Text 10728, 114 rader
Skriven 2007-01-19 15:39:44 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: CHOOK-FIL-A  70119
==========================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 GJ> As I was born in Adelaide, with the sea to the west and hills to the
 GJ> east, I find when I visit another place I tend to orient myself that
 GJ> way.  It was infuriating in Nauru when the sun insisted on rising in
 GJ> what my mind *knew* was the west!

 CS> I know the feeling!  To me, the sun rises 'coastwards' and settles
 CS> 'west'.  I lived for 6 years in San Diego without really getting past
 CS> that feeling.  I had the same feeling in Darwin but it was because I
 CS> was sorta 'flipped upseide down'.  Dont be suprised if looking over my
 CS> older notes on Darwin I say 'north to Kitty O'sheas' when I was walking
 CS> fromthe water and it was the first bar (grin).  To walk it you go
 CS> south, seege west, then back east, then south a bit.
 CS> (I think, didnt have a compass with me).

Errr, no.  In fact, your original feeling was correct.  Darwin is
peculiar in that although it is on the North coast of Australia, the
cape that the city is on curves around, so it actually points South.
The main drag, Smith Street, runs from SE at the wharf end to NW.  If
you manage to get past Kitty O'Shea's (G) and keep walking in that
direction you fall into the sea again on the Casino Mindil Beach side.
 
 CS> Have had the best food, whrn I just tried the local version of
 CS> eurpoean though so dont scoff to hard!  Fusion.  Shimoda Japan has this
 CS> little hidden italian place that is fusion Japanese and Italian and
 CS> it's really good.  Quite unexpected differences that work to a whole
 CS> that has to be experienced.  Spagetti cut to make it chopstick
 CS> friendly.  Mashed roasted garlic on toast with butter at the side. 
 CS> Tortalinis (sp?) with no sauce but mirin and olive oil dip and parmesan
 CS> at the side for the second dip (dip in oil/mirin then the cheese. 
 CS> Chopsticks are the only way to really handle that food neatly).  Sweet
 CS> pickled watermelon rind for dessert. 

Ah, but that is food with a different philosophy.  There you have
imaginative chefs taking ideas from elsewhere and adapting them to
suit local ingredients and eating habits - real fusion food.  (This is
done in Australia a lot, generally very successfully.)  The food to
avoid is where a local eatery attempts to produce replicas of foreign
food in an attempt to woo those tourists who refuse to try anything
that appears strange or different from their home-grown "burgers and
french fries with Coke".  These replica dishes almost invariably fail
to equal the originals, because of different ingredients and lack of
skill of the cooks.
 
 GJ> It could be confusing when you return to USA.  Will USAn food be new
 GJ> and exciting to you, or disappointing?  Will you search for a good
 GJ> source of Japanese food or decide to cook it all yourself?

 CS> A bit of all that i am sure.  I didnt forget my roots in American
 CS> cookery, just shifted what I make at home due to what is cheaper and
 CS> more easily obtainable. I suspect my first reall cookery, will be a
 CS> slow roasted oven pork shoulder at 275 for 6-10 hours.  Idaho potatoes
 CS> roasted alongside in the last 2 hours.

I can certainly understand that craving, after you have been deprived
of roast pork for so long.  With me it would be roast leg of lamb,
with cloves of garlic inserted.  For that I usually have to go to my
youngest step-daughter, who although born in the Philippines has
become more Australian than me.

 CS> USAian food is a bit of a misnomer because it's a *huge* place and
 CS> some of it we all dont know at all about one another.  The average
 CS> 'knowledge' in this echos is far more than the average USA person about
 CS> that they make in our own land.

True.  It is largely the interest of people wanting to learn more
about food that keeps this Echo going.

 CS> The Japanese food I know and like best, isnt often exported so I'll
 CS> have tomake it I bet.  I can get sashimi and sushi, but little else of
 CS> note.  Winter Nimon Soup for example is not known there that I have
 CS> seen.  I'll have to make my own and it's normal stuff to us now and the
 CS> ingredients arent hard to get there.

I can see you developing a lot of your own "fusion" food.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hilabos Na Hipon or Drunken Prawns - from the Philippines
 Categories: Asian, Filipino, Seafood
      Yield: 6 Servings
 
      1 kg Medium-sized raw prawns,
      3 tb Cooking oil
           Juice of 1/2 lemon
      1 tb Dark soy sauce
      2 ts White sugar
    1/4 c  Beer
           Salt & pepper to taste
 
  Wash and drain the prawns. Mix soy sauce, sugar and lemon juice
  together. Heat oil in a pan and when hot fry the prawns, stirring
  lightly to heat through.Just as the prawn shells start to change
  colour, pour in the soy sauce mixture. Continue to toss the prawns
  around making sure the sugar doesn't burn. Add salt & pepper to
  taste. Pour in the beer and let most of the juices evaporate.
  
  Serve on a platter with lemon wedges or make a dipping sauce with:
  
      1/2    cup vinegar pinch of salt
        1    clove crushed garlic salt & pepper to taste
  
  This dish can be served as an entree, main course or with drinks.
  
  :            2001 ABC  via Glen Jamieson August/01
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)