[Sca-cooks] Ni Tsan's "Cloud Forest Hall Rules For Eating AndDrinking"...

[Craig Jones]

> 
> In cleaning our home for the Lunar New Year, I moved a bunch of boxes
> and located my copy of PPC 61, with Francoise Sabban's comments on
> the CFHR article that had been in PPC 60; he says the mung bean wine
> recipe is in fact a recipe for the yeast culture used to make wine.
> I'm not sure I buy this, though, given the quantities involved.

I don’t buy it either. My gut feeling is that it's a recipe to prepare mung
beans for turning their starches into sugars along the biotic route (as
opposed to using barley - the enzymatic route) by infecting a ball of Mung
Beans with Aspergillius...  I suspect that this recipe would not be safe
unless you had the right local microflora conditions and thus would have to
actively infect the ball of mung beans with Aspergillius Oryzae...

When I have more time, I might repost both recipes and critically pull them
part on the list as I'd like a good cuskynole-esque (that’s showing my age
on the list :) ) debate on the issue :) 

> 
> BTW, I tacked the Sabban notes from PPC 61 onto the end of the pdf I
> had made of the CFHR article in PPC 60. I figured that was the
> simplest way to make sure the material didn't get presented, even
> accidentally, based on one article and not the other. Anyone needing
> a copy of the complete version, please let me know and I'll send it
> out. It's still a surprisingly small file size for a pdf.

Yes please. I have both PPC60 and PPC61 but it would be handy to have...

> If you want to send such articles to me, I can forward them, or I can
> just give him your address and he can introduce himself and all...

Send privately...

Drakey.

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