Text 15294, 67 rader
Skriven 2007-05-12 08:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: FOOD FIGHT! 492
=======================
 CS> Works for me too.   Asian cumquats are pretty darn close.  
 CS> Now the little furry things in Florida I knew by that name 
 CS> as a kid, are not close.  Yours are a citrus with a thin 
 CS> peel.  Theirs are almost like an apricot covering over a 
 CS> mild citrus.  Furry and you eat the skin.
 DS>   The cumquat (aka kumquat) tree in our yard in Florida had fruit that
 DS>   was citrus, thin peel and about the size and shape of a pecan.   Ski
 DS>   was not furry, but you did eat it.

Your neighbors' cumquats sound more like loquats. When you
see "quat" at the end of a word, chances are it's a fruit of
Chinese origin (Cantonese "quat" = Mandarin "gua" = "fruit").
I don't know what "lo-" or "cum-" mean in this context.

 CS> It's not the first time I've had the 'wrong name' because folks called
 CS> it that  where I was.  It;s like clearly it's 'edamame' but local shops
 CS> call if 'edame'  here in Sasebo.  I dunno why but pictures show it's
 CS> edamame.  I havent found a  really good web picture of my shmenji
 CS> mushrooms either but if you look for  that, it's so close it's almost
 CS> like I am getting a better tighter packed  version of what you can see.

What we call "hamburgers" are often called "burgers" in other
parts of the country: I wonder if this is the linguistic
phenomenon that you have run into in Sasebo.

 CS> Straw mushrooms can also be problematic as MLoo  showed a pic that was
 CS> something other but grows in straw while ours just look  sorta like
 CS> long beansprouts with a mushroom tiny head and a mild mushroom  flavor
 CS> to them (Enoki). 

Truth. When you first described your straw mushrooms, I
knew pretty clearly what you meant and why they are called
that where you were. But they are decidedly not what we
call straw mushrooms and would not interchange well in
recipes.

Cervelles au beurre noir
cat: starter, main
servings: 6

3 beef brains
1 onion, sliced
4 oz vinegar
s, p
water to cover
8 oz butter
1/4 c chopped parsley
4 Tb white wine vinegar

Trim the brains and remove the membrane. Soak 3-4 hr in cold
water, changing water every hour. Halve the brains.

Add the brains, onion, and 4 oz vinegar to a pot large enough to
accommodate them. Season with salt and pepper. Cover with cold
water. Bring to the boil; lower heat and let cook 30 min. Drain.
Cut each piece in quarters (to make 24 pieces) and keep warm.

Melt butter in a frying pan and let brown lightly. Add the parsley,
and as soon as this last is fried, pour the whole over the brains,
then (and not before) pour vinegar in the pan, stir awhile, and
pour also over the brains.

after Francois Tanty, La Cuisine Francaise

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