-=> Quoting Michael Loo to Jim Weller <=-

 ML> I am leery of fermented things in the tropics
 ML> unless there's been some moderating factor, such
 ML> as salt or alcohol. Even in the nontropics - I 
 ML> wonder how many near-genius Koreans died before
 ML> they got the kimchi recipe down pat.

Kimchi is salt fermented, same as sauerkraut. It's just that Koreans
add extra things Germans never dreamed of like anchovies and whole
handfuls of chilies.

 ML> Taro Pudding

 JW> With all those extra lovely flavours added, it sounds quite
 JW> good.
     
 ML> I don't care for potatoes but quite like hash.

Potatoes plain are indeed quite boring. But mashed with lots of
butter and then drowned in gravy they become tasty.

 ML> if the beverage wasn't tiptop
 ML> full, preferably with the meniscus bulging over
 ML> the lip, he'd whine, why did you pour me only
 ML> half a glass? With my wonderful powers of 2-D
 ML> vision, you can imagine that there was the
 ML> occasional spillage, at which it would be why did 
 ML> you do that?

Because his glass is too small!  But a kid can't tell a parent
that.
       
 JW> There are few Canadian competitors in the taro dish market

 ML> That may have been true before the Hong Kong turnover shortly
 ML> before the millennium.

Yeah, Canada got a huge wave of Hong Kong immigrants in the years
immediately prior to the takeover. The smart, wealthy ones had at
least one toe in Canada years ahead of time. Vancouver was a
favoured destination but we felt the impact even here and as result
my supermarket always has fresh taro in the produce dept.

My Caribbean neighbours relish the stuff too.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saturday Sancoche
 Categories: Caribbean, Soups, Beef, Beans, Vegetables
      Yield: 8 Servings
 
      2 lb Salt Beef
      2 lb Mixed Produce; yam, tannia,
           Cassava, dasheen etc.
    1/2 lb Pumpkin
     12    Ochroes
      6    Green Bananas
      2 lg Potatoes
    1/2 lb Red Beans or split peas
      1 sm Onion per person
      2    Carrots
           Seasonings:
           Garlic
           Scotch Bonnet
           Green Onions
           Thyme etc.
 
  Put the salt beef to soak overnight. Cut into small pieces and cover
  with water (2 pints). Bring to the boil and simmer gently for 1 1/2
  hours with beans or peas. Add peeled and cut up produce. Add the
  onions (quartered), pumpkin (cut up), chopped seasonings and ochroes.
  Cook until vegetables are tender.
  
  Tip #1:  You can add any type of meat to "beef" up this dish e.g.
  chicken, beef, pork etc.  The only requirement is that the pieces
  remain large otherwise they will disappear in the soup.

  Tip #2: You can make some flour dumplings and plunk them in the
  soup about 1/2 hour before you are ready.

  Tip #3: This soup gets very thick very fast! A little water and
  butter will thin it out.
  
  From the Naparima High School Girls Recipe Book, Naparima College,
  Trinidad & Tobago

  Nicole Farmer

  Dasheen is taro and ochroe is okra. - JW

MMMMM

Cheers

Jim


... Lesser known Shakespeare: "The Naming of the Stew".

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