>I am not familiar with beetroot. >Candied ginger? It is a deep red root vegetable - you might call it beet or something else . . .
>Have you ever added fresh laos root to curries? >I can get that at eastern food stores. >Very nice :-) Also especially tasty in soups, especially curry soup. >I have also tried corianderroot and lotusroot. >Also quite tasty, but i prefer laos. Never come across Laos - will look out for it . . . >For instance a combination of coconut milk fresh green or red peppers, >lemongrass cut up in a few pieces (most of it you cannot eat, only the >heart of the lowest, thickest part, which is heavenly :-) ) >Put in some lime leaves as well. And it needs to be sweet. I use a >tropical fruitjuice as a sweetener, with no sugar added. And then of >course sault. >It is nice with bamboo shoots and green beans and for instance leeks and >onions. And chicken tastes best with this dish. It gets very juicy when >cooked in coconut milk. :-) It has to be well done but not cooked too >long and the veggies should also remain a bit crispy. >And one should have it with pandan rice of course. That sound great :-) >>I use 'course' powdered dry chillies (bigger bits than powdered). >> >> >I use those too sometimes: cayenne peppers. Cayenne peeper is usually powdered - quite mild these are hot red dried chillies - you can get them whole as well They are very convenient and the taste loss is not too much between fresh (unless you are a chilli officinado) >>Miso soup - wonderful - do you use buckwheat noddles? >> >> >You mean the Japanese ones? >They are partly of wheat :-( Yes the Japanese and I have come acroos 100% buckwheat ones . . . >>What is kamut spirelly? >> >> >Kamut is a grain from the middle east that I find one of the best >replacements for wheat. I can have it very well. Spirelly is a spiral >formed macaroni. The organic store has very good kamut pastas. I love >them and use them a lot. Never had heard of Kamut - we use spirelli quite a lot . . . >>A great bean is flageolet >> >> >Not to me. I digest beans very well. Grains give me gas much more often. >Did you know that for instance you have to be careful with warming up rice? >Even when you leave boilt brown rice in the fridge for one night, there >is a harmful bacteria growing in it . You have to heat up rice for about >half an hour to kill that bacteria. I eat two day old rice cold with immunity. It is the alcohol that gives me a headache - had some yesterday. Is alcohol still 'doing you good'? >>Programming is JUST getting the computer to do what you want >>in this sense we are all programmers now >> >> >LOL! >Most sensible thing I ever heard about computer programming. >Intuitively I follow and am thrilled. >Factual I am clueless, which makes it even sound better... >Sounds promissing any way :-) > >Love, >Desi It is likely that language will be linked with XML For now it is worth familiarising with HTML (that is web diesign) which links in with tmxxine FreeFlow or FreeFlow tmmxxine . . . Lobster Sun of CurlChat - Chat at 12pm GMT today http://www.zen45800.zen.co.uk/curlchat/ ------------------------ Yahoo! Groups Sponsor --------------------~--> Make a clean sweep of pop-up ads. Yahoo! Companion Toolbar. Now with Pop-Up Blocker. Get it for free! http://us.click.yahoo.com/L5YrjA/eSIIAA/yQLSAA/_bWolB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/HolyGeek/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
