Text 17678, 98 rader
Skriven 2008-12-11 23:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: South Pacific
=====================
-=> Quoting Glen Jamieson to Michael Loo <=-

 ML> All of these are in the region geographers refer to as
 ML> Central Pacific but is vernacularly called South Pacific

 GJ> Only by a very few North Pacific countries - perhaps only 2?
 
 ML> I wonder how many Europeans would place Hawaii in the
 ML> North Pacific.

 GJ> Probably most of the ones who hadn't been subjected to USA influence
 GJ> on such matters. Hawaii is so far north that it is barely in the
 GJ> Tropics. 

 ML> if it referred exclusively to land masses south of the
 ML> Equator, it would have limited not to say negligible utility.

 GJ> On the contrary!  The description, "South Pacific" is very widely used
 GJ> in the very many countries of that area.
 
 ML> In the very many negligible countries of that area, you must mean!

OK, you go to the coast. The water in front of you is the Pacific.
The water to the south of you is the South Pacific and the water to
the north of you is the North Pacific. To Swisher and me Hawaii is
the South Pacific; to Glen it is the North Pacific and to a guy in
Shanghai or San Diego it is just the Pacific. [g]

I think of Hawaii as the South Pacific and I bet a lot of Europeans
do too even though Glen is technically correct. But only pedants,
antipodeans, mathematicians and professional cartographers would
agree with him. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilled Somen Noodles with Sauce
 Categories: Japanese, Noodles, Vegetables, Sauces, Tofu
      Yield: 4 Servings
 
      4 oz Shiitake mushrooms
      8 oz Asparagus; trimmed
      4 oz Sugar snap peas
      3 tb Sesame seeds; toasted
      2 ts Sesame oil
      3 tb Soy sauce
    2/3 c  Cilantro leaves; chopped
      3 tb Rice wine vinegar
      1    Bag somen noodles  (8.8 oz)
  1 1/2 oz Enoki mushrooms; trimmed
      3    Scallions
      1 oz Shiso or mint leaves
      6 oz Silken tofu; cut 1" cubes
      1    Piece ginger (2"); julienned
 
  Bring a large pot of salted water to a boil, and have a large bowl
  of ice water ready to cool the vegetables. Remove stems from
  shiitake mushrooms; blanch for 20 seconds, place in ice water, and
  transfer to a small bowl when cool. Repeat this process with the
  asparagus and sugar snap peas, blanching the asparagus for 1 minute
  and the sugar snap peas for 1 1/2 to 2 minutes, until bright green
  but still crunchy. Thinly cut the green part of the scallions
  diagonally and julienne the white part; set aside.
  
  With the back of a knife or a rolling pin, crush sesame seeds
  until they almost become a powder. Combine in a small bowl with
  sesame oil, soy sauce, cilantro, and rice wine vinegar. In a small
  bowl, toss shiitake mushrooms with 2 teaspoons of the sesame oil
  mixture, and divide remaining mixture among four small dipping
  bowls.
  
  Bring a large pot of salted water to a boil. Add the somen
  noodles, and cook until tender but still firm, about 5 minutes.
  Drain the noodles in a fine sieve, and rinse with cold water to
  stop them from cooking. Divide the noodles among four serving
  bowls, and put a small handful of ice cubes into each bowl to keep
  the noodles chilled. Arrange the remaining ingredients in various
  serving dishes, so that guests can help themselves.
  
  Comments: This recipe can be expanded to feed more people, as it
  makes wonderful party food. Feel free to make substitutions with
  the vegetables.
  
  Source: "Martha Stewart Living Magazine, Jun 1997"

  Formatted by Lynn Thomas prodigy.net
 
MMMMM



Cheers

YK Jim


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