LL-L "Delectables" 2005.04.28 (14) [E]

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L O W L A N D S - L * 28.APR.2005 (14) * ISSN 189-5582 * LCSN 96-4226
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From: Thomas Byro <greenherring at gmail.com>
Subject: LL-L "Delectables" 2005.04.28 (07) [E]

To Mike Morgan and Ron:

My last wife ran a herb/organic vegetable shop in Pennsylvania.  To
meet demand, I would dig up burdock roots but the labor was so intense
that I never want to repeat the experience.  I would also gather up
wild poke shoots, which are a favorite spring tonic among the Amish.
They inform me that they taste like asparagus.

My childhood girlfriend's family in Espelkamp in Westphalia made
something that they called "milk soup".  I am embarassed to admit that
I used to enjoy something so humdrum.  As memory serves me, it seemed
to be sweetened boiled milk with clamshell type pasta.  Does anyone
have a recipe?

Tom Byro

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From: waki <yasuji at amber.plala.or.jp>
Subject: LL-L "Delectables" 2005.04.28 (07) [E]

Hai Mike and Ron,
I  have read your postings on "山葵” very interesting. At home we use
mostly "wasasbi tube", when we eat "マグロ　とろ” and other sashimi. Raw
fresh "山葵”、we can get at any supermarket or grocery. I havbe never
thought that I could read some on "山葵”here in this discussion.

Regards,

Yasuji

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From: R. F. Hahn <sassisch at yahoo.com>
Subject: Delectables

Hi, Tom!

When I was a kid in Hamburg (and times were leaner then), we youngsters
would regularly eat "milk soup" (German _Milchsuppe_, Missingsch
_Meejchsubbe_, Low Saxon _melksup_ <Melksupp>) for supper, all of them based
on sweetened milk.  The most typical one was with semolina, sometimes with
rice (and sugar and cinnamon), more times with oatmeal (G.
_Haferflockensuppe_).  My favorite was what in Missingsch we called
_Schogolådensubbe_ "chocolate soup," cocao added to the semolina type, I
think.  We did not know the type you mentioned.  In the summertime, a
special treat was "sour milk" (G. _saure Milch_ ~ _Sauermilch_, M. _saure
Meejch_, LS _sure melk_ ~ _suurmelk_), i.e.,  milk left to stand in the open
to separate, go chunky and sour, then sprinkled with sugar, simetimes
berries or chunks of fruit ... and eaten of course.  (I know it sounds
disgusting, but it actually tastes quite good, yoghurty, buttermilky and
refreshing.)  Irish and English friends told me that that's what they had as
children too.  This was when milk was still full-fat and not pasteurized.

Yasuji:

> I havbe never
> thought that I could read some on "山葵”here in this discussion.

Well, sushi has taken the world by storm, to a lesser degree sashimi (raw
fish without rice), and with them came wasabi.  It has also "invaded" the
Lowlands  (although many people are still too scared to try it, especially
in the _kruysch_ "picky" European Lowlands).  Here in North America it's now
gone beyond being just "chic" food (which it currently is among the
flamboyant nouveau riche population of Moscow).  Sushi, teriyaki (Japanese
grill) and also ramen (a type of Japanese noodle soup derived from Northern
Chinese 拉麵 _lamian_ "pulled noodles"  -- originally made by hand) have
become staples in many North American circles (ramen mostly as poor people's
food).  Wasabi has taken on a life of its own by being added to things other
than traditional Japanese foods -- for instance as a coating for various
nuts and crackers.  I recently talked with some "kids" in California that
did not even know that sushi is not originally American food ...

Especially sashimi is my weakness.  You give it to me, along with some miso
soup, and I instantly revert to being a carnivore ...  (Japanese cuisine may
be difficult to get used to for many, but once you're used to it you're
hooked on it for the rest of your life.)

Similarly, tofu (bean curd, which is also used in Chinese, Korean and
Vietnamese cooking) has been around for about 40 years and is now a real
staple food here, not only in my home.  (I know about fourteen bezillion
ways of making it tasty.)  You get all of this in ordinary American grocery
stores now.  When I go to local Asian grocery stores, there are many, many
non-Asians buying very specific Japanese, Chinese and Korean foods.  They
are definitely not novices, know exactly what they want.  You would be
surprised to see it.  Of course, this is typical of the West Coast from
Vancouver to San Diego, less so in much of the rest of Canada and the US.

In actual fact, East Asian influences on the American westcoast and on
Australia -- and of course particularly on Hawai'i -- are so strong now that
it could be a vast discussion topic on its own.  In Hawai'i this includes
strong linguistic influences on English.  Since this East Asian influence,
along with Mexican influence, is very strong in California (the world's 8th
largest economy), it will probably be "propelled" from there to the rest of
the world via the entertainment industry, and this is now well under way.
So this is not really an off topic.

The next thing to watch is (East) Indian and Pakistani cuisine which has
already made great inroads here (though isn't anywhere near the level it is
in Britain).  Our South Asian population is growing by leaps and bounds.
There is now a sizeable American- and Canadian-born population of Indian and
Pakistani descent.  India, with its immeasurable wealth of highly educated
people, is now greatly profitting from American industrial outsourcing, and
all this is impacting the culture here.  Berkeley, California, now has a
small Indiatown, and Vancouver, BC, has a rather large one.

And there is long-standing Indonesian cooking influence in the Netherlands
(now starting here as well) ... another vast topic.

And, frankly, I welcome and love it all.  :-)

Regards,
Reinhard/Ron

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