Text 782, 89 rader
Skriven 2008-01-14 12:44:31 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: DURIAN  80114
=====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 SD> Was just watching "Weird Travels" with Andrew Zimmern.
 GJ> I wonder if your Zimmern
 JW> He's not my Zimmern!

Certainly not mine.  I had never heard of him until Sean mentioned his
name on this Echo.  We have some respectable TV travel programs, such
as "Lonely Planet - Six Degrees", but I have never heard of yo...that
Zimmern person.
 
 GJ> has smelled cooking blachan/terasi?

 JW> I don't know; if not it could be a topic for his next show. You or
 JW> could try e-mailing him from his web site. Perhaps he pays for
 JW> ideas.

As he is obviously a bigoted, heathen, durian-hater, I would not sully
my computer by searching for his web site, lest that communication be
taken as an invitation for him to pour his filthy spam into my life!
I hate and despise all such extremists, and would support dropping a
dozen hydrogen bombs on his house, city and state, wiping all from the
face of the earth!
 
 JW> Title: Collard Greens and Okra, Bahia Style

Those two vegetables do seem to go together quite well.  I often toss
a few okras into stir-fried vegetables to improve the texture.

 JW> 1/4 c  Palm or Vegetable oil

 JW> Note: Palm oil is called for in the original recipe. It is a mild
 JW> though distinctly flavored, reddish-orange oil extracted from palm
 JW> kernels. Used extensively in African and Brazilian cooking, it is
 JW> very high in saturated fat; thus it has fallen out of favor with
 JW> some cooks. It can be found in some African and East Indian
 JW> markets.

Palm oil was used all the time by the employees' canteen at the oil
palm plantation where I worked a couple of years ago in Indonesia. It
has a somewhat date-like flavour, and would be excellent with collards.
In a refined form, palm oil is the basis of the anonymous "vegetable
oil" listed in most processed foods around the world.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Taino Tripe
 Categories: Native, Beef, Offal
      Yield: 6 Servings
 
      3 lb Tripe
      3 ga Water
      1 lg Onion,
      1    Green peper
           Several cloves of garlic
           Cilantro
           Oregano
      1    Bay leaf salt
           Pepper
           Yuka or potatoes
      1    Sweet potato
      3 oz Tomato sauce or chopped
           Tomatoes
 
  this recepe came to the taino people by way of the spanish invadors ,
  as they would eat the best cuts of beef, they would give the taino
  people the organs, guts ect. and employing our methods as well as
  using the newly aquired seasonings we came up with a great recepe for
  "tripe"or cow's stomach. 2-3 lbs. of tripe, 3-4 gall. water wash &
  clean the trpi thoroughly cut into 2"x2" pieces,bring to rolling
  boil, cover tight & reduce to med.low heat.cook for 2 hrs. or until
  tender ; it will always remain somewhat chewy. mince a large onion,
  green peper, several cloves of garlic , cilantro, oregano, 1 bay leaf
  salt, pepper, yuka or potatoes, 1 sweet potatoe sautee' all
  ingredients add 3oz. of tomatoe sauce or chopped tomatoes  addto
  cooked tripemake heat on high add sautee ingredients cook untill
  reduced ti 3/4 the ammount serve as a stew with corn bread or fry
  bread
  
  anani happy summer soltice great spirit bring us peace. From:
  Taina47aliza@aol.Com From: Jim Weller Date: 07-13-02
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)