Cooking Chinese noodles & Hoo Hing wok
Simon Gardner
there earlier this week and the Woks are as cheap and as substantial as was
said.
So I'm going to have to get the transportation oil off it and season it. ?
I've rashly promised to cook Chinese tonight - nothing too fancy - but I
also bought some rice noodles at Hoo Hing's. So I need some advice on
cooking them - preferably stir-fried noodles.
Anyone advise?
June Hughes
and leave for 5 mins, then drain and stir-fry with everything else that
has already gone into the pot. Blue Dragon and Sharwoods do good ones.
Doesn't the packet have instructions on it?
PS - (OT) Does anyone remember Vesta packeted Chinese food? We thought
it was great - especially the crispy noodles - how sad! Do they still
exist?
--
June Hughes
Phil C.
<juneh...@theacct.demon.co.uk> wrote:
>PS - (OT) Does anyone remember Vesta packeted Chinese food? We thought
>it was great - especially the crispy noodles - how sad! Do they still
>exist?
As I recall, they were rather like dried vegetable soup - they
actually contained dried swede.
--
Phil C.
Simon Gardner
June Hughes <juneh...@theacct.demon.co.uk> wrote:
> I generally buy those dead easy noodles you just pour boiling water over
> and leave for 5 mins,
I think I also bought a small packet of those. But the instructions are
Korean.
> then drain and stir-fry with everything else that
> has already gone into the pot. Blue Dragon and Sharwoods do good ones.
> Doesn't the packet have instructions on it?
It does. They are in Chinese. Both packets.
> PS - (OT) Does anyone remember Vesta packeted Chinese food? We thought
> it was great
I can honestly say I never thought they were great. Sorry.
David Wilkinson
> It does. They are in Chinese. Both packets.
With rice noodles, you generally pour boiling water over them and leave
to soak for a few minutes until soft (time depends on thichness of
noodle). Rinse them in cold water (stops them sticking together if you
don't use them immediately), and then add them to your stir fry at the
end to heat through. After rinsing, I sometimes toss them in a little
sesame oil.
With egg noodles, you tend to cook them as you would pasta. Again, time
varies depending on thickness.
>>PS - (OT) Does anyone remember Vesta packeted Chinese food? We thought
>>it was great
I used to love making the Vesta meals when I was a kid. The thought that
I could easily make all these exotic things like curry and chow mein and
risotto fascinated me (well, I was only about 12 at the time).
>> - especially the crispy noodles - how sad! Do they still
>>exist?
Making the crispy noodles was my absolute favourite part...
Dave W.
Simon Gardner
mean Jif.
Malcolm Loades
>The instructions with the wok says clean with a "cream" cleaner. Do they
>mean Jif.
I wouldn't let anything other than hot water and a washing up brush get
near my wok! Put under a hot running tap and just gently clean the
surface with a nylon brush. I then put mine on the hob over a lit
burner to dry before hanging up.
My wok is now 30 years old and has built up a superb non-stick surface.
I love sniffing it before I put it on the hob to cook with - it has what
the Chinese call 'wok fragrance' :-)
The other tip I offer is to heat it up until it smokes before adding the
oil to stir fry, this helps it not to stick.
--
Malcolm
Simon Gardner
David Wilkinson <dav...@cascade.org.uk> wrote:
> With rice noodles, you generally pour boiling water over them and leave
> to soak for a few minutes until soft (time depends on thichness of
> noodle). Rinse them in cold water (stops them sticking together if you
> don't use them immediately), and then add them to your stir fry at the
> end to heat through. After rinsing, I sometimes toss them in a little
> sesame oil.
Thanks. I'll try that. These ones are very thin - vermicelli size..
Simon Gardner
Malcolm Loades <news-...@justmay.be> wrote:
> In message <BCD27FCE9...@192.168.0.3>, 66...@hack.powernet writes
> >The instructions with the wok says clean with a "cream" cleaner. Do they
> >mean Jif?
>
> I wouldn't let anything other than hot water and a washing up brush get
> near my wok! Put under a hot running tap and just gently clean the
> surface with a nylon brush. I then put mine on the hob over a lit
> burner to dry before hanging up.
Yah. This is about the initial clean on a new and very oily Wok. The
day-to-day instructions are as you say, but initially, they say to take the
transportation gunk off with a "cream" cleaner whatever that is. They then
tell you how to season it.
