Text 276, 97 rader
Skriven 2010-08-16 17:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: vegan 459
=================
 RH> It's over rated.  114 isn't bad if you've got lots to drink and an AC
 RH> handy.

My top that I know about was 117 in Phoenix. But I sat in the back
of a convertible with the top down, so it was more like a convection
oven; then I went to play golf, har har, shooting about the
temperature for nine holes, despite or because of the beer wagon
following us. My bottom that I know about was -53, at which you
could pee on a tree and the pee would freeze before trickling to
the ground. Much fun. You had to do your business really quick,
or else your peepee would fall off. I don't know about what women
did. There was one in our party, and lucky for her she had the
endurance of a horse.

 RH> Without the humidity we have in NC that makes it feel over 100 when
 RH> it's only in the 90s.  We should start to cool down relatively soon--a
 RH> few more weeks. (G)

What I find peculiar about the "feels like" temperature is
that between the heat index numbers and hypothermia alert
ones is a vast no man's land, where (say) 70F is deemed to
feel like 70F always, except that 70F with 40% humidity
seems to me like paradise, but 70F with 80% humidity is
just another clammy room in Hades.

 RH> Flat and fishy I could deal with better than hot and humid.  I'd miss
 RH> mountains from time to time but I've lived in flat places before and
 RH> adapted.

Mountains are dear to me, but if I can't afford them, too bad.
 
 ML> I'd be required to teach other instruments, methinks.
 RH> Are you that well rounded? I can't teach music but at least can read
 RH> both clefs.
 
If I eat enough, I could teach all strings and most percussion.
Winds, not so much.

Gudangan
Cat: Javanese, side
servings: 3 to 4

Bumbu [spice mixture]
4 sm red chilis
1 clove garlic
3 lime leaves
1 thumb-sized piece of kencur*
1 Tb gula jawa (palm sugar)
1/2 ts salt
1 young coconut, grated
Vegetables
4 to 6 c raw bayem (amaranth)
1 c bean sprouts
1 c long beans, chopped into 1" pieces
2 carrots, thinly sliced

* lesser galangal

Steamed vegetables mixed with a spicy grated-coconut
concoction make this a favorite at Warung Seniman. Also
a traditional part of the tumpeng [rice mountain] at a
slametan [ritual feast].

Crush the bumbu ingredients together well, using a
large lemper. Add grated young coconut and mix well,
using your hands. Steam bayem, beans, and sprouts
for a few seconds.

Set out the vegetables on one plate and the grated
coconut mixture in a bowl. Javanese eat this with
their fingers ("dipulug"). They mix vegetables and
coconut on their plate thoroughly together through
their fingers. Serve with tahu/tempe goreng (fried
tofu/tempe) or hard-boiled eggs cut in half.
Eat with rice ("nasi gudangan") or without.

Jakartans call gudangan "urap," and they fry the
coconut mixture. Like most things Jakartan, this
does not at all agree with Bp. Wakidi's
"lidhah wong Solo" (Solonese taste).

American notes: Grated young coconut can be bought
frozen in southeast Asian stores, Indian stores, and
sometime in Hispanic stores. Whole young coconuts are
sometimes available, but most of the green ones are a
bit too young; their flesh is too gelatinous to grate.
Old (brown) coconut might work in this recipe if
freshly grated, but dried coconut won't. If you have
only dried coconut, soak it for a few min in boiling
water, and then lightly fry the bumbu to make urap.
I like to eat this with kemangi (lemon basil).

Bp. Wakidi Dwijamartono and K. Emerson, Solo, Java, 1999

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