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VE3WBZ > RECIPE 11.12.10 19:31l 82 Lines 2905 Bytes #999 (0) @ WW
BID : 10477_VA3BAL
Read: GUEST
Subj: TEZ-man: Spuds-spam-fat-etc
Path: DB0FHN<DB0FOR<DB0MRW<DK0WUE<IK6ZDE<VE3UIL<VE3TOK<VA3BAL
Sent: 101211/1719Z @:VA3BAL.#SCON.ON.CAN.NOAM #:10477 [Ballantrae] $:10477_VA3B
From: VE3WBZ@VA3BAL.#SCON.ON.CAN.NOAM
To : RECIPE@WW
TO: RECIPE @WW
FR: VE3WBZ
DT: Saturday, December 11th.,2010 @1120hrs JPST
<< Quoting G0TEZ to RECIPE @WW >>
> From : G0TEZ To : RECIPE@WW
> Type/Status : B$ Date/Time : 10-Dec 21:25
> Bid : 880009G0TEZ Message # : 75915
> Title : RE:KB2VXA's Fried Beans and ?
>
> Just a thought Pete & Warren:
>
> Have you tried frying sliced parsnips ?
Hello Ian, Warren ...Michael our Recipe @WW host., and to
everone else reading and collecting the recipes Michael
posts to this thread ... Welcome !!!
Yes Ian ... I have fried Parsnips and even Turnips, but then
I have fond memors of Turnips and making Turnip laterns to
celebrate Guy Fawkes Night.
> Not as sweet as sweet ptatoes but still a change from spuds.
> I regularly fry them as well as addin a few bhindi,okra or
> lady's fingers. whatever name you recognise.
Oh the potatoe family other then the potatoe I still like the
"Yucca Fries" < Yucca being the North American name> and
now I see there is something interesting, which they have up
here and call it a "Negro Yam". Maria says another native name
for it in Brasil. But today we're using Yucca flour for cooking.
Unfortunately, I am not allowed "okra" ...
> Carefull not to crisp the Okra, though. Adding Reggae sauce (m
> ade with red bonnet chillis) helps to give that spicy flavour
> too.
Adding the spices. Maria showed me this yellow oil stuff they
put on things. Acquired taste, but they love it. Only found there
and grows on a tree....then of course there is that red stuff
like pakiria <SP> ...I was taught by an elder of the tribe that
they use it for everything...colouring cloths...war paint...and
cooking.
> As for frying, I normally use sunflowwer oil which is actually
> slimming, safflower oil is even better but more expensive and
> hard to get around here.
Canola oil is used here as well the sunflower Ian. Next time
in I will have a look. Maria likes Olive oil.
> Spuds themselves are not fatening, that belief comes from when
> we used to fry in lard.
When a potatoe is first taken out of the ground and cut it
is sweet. I'm glad to be able to go to the source of all
potatoes and see where they came from. I'd agree with you
given so many dishes there that have the spud as the main base
for lots of things made from it.
> The answer lies in the oil, matey !
>
> 73 - Ian, G0TEZ @ GB7CIP
>
> [End of Message #75915 from G0TEZ]
I have had potato without anthing to cook it in...also powdered
and beached and or toasted into a crum- flour base used like
salt or pepper to place on other foods.
I guess thru my working life... I should not have go to fast
food places or others....due to what was used to cook with...but
oh well ...todays generation I hope gains by our mistakes.
Thanks Ian... ttfn ..73 Pete VE3WBZ
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