LeRoy
"Simon Gardner" <66...@hack.powernet[dot]co[dot]uk> wrote in message
news:BCD28D829...@192.168.0.3...
Hi Simon,
I have a lovely cheapo Chinese supermarket wok, which has developed a
fantastic surface after a lot of use.
But - before first use, you must remove the industrial machine oil, which is
inedible. So, yes you can use a cream cleaner. This link has a number of
ideas about getting that wok clean before use.
http://www.markjcooking.com/recipex.php/65813
A note of caution - noodles are probably the easiest thing to stick - even
on well seasoned woks, there is often a little sticking. Be careful not to
oversoak the noodles as theystickeven more... (I'm talking rice noodles
here, not being a lover of the Sharwood type noodle)
So, if you have the time, try out the wok today with a quick veggie stir
fry, not using too much oil, then don't wash the wok, just wipe clean and
the patina will start developing.
My family is from Hong Kong and although they do wash the wok if meat has
been cooked in it, they never use a scrubbing brush, green pad, or anything
like that.
I guess the other secret is to use as high a flame as possible, open your
windows, and turn off your smoke alarms for the duration!
HTH
Pat
Simon Gardner
"LeRoy" <pat....@ntlworld.com> wrote:
> http://www.markjcooking.com/recipex.php/65813
Thanks. It says:
"Seasoning: To season a new carbon spun-steel wok or to re-season an old
rusty wok, thoroughly scrub it inside and out with soap and a steel wool
scouring pad to remove the manufacturer's protective coating on a new wok,
or the rust on an old one. Rinse thoroughly with hot water.
"Some manufacturers apply a coating that is hard to remove, so set the wok
on the stove, fill it with water and boil it for several minutes until the
coating dissolves. Pour out the water and scrub the surface clean with
steel wool and soap.
"Set the clean wok over high heat. Heat until a few drops of water
sprinkled into the wok immediately turn into dancing beads. While the pan
is heating, it will change from shiny steel gray to blue, purple, red and,
finally, black. Dip several sheets of wadded-up paper towel into peanut or
corn oil and wipe the oil on the entire inside surface of the wok (you may
want to use long-handled tongs to hold the towels).
"Reduce heat to low and let the wok sit over the heat for 15 minutes to
absorb the oil - the color changes will continue and, hopefully, the bottom
of the wok will darken. In time and with frequent use the entire wok will
turn black. if the surface looks dry, wipe with another thin film of oil.
Remove wok from the burner and let it cool. Reheat the wok and repeat the
oiling and heating process once more before using it for stir-frying. S.F.
Chronicle, 9/18/91. Posted by Stephen Ceideberg; December 13 1991."
Machine oil it is.
Dave Fawthrop
Gardner) wrote:
| Yah. This is about the initial clean on a new and very oily Wok. The
| day-to-day instructions are as you say, but initially, they say to take the
| transportation gunk off with a "cream" cleaner whatever that is. They then
| tell you how to season it.
Morrisons sell several versions, of cream cleaner, so other supermarkets
probably do as well.
This oil is very nasty stuff used when the carbon steel wok is "spun" into
shape by pressing the metal between a roller and a rotating metal form,
which requires a lot of power and lubrication. Make absolutely sure you
get it off before seasoning the wok.
The smell of machine oil makes me nostalgic for an old style machine shop,
which are now rare, but I would *not* want to eat it. One is not allowed
to put an oily rag in your pocket nowadays because it produces rather nasty
cancers.
Dave F
Andrew Marshall
>PS - (OT) Does anyone remember Vesta packeted Chinese food? We thought
>it was great - especially the crispy noodles - how sad! Do they still
>exist?
I last had a Vesta chow mein about four or five years ago; I don't know
whether they are still sold, as I haven't looked for them.
As with some other 'instant' products, such as instant coffee or
drinking chocolate, I simply looked upon the Vesta meals as being a
different style from fresh Chinese food, rather than drawing any direct
comparison; and, for what they were, as reasonably tasty to boot. The
only thing I disagreed with Vesta on was the 'serves 2' marking on the
large packet; IME it was just about right for one.
The crispy noodles were indeed pleasant, especially when dipped in
Lingham's sweet chili sauce.
Regards,
Andrew.
--
Andrew Marshall, M0MAA, G8BUR.
Unsolicited advertising matter unwelcome. Offenders may be blacklisted.
