Text 6120, 82 rader
Skriven 2011-01-22 20:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: WeiRD NAMES 947
=======================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> The Chinese people I know spell their surname Li.


 ML> My mother's family spelled its
 ML> name Lee when spelling it at all (the character means "plum"),
 ML> as does the president of Singapore and his forebears and
 ML> hindbears. I think it has to do with Communist Pinyin culture
 ML> (Li) as opposed to non-Communist Wade-Giles culture (Lee).

Makes sense. The Chinese Lis I know are relatively recent (1970s to
1990s) immigrants from (or at least through) Hong Kong.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Canadian Bouilli
Categories: Historical, Canadian, Chicken, Pork
  Servings: 4

    1/4 c  shortening, oil or melted
           fat
      6 lb stewing chicken
      1    whole nutmeg or 
    1/2 ts ground nutmeg
      3 TB cider vinegar or cognac
           Salt, pepper to taste
    1/2 ts thyme
      1 lb salt pork
      3 qt hot water
      2 lg onions, chopped
      1 ts salt
    1/2 ts savory
      1 sm green cabbage, cut in
           quarters
     10 sm carrots, whole
     10 sm onions, whole
     12    new potatoes, whole
      2 lb yellow or green beans (if in
           season)
           SAUCE FOR BOUILLI:
    1/2 c  butter
    1/2 c  chopped parsley
    1/4 c  chopped chives or green
           onions
      4 ts cognac or brandy 

Bouilli was one of many dishes served to the bourgeois at Astoria's
Christmas dinner in 1813. The men were on short rations that
Christmas. Bouilli in its most basic form is boiled meat or fowl
with vegetables added to the pot toward the end of the cooking time. 

Melt fat or heat oil in VERY LARGE pot.(If you aren't sure if your
pot will be big enough, make the recipe with a 2- to 3-lb chicken
and halve the other ingredients.) Rub outside of chicken with nutmeg
and vinegar. Rub inside with salt, pepper, thyme. Brown the chicken
in hot fat. Add the salt pork, water, salt, savory, & onions. Bring
to a boil, making sure there is enough water to cover the meat.
Cover and simmer for 1-2 hours or until the chicken is almost
tender. Then add the cabbage, carrots, onions, potatoes, & yellow or
green beans. Return to a boil, cover, and cook 20 to 30 minutes or
until vegetables are tender. To serve, place the chicken and salt
pork in the middle of a warm platter, surrounded with the
vegetables. Top with the butter warmed with the parsley and chives.
You may also use the cognac or brandy in the sauce if desired, but
some people find the strong flavor of the liquor deadens the flavor.
     
  From: Www.Northwestjournal.Ca         
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... The Australian aborigine language has over 30 words for "hot".

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