Text 1122, 146 rader
Skriven 2006-05-04 15:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: ladi-da 618
===================
 CS> Ah!  Then he might be using your time there to take a break from it
 CS> all.  Makes more sense then. 

Remember, he's a tad fragile to start with, plus aside from
college, he's always lived with his parents, so you can
understand all sorts of severe behaviors on his part that
really came to the fore when his mother died. Actually, he's
doing no worse than I thought he would. What happens when
my father dies, I shudder to think.

 CS> Sorry, didnt mean to go on about your private life affairs in
 CS> any negative way.  Then again, we tend to be a big family here <g>.

No offense taken. And if I were going to take too seriously either
the actions (or lack thereof) themselves people's responses
to them, I wouldn't have posted about them. They do frustrate me,
but it's mostly the amusing (black humor) aspect that causes me
to describe them to you.

 -=> Carol Shenkenberger said to Glen Jamieson <=-

 CS> What i find is that MSG (if you dont have any intolerance for it) has
 CS> no  'flavor' but does provide flavor enhancement in just about anything
 CS> it goes in. 

Yes it does, it tastes like chicken! [g]

Seriously, if you taste it straight, it tastes sort of like
chicken bouillon. And when they invented the Chicken in a
Biskit crackers, they put the stuff full full full of MSG,
and I don't think that was a coincidence.

 CS> Fortunatley, none of us have any MSG intolerance and used in
 CS> reasonable  amounts, seems to not have the type of sodium that causes
 CS> problems with Don's  sodium needs.  I do recall being a little suprised
 CS> that Don's Japanese Doc  didnt have any issues with it's use in
 CS> reasonable amounts.  It was one of the  dietary things he was tracking
 CS> with his American patients but _we_ were ok as  we are all non-reactive
 CS> to it.  I know 'sodium' is part of the name, but seems  a different
 CS> sort the way it is chemically made?  Like that left-handed sugar  that
 CS> diabetics dont react to as 'sugar' but tastes sweet I guess. 

Here's the deal - MSG is this big old honkin' amino acid with
a sodium attached; it has an MW of 187, so that makes it 12%
sodium, as opposed to salt, which I think is something like
40% sodium. MSG is a source of sodium, but considering the
amount that one normally uses, that shouldn't be a giant deal.

 CS> In this case BTW, I trust an Asian Doctor over a USA one.  He may also
 CS> be  following the herd, but his herd has 1,000 years experience with
 CS> the stuff <g>.

I know that MSG wasn't discovered as such until pretty
recently (after 1910 I think), but substances rich in
it have been on Asian tables forever and ever amen -
mushrooms and seaweed being big sources.

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02

      Title: Bami Goreng
 Categories: Indonesia, Main dish, Heiko
      Yield: 3 servings

    250 g  Mie noodles
    100 g  Lean meat
     60 g  Shrimp
      5    Shallots
      2    Cloves garlic
      3    Kemiri nuts
      2    Tomatoes
      3 ts Ketjap Manis
      2    Carrots
    100 g  Soy beans
      2    Cabbage leaves
      4    Spring onions
           Salt
           Pepper
           Parsley
           Crisply fried onion strips

  Boil the mie for 5 minutes in lightly salted water (or according to
  the instructions on the package). Put the mie in a strainer and rinse
  it for a few seconds under cold running water. Then let it leak out.
  Cut the meat into small cubes and the shallots into rings. Grind the
  Kemiri nuts and the garlic together until you get a smooth paste.
  Clean the soy beans (cut off the roots), scrape the carrots and cut
  them into thin slices. Cut the cabbage into thin strips. Chop the
  spring onions finely. Peel the tomatoes, remove the seeds and cut the
  tomatoes into small cubes.

  Heat 2 tablespoons of oil or lard in a wok. Add the shallots and
  stir-fry for 1 minute. Add the Kemiri/garlic paste, the meat and the
  shrimps. Stir-fry for another 2 minutes. Add the carrots and the
  cabbage and stir-fry for yet another 4 minutes. Add the mie and the
  soy beans and stir-fry for 3 minutes. Finally, add the soy sauce, the
  tomatoes and the spring onions. Season to taste with salt and pepper
  while stirring constantly to heat the food thoroughly. Serve
  immediately. Garnish with parsley and crisply fried onion strips.

  NOTES ON INGREDIENTS:

  Mie noodles (pronounced "me") are long round noodles, like spaghetti,
  but a bit thinner and firmer. They are sold pressed into brick or
  tile shaped blocks.

  You can use any meat you like for this dish, as long as it can be
  stir-fried with good results.

  Kemiri nuts (pronounced "Kammeeree"), also called "Boeah Keras"
  (pronounced "Boo-ah Care-us"), is a type of nut with a shell that is
  very hard to crack. The latin name is "Aleurites Moluccana" if that
  is of any help. They can be bought in Chinese shops. Kemiri nuts must
  be heated before consumption, because they contain a light poison
  that can be neutralised by heating. If you can't find them, you can
  substitute them with Macadam nuts (Macadamia Ternifolia) from Hawaii.

  Ketjap Manis (pronounced "Cat-e-upp Mahnis") is a sweet soy sauce.

  COMMENTS ON THE DISH:

  This dish is not a complete meal in itself. In fact, it is the main
  part of a meal, but it must be accompanied by a small number of
  various side dishes. Here in Holland, it is made with flat noodles,
  more vegetables (notably leeks), shredded omelette, no shrimps and a
  generous amount of MSG. It is served with a fried egg and a coconut
  and peanut condiment called Ketoembar (pronounced "Cat-oom-bar").
  That version isn't really authentic Indonesian, but it has been
  assimilated into the Dutch cuisine by now, so we could call it an
  authentic Dutch dish. Although Indonesian food tends to be spicy,
  this dish isn't. There's a good reason for that. The one essential
  accompaniment is a chilli pepper paste called Sambal (pronounced
  "Sumb-ahl"), of which there are numerous different versions. The most
  simpel one is called Sambal Oelek (pronounced "Oolek"), which is just
  made of pureed fresh red chilli peppers and a generous amount of
  salt. I myself use it only for cooking, though many Dutch people use
  it as a table condiment, because it it very cheap. I prefer Sambal
  Badjak (pronounced "Bud-e-ahk"), which contains more ingredients, for
  use at the dinner table.

  ~ Recipe by Sri Owen, comments by Heiko Ebeling.

MMMMM

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