Monday, September 18, 2006


the link is no longer there, i believe .... so with foresight, i saved the answers. here they are:


1) Hominy, tomahawk and pone (as in cornpone).

2) Japanese chopsticks are usually tapered or pointed at the eating end, and Chinese chopsticks tend to be longer with a blunt or square end.

3) A hot chocolate (51) make it quick (squeeze it) to go (seaboard).

4) It takes about 550 peanuts to make a 12 ounce jar of creamy peanut butter.

5) Durian is a a big, green thorny fruit native to Malaysia and Indonesia. In fact, it is considered "King of the Fruit" throughout South East Asia. It has a creamy texture,and the taste of its flesh sends its eaters into ecstasies (and it has the reputation of being an aphrodisiac) But is has one drawback. It has an extremely offensive odor described as garlic like, similar to stinky feet, and like Limburger cheese. Some countries even ban the presence of durian in hotels and on public transportation due to its offensive smell.

6) A duck's egg.

7) Blueberries and huckleberries although related, are not the same. One obvious difference is that the blueberry has many soft, tiny almost unnoticeable seeds, while the huckleberry has ten larger, hard seeds. Blueberries are also more blue, while huckleberries are blackish blue or redish black. This red/black variety is also called southern cranberry.

8) Oil from cashew nut shells. The milky sap from the tree is also used to make a varnish.

9) Dill seeds are very small and very light. It takes more than 10,000 dill seeds to make an ounce.

10) The basic ham sandwich is #1 and the BLT (Bacon, Lettuce and Tomato) is #2.


Vidya said...

I was looking for recipes that use dill when I read this old post. I bought a bunch for the first time in my life this weekend and use it in minestrone soup(my version with turmeric, red chilli powder and tofu in addition to all the veggies I could find in the fridge).
Back to what I was going to say...the cashew nut shell oil is very corrosive to human skin, I got blisters as I was trying to get to the meat in the cashew fruits that I had plucked from the neighborhood tree. When separating the nut from the shell, we usually coat our hands with coconut oil to protect the skin and pry open the shell carefully. Even after taking out the meat, my mother wouldn't let us eat it raw, because she said it would irritate the tongue and throat. She would lightly roast it in ghee and then let us enjoy them. Of course, you can eat cashewnuts raw, the factory processed ones somehow don't have this oil residue. I don't know what they do to get rid of it. Also the unripe cashew fruit has this astringent, corrosive taste, the throat itches for the longest time if you take a bite out of not-yet-quite-ripe fruits. But the ripe fruits are a piece of heaven, especially if it took some sneaking and climbing trees with friends during summer vacation.

burekaboy — said...

hey vidya :) - i cannot even imagine having a cashew tree to climb let alone "harvesting" both nuts and fruit from it. i've never seen the fruit in real life but i think it's small and red, if memory serves me right. i had heard about its corrosiveness; no doubt a protective measure. all i can say is that i'd not want to eat cashews without having had them roasted in ghee first as your mother did! they must have tasted amazingly good. the ones i buy here are obviously treated somehow as you say. most people don't even know about the "raw" ones as i think it remains a very indian or southeast asian product. i used them in the post i did about the plantains. i always have a supply on hand.

reminds me of the story of my friends' brother who had to go to the emergency ward when he touched a mango tree and got the sap on him. he was blistered all over and had hives and trouble breathing. found out that the mango is actually related to peanuts, believe it or not.

i hope you liked the taste of the dill. it's one of my favourites and actually a very, very jewish ashkenazi herb (not like there are many). it is great used in salads and soups as you mention. you should try it with cucumbers. we generally salt them first to exude the water and then make a dressing of white vinegar, sugar, salt and lots of chopped dill. it's even better the next day.