Text 809, 90 rader
Skriven 2010-08-31 00:05:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: UNIVERSAL 499  00830
============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Of course.  Much the same here.  These days there is trouble with kids
 GJ> "binge drinking".  I have not noticed that failing in Italian kids,
 GJ> growing up with watered wine.
 ML> It requires a deft touch, because parents who drink exceedingly
 ML> heavily will be a bad example. What's the saying, moderation in
 ML> all things, including moderation?

OTOH, some children can see how excessive drinking can ruin a person's
life and family, and so get put off such behaviour.
 
 GJ> A constant source of trouble, with school kids using their cellphones
 GJ> to take embarrassing pictures of each other in toilets
 ML> That's normal silliness. I seem to recall it having been done
 ML> in the days of film cameras, only in those days those who did
 ML> that were considered outre, and I understand that nowadays, as
 ML> it's cheaper and developing is not a problem, the natural
 ML> tendency towards normal silliness is more frequently expressed.

Now it is far easier to do, and as children's knowledge of computers,
cellphone capabilities and mass communications has far outstripped
that of their parents and teachers, such activities are virtually
uncontrolled.  The ultimate outcome of this can only be guessed.
(That could be a good subject for a science fiction book/movie.)
 
 ML> And therefore in those parts of the world it must be cooked
 ML> over intense heat, to the degree that it catches fire.
 GJ> Not that I have noticed.  Just fairly normally stir-fried, with the
 GJ> stems cooked for longer than the leaves.  Best washed before cooking.
 ML> Best washed thoroughly.

As every vegetable should be, particularly in the tropics.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PELECING KANGKUNG / PELECING AYAM / KANGKUNG LINGSAR
 Categories: Sides, Mains, Indonesian, Asia-se, Chicken
      Yield: 4 Servings
 
      4 c  Kangkung
           ;trimmed and cleaned
      2    Chillies- bird's eye
           ;to 6
      3    Candlenuts
           ;chopped
      2    Garlic cloves
           ;chopped
      1 ts Shrimp paste [blachan]
    1/2 ts Salt
      2 tb Oil- peanut
      1    Lime- juice of...
           ;PELECING AYAM
           Chicken- breast fillets
    1/2 c  Water
           ;KANGKUNG LINGSAR
           Quail eggs
 
  If dried chillies are used, soak them first in hot water for 10
  minutes, so that they become soft. Put the chillies, candlenuts,
  garlic and shrimp paste in a mortar and crush them with a pestle
  until smooth. Heat the oil in a wok and stir-fry the paste from the
  mortar for 2 minutes. Add the kangkung, and continue stir-frying for
  5 to 8 minutes until the kangkung is tender.
  
  Add the lime juice and adjust the seasoning. Serve straight away as an
  accompaniment to rice and meat or a fish dish for the main course.
  
  NOTE: For PELACING AYAM, use the meat only from the breast of
  chicken, cut in small cubes. Stir-fry the chicken cubes with the
  paste for 2 minutes, then add 1/2 cup of hot water. Simmer for 10
  minutes only. Add the lime juice last, and serve. The combination of
  pelacing ayam and kangkung on top of piping hot boiled white rice
  makes a very good one-dish meal for luncheon or dinner.
  
  NOTE: On the menu of the Senggigi Beach hotel in Lombok, this is
  called KANGKUNG LINGSAR. The chicken is replaced with several peeled
  boiled quail eggs. The rice only comes with the kangkung lingsar if
  you ask for them to be served together.
  
  From: INDONESIAN REGIONAL FOOD & COOKERY By: SRI OWEN ISBN 0 385
  40184 1 Typed by: KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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