Text 3070, 67 rader
Skriven 2006-07-09 16:41:48 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Glen Jamieson
Ärende: Re: JAPANESE FOOD
=========================
*** Quoting Glen Jamieson from a message to Carol Shenkenberger ***

 > leave again (cost me 150$ in ticket changes).  Still might get a 

GJ> That cold be quite infuriating.

It is, but it's part of life sometimes.  We get 'refundable tickets' always as
it's more cost effective in the long run for us.

 > it out so we dont bash the pier all up.  Just need room to sqiggle 
 > about with the winds is all and we would be fine.

GJ> Hopefully you have a strong stomach.

I do!  Knock on wood, but never been seasick, just once felt 'funny' and was on
meds that gave me a major medicine-head effect.  Soon as that wore off, I was
fine.  I've been in seas where the CO orders everyone not on watch, strapped
in their rack and those dont bother me either.

 > Oh and here's a good looking recipe from a book I got in Manila.
 > 
 > 1/2 cup dried mongo (Gather this is a type of bannana)

GJ> Nup!  Mongo is dried mung beans, aka dhal.  If you water these you get
GJ> the bean sprouts used in Chinese and Vietnamese dishes.

Ah!  Another said same but didnt elaborate.

 > 1 egg
 > Salt, Pepper, and seasonings
 > 
 > Interesting to me is chicken *or* meat bones which I would say mean 
 > they are thinking red meat as 'meat' (may include pork which is a 
 > vegetable some folks are confusing with 'meat').  

GJ> In the Philippines chicken and pork are the usual "meats".  Beef or bu
GJ> is available, but is much more expensive.

 > You are to boil the bones or chicken (maybe they mean actually the 
 > meat of a chicken or bones?  Hard to tell) then cook whatever the 
 > heck Mongo is until tender.  Amount of water not mentioned.  Then 
 > you add the shredded bannana, egg, onion, and salt and pepper 
 > (directions do not reference other seasoning or what it may be).

GJ> Probably all the chicken or pork would be cooked, and the bones remove
GJ> later, either before serving, or by the diner.  Of course you want all
GJ> the flavour you can get.  I would expect the only additive apart from
GJ> s & p would be MSG.

MSG would make sense.


 > If interested, comes with filipeno language directions too and i can 
 > type them in.

GJ> They would probably be a bit beyond most readers.  :)  What was the di
GJ> called?         

Just 'Bannana soup'.  There's one next to it called 'Austerity soup' and has 2
things I dont know what they are.  One is a bundle of Miswa which is added at
the very end, the other is Patola, cut into strips.  I'd hazard a guess it
might be a gourd or an eggplant relative?

                                       xxcarol

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