Text 6674, 77 rader
Skriven 2008-05-07 23:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: Car pictures
========================
-=> Quoting Sean Dennis to All <=-

 SD> I put pictures of my car online (after the accident):

Yeah, that looks pretty beat up.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Burdock Root (Gobo)
Categories: Japanese, Asian, Vegetables, Diabetic, Info
  Servings: 1 text file

           BURDOCK ROOT
           (Gobo)

Burdock root definitely falls into the "can't judge a book" category
of vegetables. The humble exterior of the large, dark, woody-looking
root belies the sweet, nutty, delicate, crunchy flesh within.
Although its bark-like skin looks thick, it is actually
tissue-paper-thin, able to be scraped away with a fingernail or
light scrubbing.

I first encountered burdock as a food during my sojourn in Japan
during the 1980s. Although the plant grows throughout Europe and
North America, it had, until very recently, been cultivated only in
Japan. It is now cultivated here and there throughout the United
States, but its consumption is still more or less confined to those
on a macrobiotic diet. Only now are we re-discovering what the
Iroquois and other Native Americans knew-and what the Japanese still
know- that burdock is a delicious and nutritious and even a healing
root vegetable.

Burdock's flavor is subtle and very much its own. Descriptions of
flavors invariably fall short, but I have heard burdock described as
"a combination of salsify and artichoke," or as having "a sweet,
earthy flavor with a tender-crisp texture," or, my favorite, "it
tastes just like burdock." I have done extensive experimentation and
come up with all sorts of burdock recipes, ranging from soups to
chips to breakfast rolls. But, for novices, I recommend starting
with the tried and traditional-the most common burdock dish in Japan
(and hence in the world) is kimpira gobo.

Selection Tips: If possible, find roots that look and smell
freshly-dug. This means the roots are turgid, not limp or dried out,
and a sniff where you scrape a fingernail over the surface should
yield a sweet, earthy aroma. However, if you can only find limp
burdock, the taste will still be good and the turgidity will return
if you soak the slices in cold water.

Nutritional Highlights: Burdock can be termed a health food simply
by virtue of its high fiber and low calorie content. It is also a
very good source of potassium and a moderate source of iron and
calcium. (In 1/2 cup of the fresh root there are 180 mg of
phosphorus, 50 mg of calcium, 58 mg of phosphorus, 1.4 mg of iron,
0.03 mg of thiamine and 0.05 mg of riboflavin.) But perhaps the most
unique aspect of the root is its very high amount of inulin, a
naturally occurring phytochemical that mimics the actions of insulin.
According to one source, from 27% to 45% of the root is inulin and
some people have found it an effective food to control hypo-glycemia
and pre-diabetes conditions.

From: Asian Roots and Rhizomes by Terra Brockman
From: Asia Food www.asiafood.org


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Cheers

YK Jim


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