Text 2184, 80 rader
Skriven 2010-09-29 21:20:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: TERMINOLOGY  00929
==========================
 -=> Quoting Dave Drum to Michael Loo <=-

 DD> Beats me. Suntory makes and markets a "Scotch whisky" IIRC. I would
 DD> assume that the US would initiate some action in the international
 DD> trade groups, world court, or something.
 
 ML> I just checked that, and the stuff is now called Suntory
 ML> Malt Whisky.

 DD> Japanese scotch - under whatever name - used to be a joke. But, the
 DD> Japanese have started if an iffy knock-off of a western product ...
 DD> much as they did with cars, electronics, etc. and raised their game to
 DD> acceptable levels.  
 DD> I am informed by people with reason to know that Suntory "Scotch"
 DD> style hooch is superior to some of the makes of the real thing.

True!  I have tried Suntory malt whisky, and I was surprised how good
it was.  In normally don't drink whisky, as most is not nice, ever
since a never to be forgotten, but regrettable incident in my youth,
but just a few of the better Scotches, and the Suntory, are good
enough for me to enjoy.   I was pleasantly surprised when visiting
relatives in the Punjab, by the "Royal Arms" malt whisky, made by
Oasis Distilleries.  Although not "great", it was quite drinkable, and
certainly better than J Walker Red Label.  As my hosts were, at that
time, non-drinkers, I felt obligated to finish the bottle before
returning to Australia.  I did it.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Aloo Ghobi Sag
 Categories: Indian
      Yield: 2 servings
 
     75 g  Cauliflower florets; OR
     75 g  ; broccoli florets
      2 tb Vegetable ghee; OR
      2 tb ; butter ghee
    1/2 ts Fennel seeds
    1/3 ts Coriander seeds
      1 ts Garlic pickle
      1 ts Hmcp
      3 tb Yoghurt- Greek
      1 ts Dried fenugreek leaves
    175 g  Spinach leaves; chopped
      1 tb Butter
      6 sm Potatoes; >8, boiled/canned
      1 tb Cilantro leaves; chopped
      1 ts GARAM MASALA
           -salt
 
  The combination of potato [aloo] and cauliflower [ghoobo] and spinach
  [sag] makes a classic curry dish from noerthern India and Pakistan.
  These three super ingredients are intertwined with savoury Punjabi
  spices in this quick to make version.
  
  Soften the cauliflower florets in boiling water or in the microwave.
  
  Heat the ghee in a wok or karahi. Stir-fry the seeds for 30 seconds.
  Add the garlic pickle and curry powder and stir-fry for a further
  minute. Add the yoghurt, fenugreek leaves, spinach and butter and
  stir-fry for a couple of minutes till the spinach has softened and
  blended in.
  
  Add the potatoes, cauliflower florets, fresh coriander, garam masala
  and just enough water to keep things mobile.
  
  When everything is hot right through, salt to taste and serve.
  
  VARIATION: Substitute broccoli for the cauliflower.
  
  From: THE REAL FAST CURRY COOKBOOK By: PAT CHAPMAN ISBN: 1 84358 149 3
  Scanned by: KEVIN JCJD SYMONS, March 2007
 
MMMMM
 

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