-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Sometimes the best way to eat asparagus is to snap it off, pop
 DD> it into your trap and chew.

 JW> I've had it raw, while standing in the garden but prefer it lightly
 JW> cooked, but still eaten within minutes of picking it. Impossible
 JW> here as it does not grow this far north.  Although the shoots come
 JW> up early in the spring it needs long hot summers to fern so that the
 JW> roots have the strength to make it through the winter. It'll grow up
 JW> to zone 2B [central Ontario and the Minnesota-Manitoba border] but

I wish I had an appropriate area to put an asparagus bed. I've had them
several times ..... on the farm, at my house in Laketown, even at the
tin can - I started that one from scratch. Planted the red berries (seed
pods) from a friend's ferns. Took about three years to get any usable
asparagus from that effort. It was easier on my back. But, next time I'll
take the hit and bury crown roots.

 JW> that's it. When looking that up I came across an interesting note
 JW> from your USDA: in the 2012 version of the USDA Zone Map, when
 JW> compared to the 1990 version, zone boundaries in the 2012 edition of
 JW> the map have shifted in many areas. The new map is generally one 5 F
 JW> half-zone warmer than the previous map throughout much of the United
 JW> States.

That can't possibly be true. There is no such thing as climate change 
(aka "global warming" just ask anyone who watches Rupert Murdoch's TV
network.   Bv(=

 JW> Speaking of green things Roslind's Vietnamese friend gifted us with
 JW> another pint of glutinous rice balls. This batch had a mashed mung
 JW> bean interior and a green outer layer, the mochi green from pandan
 JW> extract. This was my first taste of pandan, something I've been
 JW> reading about for years. This version came in a slightly sweet plain
 JW> white sauce, not coconutty or gingery.

My immediate neighbour to the south is a Vietnamese lady who runs a nail
parlor. Ms. Minnie and I trade soups. I give her chilli, she gives me 
pho. We're both winners on that exchange.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vietnamese Banh Pho
 Categories: Oriental, Beef, Soups, Pasta, Chilies
      Yield: 4 Servings *
 
      5 lb Beef bones with marrow
      5 lb Oxtails
      1 lb Flank steak
      2 lg Onions; unpeeled, halved,
           - studded with 8 cloves
      3    Shallots; unpeeled
      2 oz Piece ginger; unpeeled
      8    Star anise
      1    Cinnamon stick
      4 md Parsnips; in 2" chunks
      2 ts Salt
      1 lb Beef sirloin
      2    Scallions; thin sliced
      1 tb Cilantro; chopped
      2 md Onions; thin sliced
    1/4 c  Hot chile sauce
      1 lb Rice noodles; 1/4" wide
           - (or banh pho)
    1/2 c  Nuoc mam (Vietnamese fish
           - sauce)
           Fresh ground black pepper
      2 c  Fresh bean sprouts
      2    Fresh chilies; sliced
      2    Limes; in wedges
      1 bn Fresh mint
      1 bn Fresh Asian basil
 
  Soak bone overnight in cold water. Place bones,
  oxtails and flank steak in a large stock pot. Add
  water to cover and bring to a boil. Cook 10 minutes,
  drain and rinse pot and bones. Return bones to pot,
  add 6 quarts water and bring to a boil. Skim surface
  of scum and fat. Stir bones at bottom from time to
  time. Add 3 more quarts water, bring to a boil again
  and skim scum. Lower heat and let simmer. Char
  clove-studded onions, shallots, and ginger under a
  broiler until they release their fragrant odors. Tie
  charred vegetables, star anise, and cinnamon stick in
  a thick, dampened cheesecloth. Put it in stock with
  parsnips and salt. Simmer for 1 hour. Remove flank
  steak and continue simmering broth, uncovered pot, for
  4-5 hours. Add more water if level goes below bones.
  
  Meanwhile, slice beef sirloin against grain into
  paper-thin slices, about 2" X 2". Slice flank
  steak the same way. Set aside. In a small bowl,
  combine scallions, cilantro, and half the sliced
  onions. Place remaining onions in another bowl and
  mix in hot chili sauce. Soak rice noodles in warm
  water for 30 minutes. Drain and set aside.
  
  When broth is ready, discard bones. Strain broth
  through a colander lined with a double layer of damp
  cheesecloth into a clean pot. Add fish sauce and
  bring to a boil.  Reduce heat to simmer. In another
  pot, bring 4 quarts of water to a boil. Add noodles
  and drain immediately. Do not overcook noodles.
  Divide among 4 large soup bowls. Top noodles with
  sliced meats. Bring broth to a rolling boil, then
  ladle into soup bowls. Garnish with scallions mixture
  and black pepper. Serve the onions in hot chili sauce
  and remaining ingredients on the side to add as
  desired. Also, you can add Hoisin sauce as a dip.
  
  Serves 4. *
  
  Source: "The Foods of Vietnam" by Nicole Routhier
  (Stewart, Tabori & Chang)
  
  From: Chuong M. Nguyen
  
  MM format by Judi M. Phelps.
  
  * This quantity of servings looks suspiciously small
  given the quantity of ingredients - UDD
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... There are no recipes for leftover chocolate

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