Text 28277, 72 rader
Skriven 2015-06-17 06:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: squashed! 842
=====================
 ML> Title: Zucchini Custard
 NB> Didn't realize (or pay attention to the fact) that custard can be
 NB> savory, not only sweet...  :)   After all, what's quiche but basically
 NB> a custard in a crust...  :)

After all.

 NB> I used to make a savory pumpkin custard, using canned pumpkin... Made
 NB> it somewhat like pumpkin pie filling, but omitted the sugars... 

Was the spicing scheme similar to that of pumpkin dessert?

=
 ML> So the ghost pepper phenomenon has spread to other
 ML> countries, and it sounds as though Popeye's is doing a
...
 ML> I'm still not going out of my way for them, but I have
 ML> been keeping my eye out for them but haven't found
 ML> anything so far.
 NB> Sounds like it's the same not really very spicy stuff, though... Maybe
 NB> you'll run into it in your travels.... :)

If one's not careful one can run into almost anything.

I was excited by the name of this recipe ... then I read it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Quick Fried Shredded Marrow
 Categories: Vegetables, Old, Fried, Asia-n
      Yield: 6 Servings

      1 kg Marrow, young or courgettes
           -or zucchini,
           -topped, tailed,
           -wiped and shredded into
           -thin strips
      4 tb Paste, yellow bean
      1 ts Salt [level tspn]
      2 ts Sugar -OPTIONAL-
     40 g  Ginger, green
           -peeled and shredded finely
     12    Onions, spring
           -chopped white parts only
      2    Leeks
           -sliced very finely
    200 g  Bamboo shoots, canned
           -well drained
      4 tb Oil, sesame

  Mix the marrow or courgettes with the salt, sugar if you're using it
  and yellow bean paste. Then add the shredded ginger, onions, leeks
  and bamboo shoots and mix again.

  Heat the oil in a wok or wide frying pan and when it is very hot add
  the vegetables. Stir fry them briskly for a couple of minutes before
  serving.

  "A recipe from the SHUO FU or Encyclopoedia of Sung Dynasty
  Miscellanies, as far as we know, the first Chinese coo book.

  from THE BRITISH MUSEUM COOKBOOK by MICHELLE BERRIEDALE-JOHNSON typed
  by KEVIN JCJD SYMONS

  Converted August 14th 1998 at 0658ore

  From: Kevin Jcjd Symons               Date: 14 Aug 98

MMMMM
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)