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Text 17538, 85 rader
Skriven 2008-12-09 12:41:00 av Glen Jamieson
     Kommentar till en text av Ruth Hanschka
Ärende: VEGGIES OF ALL SORTS81209
=================================
 -=> Quoting Ruth Hanschka to Dave Sacerdote <=-

 -> many frozen vegetables used to be sold when I was a kid, and boy they
 -> were so often terrible!  Today's method of flash-freezing is so much
 -> better.  The vegetables seem to stay in individual "bits" rather than
 -> getting bound into a block of ice.
 -> 
 RH> Unless of course they were in the bottom of my chest freezer.... The
 RH> harvest gold one, to reference another thread.
 
 -> as affordable as frozen.  However, I try always to keep frozen lima
 -> beans, peas, and leaf spinach on hand.  (Frozen leaf spinach is more
 -> convenient than fresh for recipes like spinach lasagna.)

I prefer to get fresh spinach, as it is almost always available here.
Peas, OTOH, in most cases are best bought frozen.  At one stage my NZ
daughter was married to a farmer, and when his peas were ready for
harvest, Watties' big machines would come in and clean out the field.
The peas would be frozen and packed within 4 hours.  Tests by Choice
consumers' magazine found that these flash frozen peas had retained
more vitamins than were left in fresh peas sold in supermarkets.

 -> This marketing gimmick - selling the sprouts right on the stalk - is
 -> one of the biggest consumer rip-offs since individual russet potatoes
 -> getting shrink wrapped and sold as "microwave ready lunches."  There 
 -> are a few reasons why I wouldn't buy sprouts that way:
 
 ->  - The _perception_ of on-the-stalk being somehow better/fresher/ 
 ->    more natural/etc. allows the supermarket to charge a higher
 ->    premium price for brussels sprouts sold that way, which can
 ->    effectively triple or more the price per pound of the actual edible
 ->    portion one is buying.  (In B4 Glen jumping in telling me

 RH> Hmmm.... I'd wondered if maybe they weren't sold that way for some
 RH> oh-so-gourmet grill treatment.  Alas, it's just a marketing ploy.  
 
 ->    how he ALWAYS eats the stalk and it's so great braised in 
 ->    kangaroo fat with coconut milk or some other antipodal bullshit
 ->    story. [g])

 RH> Actually, it's emu fat and soy milk. (G)

How did you guess?  Actually, the only place I have seen sprouts on the
stick is in USA; never here, so I haven't had the chance to cook the
stem.  I do peel and cook broccoli stems, in with onions in a stir-fry.
As kangaroo is less than 2% fat, getting enough to cook in is very
difficult.  Mutton birds are the fattiest things around.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BARBECUED YOLLA
 Categories: Australian, Seafood, Game, Bbq, Exotic
      Yield: 4 Servings
 
      2    Yolla
           ;shearwaters/muttonbirds
           Oil- olive
           ; MARINADE
    500 ml Wine- burgundy
      2 tb Herb- rosemary
           ;finely chopped
      5 sm Chillies
           ;seeded, cut into
           ;thin strips
      1 tb Spice- coriander seeds
           ;ground
      5    Garlic cloves
           ;minced
 
  Marinate sectioned birds for at least 36 hours. Drain the birds on a
  wire rack for 1 hour.
  
  Cover the birds with olive oil 2 hours before cooking. Cook on a
  medium-hot barbecue for 3 to 5 minutes,
  
  From: TUKKA - REAL AUSTRALIAN FOOD By: JEAN-PAUL BRUNETEAU ISBN
  186436650 - 8 Typed by: KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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