Text 18020, 70 rader
Skriven 2014-10-13 21:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: spinach ed 108
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 NB> I think that one might add Rochester NY to that list...  It was most
 NB> interesting to me to have my son, having returned to Rochester after
 NB> an absence of some years, compare it favorably with NYC culturally...
 NB> with the added bonus of it being more compressed into a smaller area...

Its reputation is more industrial, but of course
successful industry breeds successful economy
breeds successful arts and culture.

 NB> We had some veggies canned, some (mostly peas and corn and green
 NB> beans, IIRC) frozen, some (carrots and potatoes) fresh.  I think it had
 NB> a lot to do with how well things kept, and how inexpensive which was in
 NB> which form... Asparagus was always canned, and my sister couldn't stand
 NB> it... After I'd discovered fresh, and she was finally on her own, I
 NB> passed on my discovery, and she decided that she liked it fresh just
 NB> fine.  :) 

I always wondered why they bothered to tin asparagus.
Of course the best tinned asparagus was actually jarred.

 ML> I for one often buy frozen spinach in preference to fresh.
 NB> I do as well...  It's more convenient to store, and one doesn't have
 NB> to use it quite so quickly... and it cooks up about the same either
 NB> way...  Frozen is less good when one wanted it raw, as for a salad,
 NB> though... ;) 

Salad, what's that?

 ML> Dry Bombay Duck Curry Recipe
 ML> categories: dried fish, stew, main, Indian
 NB> Dried Bombay duck is a fish....?  I do note that late in the recipe
 NB> she says it will work with "other dried fish"...  But is this also an
 NB> off use of language...?

Bombay duck is one of those jocular usages, and/or it
is a corruption of bombil, one of the names for the fish.

 NB> Reminds me of an old joke, in which a well-meaning host serves duck
 NB> the parish priest during Lent...  The priest blesses the meal by
 NB> intoning, "Duck, duck, Haddock..."

There are places in which duck was allowed by the Catholic
authorities for Lent. Of course there are kinds of duck that
might as well be fish.

Jellyfish Salad
cat: starter, seafood
servings: 4

1/2 lb salted jellyfish
1 Tb vinegar
1 lg cucumber, julienne
1 Tb sugar
1 Tb creamy peanut butter
1 ts sesame oil
1 Tb soy sauce
1 ds hot chili oil

Wash jellyfish. Rinse under running water for 20 min or until it
is no longer salty; cut into strips. Put in boiling water for 5
seconds and rinse in cold water; drain. Arrange cucumber on serving
plate. Place jellyfish on cucumber. In a bowl, combine remaining
ingredients; mix until smooth. Serve with salad.

Chef Shaw P. Yen - Owner of Dew Drop Inn.
www.hei.com/heco/ekitchen/

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