Text 1324, 92 rader
Skriven 2006-05-11 08:30:03 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: HOME AGAINIS 648  60511
===============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I usually use iodised salt, lest we get goitered.
 ML> I was of the understanding that there's enough ambient iodine
 ML> in coastal regions that enriched salt is not necessary.

Fish is expensive.  Our Health Advisors tell us we should use iodised
salt, and as I always do what they say ("Always"?  "Nearly always."
"Nearly always?"  "Well, sometimes.") and I use very little added
salt, anyway, I keep it on the shelf for people who want more salt.

 ML> Sea salt is
 GJ> obtainable, but of course that would not be pure NaCl, being infused
 GJ> with the flavour of decaying plankton, seaweed and fish faeces.
 ML> You make it sound so delicious. Actually, there are lots of
 ML> trace minerals in sea salt, as well as assorted other
 ML> impurities such as the ones you cite and perhaps other less
 ML> savory things.

Sunlight, agitation and fresh air do a great job in keeping the level
of bacterial life in the sea in check.

Some Australian government organisations actually serve useful
purposes.  The Rural Industries Research and Development Corporation
has decided to make things easier for consumers using the plentiful
Asian vegetables now grown in Australia.  It has issued a new national
naming system that will standardise names for 14 Asian vegetables.  It
will be introduced in NSW initially, but will be followed by other
states.  The names have been agreed upon by the NSW Dept. of Primary
Industries, supermarkets, and the vegetable industry.  A clearly
illustrated sheet, with pictures to scale has been produced.

Some of the names are a bit different from what I am used to, but that
may just be because of Eastern states' dialect... Also there are some
obvious omissions, such as lemon grass, taro leaves, Vietnamese mint,
bitter melon, Ceylon spinach (alugbati) and pandanus leaves.

The listed vegetables are:

Wombok          Chinese cabbage
Pak choy and baby Pak choy
Buk choy and baby buk choy
Gai lan         Chinese broccoli
Gai choy
Choy sum and baby choy sum
En choy
Kang kong
White radish
Chin qua (with an arrow pointing to fine hairs on skin)
Seng qua (with an arrow pointing to smooth skin)
Sin qua (with no mention of alternative "loofah")

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mustard Cabbage Relish
 Categories: Preserves, Sides, Asia-se, Charmaine
      Yield: 1 servings
 
    250 g  White sugar
    750 ml Water
      1 tb Salt
    125 ml Cider vinegar
      1 bn Gai choy
           Iced water
           Sl fresh ginger
 
  In a stainless steel saucepan bring sugar, water, salt and vinegar to
  the boil, stirring until sugar dissolves. Simmer for 5 minutes then
  leave to cool completely.
  
  Wash the gai choy and trim off the leaves, saving them to use in
  soup. Only the thick leaf ribs and tender stems are used for this
  relish. Cut into chunks and weigh 250g. Blanch in boiling water for 1
  minute, drain and plunge into iced water to stop the cooking and set
  the colour. Put cabbage and ginger in a glass jar which has been
  rinsed in very hot water. Pour in the cold vinegar mixture, cover and
  refrigerate for about 4 days before using.
  
  Serve as a relish with meals, sprinkling a few drops of sesame oil
  over if liked.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)