Arri London
That sounds about right. Although I thought it funny when my Chinese
neighbours at university asked me why my wok was black. Apparently they
don't go through all that trouble LOL!
However, when you use the wok on a regular basis, best results are
obtained by heating it over high heat until it (the wok) changes colour,
adding the oil and swirling around (it will smoke), then immediately
adding the first lot of food. It will be nonstick that way and not need
reseasoning.
Simon Gardner
Andrew Marshall <g8...@g8bur.demon.co.uk> wrote:
> I last had a Vesta chow mein about four or five years ago; I don't know
> whether they are still sold, as I haven't looked for them.
Bring back Pan Yan Pickle.
sw
[-]
> As with some other 'instant' products, such as instant coffee or
> drinking chocolate, I simply looked upon the Vesta meals as being a
> different style from fresh Chinese food, rather than drawing any direct
> comparison
I don't have any memories of Vesta meals (although I dimly recall what
may be the North American version, which came in black tins with gold?
writing), but I absolutely agree that it's possible to take pleasure
from some things for their own sake. Carob is absolutely no substitute
for chocolate, and shouldn't be sold as such, but it's perfectly nice as
carob. Tofu isn't a meat substitute (except in the sense that it's
proteinaceous), but it's delicious in its own right. Or at least I think
so, he disagrees :-)
regards
sarah
--
Think of it as evolution in action.
Andrew Marshall
<use...@amitiel.demon.co.uk> writes
>Andrew Marshall <g8...@g8bur.demon.co.uk> wrote:
>> I simply looked upon the Vesta meals as being a
>> different style from fresh Chinese food, rather than drawing any direct
>> comparison
>I don't have any memories of Vesta meals (although I dimly recall what
>may be the North American version, which came in black tins with gold?
>writing),
I recall them being sold in cardboard boxes with various sachets inside;
the Chow Mein ones, at any rate.
> but I absolutely agree that it's possible to take pleasure
>from some things for their own sake. Carob is absolutely no substitute
>for chocolate, and shouldn't be sold as such, but it's perfectly nice as
>carob.
I've never tried carob; perhaps I will one day, in the spirit of 'try
everything once, except i****t and morris-dancing'. I suspect I may
stick with chocolate, though :-)
> Tofu isn't a meat substitute (except in the sense that it's
>proteinaceous), but it's delicious in its own right.
I tried tofu just under three years ago, on a kebab, at a rain-drenched
barbecue in SW Scotland (at which I was cooking the meat kebabs). A
friend who was cooking the vegetarian kebabs offered me a piece of tofu,
and I thought it quite pleasant, but unremarkable - a bit bland, and
IMHO certainly no substitute for meat, but fine for what it was. I'd
have said a good marinade might improve it.
June Hughes
<g8...@g8bur.demon.co.uk> writes
>
>I tried tofu just under three years ago, on a kebab, at a rain-drenched
>barbecue in SW Scotland (at which I was cooking the meat kebabs). A
>friend who was cooking the vegetarian kebabs offered me a piece of tofu,
>and I thought it quite pleasant, but unremarkable - a bit bland, and
>IMHO certainly no substitute for meat, but fine for what it was. I'd
>have said a good marinade might improve it.
>
has the consistency of very, very thick cream. There was a lady on TV
about 10 years ago, who ran a guesthouse-cum-restaurant somewhere in
Yorkshire. She brought out a couple of cookery books. Her name was
Gwyneth Dover. Her husband had had a heart attack at a very early age
and she had devised a diet without cream etc. I still have the books
(sad, or what?) Must look at them. Her recipes worked very well IIRC
but I can find no trace of her on the net except for Amazon.
Ah well. Back to digging holes for plants...................
--
June Hughes
sw
With a Japanese step-father, there was a time I ate a lot of standard
tofu. It is bland, although it does have a flavour, and it's best cooked
as the Japanese cook it, marinated or stewed with lots of other
flavours. Cook with lots of soy and ginger... mmmm. There is also a
rather expensive smoked tofu sold in Waitrose which is rather nice
sliced into a salad.
>
> Ah well. Back to digging holes for plants...................
Done most of that last week. Just the last of the cleavers to get out,
before it sets seed. And I have to glyphosate some more bindweed on a
friend's allotment (make the solution by the bucket-full, wear rubber
gloves and dunk or hand-paint every bit I can find. Takes forever, but I
hope the bindweed will take the hint). My tomatoes are almost ready to
plant out, too... how exciting!
graham
"sw" <use...@amitiel.demon.co.uk> wrote in message
news:1ge7963.1sm5i7avdrpcN%use...@amitiel.demon.co.uk...
