Text 32421, 74 rader
Skriven 2009-12-20 22:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: 545 mexicana
====================
-=> Quoting Michael Loo to Bill Swisher <=-

 BS> Cactus pears

 ML> they taste like slimy green beans.

Speaking of such I finally got around to defrosting my frozen
package of Bangladesh taro stollens. They looked like skinny
asparagus stalks with no tips and tasted vaguely like both asparagus
and green beans. They were OK but not worth paying twice as much as
fresh green beans or asparagus would have set me back.

I blanched them briefly, then sauteed them in oil with onions and
garlic and dressed them with lemon juice, salt and pepper which is I
guess a pretty standard way to prepare all sorts of green things.

 BS> product of Mexico processed in the USA

 ML> Another oddity. Labor cheaper in USA?

Could be, with automated processing and packaging.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Asparagus With Soft Boiled Egg And Parmesan
Categories: Australian, Vegetables, Eggs, Cheese
  Servings: 4

      2 bn thick asparagus
      4    fresh free range eggs
     90 g  shaved parmesan
      2 TB butter
           sea salt and freshly ground
           pepper
           olive oil
      1 pn sugar (for the water to boil
           asparagus in)

Trim the woody stems off the asparagus, you can cut these with a
knife, but the best way is to snap the asparagus spears individually
between your fingers and then trim up the ends. The asparagus will
snap where the spear becomes tough and woody, leaving only the tip
and the tender spear.

Blanche the asparagus in boiling sugared and salted water for 2-3
minutes until just tender. Remove from the water and brush with the
melted butter.

Meanwhile gently place the room temperature eggs into a pot of
gently simmering water for exactly 60 seconds. Remove the pan from
the heat and let stand for 4 minutes. Remove from pot and allow to
cool slightly or place in a bowl of iced water for around 5-10
seconds, then gently peel the eggs. The iced water will help make
your eggs easier to peel if they're especially fresh.

Divide the asparagus between four plates, spooning a little of the
butter over each plate, add the soft boiled egg and top with shaved
parmesan and freshly ground black pepper and sea salt.

From: Www.Abc.Net.Au/Tv/Cookandchef/Rec

MMMMM-------------------------------------------------


Cheers

YK Jim


... Things you won't hear from rednecks: those green beans are overcooked

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)