Text 316, 75 rader
Skriven 2008-01-07 13:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Winter feast 646
========================
 BF> [chuckle]  Well, blame it on the Internet.  I checked several sites
 BF> and  that was the "useful phrase" for "Do you understand?" 

The Asian languages are tone dependent in a way that doesn't
lend itself well to transliteration into 26 characters. I
believe the Vietnamese tried to build tone notation into their
alphabet but don't know the details. When I attempted to learn
(or rather, people attempted to teach me) Chinese there was a
rudimentary attempt at such that was used in the elementary
textbooks - next to the printed character was a little squiggle
purporting to convey whether the word was to be pronounced with
a flat, rising, or falling inflexion (or one of the others,
which are combinations of these). Unfortunately, one still had
to memorize the pictographs and match them to the sounds, and
I was very stupid that way.

 BF> I just meant do you realize how complicated your culture is to a full
 BF> blooded WASP?   [g]

Do you realize how complicated my culture (whichever one)
is to me?

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: POLENTA WITH CHIPOTLES AND SUN-DRIED TOMATOES
 Categories: Grains, Side dish
      Yield: 6 Servings

      3 c  Water
      1 t  Salt
      1 c  Polenta or cornmeal
      2 cl Garlic, minced
      5 ea Sun-dried tomatoes
      1 ea Dried chipotle chile pepper

  I make this recipe often; it is my favorite way to flavor polenta. I
  buy coarsely ground cornmeal, called polenta, at my health food
  co-op, but regular cornmeal can be substituted if polenta is not
  available.

  Use holiday cookie cutters to cut out interesting shapes for this fun
  dish. If you can't find a dried chipotle chile pepper, you can either
  substitute a chipotle pepper canned in adobo sauce or any other type
  of hot dried whole chile pepper.

  Bring water and salt to a boil over medium-high heat in a heavy
  saucepan. Pour polenta in slowly, in a thin stream, stirring
  constantly. Add garlic and cook polenta, continuing to stir
  constantly, until it starts pulling away from the sides of the pan.

  Meanwhile, reconstitute tomatoes and chipotles by pouring boiling
  water over both and let sit while polenta cooks. After polenta is
  fully cooked, drain, mince softened tomatoes and chipotle and add to
  mixture.

  Sprinkle drops of cold water over marble pastry board or cookie
  sheet. With firm spatula, spread cooked polenta onto board into a
  rectangle 1/4-inch thick. Let cool and cut into shapes with cookie
  cutters.

  Place shapes on cookie sheet sprayed with vegetable cooking spray.
  Broil 4-inches from heat source for 5 minutes and serve immediately.

  Total Calories Per Serving: 95; Fat: 1 gram

  (Serves 6)

  BY: Nanette Blanchard FROM: Chile-Heads Digest & Mailing List

  posted by Joan MacDiarmid 10-02-03

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