Text 12639, 87 rader
Skriven 2014-04-27 01:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: throwing fits 560
=========================
 DS> You could certainly throw virtual durian if you want.  We don't fear
 DS> them, we just do not want them inside of our house.
 ML> And yet you eat cheese ... .
 DS> Your point is?  There is no similarity in my mind between durian and
 DS> cheese, neither smell nor taste (at least in the cheese that I eat).

Others have likened this "king of fruits" to such disparate
flavors as vanilla custard, cream sherry, rotten onions,
sewage, and ripe (or overripe) cheese. Here are a few of my
more amusing finds:

 variously compared to sewage, rotting flesh or, at best,
 ripe cheese
 - Tne Guardian, 3 Feb 2014

 Imagine that plastic bag of onions and garlic that
 someone forgot about in the kitchen cabinet, only to
 be discovered by you on a hot summer's afternoon. Then
 douse it in gasoline.
 - http://straightoutofkampung.wordpress.com

 Bob compares it to the works of Olivier Messiaen, the
 20th-century French composer: complex, dissonant, but
 with an overall impression of sweetness.
 - Thomas Fuller, New York Times, 8 Dec 2013

 One journalist said it evoked ripe brimstone musk,
 whisperings of depravity and month-old eggs. Durian is
 to fruit what limburger is to cheese.
 - Milwaukee Journal, 10 July 1984

 DS> The recipes I complain about usually did not specify what sort of can.
 DS> Just the ambiguous "2 can tomato" or simiar.

I tend to read right past such, as I am not much for
measuring in the first place.

 DS> There is a step in this recipe that I'm pretty sure you would omit.
 DS> Title: Kalamarakia Me Krassi (Squid in Red Wine)

Translation special for the echo: "Squid recipe that
would make me crazy."

 DS> discard tenacles

Mmm hmm. [silent scream]

Here's one from the same source that keeps the tentacles
but appears to use too much vinegar -

---------- Recipe via Meal-Master (tm) v8.01

      Title: Spicy Squid in Wine, Cyprus Style
 Categories: Greek, Fish/sea, Appetizers
      Yield: 8 servings

           Karen Mintzias                    1/2 c  Dry red wine
      1 lb Small squid                         2    Cinnamon sticks
    1/4 c  Olive oil or corn oil               4    Whole cloves
      3    Onions; peeled, sliced              1    Bay leaf
    1/4 c  Vinegar                                  Salt & freshly ground
pepper

  Wash and clean the squid, separating the outer sacs from the heads and
  tentacles, removing and discarding the translucent cartilage, and small
  sand bag and ink.  Rub salt on the outer sacs and rinse them inside and out
  with cold water.  Rinse head and tentacles thoroughly.

  Heat the oil in a pan, add the squid, including the tentacles, and onions,
  and cook slowly until the onions are translucent.  Pour the vinegar and
  wine over the squid and onions, then add the remaining ingredients and
  enough water to almost cover the squid, if necessary.  Cook, uncovered,
  over low heat until the squid are tender and all the wine has been
  absorbed, approximately 1 to 1 1/4 hours.  Remove the spices and bay leaf.
  Cut the squid into bite-sized pieces and serve warm or cold.

  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York.

  Typed for you by Karen Mintzias

-----


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