Text 20757, 80 rader
Skriven 2012-02-02 09:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: land 167
================
 ML> Who says that the Thai are free from taint?
 JW> I can't with total certainty. But it's certainly widely thought that
 JW> the southeast Asian countries (other than Vietnam) value their export
 JW> trade enough and have a sufficient number of uncorrupted inspectors
 JW> to be fairly honest most of the time.

Never been to Bangkok, I take it: the city where anything goes,
any time, any place.

 ML> And who says
 ML> that the stuff labeled from Thailand isn't from someplace
 ML> else, anyway?
 JW> In that regard  I trust the Canadian importers and inspectors to be
 JW> honest, although I guess there could be counterfeiters and
 JW> re-packagers out there.

Much of China's agricultural output gets shipped to third-party
countries and packaged there for sale in the US. For a while
Singapore was one of these countries, despite its not having
substantial farming of any kind. I suppose that got a bit too
obvious. Do a search on honey China United States tariff - you
will be amused.

 JW> Really big retailers like Loblaws send buyers overseas and up the
 JW> supply line these days to try to ensure the integrity of their
 JW> purchases. They are very PR conscious and don't want to risk a
 JW> major class action suit. 

A vigilant public is a good thing. It is hard to see how
this sort of thing can be consistently detected, though.
Anyhow, Loblaws is only a medium-size retailer, compared to
certain ones whose names shall remain unmentioned, but which
don't care about such things, because they don't have to.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Portuguese Soup
 Categories: Soups, Portuguese
   Servings: 8

      6 c  Chicken stock - OR canned
           -broth
      1 lb Kielbasa - smoked, diced (or
           -Linguica)
      1 lb Potatoes - boiling type,
           -peeled, diced
      1 cn Kidney beans - drained
           -(5-1/4 oz. can)
      1 cn Tomatoes - diced (14-1/2 oz.
           -can)
    1/2    Head cabbage - green,
           -medium, coarsely chopped
      1    Med. onion - chopped
      1 lg Carrot - diced
    1/2    Bell pepper - green, diced
      3    Clove garlic - minced

  I saw this in Bon Appetit yesterday and decided to keep it.  I'll bet a
  dollar to a doughnut that the recipe originally called for Linguica, but
  was changed to kielbasa for the masses.  If you can't find smoked Linguica
  or Kielbasa, Andouille would also be a good substitute. I hope to try this
  when it gets cooler (like October -- grin)!  Hope it appeals to you, too.

  Number of Servings:   8

  Combine all ingredients in large pot.  Bring to boil, stirring
  occasionally.  Reduce heat; simmer until thick, stirring occasionally,
  about 2 hours.  Season with pepper.  (Can be prepared 2 days ahead;
  refrigerate.  Rewarm before serving.)

  Recipe from Benton's Restaurant, Florence, South Carolina. Courtesy of Bon
  Appetit, July, 1991.

  Posted by Shelley Rodgers. Courtesy of Fred Peters.

MMMMM

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