Text 32487, 76 rader
Skriven 2009-12-22 22:56:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: 550 NO HELP 91222
=========================
 -=> Quoting Jim Weller to Michael Loo <=-

 ML> Uva ursi meaning "grape of the bear," as anyone who has
 ML> ever known anything about grapes or bears should know.

 JW> Well he is an expert on the former, not so much the latter, being
 JW> under the persistent delusion that white bears roams the streets of
 JW> Yellowknife.

My experience of grapes is of more recent types, rather than the ones
the ancient Romans used.  I had heard of the ursi, however, although I
am disappointed that the white ones no longer wander around the igloos
of Yellowknife, feeding on any tardy children who fail to go inside
before winter.
 
 ML> What a drag it is getting old!

 JW> Much more tolerable when surrounded by g-kids. Keep that in mind
 JW> when you are sniffing strange women. Pick one with a large family.

But make sure that most of the family are healthy and financially
sound, lest you find yourself supporting them instead of the reverse.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sichuan Pickled Vegetables, Family-Style
 Categories: Chinese, Asia-n, Rural, Vegetables, Pickles
      Yield: 1 Batch
 
           -== FOR THE VEGETABLES ==-
    300 g  Beans- Chinese long/French
           -cleaned, trimmed and
           -left whole
    100 g  Chillies- red
           -cleaned, trimmed and
           -left whole
    300 g  Radished- red
           -cleaned, trimmed and
           -left whole
           -== FOR THE BRINE ==-
      2 tb Salt- natural/sea
      1 l  Water
           -== FOR PICKLING ==-
 1 3/16 l  Jar [or 1 3/4 litre]
           -sterilised
           -== FOR SEASONING ==-
      1 tb Peppercorns- Sichuan
           -picked over
 
  PREPARE THE BRINE==- Pour the salt into the pickling jar. Pour in
  half the water. Use grease-free chopsticks or a spoon to stir until
  the salt has dissolved. Add the rest of the water and the peppercorns.
  
  PICKLE THE VEGETABLES==- Pack the vegetables in the brine. Seal the
  jar, air-tight. Store the pickles in a cool, dark place or
  refrigerate.
  
  The pickles will be ready to eat in approximately 12 days. To test if
  they are ready, taste the pickles and smell the brine - it should
  have a slightly tart flavour and smell fresh.
  
  TO SERVE==- Always use grease-free utensils to remove the pickles
  from the jar. Serve with cold meats or as an accompaniment to Rice
  Congee.
  
  From: Real Food of China - IBSN 0 85561 246 0 A recipe from Mr and
  Madame Wang, Sichuan Province By: Helen Clucas and Alan Lindsay Typed
  by: Kevin JCJD Symons
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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