Text 2773, 60 rader
Skriven 2010-10-06 22:53:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Mulberry
====================
 -=> On 10-05-10  21:38,  Jim Weller <=-
 -=> spoke to Dale Shipp about Mulberry <=-

 DS> I have fond memories of visiting a mulberry tree with ripe fruit

 JW> I have never seen a mulberry tree or tasted mulberries but they
 JW> sound and look delicious and have all sorts of alleged health
 JW> benefits too. Too bad they don't tolerate the cold.

I also believe that they do not travel well.  They perhaps have a short
period during which they are fit to eat also.  Maybe if one had a tree,
you could harvest and turn into wine -- which would travel well.

Here is a recipe I have passed over several times in my current Thai
collection for posting.  I had a hard time getting over what jujubes
means to me, which is a hard gelatin candy shaped like a pellet for a
pellet gun.  Used to be typical movie theater candy.

http://en.wikipedia.org/wiki/Jujubes

The jujube in this recipe is different.
http://en.wikipedia.org/wiki/Jujube


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FISH CURRY WITH JUJUBES - CHOO CHEE PLA SAWAI
 Categories: Seafood, Main dish, Thai, Oriental
      Yield: 4 servings
 
     12    Jujubes
  1 1/2 c  Coconut Milk
      2 tb Red Curry Paste
      2 tb Fish Sauce
  1 1/2 ts Sugar
    1/4 c  Straw Mushrooms
  1 1/4 lb Lean Fish Fillets, Cut
           Into 3 in. Portions
           Peel of 1 Large Lime, Cut
           Into Fine Slivers
 
  Directions: Jujubes, also known as Chinese red dates, add an
  interesting sweet taste to the sauce. Place jujubes in a small
  saucepan. Add 1 cup water. Cover and bring to a boil. Remove from
  heat; let stand until jujubes are softened. Drain, discarding liquid.
  Head 1/4 cup of the coconut milk in a medium-size skillet. Add curry
  paste; cook, stirring, 1 minute. Add remaining 1-1/4 cups coconut
  milk, fish sauce, sugar, mushrooms and drained jujubes. Bring to a
  boil. Lay fish in pieces in sauce. Cover and simmer 6 to 8 minutes or
  until fish has turned from translucent to opaque when tested with a
  fork. Arrange on a heated serving dish; garnish with a lime peel.
 
MMMMM


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