Digest Number 520

[Guest guest]

Kohlrabis (sp) are available in the states...I grew up loving them! And if

you can get them in minnesota, you ought to be able to find them

elsewhere....yum! I've never ever seen a recipie with them in it...I've

only eaten them raw. I'm excited...they are in my garden right now. thanks

for the recipie!

 

Jennifer

 

www.beadoodles.com

 

 

 

 

 

_____

Send a cool gift with your E-Card

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[Guest guest]

NASTY, NASTY HUMANS. THANKS MARGUERITE FORYOUR GOOD WORDS

 

 

aapn [aapn ]

Wednesday, June 19, 2002 4:40 PM

aapn

Digest Number 520

 

 

For more information on Asian animal issues, please use the search feature

on the AAPN website: http://www.aapn.org/ or search the list archives at:

aapn

Please feel free to send any relevant news or comments to the list at

aapn

 

[Guest guest]

Hey,

 

being the original person who recommended the place, I feel compelled to

reply... I am very sorry to hear about your experience Steve. When we were

there, there were two other tables that were occupied, plus a large party in the

back ready to leave. Service was VERY prompt and quick, both for taking our

order and for the food to arrive (over-eager, as you said). Maybe he gets

overwhelmed when it gets busier?

 

We did not order rice (we did not want white rice, and he originally said only

white is available. Only when we were about to leave, he said that they also

have brown rice, and we just needed to ask). I do have to admit the dishes

varied in quality, but he very quickly took back the one we did not like, and

replaced it with one we did (I don't recall the names).

 

We also never caught a single glimpse of the fellow doing the dishwashing, so I

cannot comment about that one...

 

Finally, being a female, I did not feel any skewing in attention towards the

male I was with. Quite the opposite maybe, me being the vegan, he probably

addressed me more often.

 

 

Certainly sounds like our experiences were very different. They're new, and

maybe still feeling their way around, hence the lack of consistency.

 

I intend to give it another shot sometime in the future. It seemed to me the

owner was very eager to get feedback in any matter, be it service or food. All I

can suggest is to be honest, let's let him know if we're unhappy, maybe that

will help make it the kind of restaurant we'd like it to be :-)

 

Cheers...

 

 

______________________

______________________

 

Message: 7

Sat, 22 Mar 2003 00:40:39 -0800

Steve Simitzis

Re: " The New Ganges " Restaurant review

 

well, we just got back from a two and half hour ordeal at the new

ganges. (we = me and olivia, my wife and #1 eating partner.) while i'm

always happy to support new businesses, it's clear to me that they

have very little experience running a restaurant. i would recommend to

anyone interested to wait a couple of months until they iron out the

kinks. (and for their sake, hire some staff.)

 

we waited for about 45 minutes until the owner took our order. this

should have been a sign to leave. the wait to get our food was about

as long. in the meantime, we were treated to barren walls to stare at,

no music, and an absolutely crazy serial killer looking dishwasher who

kept shooting insane looks at olivia, as he dropped dishes and flung

them around. (at the end of the shift, he growled a curt " bye " to the

owner, who seemed to cringe in response.) all in all, it was possibly

the most unpleasant atmosphere i've experienced.

 

when he finally came to take our order, the owner did not address

olivia at all, choosing only to interact with the man at the table. (a

warning to any feisty feminists on the list.) when she placed her

order, he tried to convince her to get something else, for no apparent

reason.

 

of course, i'm always willing to forgive a stripped down appearance

and bizarre service if the food is really great. however, it was

wholly unremarkable and lacking in spice. the rice we received was

plain and white, not even basmati. the alu gobi was so oily that i

still feel it sitting in my stomach. the bread and the dal were both

pretty good, however.

 

while i appreciate the efforts they go through to make sure their food

is vegan, the owner was overeager to the point where i was afraid to

make eye contact with him. his presence had been completely absent as

we waited endlessly, but while we ate our food, he interrupted us four

times to ask if we needed anything, and stopped himself from asking a

fifth time. i should mention that some people enjoy this kind of

service.

 

 

 

 

 

 

 

Platinum - Watch CBS' NCAA March Madness, live on your desktop!

 

 

[Guest guest]

i bet that sweet potato bisque is scrumptious! i'll need to find some

tamarind...

heather

 

wrote:

 

There are 2 messages in this issue.

