Text 17586, 70 rader
Skriven 2011-11-09 08:03:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: NORTH/SOUTH 172  11109
==============================
 -=> Quoting Michael Loo to Jim Weller <=-

 ML> So a mushroom a day keeps the doc away?
 JW> And a garlic a day keeps everybody away.

 ML> 'tain't necessarily so - there are those who find the
 ML> allioids and allies amazingly aphrodisiacal. Perhaps not
 ML> so much in the frozen north, but in the tropics it is
 ML> said that onions and garlic smell like women, rather
 ML> than vice versa.

I suggest you should visit Manila, or just about any Filipino city, at
lunchtime.  The whole city smells of frying garlic, which even
overpowers the exhaust fumes from the jeepneys and motorbikes.  That
garlic has a different aroma from the Chinese variety sold here.  The
lovely ladies smell good, too.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Adobong Pusit (Squid with Garlic and Tomato)
 Categories: Filipino, Shellfish, Squid, Ceideburg
      Yield: 2 Servings
 
    1/2 kg Small fresh squids
    1/2 c  Native vinegar
     10    Cloves garlic
           Salt and pepper to taste
      1 md Onion, sliced
      2 md Tomatoes, chopped
           Extra salt and pepper for
           -seasoning
      1 ts Vet-sin (monosodium
           -glutamate)
 
  Got down my single Filipino cook book and found this little gem. My
  grasp of Tagalog is non-existent but I'd guess that the name
  translates as "Squid Adobo". At any rate, it's squid stewed in
  vinegar. I assume that the reference to "native vinegar" refers to
  nipa sap vinegar (sukang paombong). The bottle I have is a milky
  looking vinegar that tastes pretty much like any vinegar so I imagine
  that you have some latitude on what type you can use.
  
  For those of you who have never tried it, Filipino food is an
  intriguing cuisine that has elements of Southeast Asian, Chinese and
  Mexican or Spanish influences. It has everything from spring rolls
  (lumpias) to rellenos dishes.
  
  Wash the squids very well.  Remove the long thin membrane in the head
  and slit the eyes to bring out the ink. Place the squids in a
  saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.
  Cover and cook slowly until the squids are tender.  Cut cooked squids
  into 1/2 inch slices crosswise.
  
  Crush remaining garlic and saute in a little lard in another pan. Add
  the onion and tomatoes and cook until tomatoes are very soft. Add the
  squids and the liquid in which they were boiled. Simmer for 7
  minutes. Season with salt, pepper and vet-sin.
  
  From "Favorite Filipino Recipes" by Pat Limjuco Dayrit. Paul Hamlyn
  Pty Limited.  Dee Why West, New South Wales. 1975.
  
  Posted by Stephen Ceideburg; January 24 1991.
 
MMMMM
 
On this day in 1989 the Berlin Wall came down.
___ Blue Wave/DOS v2.30 [NR]

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