> June Hughes <juneh...@theacct.demon.co.uk> wrote:
>
> > In message <Lpe95BA8...@g8bur.demon.co.uk>, Andrew Marshall
> > <g8...@g8bur.demon.co.uk> writes
> > >
> plant out, too... how exciting!
>
and there is a heavy snowfall warning in effect for the Banff area -
coinciding with the Golden Triangle bike ride:-(
Graham
Ophelia
"graham" <stra...@shaw.ca> wrote in message
news:_lNrc.535184$Pk3.376883@pd7tw1no...
You are in Banff??? Fit like the day ma loon? :))
graham
"Ophelia" <ophelia...@yahoo.co.uk> wrote in message
news:ypNrc.6141$882....@front-1.news.blueyonder.co.uk...
Rockies).
They are discussing your name on the Shakespeare NG today;-) Most of it by
a loony Oxfordian:-(
Graham
Ophelia
ackkkkkkkkkkkkkkkkkkkkkkk oh well ok:))
what is the Skakespere NG please?:)
O in Scotland
sw
Crumbs. You'll need snow tyres :-)
One forgets just how far ahead the southern UK is, although we're on
roughly the same latitude as Edmonton. I'm eating radishes and various
greens from the garden even though we don't have a greenhouse, and the
French beans sown into the soil are just showing their first pair of
leaves. The weeds are showing much, much more than that, the swine. Mind
you, there was mention of frost forecast for north of Nottingham this
weekend.
Steph Peters
>I tried tofu just under three years ago, on a kebab, at a rain-drenched
>barbecue in SW Scotland (at which I was cooking the meat kebabs). A
>friend who was cooking the vegetarian kebabs offered me a piece of tofu,
>and I thought it quite pleasant, but unremarkable - a bit bland, and
>IMHO certainly no substitute for meat, but fine for what it was. I'd
>have said a good marinade might improve it.
A good marinade will indeed improve plain firm tofu - one advantage of its
blandness is that it does absorb other flavours very well. However these
days there are some alternatives. Cauldron Foods do beech smoked tofu which
is good (available in my local Tesco's). A couple of places have a
different brand that comes in interesting flavours - basil, hazelnut and
another nutty one I can't remember. Although I like basil I didn't find the
combination with tofu pleasant, but the nutty ones are delicious. I
wouldn't consider making kebabs with plain tofu.
--
People will sleep better not knowing how their sausage and politics are made.
Bismarck
Steph Peters, Manchester, England
email: delete invalid from e...@sandbenders.demon.co.uk.invalid
June Hughes
<use...@amitiel.demon.co.uk> writes
>
>Done most of that last week. Just the last of the cleavers to get out,
>before it sets seed. And I have to glyphosate some more bindweed on a
>friend's allotment (make the solution by the bucket-full, wear rubber
>gloves and dunk or hand-paint every bit I can find. Takes forever, but I
>hope the bindweed will take the hint). My tomatoes are almost ready to
>plant out, too... how exciting!
>
--
June Hughes
June Hughes
writes
Goodness! Snow? Never mind, Graham. Could be worse.
PS - This is the first year in over 30 that I have not done tomatoes.
Off to Portobello Road tomorrow with Bas and two of our kids. Haven't
been there for 40 years!!!!!
There will be no tomato plants on sale, I am sure:)
--
June Hughes
graham
> > > > >
>>
> what is the Skakespere NG please?:)
>
> O in Scotland
>
Unfortunately, there are a lot of real loonies who post their theories about
how Will could not possibly have written the plays etc., some for snobbish
reasons and some because they are really weird conspiracy theorists (and it
doesn't matter how you punctuate that last bit:-)). There are Marlovians,
Oxfordians, Baconians and Derbyists and a few, sane bardolaters.
It strikes me that their time would be better spent in the garden or the
kitchen, cooking with wine (but not putting it in the food) - but then,
that's true for most of us isn't it?
Graham
graham
This is the Victoria Day long weekend, remember? The traditional time for
planting;-(
Instead, I'll spend it in the kitchen making pasta with my new pasta
roller-whatsit, and warm things up with some chillies in the sauce.
