Text 6366, 69 rader
Skriven 2008-05-01 13:40:42 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: BULK PURCHASES  80501
=============================
 -=> Quoting Joan Macdiarmid to Jim Weller <=-

 JM> people might keep me from buying 20-pound sacks of
 JM> potatoes for a one-person household! (The price was
 JM> so good at the time!)
 
 JW> You're talking to a guy with a 20 kg bag of rice and a freezer full
 JW> of 28 pound turkeys. I can't help you!

You are wise.  According to my relatives in Manila, the price of rice
has doubled over the last year.  It has also increased markedly here
due to the drought, so more has to be imported, mostly long grain stuff
from Thailand.  Getting through the frozen turkeys would be a problem,
as it would be difficult to hack off a suitable portion for 2 people
while leaving the rest frozen.   Perhaps you could put on an Echo
picnic with deep-fried turkey as the theme (although that has been
done!), or just invite all your in-laws to visit more often.

 JM> Neither of those would be a problem, presuming I had
 JM> the freezer. The darn potatoes have sprouted into
 JM> ugly monstrosities, though they haven't rotted, and
 JM> are still usable in soups and stews. Pity the grower
 JM> didn't have 10-pound sacks.

I can't help Joan much, either, except to move the potatoes to the
coolest part of the apartment; perhaps the basement would be better.
No room there, either?   If they were sweet potatoes she could let the
sprouts grow, then eat them as a green vegetable, but I'm not sure
about the edibility of ordinary potato shoots.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (SBS) Onde Onde (Sweet Potato & Coconut Balls)
 Categories: Asian, Desserts
      Yield: 1 servings
 
      1 c  Cooked sweet potato, mashed
  1 1/2 c  Glutinous rice flour
    1/3 c  White sugar
    1/3 c  Brown sugar
    1/3 c  Palm sugar (grated)
    3/4 c  Desiccated coconut, soaked
           In
    1/4 c  Warm water and salted to
           Taste
 
  Mix glutinous rice flour by hand with sweet potato, knead into smooth
  dough. Roll and cut into 2 cm pieces, form into small balls. Mix
  together the three sugars. Flatten the potato and rice flour dough
  balls into circles in the palm of your hand, place a teaspoon of
  sugar mixture in the centre and fold up the sides of the dough to
  re-form a ball. Bring a large saucepan of water to the boil, drop in
  a few flour balls and when they float to the surface, remove, drain
  and roll in coconut mix. Continue the process until you have cooked
  all the balls. They are best eaten at room temperature as the sugar
  filling will remain liquid.
  
  Bee Lee Tan
  
  The Food Lovers' Guide to Australia SBS - Special Broadcasting Service
  http://www.sbs.com.au
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)