Text 922, 66 rader
Skriven 2006-04-29 09:11:44 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: HOME AGAINIS 588  60429
===============================
 -=> Quoting Michael Loo to Joan Macdiarmid <=-

 CS> (Edame beans) I wonder if they are easy to find stateside?
 JM> I have seen fresh edamame beans at Wegman's. I don't know if they are
 JM> continuously available, though, or were just an experiment. Would
 JM> Steve have been snacking on raw beans, though, or are we discussing
 JM> roasted and seasoned ones, do ya think?

 ML> Usually for snacks and recipes they're pretreated by boiling
 ML> in salted water for between 4 and 15 minutes, depending on
 ML> what source you consult. I believe there are some variables -
 ML> the texture the cook wants, whether they'll be cooked further
 ML> or they'll be snacked on as is, whether they've been shelled
 ML> or are au naturel, and whether they're cooked from fresh,
 ML> frozen, or thawed. The frozen ones from Trader Joe's come
 ML> either in their disgusting hairy pods or already shelled (and
 ML> last I checked, either way, the price was the same) and can
 ML> be eaten just thawed or (preferably) boiled for a short while
 ML> and then cooled to tepid before consumption.

The last time I tried edamame, in the Japanese Sushi restaurant at
Changi airport, a small bunch of pods was served in their own bowl, to
be eaten with other bowls of segregated foods.  In my ignorance I
tried eating pods and all, until corrected by the lady server, who
instructed me to shell them first.  Quite a pleasant, nutty taste, but
not outstanding.   They were still crunchy, so probably would not have
had much cooking.   Of course the range of cooking times as you have
noted above could depend on how young the beans were when harvested.

 ML> One can of course roast them, and they're sort of like peanuts
 ML> only not so good. But when they're called edamame, they are
 ML> usually boiled as above.

BTW, last week in the Central Market I saw a solitary black chicken
offered for sale at one of the poultry shops, for _$12_!  It was quite
small, I guessed about 400g.  The vendor lady said that their supplier
has a farm near Gawler (30km north of Adelaide), so if you wish to
experiment with cooking one while you are here, I'm sure I could get
the shop to order one in for you.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (Ncl) Blackfeet Indian Jellied Snake
 Categories: Native
      Yield: 4 Servings
 
      1 md Snake
      2 c  Indian vinegar
      1    Handful mint
      2    Fingers coltsfoot salt
 
  Cut off the head and skin and take out the intestines. Cut into 1"
  pieces. Wash in cold water. Put the vinegar, mint and coltsfoot salt
  in some kind of container; put the pieces of snake on top and cover
  with cold water. Let stand overnight. Put the container over the hot
  coals in the morning and simmer slowly for about 35 minutes. Remove
  from the fire and cool. The dish is ready to eat when the jelly has
  set. From: Kailariwoifeyes@aol.Com
 
MMMMM
 

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