Text 9660, 113 rader
Skriven 2008-06-27 13:37:42 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: 514 ADVERTISING JING80627
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 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> bottled items wriggle around the regulations by stating, "Made from
 GJ> Australian and imported ingredients", without, of course, stating
 GJ> proportions, or the origin of the imported ingredients.
 ML> Typical more of businessfolk everywhere than mere USAn or even
 ML> Ozzie mortals, I am afraid.

So now we naturally assume the worst.  Perhaps Zimbabwe or Nigeria?
 

 ML> I have no particular interest in Canadia at the moment, unless
 ML> it be YZF, where I understand the aurora glows gently over the
 ML> muktuk and the feta cheese pizzas.

The mind conjures up a wonderful picture of Jim and his husky friends,
under the eerie, flickering light of the aurora borealis, gathered
around a table piled high with muktuk and feta cheese pizzas.
 
 
 GJ> Nando uses the multiple chili signs to indicate the hotness of their
 GJ> dishes on the menu, and also on the sauce bottle labels.  They may be
 GJ> re-calibrated for USAn tastes.

 ML> The funny thing is that the top of the heat scale here is not
 ML> far different from that anyplace else. It's just that the
 ML> lily-palated constitute such a huge market force that it is
 ML> the better part of valor to tone down tastes to their level.

I suspect that there is a braggart element in that large chili consumer
group which is not supported by the strength of their palates.  Thus
they buy "Hotter than Hell" labelled chili sauce, but don't really want
to suffer too much pain.
 
 GJ> You omitted the most important food origin - Padang.

 ML> Ah. I thought of going to Medan once. Didn't, as there was
 ML> some natural disaster going on or something. That's as close
 ML> as I almost got to going to Padang - though Microsoft Streets
 ML> and Trips claims there is a Padang on Singapore Island as well.
 ML> This could be one of many anomalies, though, of Microsoft.

Medan is up fairly close to the tsunami area.  Apart from being the
name of the major city in Sumatra from where the Nasi Padang style of
cuisine originated, "Padang" in Bahasa Indonesia and Malaysia means
"field" or "plain".  Thus the name, "The Padang", being used for the
playing field in Singapore where the colonial British used to dress up
in white flannels and play cricket.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: AYAM KECAP - CHICKEN WITH SPICES & SOY SAUCE
 Categories: Mains, Chicken, Padang, Indonesian
      Yield: 4 servings
 
  1 1/2    Chickens
      3    Onions
      1 l  Water; approx
      3    Garlic cloves
      4    Chillies- red; OR
      1 tb Chilli powder
      3 tb Oil
    1/2 ts Nutmeg; ground
      6    Cloves
      1 ts Tamarind pulp
     45 ml Water
      2 tb Soy sauce, to 3 tb
           Salt
           TO SERVE/GARNISH
           Chillies- red
           Rice; boiled
 
  This is a dish that is very popular in Padang, and leftovers taste
  equally good the following day!
  
  Joint the chicken into 16 pieces. Slice the onion, and crush the
  garlic cloves. Slice the chillies. Soak the tamarind in the 45ml of
  water. Shred the chilli for the garnish.
  
  Prepare the chicken and place the pieces in a large pan with one of
  the onions. Pour over enough water to just cover. Bring to the boil
  and then reduce the heat and simmer gently for 20 minutes.
  
  Grind the remaining onions, with the garlic and chillies, to a fine
  paste with a mortar/pestle. Heat a little of the oil in a wok and
  cook the paste to bring out the flavour, but do not allow to brown.
  
  When the chicken has cooked for 20 minutes, lift it out of the stock
  in the pan using a slotted spoon, and put it straight into the spicy
  mixture. Toss everything together over a fairly high heat so that the
  spices permeate the chicken pieces. Reserve 300ml of the chicken
  stock to add to the pan later.
  
  Stir in the nutmeg and cloves. Strain the tamarind and add the
  tamarind juice and the soy sauce to the chicken. Cook for a further 2
  to 3 minutes, then add the reserved stock.
  
  Taste and adjust the seasoning and cook, uncovered,  for a further 25
  to 30 minutes, till the chicken pieces are tender.
  
  Serve the chicken in a bowl, topped with shredded chilli, and eat with
  boiled rice.
  
  From: TASTE OF INDONESIA By: SALLIE MORRIS Typed by: KEVIN JCJD
  SYMONS, August 2005
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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