-=> On 05-01-21  12:12,  Jim Weller <=-
 -=> spoke to Dale Shipp about Spring <=-

 DS> There are a fair number of geese around here.

 JW> The millions of them that still migrate will be passing through
 JW> here soon. Some were seen today as close to us as Fort Simpson but
 JW> it's on the fast flowing Mackenzie River which breaks up earlier
 JW> than our lake. The geese need open water. The people living north

I don't see them on open water here -- usually on grassy areas.  Maybe
they go to water at night.

 JW> of me who enjoy the spring hunt are looking forward to the first
 JW> geese. It's like ramp or asparagus season in the south; the first
 JW> fresh food of spring. A lot of people on my Arctic Kitchen group
 JW> are posting photos of the last of the previous years geese from the
 JW> freezer, roasting or stewing.

Understand!
 
 DS> I wish that the folks here would learn to cook collard greens
 DS> more like this.  Instead what they serve is greens al dente.

 JW> Collards are tough greens and need long slow cooking but there are
 JW> others that need just a quick blanche, then a refresh in cold water
 JW> and later, given a final quick saute.
 
 DS> Cook for an arbitrarily long time.

 JW> I'm thinking maybe 20-25 minutes tops, not hours and hours til they
 JW> turn to grey mush.

That is probably about right.  I suspect that the chefs here chop them
up and then cook them for only about five minutes or so.  We have been
known to put them in the microwave for another couple of minutes.

They also have a tendency to deliver rice not fully cooked.  Perhaps
they are assuming that folks will finish it when they heat it up.  Rice
in the restaurant is closer to being done, but still a bit crunchy.

 JW> But they can also be good sliced very thinly and stir fried over
 JW> high heat for about 5-6 minutes,  a bit longer than more tender
 JW> greens.

When we make Hoppin John soup, we prep them that way, but cook them in
the broth along with the rice and ham chunks.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Durian Green Bean Dessert
 Categories: Dessert, Durian
      Yield: 4 Servings
 
    300 ml Water
    300 g  green beans
    300 g  Gula melaka (palm sugar)
     75 ml Water
      1 cn Coconut milk
      1    Durian
 
  Boil green bean in water till cooked.
  
  Boil gula melaka with 250 ml water. Strain. Mix into
  green beans. Simmer for 5 mins (add more sugar if you
  like it sweeter).
  
  Open durian and separate flesh from seeds; process flesh
  until smooth and then sieve to remove any fibers.
  
  [M: Reduce coconut milk by 1/2.]
  
  Dish dessert into bowls. Add 2 T coconut milk and 1 T
  blended durian to each serving.
  
  Original author says: Happy Eating. This recipe is given to me by a
  friend. I find it wonderful to eat duran this way. Highly recommended.
  from:Tony Chan, Durian On Line; adapted
  300 g  green bean (M sez: I presume mung bean)
  
  From: Michael Loo                     Date: 01-16-99
  Cooking
 
MMMMM
 


... Shipwrecked in Silver Spring, Maryland. 01:39:08, 10 May 2021
___ Blue Wave/DOS v2.30

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