Best wishes
Graham
graham
"June Hughes" <juneh...@theacct.demon.co.uk> wrote in message
news:wWABzxq6...@theacct.demon.co.uk...
and 6d minimum fare on the tube. This is the first year in about 10 that I
am trying tomatoes. I haven't bothered for years because I usually visit
the UK in the summer. I will visit later this year as a grandson is due in
September:-)
Graham
Ophelia
Hmm thanks Graham. I think I will give it a miss:)
O
Ophelia
Oh wonderful!!! Congratulations! A grandchild is a real gift:)))
O
graham
> in
> > September:-)
>
> Oh wonderful!!! Congratulations! A grandchild is a real gift:)))
>
> O
>
to have learned all those feminine wiles and has Grandpa twisted around her
little finger:-)
Graham
sw
um, goosegrass? The annual weed with square stems and whorls of oval
leaves all covered with hairs, so leaves and stems cleave to everything
that touches them. Has large round hairy seeds that seem to have 100%
germination!
Andrew Marshall
<juneh...@theacct.demon.co.uk> writes
>In message <Lpe95BA8...@g8bur.demon.co.uk>, Andrew Marshall
><g8...@g8bur.demon.co.uk> writes
>>I tried tofu just under three years ago, on a kebab
>I thought it quite pleasant, but unremarkable - a bit bland, and
>>IMHO certainly no substitute for meat, but fine for what it was.
>Try silken tofu. It takes on the flavour of other things very well and
>has the consistency of very, very thick cream.
That sounds interesting - it sounds almost as if it could be the basis
for a thick sauce to flavour to one's taste (garlic? herbs? chili? etc?)
and then pour or spoon over a dish.
> There was a lady on TV
>about 10 years ago, who ran a guesthouse-cum-restaurant somewhere in
>Yorkshire. She brought out a couple of cookery books. Her name was
>Gwyneth Dover. Her husband had had a heart attack at a very early age
>and she had devised a diet without cream etc. I still have the books
>(sad, or what?) Must look at them. Her recipes worked very well IIRC
>but I can find no trace of her on the net except for Amazon.
I've not heard of this lady; if she used the silken tofu as a cream-
substitute, it sounds as if perhaps dishes like lamb pasanda, beef
stroganoff, or even something vaguely like butter chicken, could be made
with silken tofu. I'll look out for it, and if I see it on sale and it
looks to be of a suitable consistency, I'll perhaps try something in
that line.
>Ah well. Back to digging holes for plants...................
We dug some holes, and dropped in some sprouting potatoes and onions.
about a month ago, just to see what Mother Nature will make of them -
they are all showing plenty of foliage but any extra edibles will be no
more than a bonus; IIRC both are supposed to be grown from seed
versions, not the final edible form.
Andrew Marshall
<ufdm...@sandbenders.demon.co.uk.invalid> writes
>Andrew Marshall <g8...@g8bur.demon.co.uk> of Centaurus wrote:
>>I tried tofu just under three years ago, on a kebab
> I thought it quite pleasant, but unremarkable - a bit bland, and
>>IMHO certainly no substitute for meat, but fine for what it was. I'd
>>have said a good marinade might improve it.
>A good marinade will indeed improve plain firm tofu - one advantage of its
>blandness is that it does absorb other flavours very well.
Hmmm - garlic[1] tofu, perhaps? :-)
> However these
>days there are some alternatives. Cauldron Foods do beech smoked tofu which
>is good (available in my local Tesco's).
Thanks for the tip - I'll have a look in my local one and see what they
have in that line. I like smoked foods so smoked tofu might well be one
to try.
> A couple of places have a
>different brand that comes in interesting flavours - basil, hazelnut and
>another nutty one I can't remember. Although I like basil I didn't find the
>combination with tofu pleasant, but the nutty ones are delicious.
I'm not mad keen on nuts (apart from the occasional packet of salted
ones), but the basil one sounds interesting. I could also pick some
fresh marjoram or rosemary from my garden and try using that.
> I
>wouldn't consider making kebabs with plain tofu.
These were done fairly off-the-cuff, and were cubes of plain tofu
alternated with small onions, pieces of sweet pepper, mushrooms and the
odd tomato, and brushed with oil before barbecuing. Had we had more
time, I'm sure some sort of marinade would have helped considerably.
[1]an addiction of mine...
June Hughes
<use...@amitiel.demon.co.uk> writes
We have trees from next-door to contend with here, so anything which is
possibly suspicious is pulled out at first sight.
