Text 31433, 155 rader
Skriven 2009-11-26 00:41:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: YES & NO 393  91125
===========================
 -=> Quoting Michael Loo to Dave Drum <=-

 ML> Perhaps the people I see in the city are worse than those in
 ML> the pristine midwest, but around me are lots of folks who are
 ML> obsessed with money - second only to those who are obsessed
 ML> with work. It makes those obsessed with sex or flying long
 ML> distances much more palatable by comparison.

As I have pointed out to my kids, enjoyment of work is far more
important than the amount of salary paid.  It is better to tailor
one's life style to suit income rather than the other way.  After all,
the hours spent working are usually more than those spent in any other
single waking occupation.
 
 DD> program offers to do so. This is a guy who has yet to master
 ML> <CTRL>C/<CTRL>V for copy & paste. 

I live and learn.  I'll try that some time... (pause to try it).  No
it doesn't work with Qedit, which is what I use almost all the time
for BBS and off-line Emails.

 ML> Interesting. You paint a picture of substantial dimness.

Um.

 ML> Turtle Egg Omlet (Choco Indian recipe)
 ML> cat: text only, Indian, Panamanian
 ML> yield: 1 text

 ML> Turtle eggs are considered a delicacy in Panama and some say
 ML> they are more nutritious than hen's eggs. They are eaten raw,
 ML> cooked, mixed into pancakes and made into a butter-like spread.
 ML> Turtle Egg Omlet is made much the same as the common hen egg
 ML> variety, using oil for cooking.

How is that "omlet" possible?  It would be nothing like a hen egg one,
as the white of turtle eggs doesn't set.  When I have cooked them,
only the yolk hardens, after about 10 minutes boiling.  Then when the
leathery "shells" are torn open the viscous, transparent, mucus-like
liquid can be easily sucked down, together with the yolk, although
most people prefer to chew the yolk unless that is only half cooked.

 ML> Site's comments: Most of these Choco Indian recipes were collected
 ML> by Panamanian anthropologist, Dra. Reina Torres de Ara`uz, and are
 ML> included in the Darienita's Dietary compiled by James A. Duke of
 ML> the Battelle Memorial Institute.

Do those Indians eat chokos?  A vastly over-rated vegetable.  The
young leaves of the choko vines, otoh, make a good stir-fry.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chayote By Any Other Name (Sechium Edule)
 Categories: Infofile, Vegetables
      Yield: 1 Info file
 
MMMMM-----------------------ALSO KNOWN AS----------------------------
           -Cho-cho
           -Choko
           -Chuchu
           -Custard Marrow
           -Laboe siam
           -Mango squash
           -Mirliton
           -Pear Apple
           -Pepinella
           -Sou-sous
           -Vegetable Pear
           -Xuxu
           France: Christophene
           France: Brionne
           Italy: Cocuzza a centinaia

MMMMM-------------------------PRONOUNCED------------------------------
           -{chah-yoh'-tay}
 
  Chayote is a member of the family Cucurbitaceae. It is a perennial
  vine, often bearing several hundred greenish, pear-shaped fruits.
  Atypically for the cucurbits, each contains only one large seed.
  Native to Central America and southern Mexico, where it was a popular
  vegetable among the Aztecs, chayote is now widely grown. The tuberous
  roots and young shoots are boiled; the fruits are also boiled or
  eaten raw. [P. M. Smith; Grolier Encyclopedia]
  
  If you're trying to give hum-drum mealtimes a fresh new beat, think
  cha- cha; as in chayote, a fruit-vegetable crossover that tastes like
  a cross between a cucumber and an apple with a peppery bite, or a
  blend of cucumber, kohlrabi and zucchini. Once found only in
  specialty markets catering to Latin American, West Indian and Asian
  communities, this pear-shaped, squash-like fruit whose deeply
  furrowed bottom recalls the grin of a toothless elder is increasingly
  popping up in main-stream supermarkets. Commonly used throughout
  Latin America as a vegetable, chayote is grown in California, Florida
  and Louisiana, but is primarily imported from Mexico, Costa Rica and
  Guatemala. In 1996, 38 million pounds of chayote were brought into
  the United States, according to the U.S. Department of Agriculture.
  That's up from 20 million pounds in 1990 and only 5 million pounds in
  1980. The nation's growing Latino population and the popularity of
  Mexican food share credit for the gain. As non-Latins explore more of
  the multifaceted cuisines south of the border; they too are seeking
  out the ingredients on which those cooking cultures rely.
  
  Originating in the highlands of Mexico and Central American, chayote
  was once a principal food of the Aztecs and Mayas. Its name comes
  from the Nahuatl (or Aztec language) word 'chayohtli'. Cultivation of
  its perennial vine spread throughout the tropics, particularly in the
  West Indies, where chayote remains popular. Around the middle of the
  last century, chayote found its way to French Algeria and from there
  to France, where it is known as 'christophene' or 'brionne'. Today
  chayote goes by a variety of names, including 'cho-cho', 'choko',
  'chuchu', 'laboe siam', 'mirliton', 'pepinella', 'sou-sous', 'xuxu',
  'custard marrow', 'mango squash', 'pear apple', and 'vegetable pear'.
  In parts of southern Italy, chayote is called 'cocuzza a centinaia'
  (hundredfold squash), a reference to the plant's prolific production.
  A member of the gourd family, chayote contains a single seed that can
  be cooked along with its flesh. Because it remains firm after
  cooking, chayote lends itself to a variety of applications. It can be
  steamed, buttered and seasoned with fresh lemon or lime juice;
  sliced; battered and fried; halved, stuffed and baked; boiled and
  mashed; cubed or julienned and served raw; creamed or prepared au
  gratin. Fried, it tastes similar to eggplant or zucchini.
  
  There are male and female versions of chayote. The female fruit is
  smoother skinned; the male sports a spiny exterior. Chayotes range in
  color from white to dark green although the color makes no difference
  in the flavor. In the Dominican Republic, where chayote is a staple,
  it's often prepared with pork, especially in a stew; or peeled
  chayote is boiled for about 20 minutes, or until fork-tender, and
  sliced into scrambled eggs for a hearty breakfast or lunch. Other
  methods are to bake chayote halves stuffed with eggs and to combine
  boiled chayote with broccoli and string beans for a salad. In Mexico,
  pork paired with chayote in tomato sauce and cream of chayote soup
  are commonly consumed. In hot months, the refreshing taste of chayote
  is incorporated into salads dressed with vinaigrette.
  
  The versatile chayote also stars in desserts. Cooked in sugar and lime
  juice, it resembles stewed apples. In Jamaica, chayote chunks are
  used as a pie filling. Chayote-philes say smaller chayotes tend to be
  the most tender, and they usually recommend peeling the skin, which
  can be tough, before cooking. Some complain, however, that the
  slippery substance that a pared chayote releases can irritate a
  cook's skin, causing burning or numbing. To avoid problems, peel the
  chayote under running water, wear gloves or oil your hands slightly
  before handling. Lightly wrapped in the individual plastic sleeves in
  which they're often displayed, chayote can keep up to a month under
  refrigeration. [Chayote offers an exiting change of pace column by
  Mary Ann Castronovo Fusco; as published in the Oregonian FoodDay 1998]
 
MMMMM
 

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