Text 4921, 60 rader
Skriven 2008-04-04 09:01:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: CATTAILS
====================
-=> GLEN JAMIESON wrote to DAVE DRUM <=-

 DD> When I was in the boy sprouts we used to shred cattail cylinders to
 DD> use in flotation devices. Almost as good as kapok (remember that from
 DD> before styro?) and certainly less expensive.

 GJ> I suspect that your cattails may be related to the tropical grass known
 GJ> in PNG as "pit-pit".  It grows to a height of about 3 metres, and the
 GJ> young, growing shoot can be cut off and steamed and eaten.  That is
 GJ> rather like bamboo shoot - which is hardly surprising, as bamboo is
 GJ> also a grass.  When the pit-pit matures, though, it produces a stamen
 GJ> rather like a bull rush flower, which sounds like your cattail.  I used
 GJ> to get them in the Lae market and experimented with them.  As they are
 GJ> very porous, steaming or boiling tends to result in a rather soggy, not
 GJ> very tasty lump of vegetation.  I used to fry in a little oil until
 GJ> browned on the outside. That resulted in a quite pleasant, nutty taste.

In the reply I posted yesterday on this subject there was a link - which will
take you to a web page with pictures of the cat tail (which, yes, is AKA a
bullrush). The green cattail spikes are wuite edible, I am informed, but not
the mature (brown) flowers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Beans Braised With Mint & Potatoes
 Categories: Greek, Vegetables, Potatoes
      Yield: 4 servings
 
      3 tb Olive oil & margarine, mixed
      1 c  Tomato juice or sauce
      1 lb Fresh green beans; trimmed
      1 tb Chopped fresh parsley, opt.
      2 md Potatoes; peeled
           Salt & fresh ground pepper
           Chopped fresh mint
 
  Heat the fat in an enameled pan and mix in the tomato juice or sauce.
  Add the green beans and parsley to the pan with enough water to
  almost cover. Tuck the potato slices in between, partially cover the
  pan, and simmer for 25 minutes, the stir and season with salt,
  pepper, and 2 tablespoons chopped mint.  Cook uncovered until the
  beans and potatoes are fork tender, about 10 more minutes.  If the
  sauce has not thickened, pour it into a small pan, and boil down to
  one cup, then combine with the beans and potatoes in a warm serving
  bowl.  Sprinkle with a little additional fresh mint and serve warm.
  Excellent with grilled chops, fish or egg dish, but equally good as a
  main course with cheese.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

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