you seen the odd hermit crab with the disproportionately
 ML> large big claw? I think of the hundreds we looked at, only a
 ML> couple were aberrant in this way. One, on a crab the size of
 ML> an escargot shell, was big enough for me to want to crack it
 ML> off and eat it.

I do not recall seeing hermit crabs with that degree of disproportion.
The fact that they had apparently reached that degree of maturity
implies that the large claw was not a hindrance to its continued
development.  Perhaps the big claws were only grown by males, and used
in fighting or impressing others?  (As in "Mine's bigger than yours!")
Did you check the sex of the crabs?
 
 ML> M's note: bear in mind that the high rate of digestive cancers
 ML> among Japanese has been linked to consumption of bracken fern.
 GJ> I read somewhere that it was due to the high rate of consumption of
 GJ> vinegar and pickled foods, which are more universally consumed than
 GJ> bracken.

 ML> The issue with this is that nobody has found a connection between
 ML> these cancers and vinegar consumption in other areas that eat such
 ML> things - Germany, for example. There is evidence that eating pizza,
 ML> however, contributes to esophageal cancer: certainly severe reflux
 ML> is known cause cell damage in the lower esophagus.

Wouldn't the Scandinavian countries rate higher in vinegar consumption
than Germany.  It is well-known that severe and frequent reflux can
lead to oesophageal cancer.  I wonder what ingredient in pizza is so
carcinogenic?

 ML> The terpene ptaquiloside, which exists in substantial quantity
 ML> in bracken fern, has been shown to be a potent carcinogen:

 ML> D M Potter and M S Baird
 ML> Carcinogenic effects of ptaquiloside in bracken fern and related
 ML> compounds IVth International Bracken Fern Conference (20-23 July 1999)

 ML> Consumption of the bracken fern Pteridium aquilinum by cattle
 ML> has been shown to induce bladder and intestinal carcinomas in
 ML> cattle and to cause a number of diseases in other farm animals.
 ML> An unstable glucoside named ptaquiloside, containing a reactive
 ML> cyclopropane ring, has been isolated from the fern and its
 ML> potent carcinogenicity proven. Nineteen of 31 ferns tested by
 ML> chemotaxonomic methods in Japan have been found to contain
 ML> potentially carcinogenic ptaquilosides as have Cheilanthes
 ML> sieberi and Pteridium esculentum. Hydrolysis of ptaquilosides
 ML> leads to pterosins; under milder conditions a dienone which is
 ML> believed to be the primary carcinogen is obtained.

If the cows cook their ferns really well, does that sufficiently
de-stabilise the ptaquiloside so that it becomes non-reactive?

Perhaps humans should limit their consumption of ferns to the 12
ptaquiloside-free varieties.

 ML> Bibimbop (vegetarian)
 ML> cat: ovo-vegetarian, main, Korean, do not eat

I promise I won't eat it....

 ML> 1 c drained preserved fiddlehead fern stems (also
 ML> - called bracken fern, kosari, or warabi; optional)

....even without the fern stems.

 ML> M's notes: this recipe can be improved markedly by the
 ML> addition of some stir-fried meat to the mixture; also, for
 ML> authenticity, the egg should be raw.

Someone I know used to be given containers of vegetarian food by his
local Hari Krisnas who hoped to convert him, but he then mixed it with
meat, which saddened the Krisnas, who later disappeared.

Latest exchange rate:-  Aus$1 = US$0.943

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ROLLMOPS / MARINATED HERRING ROLLS
 Categories: Russian, Appetizers, Fish, Preserves, Euro-n
      Yield: 1 Servings
 
           -==MARINADE/HERRING========
    3/4 c  Vinegar, white, wine
    1/2 c  Water
     10    Peppercorns, black
      2    Bay leaves
      4    Allspice, berries
    1/2 ts Mustard seeds
      2    Cloves
      1 ts Sugar
      1 sm Onion,
           -thinly sliced.
      1 sm Carrot,
           -peeled and diced.
  1 1/2 lb Herring fillets,
           -the recipe says to use
           -MATJES, and not to
           -substitute salt herring.
    1/3 c  Mustard, whole-grain
    1/4 c  Onions, red,
           -minced.
    1/4 c  Pickles, dill,
           -chopped.
      3 tb Capers, small,
           -drained.
           -==GARNISHES===============
           Lettuce leaves, Boston
           Beetroot, cooked,
           -diced.
           Potatoes, cooked,
           -diced.
           Dill, fresh sprigs
 
  Place the vinegar, water, peppercorns, bay leaves, allspice, mustard
  seeds, sugar, cloves, onion and carrot in a small enamelled saicepan
  and bring to the boil. Boil for 1 minute, then remove from the heat
  and cool to room temperature. Remove the carrots from the marinade
  and set aside.
  
  Rinse the herring fillets under cold running water and pat dry with a
  paper towel. Spread the skinless side of each fillet with some of the
  mustard. Place some of the red onions, chopped pickles, capers, and
  reserved carrots on each piece. Roll up and secure with a toothpick.
  
  Place the rolls upright in a glass jar with a tight fitting lid and
  pour the marinade over them. Cover and refrigerate for 7 to 9 days.
  If the marinade doesn't cover the rolls, turn the jar once a day.
  
  To serve, line a platter with the lettuce leaves and arrange the
  rollmops on top. Garnish with the beets, potatoes, and dill sprigs.
  
  from PLEASE TO THE TABLE by ANYA VAN BREMZEN & JOHN WELCHMAN typed by
  KEVIN JCJD SYMONS
 
MMMMM
 

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