Text 11124, 61 rader
Skriven 2007-01-30 07:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: DURIAN DISCOVERY 972
============================
 GJ> Further to that, Kevin has now MMed that recipe, for you.

Please tell him he's too kind.

 GJ> FRIED DURIAN DESSERT

On looking at this recipe, I might suggest a final fillip, the
flambeing of the result with (U.P.) rum, a la bananas Foster.

 GJ> 1    Durian seed; fried & minced

What purpose was served? As you described it as rather
tasteless. Could one consider hulling the thing, then
slivering it, and then finally frying, if you wanted a
contrasting texture and flavor? To be fished out before
the cooking of the fruit and then sprinkled on top
(like almonds).

 GJ> ... Durian: like eating vanilla custard in the head of a garlic
 GJ> freighter.

I've never been in the head of any kind of freighter, much less
a garlic-carrying one, but I take issue with the likening of the
aroma to that of sewage, anyway. One doesn't make such calumnious
statements regarding cheese, no matter how nasty the odor, after
all, and cheese smells closer to human effluvia than durian.

Shitor Din
cat: Ghanaian, sauce
yield: 1 batch

1 c dried shrimp or prawns (ground or pounded)
1 c dried hot pepper flakes (or more, to 2 c)
4 c vegetable oil
2 Tb salt

Shitor Din (or Sheto, Shito, Shito, Shitto; pronounced SHEE-toe)
- from the word for pepper in the Ga language - is a spicy hot
chile pepper condiment that, like ketchup in the United States
and salsa in Mexico, is served with any- and everything in Ghana,
and is sometimes used as an ingredient in Ghanaian recipes. There
are two versions: a spicy oil with dried chile pepper and dried
shrimp; and a fresh version made from fresh chile peppers, onions,
and tomatoes.

Combine all ingredients in large pot. Cook over high heat, stirring
continuously, until ingredients are well mixed. Cover and allow to
cool to room temperature. Transfer to clean, glass bottles with
airtight tops. Store in a cool place (refrigerator). Can be stored
several months. Serve with everything.

The basic Shitor recipe can be jazzed up with the addition of
cayenne pepper, a crushed chicken bouillon cube, minced garlic,
grated fresh ginger, finely chopped onion, a spoonful of tomato
paste, and/or worcestershire sauce -- as you like it.

Source: Congo Cookbook, www.congocookbook.com

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