Article (not Keris related)

JustYS · 12th May 2020, 06:51 AM

I would like to share an interesting article that might interests others as well:

http://www.bbc.com/travel/story/2020...ish-the-plague

Dear Moderators,

Please delete if it is deemed inappropriate.

Cheers,

A. G. Maisey · 12th May 2020, 10:10 AM

I never ever realised that what I've been getting served up to me for lunch every couple of weeks was so important. Funny thing is I've just asked 3 quite senior Javanese people I know, including one still in Solo, and they didn't know either.

But then, I guess the article sort of centres around Jogja rather than Solo and Malang.

The "chayote" threw me. Never heard of it. Then I googled it, in Australia we call it "choko", in Jawa it is "jipang".

Pretty versatile vege. In 1950's Australia it was cooked with sugar, served with custard, and people pretended they were eating stewed pears --- which they could not afford to buy.

jagabuwana · 13th May 2020, 12:19 AM

How interesting. I enjoyed that alot, thanks for sharing.

I've always known lodeh to contain kemiri (candlenut). Gives it that nice slight but pleasing bitter nuttiness.

Okay quick - someone ask a keris-related question to save the lodeh thread!

David · 13th May 2020, 02:31 AM

Well, i hate to be a stick in the mud, but i do find this article just a bit too far off the keris path to think it should stay. I will wait for Rick to chime in as well, but since we don't even entertain threads on tosan aji other than keris here it seems a bit out of bound to switch the discussion to culinary treats for plague lockdown.

Rick · 13th May 2020, 03:12 AM

I don't wish to offend anyone at all; but yes this is not a cooking forum and it is pretty far off topic.

12th May 2020, 06:51 AM	#1
JustYS Member Join Date: Apr 2019 Posts: 138	Article (not Keris related) I would like to share an interesting article that might interests others as well: http://www.bbc.com/travel/story/2020...ish-the-plague Dear Moderators, Please delete if it is deemed inappropriate. Cheers,

12th May 2020, 10:10 AM	#2
A. G. Maisey Member Join Date: May 2006 Posts: 6,898	I never ever realised that what I've been getting served up to me for lunch every couple of weeks was so important. Funny thing is I've just asked 3 quite senior Javanese people I know, including one still in Solo, and they didn't know either. But then, I guess the article sort of centres around Jogja rather than Solo and Malang. The "chayote" threw me. Never heard of it. Then I googled it, in Australia we call it "choko", in Jawa it is "jipang". Pretty versatile vege. In 1950's Australia it was cooked with sugar, served with custard, and people pretended they were eating stewed pears --- which they could not afford to buy.

13th May 2020, 12:19 AM	#3
jagabuwana Member Join Date: Jan 2018 Location: Sydney, Australia Posts: 282	How interesting. I enjoyed that alot, thanks for sharing. I've always known lodeh to contain kemiri (candlenut). Gives it that nice slight but pleasing bitter nuttiness. Okay quick - someone ask a keris-related question to save the lodeh thread!

13th May 2020, 02:31 AM	#4
David Keris forum moderator Join Date: Aug 2006 Location: Nova Scotia Posts: 7,127	Well, i hate to be a stick in the mud, but i do find this article just a bit too far off the keris path to think it should stay. I will wait for Rick to chime in as well, but since we don't even entertain threads on tosan aji other than keris here it seems a bit out of bound to switch the discussion to culinary treats for plague lockdown.

13th May 2020, 03:12 AM	#5
Rick Vikingsword Staff Join Date: Nov 2004 Posts: 6,294	I don't wish to offend anyone at all; but yes this is not a cooking forum and it is pretty far off topic.