- for a durian?

DURIAN FETCHES ALMOST $50,000 AT AUCTION IN THAILAND

A luxury durian - dubbed the king of fruits - has sold for a whopping
1.5 million baht (£37,750; $48,000) at a charity auction in Thailand.

Depending on who you ask, the durian is either the king of fruits or the
most smelly fruit imaginable.

How much is it worth? A wealthy Thai food lover appears to have answered
that question last Saturday.

The thorny durian is a delicacy in much of Asia but also controversial -
you either love it or hate it.

Its potent stench means it's banned from public transportation, hotels
and planes in certain countries.

According to media reports, the luxury fruit sold at the King of Durian festival in Thailand had been picked just a day before at a local farm.

While even a regular durian of good quality can cost you between $50 and
$100, the staggering sum paid last weekend was about double the previous
record price at the auction, organisers told the media.

https://www.bbc.com/news/world-asia-48552416

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Durian Cheesecake
Categories: Fruit, Dairy, Cheese, Pastry
Yield: 8 servings


340 g (12 oz) cream cheese; room
- temp
200 ml Condensed sweetened milk
4 tb Pureed durian
2 lg Eggs
120 ml (2 fl oz) soured cream
1 ts Vanilla extract
1 tb Durian or banana extract
1 (23cm/9") prepared digestive
- biscuit base

Set oven @ 1706C/340°F/Gas 3.

If not using tinned or frozen durian puree, cut into
husk of a durian fruit and remove one segment of the
pulpy inner flesh. Place in a bowl and use a fork to
mash the flesh, reserving 4 tablespoons to add to the
cheesecake mixture.

Beat the cream cheese until fluffy. Add the condensed
milk and continue beating until smooth. Beat in 4
tablespoons durian, eggs, soured cream, vanilla extract
and durian or banana extract. Spoon the mixture over the
prepared digestive biscuit base.

Bake 1 hour or until filling is set and edges are
lightly browned. Serve warm or chill overnight in the
refrigerator.

INGREDIENT NOTE: Durian, a large fruit from Southeast
Asia, has a dark green to brown husk studded with
prickly thorns concealing pale yellow to red flesh. Some
find durian's strong odor offensive, but the reward is
its creamy flesh with a nutty, slightly sweet taste.

RECIPE FROM: http://allrecipes.co.uk

Uncle Dirty Dave's Archives

MMMMM


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Quoting Dave Drum to All <=-

1.5 million baht (£37,750; $48,000) at a charity auction

But it was a charity auction, not the real marketplace. Durians are
$3 per pound in Yellowknife, presumably much less in Thailand.



Cheers

Jim


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JIM WELLER wrote to DAVE DRUM <=-

1.5 million baht (£37,750; $48,000) at a charity auction

But it was a charity auction, not the real marketplace. Durians are
$3 per pound in Yellowknife, presumably much less in Thailand.

I don't make value judgements .... I just pass along interesting sh ...
tuff. Bv)=

Bet he couldn't take it home on the bus .... or the aeroplane.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Millionaire Chicken
Categories: Poultry, Oriental, Vegetables, Chilies
Yield: 2 Servings

24 oz Chicken breasts
2 c Leek tops; in 3" pieces
2 sl Ginger root
4 c Shantung cabbage; shredded

MMMMM--------------------------SAUCE A-------------------------------
2 tb Peanut oil
1/3 c Scallions; chopped
1 ts Ginger root; minced
1/2 ts Szechuan peppercorns*
1 Fresh chile pepper; chopped

MMMMM--------------------------SAUCE B-------------------------------
2 tb Dark soy sauce
1 tb Hoisin sauce
2 ts Honey
2 cl Garlic; minced
2 ts Hot pepper sauce

*Measured after being ground in pepper mill.

Rinse chicken breasts in water. Bring 2 qts. water to a boil
in a saucepan with a tight-fitting lid. Add leek tops and 2
slices ginger. Bring water back to a boil. Add whole chicken
breasts, cover, and cook over high flame for 15 minutes. Turn
off heat and allow chicken breasts to cool in water for 45
min., leaving the cover askew.

Lift chicken breasts out of saucepan and let them drain in a
strainer set over a bowl for 20-30 minutes.

Refrigerate chicken breasts, well covered, until cold.
Remove skin and bone, then pull chicken meat apart into
coarse shreds with fingers. Refrigerate until ready to use.

Shred Shantung cabbage and refrigerate. In a sm. saucepan,
mix together ingred. for Sauce A. In a small bowl, Mix
together ingred. for Sauce B. In a lg. bowl mix together the
chilled cabbage and chicken.

Heat Sauce A until it bubbles, then simmer for 1 min. Add
Sauce B to Sauce A. Pour sauces over chicken and cabbage
just before serving. Mix well and serve immediately.

All prep., except shredding cabbage, can be done a day
ahead. Cabbage can be shredded early in the day and then
refrigerated. Makes an excellent lunch main course.

Can be served as an appetizer, alone or accompanied by
Shrimp Toast and Pearl Balls. This is thought of as a salad.
Think of the sauces as the dressing. Lettuce can be used in
place of the cabbage.

8 servings if served with appetizers; 2 to 3 servings if
served as main course.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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