 

Topics in this digest:

 

1. Tamarind Sweet Potato Bisque

" Cherrie Jacobsen "

2. Mexican Black-Bean Chili

" Cherrie Jacobsen "

 

 

______________________

______________________

 

Message: 1

Wed, 05 Oct 2005 15:12:37 -0700

" Cherrie Jacobsen "

Tamarind Sweet Potato Bisque

 

Tamarind Sweet Potato Bisque

From (http://www.cookinglight.com/)

 

The pods of the tamarind tree yield a sweet-sour pulp that flavors many

Dutch, Indonesian, and East Indian dishes. You can find tamarind paste in

specialty food stores or online at www.spicesgalore1.com and

www.quickspice.com. A

little goes a long way, so measure carefully.

 

3 1/4 cups (1-inch) cubed peeled sweet potato

3 cups vegetable broth

1 cup water

1/2 cup chopped onion

1/2 cup orange juice

2 tablespoons plum vinegar

2 tablespoons low-sodium soy sauce

1 1/2 teaspoons minced peeled fresh ginger

1 1/2 teaspoons dark sesame oil

1 teaspoon tamarind paste

1/4 teaspoon black pepper

1 fresh lemongrass stalk, halved lengthwise

 

Place all ingredients in an electric slow cooker. Cover and cook on high 5

hours. Discard lemongrass. Place half of the potato mixture in blender, and

process until smooth. Pour the pureed potato mixture into a large bowl.

Repeat

procedure with the remaining potato mixture.

 

Yield: 5 servings (serving size: about 1 cup)

 

NUTRITION PER SERVING

CALORIES 133(14% from fat); FAT 2.1g (sat 0.3g,mono 0.6g,poly 0.7g);

PROTEIN

3g; CHOLESTEROL 0.0mg; CALCIUM 27mg; SODIUM 627mg; FIBER 3.1g; IRON 0.8mg;

CARBOHYDRATE 27.2g

 

Lora Brody

Cooking Light, MARCH 2003

 

_http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayR

ecipe & recipe_id=698630 & package_id=700891_

(http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRec\

ipe & recipe_id=698630 & package_id=70

0891)

 

 

 

 

______________________

______________________

 

Message: 2

Wed, 05 Oct 2005 20:30:18 -0700

" Cherrie Jacobsen "

Mexican Black-Bean Chili

 

Mexican Black-Bean Chili

From (http://www.cookinglight.com/)

 

You can eliminate the quick-cook method for the black beans if you soak them

overnight.

 

1 pound dried black beans

2 cups chopped onion

1 cup (1/2-inch) pieces yellow bell pepper

1 cup (1/2-inch) pieces red bell pepper

1 cup (1/2-inch) pieces green bell pepper

1 tablespoon chili powder

2 teaspoons cumin seeds

2 teaspoons dried oregano

1 teaspoon salt

1/2 teaspoon ground cinnamon

1 (15-ounce) can Italian-style tomatoes, undrained and chopped

1 1/2 ounces semisweet chocolate, coarsely chopped

4 garlic cloves, minced

2 jalapeño peppers, seeded and chopped

2 bay leaves

1 cup minced fresh cilantro

1 to 2 teaspoons hot sauce

 

Sort and wash beans; place in a large Dutch oven. Cover with water to 2

inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover

and let stand 1 hour. Drain beans.

Place beans and next 14 ingredients (beans through bay leaves) in an electric

slow cooker. Cover with lid, and cook on low heat for 8 hours. Stir in

cilantro and hot sauce.

 

Yield: 6 servings (serving size: 1 1/3 cups)

 

NUTRITION PER SERVING

CALORIES 362(11% from fat); FAT 4.4g (sat 1.9g,mono 1.1g,poly 1g); PROTEIN

19.5g; CHOLESTEROL 0.0mg; CALCIUM 168mg; SODIUM 539mg; FIBER 14g; IRON 7.2mg;

CARBOHYDRATE 67g

 

Cooking Light, NOVEMBER 1998

_http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayR

ecipe & recipe_id=223121 & package_id=354855_

(http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRec\

ipe & recipe_id=223121 & package_id=35

4855)