Text 810, 79 rader
Skriven 2010-08-31 00:06:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: MISNAMED VEGETABLES00830
================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Sweet potatoes are NOT yams.
 JW> Yeah I know; it's an Americanism. Yellow-orange sweet potatoes are
 JW> sweet potatoes but deep orange sweet potatoes are called yams there
 JW> and sold at a higher price.
 GJ> What about the white sweet potatoes, and the purple skinned ones?

 ML> In the US, white sweet potatoes, when available, are commonly
 ML> called yams as well - in fact, anything along those sweet and
 ML> tuberous lines is. Purple, we don't see much or any of.

Sweet potatoes are quite correctly called kumara in NZ, kau-kau in
PNG, and kamote in the Philippines.  Never yams, which are different.
 
 GJ> In the Philippines a variety of yam called "ube", with deep purple
 GJ> flesh is sometimes made into purple yam jam.
 ML> Not thrilling food, unfortunately, the purpleness
 ML> submitting heavily to the starchiness and the milk.

Not something I am attracted to.  All the kinds of yams I have eaten
are almost flavourless lumps of starch.

 ML> Liz Smith's Sweet Potato Pie
 ML> cat: celebrity, dessert

 ML> 2 lb yams

What would a "celebrity" know!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GINGER KUMARA SOUP
 Categories: Soups, Asia-se, Pacific, Australian
      Yield: 6 servings
 
      1 lg Kumara
  1 1/2 l  ; Water; OR
  1 1/2 l  Stock; home-made
      3    Stock- chicken cubes
      1 tb Ginger root; grated
      1 tb Rice syrup
      2    Garlic cloves; crushed
      6    Mint leaves; roughly chop
      1 tb Parsley- flat-leaf;, chop
      1 ts CURRY POWDER
    300 ml Cream- sour
      6    Chives; roughly chopped
           Salt & pepper
 
  Gluten-free stock cubes are available at most supermarkets but it is
  always safer to have some home-made stock. Kumara is more commonly
  known as sweet potato.
  
  You may like to use honey in place of the rice syrup if it is
  unavailable or not to your taste. Preparation and cooking time: 20
  minutes.
  
  Peel kumara and cut into l-centimetre cubes. place in a large
  saucepan and add the water. Crumble in the stock cubes and add the
  ginger, rice 'syrup, garlic, mint, parsley, curry powder. salt and
  pepper. Stir through and bring to the boil. Reduce heat and simmer
  for 20 minutes.
  
  In a blender or food processor, blend soup until smooth. Reh;  to
  heat and bring to the boil again, stirring through sour cream until
  totally combined. Turn off heat and serve immediately; garnished with
  an extra dollop of sour cream, the chopped chives and a plate of
  fried or grilled tortillas. Serves 4.
  
  From: AUSTRALIAN GOURMET COOKBOOK By: MARIA ANTONIETTA ISBN: 1 920785
  43 4 Typed by: KEVIN JCJD SYMONS, MAY 2008
 
MMMMM

___ Blue Wave/DOS v2.30 [NR]

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