--
June Hughes
Steph Peters
>In article <o8fva0pf2saaegotm...@4ax.com>, Steph Peters
><ufdm...@sandbenders.demon.co.uk.invalid> writes
>>Andrew Marshall <g8...@g8bur.demon.co.uk> of Centaurus wrote:
>>>I tried tofu just under three years ago, on a kebab
>
>> I thought it quite pleasant, but unremarkable - a bit bland, and
>>>IMHO certainly no substitute for meat, but fine for what it was. I'd
>>>have said a good marinade might improve it.
>
>>A good marinade will indeed improve plain firm tofu - one advantage of its
>>blandness is that it does absorb other flavours very well.
>
>Hmmm - garlic[1] tofu, perhaps? :-)
I've done soy sauce and garlic which was good. You will need some sort of
liquid to transfer the taste into the tofu.
>[1]an addiction of mine...
And mine. Found a jar of home pickled garlic recently, hidden
(deliberately) at the back of the cupboard where it had sat for 2 years.
It's so good that I've gone out and bought some more to make pickled garlic
with chilli for the next batch.
--
Anything is good if it's made of chocolate
Jane Gillett
Sticky Willie in parts of South Glamorgan in the early 20th Cnetury.
Jane
> regards
> sarah
--
Jane Gillett : j.gi...@stertfarm.co.uk : Totnes, Devon.
sw
> In message <1ge8ya3.1jvnhrm1pdtjcxN%use...@amitiel.demon.co.uk>, sw
> <use...@amitiel.demon.co.uk> writes
> >June Hughes <juneh...@theacct.demon.co.uk> wrote:
> >
> >> In message <1ge7963.1sm5i7avdrpcN%use...@amitiel.demon.co.uk>, sw
> >> <use...@amitiel.demon.co.uk> writes
> >> >
> >> >Done most of that last week. Just the last of the cleavers to get out,
> >> >before it sets seed. And I have to glyphosate some more bindweed on a
> >> >friend's allotment (make the solution by the bucket-full, wear rubber
> >> >gloves and dunk or hand-paint every bit I can find. Takes forever, but I
> >> >hope the bindweed will take the hint). My tomatoes are almost ready to
> >> >plant out, too... how exciting!
> >> >
> >> Cleavers? Wots them, please?
> >
> >um, goosegrass? The annual weed with square stems and whorls of oval
> >leaves all covered with hairs, so leaves and stems cleave to everything
> >that touches them. Has large round hairy seeds that seem to have 100%
> >germination!
> >
> Thanks Sarah. - Scary!!
>
> We have trees from next-door to contend with here, so anything which is
> possibly suspicious is pulled out at first sight.
Our next door neighbor-as-was *planted* sycamore. Mad or what? And a
Grey Alder that's heading for the skies, both less than a metre from our
boundary fence. Every time I dig that bed I sever major tree roots,
hoping the damn things blow down in a good strong westerly. I'm minded
to go out and push the next time the wind blows.
Ophelia
LOL but that is a grandchild's job:)))
Simon Gardner
June Hughes <juneh...@theacct.demon.co.uk> wrote:
> Cleavers? Wots them, please?
aka "Sticky Willy; aka "Lady's Bedstraw" or just "Bedstraw". It's run riot
in my garden this year, too.
sw
That's the one. _Galium aparine_ I've just found a batch I missed, about
to set seed. Aaaargh...
Just out of interest, _The Hamlyn Guide to Edible and Medicinal Plants"
says the fresh or dried herb can be used to prepare an infusion which is
sedative, diuretic, and prevents/relieves spasms. Oh, and a strong
decoction can be used to coagulate milk. Grieve says the roasted seeds
are a good substitute for coffee, and cites Dioscorides as source for
the Greek shepherds using the stems to make a rough sieve through which
they strained milk. And they still do this in Sweden (the Swedes, not
the Greeks, unless they're immigrants). The tops were used as an
inredient in "rural spring drinks".
<aaaOOOOOgah. aaaaOOOOOgah. Thread Convergence. Beware Thread
Convergence.>
She quotes Gerard as saying 'A pottage made of Cleavers, a little mutton
and oatmeal is good to cause lankness and keepe from fatnesse'.
Adrian Tupper
news:BCDBC6939...@192.168.0.3:
What's worse, you try and pull the stuff out and it snaps at the base :-(
--
Adrian