Text 3041, 126 rader
Skriven 2008-02-26 01:51:36 av Glen Jamieson
     Kommentar till en text av Björn Forsström
Ärende: THAI FOOD REPORT 80225
==============================
 -=> Quoting Björn Forsström to Glen Jamieson <=-

 
 GJ> Smiles, and appreciation of their food is as good a way of communication
 GJ> as any.
 BF> They are a bit offended if you don't eat what's served.

Possibly there are some foods which they realise don't appeal to
foreigners.  In the Philippines one of the national sports is serving
"balut" to visitors.  That is a fertile duck egg, nearly ready to
hatch, then boiled.  Most foreigners start to eat it, then suddenly
realise what it is and react with horror!   The locals then roll around
laughing.  When they tried it with me, I enjoyed it, then asked for
another one.  Very disappointing for the audience!
 
 GJ>  Some tourists would avoid such food, but they are missing out on
 GJ> a lot.  If the ingredients are fresh, and fried while you wait, they
 GJ> should be safe.

 BF> We haven't had any problems so far.
 BF> Now we're back in Pattaya and what we like to do here is to have a
 BF> picknic at the beach in the evening with a grilled chicken with
 BF> different accompaniments every time.

Sounds wonderful!  Lucky you!
 
 GJ> I'm looking forward to hearing more of your adventures in Thailand.

 BF> Didn't you get my netmail? Drop me a line at bjorn.fo(at)hotmail.com

I have had computer trouble, but I think it will be OK now.  I will
email you.
 
 BF>> And talking about home. It's really sad to see the big differences
 BF>> between how they live. Some have it rather good while some lives in
 BF>> houses made of corrugated iron and palm-leafs and that almost in
 GJ> Much the same in the Philippines, but I have lived for short periods in
 GJ> simple huts, and they can be quite comfortable in the tropics.  How much
 GJ> people, and particularly the children, laugh is a better indication of
 GJ> quality of their life than the size of their houses.

 BF> So true and they don't have to think about snow or temps under 15 C or
 BF> so and I think that they live a much happier life than us in Europe or
 BF> USA. 

If you have enough to eat and drink, tropical life can be very
pleasant.  I have spent 20 years in Papua New Guinea, and 2 or 3 years
in other countries in SE Asia.

 BF>> Another funny thing was when I asked at the firestation we paas on our
 BF>> way to the city why some of the trucks have 4 green lights pointing
 BF>> forward on the roof. The first answer was that they show that the truck
 GJ> I can remember seeing those blue lights, and other decorations on trucks
 GJ> in Thailand.  My guess is that it just to make them prettier! :)

 BF> Those were green and now I know the answer. It's a law to have those
 BF> on trucks that drive at night. If they don't have them they only use
 BF> them during daytime and yes, many trucks and cars look like xmas trees.
 BF> Blue, green, yellow, red etc.
 BF> both high and low, in front and rear and some looks like that at home
 BF> too but not
 BF> red in the front and green at the rear.

Thanks for that explanation.  A lot of those trucks are painted and
decorated quite extensively, with panels and name boards.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CROCODILE FILLET TEMPURA, SALAD & KAKADU PLUM/WASABI
 Categories: Aussie, Exotic, Seafood, Meats
      Yield: 4 Servings
 
    300 g  Crocodile tail fillet
      1 pk Tempura batter mix
     20    Snow peas
    500 ml Oil, vegetable
    200 ml KAKADU PLUM DRESSING
    200 g  CHINOIS SALAD MIX:-
           Chard
           Tatsio
           Legume sprouts
           ===KAKADU PLUM/WASABI DRSNG
    100 g  Kakadu plums
      5 g  Ginger, green,
           -sliced.
     30 g  Sugar
    150 ml Water
     70 ml Vinegar, rice wine
     10 g  Wasabi powder
           Oil, peanut, or sunflower
 
  Slice the crocodile fillet into thin strips [3 to 5mm thick] across
  the grain, keep cold.
  
  Mix the tempura batter mix according to the instructions on the box.
  Top and string the snowpeas. Wash and dry the salad mix. Toss the
  salad and the snow peas together and divide betweem 4 plates.
  
  Heat the oil to 180^C, dip the crocodile strips into the batter,
  wiping excess off on the side of the bowl. Fry until crisp and
  golden, about 3 minutes, remove and place on a paper towel. Place the
  pieces around the edge of the salad.
  
  Put the whole Kakadu plums between the crocodile strips and drizzle
  30ml of dressing over the salad but not the crocodile strips. Serve
  the remaining dressing as a dipping sauce.
  
  KAKADU PLUM AND WASABI DRESSING:- Simmer plums, ginger, sugar, water
  and vinegar slowly in a pot with a lid on until thye plums are soft.
  Remove 20 plums and continue to simmer for 15 minutes. Cool and
  strain, pushing the plum meat through a strainer.
  
  Whisk in a little oil and the wasabi powder. Put the reserved plums
  back into the dressing and refrigerate.
  
  from the menu of RED OCHRE GRILL, Cairns, Queensland from FINE FOOD
  FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point,
  2061, NSW, Australia typed by KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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