Text 7324, 70 rader
Skriven 2011-02-17 08:44:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: FOOD MILES 10217
========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Broccoli or cauliflower with the sap still oozing from the stem where
 GJ> it was cut that morning or the previous night is far preferable to the
 GJ> stuff that is starting to turn brown around the edges.

 JW> IMO the three vegetables that suffer the most over time and really
 JW> should be eaten within an hour of harvesting whenever possible are
 JW> asparagus, peas and corn. They are the ones I miss the most from my
 JW> gardening days.

These days the freshest, best tasting and most vitamin content peas
come in frozen packets.  My daughter, who used to live on a mixed farm
in NZ, said that Watties' big pea picker machines would go through the
paddock, taking the whole crop in an hour or so.  The peas would be
immediately snap frozen to preserve flavour and vitamins.
 
 GJ> Have you, or anyone else eaten "Achacha"?
 JW> Not I.

I had hopes, as it is American in origin...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Alu Matar (Potatoes and Peas in Onion-Tomato Sauce)
 Categories: Indian, Potatoes
      Yield: 4 servings
 
  1 1/2 lb Small Potatoes
      2 md Onions
      3    Garlic cloves
      1    Ginger, fresh 1/2" piece
      3 tb Vegetable oil
      1 pn Asafoetida, crushed, opt
    1/2 ts Cumin seeds
           Salt, to taste
    1/4 ts Cayenne pepper
    1/2 ts Tumeric, ground
      2 lg Tomatoes, chopped coarsely
      1 c  Peas
    1/4 c  Water
    1/2 ts Garam masala
 
  "One of the better known dishes of Uttar Pradesh cuisine, this is a
  favorite at occasions ranging from a wedding buffet to a family
  picnic. It goes exceptionally well with Deep Fried Wheat Bread, a
  raita and Pumpkin with Onions and Fenugreek."
  
  Cook the potatoes until tender. Peel and set aside. In the container
  of a blender or food processor, mince together the onions, garlic and
  ginger. In a large heavy-bottomed skillet over medium heat, warm the
  oil. Add the asafoetida (if used) and cumin. When spices darken (1 to
  2 seconds) add the minced onion mixture and saute until browned
  (about 12 minutes). Add the salt, cayenne, tumeric and tomatoes and
  cook until they soften (about 5 minutes). add the peas and water;
  reduce the heat to low, cover and cook for 5 minutes. Halve the
  cooked potatoes if they seem too large. Add them to the pan and cook
  covered for another 5 minutes. Mix in the garam masala just before
  serving. SERVES: 4 with other dishes
  
  Source: _From Bengal to Punjab: The Cuisines of India_ by Smita
  Chandra posted by Anne MacLellan
 
MMMMM
 
On this day in 1881 Australia was invaded by the Salvation Army.
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 * Origin: Braintap BBS Adelaide Australia (3:800/449)