Text 25563, 99 rader
Skriven 2015-03-31 12:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Fu fu 445
=================
 ML> A lot of Vietnamese are Chinese.
 JW> Especially those in the post 1975 diaspora.

The Chinese and Vietnamese have always had a close
hate-hate relationship. Not so bad as the Indonesian
version, which is more bloodthirsty though also
more intermittent.

 -=> Jim Weller said to Dale Shipp <=-

 JW> Buy oil in the economical three quart sized jug. Use it. Cool and
 JW> strain it. Return it to the jug with a funnel. Store in a cool
 JW> pantry, a fridge or even a freezer. It'll last well a year without
 JW> going rancid.

Indeed. The question comes up of where to put a jug of oil
in the kitchen where it won't get stepped or tripped on and
where it won't smell up the neighborhood.

 JW> I generally fry things about 3 times in 6 days, then retire the
 JW> fryer and the oil for 2-3 months until I get the craving for fried
 JW> food again. I'd do it more often than that but I'm trying to reduce
 JW> my weight a bit.

I go on a similar jag until the oil asks the question of
whether to toss or strain. As far as fried food goes, I
could eat it all day every day. Of course, I say that of
various things, raw meat, for example.

 -=> Jim Weller said to Janis Kracht <=-
 JK> I see a number recipes on some Italian sites. I think salmon might be
 JK> a "later" import to Italy.. but I don't really know when.
 JW> Atlantic salmon is a cold water fish and caught from Norway down to
 JW> northern Portugal. It is not found in the Mediterranean Sea.

I've subsequently heard that such introduced species now
exist in the Adriatic, for example.

 JW> And these days everyone everywhere eats everything!

And out of season, too.

 JW> I found some import/export stats. 60M Italians eat 20M kilos of
 JW> (mostly Norwegian) salmon a year. That's not very much. Mostly
 JW> smoked and mostly in the north. It would appear to be about a 20
 JW> year old phenomenon.

Well after my own "delights and prejudices" were established.

3/4 lb of salmon a year per caput - I wonder how that compares
with the consumption of it in the lower 48 - one has to factor
in all the folks who profess pescophobia - Swisher and Lilli,
for example, whom I spent the weekend with.

 JW> Here's a smoked salmon and pasta recipe but it's not Italian as it's
 JW> from Indonesia! [g]

Tuwo Shinkafa
categories: starch, Nigerian, African
yield: 1 batch

Short/Medium grain soft rice
- from the Website, it's clear that sticky rice is meant
Water 

Rinse the rice in cold water and put in a sizeable pot.

Pour just enough water to cover the rice and start
cooking at medium heat. When the first dose of water
dries up, check the rice by mashing it between your
fingers. If the rice grains have even a tiny resistance
when you press them, then it needs to be cooked some more.

Reduce the heat to low, add a little bit more water and
continue cooking till the water dries.

Repeat the process till the rice is so soft that it melts
when you press on it.

Once you're happy, mash the rice with a wooden spatula by
moving the rice in small quantities from the far end of
the pot to your side of the pot.

Fold the mound of tuwo and repeat till all the rice grains
have turned into a mass of tuwo.

Cover and leave it to steam for about 2 min.

Mix thoroughly and dish serving quantities onto a thin
plastic film and wrap them up. This wrapping prevents the
tuwo from drying up.

Serve Tuwo Shinkafa with any Nigerian soup.

allnigerianrecipes.com

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