Text 7503, 86 rader
Skriven 2011-02-21 12:00:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: FOOD MILES 10221
========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I had hopes, as it is American in origin...
 JW> South American, not north North American.
 
 GJ> I know.  Bolivia is just as much American as Canadia.  All connected
 GJ> together into the one lump of land that Columbus ran into.

 JW> We do differentiate between North, Central and South America though.
 JW> You would not expect Siberia to grow the same fruits as Sumatra just
 JW> because they are both regions of Asian countries would you?

I deliberately didn't differentiate, as I was thinking it was possible
that the achacha would be exported from Bolivia to other countries in
the continent, like mangoes are from Middle America, and that some of
you would have had the opportunity to taste it.
 
 GJ> a take-over of the country to become another state (or 2 states)
 GJ> of Australia.  That idea has been suggested there from time to time,
 GJ> usually when the NZ economy is not doing too well.  The suggestion has
 GJ> also come from Australia, but usually when the NZ rugby or cricket
 GJ> teams have been particularly successful.

 JW> We think of taking in the Barbados as our 11th province every winter.

A good idea, but would those inhabitants vote in favour of it?
 
 JW> The concept of two shrimp per serving always amazes me!
 GJ> Why?  They are big ones.

 JW> As you know we don't get ones that big in our waters.

I didn't know.  After all, you do get quite large other marine
animals - fish, whales, bears.

 JW> Title: Coconut Shrimp on Romaine Leaves

 JW> 12 oz Shrimp; fresh or frozen,
 JW> Peeled, deveined

That would be a good sized shrimp.  Not as big as a coconut crab, but
big enough for a meal.  (Oh, you mean "shrimps"?  Oh.)

 JW> ... Jumbo Shrimp? Let's think about that

In the past there have been pygmy elephants, and there are pygmy sperm
whales so why not?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mermaid Prawns
 Categories: Spice, Cambodian, Shrimp, Chilies
      Yield: 2 Servings
 
      1 c  Red Curry Cambogee
      6    Prawns; in the shell
      2 tb Tomato paste
      1 tb Peanuts; chopped
      1 c  Cooked spinach
     12    Fresh basil leaves
      1 tb Chile paste
      1 ts Fresh ginger root; minced
 
  Combine the curry Cambogee, prawns, tomato paste, and peanuts. Bring
  to a boil, reduce the heat, and simmer about 5 to 7 minutes.
  
  Cover the bottom of a heated plate with the spinach in an even layer.
  
  Remove the prawns from the sauce and shell them.  Arrange them on the
  spinach.  Stir the basil and chile paste into the sauce and pour over
  the prawns.  Sprinkle with fresh ginger and serve.
  
  NOTES: The Red Curry Cambogee must first be prepared for this recipe.
         (recipe to follow in another post)
  
  Heat scale: Hot Recipe By: Sim My SirRedhawk@aol.com From the
  Chile-Heads Recipe Collection
  http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
 
MMMMM
 
... A prawn by any other name should taste as sweet...
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)