Text 12364, 84 rader
Skriven 2011-06-18 11:12:18 av Michael Loo (1:18/200)
     Kommentar till en text av Nancy Backus
Ärende: travelin' 479
=====================
 ML> despair from the heat and oppressive humidity.
 NB> They're having unseasonable weather too, then...?

The day we were out in the countryside, it was in
the 80s in the city. That's like the 90s in Canada
or the 100s stateside. Put it this way, the tourists
were more comfortable than the natives. When I was
there one February, it was the other way round.

 ML> The corned beef (apparently a standard bar snack) is very salty
 ML> (I believe that it actually may be corned reindeer).
 NB> Interesting... do they call it corned beef?  Or is it just put out for
 NB> consumption...?  (let people make their own assumptions...?)

They don't label it anything: it's heavily brined round,
sliced very thin, kept out not under refrigeration (it's
Finland, after all), and let sit until it glazes over
with that funny play of opallike colors on the surface.

...
 NB> In season, of course... if I could find one.  :)  I don't seem to be
 NB> allergic to birch beer... haven't had that for ages, though... :)

There's probably no pollen in birch beer, and if there were,
it'd be artificial anyhow. As I recall dimly, the flavoring
agent is a salicylate, methyl I think.

 NB> Where they should at least be classifying it under VL.. or just
 NB> modified lactose...  It's a common misconception, bolstered by the fact
 NB> that many who are lactose-intolerant (or sensitive) do manage to eat
 NB> cheese with few problems.

That's because absolute cases such as mine occur mostly
in non-cheese-eating cultures, such as the Chinese.

But everyone farts after eating cheese, right?

   The labeling system can lead to a false
 NB> confidence, I can see. 

To give the place credit, it listed the main ingredients
on the menu, so one could make a more informed decision.
That said, a plate of spaghetti with three baby squid,
about six tiny mussels, and some shreds of surimi, plus a
personal pepperoni pizza, plus half a bottle of wine, $85.
And this was a casual place and packed to the gills.

Carrot Kheer
cat: dessert
servings: 4 to 6

4 carrots (medium size)
3 c milk
8 cashew nuts (Ground)
3 cardamom [seeds, cracked]
sugar (this depends on your taste)
1 c water

1. Cook carrots, it's easier in a pressure cooker,
otherwise boil in water as you would boil potatoes.

2. Blend cooked carrots to a paste (not too fine).

3. In the meantime heat milk and water, when it begins
to boil, lower heat, add carrot paste, sugar, and
cracked cardamom seeds.

4. Stir constantly, there's a tendency for milk to burn
at the bottom of the vessel.

5. When this mixture begins to boil, turn off the stove
and add ground cashew nuts.

6. You can have this kheer either hot or cold.

Tips: Kheer tends to thicken as it cools.
Hope you enjoy this as much as I do, and have
flashbacks of good times at home.

Source: Samatha Kommana

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