>  ML> I love fresh spinach, will eat frozen in
>  ML> certain preparations, and detest canned
>  ML> or as a pasta base. The latter have
>  ML> a flavor that reminds me of a mulch pile
>  ML> or compost heap, not in a good way.
> Recently I had some Lau Lau Pork, pork wrapped in taro leaves and steamed. 
> Like the pork, the taro leaves...not so much.  Tasted like I would expect
> steamed grass to taste like.

Spinach (which you'll not like either)
tastes a whole lot different than taro
leaves, which are okay minus fried but not 
so great steamed as in lau lau. I understand
that the raw plant contains oxalates, but
worse in long crystals that cause irritation.

+

>  NB> I remember that prohibition from when Gwen had the pacemaker
>  NB> implanted... :)
> My only restrictions seem to be to not carry the cell in my shirt
pocket, and

Yep, that was strongly emphasized, but as
I don't have one, that's kind of moot.

> not to go through the magnetic orifice at the airport/elsewhere (or let
them
> use the hand wand).

The word to me was both the magnetometer 
(WTMD) and the millimeter-wave machine
(Rapescan) are okay, but one has to be
careful with the wand - if you tell them
what the nature of the bulge is, they
are supposed to tread lightly around it,
but a momentary contact won't make any
difference unless you happen to have a
cardiac event at the exact time that the
wand goes over the apparatus. The caveat
being that the information they gave me
is good for late-model equipment, and
yours might not be so well shielded.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Fragrant Fried Rice
 Categories: Grains, Main dish, Side dish
      Yield: 2 servings

      1 ts Ground turmeric
      1 ts 5-spice
      2 Tb Sunflower oil
    175 g  Long-grain rice, cooked
           Salt
           Browned pine nuts
           -- to garnish

  Simplicity itself, the aromatic spicing of turmeric and five-spice
  transforms rice both in colour and in flavour. The golden dish is
  finally garnished with browned pine nuts, which add their irresistible
  crunch to the soft rice.

  Simmer the spices in the oil for 2-3 min, then add to the drained
  rice and toss well. When well mixed together and heated through, season
  to taste, separate the grains with a fork and serve garnished with the
  browned pine nuts

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

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