Text 12224, 125 rader
Skriven 2007-02-23 07:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Book 105
================
 ML> I actually am not so fanatic about miles that I'll jump
 ML> through hoops to get 3 miles a buck, though until recently
 DS> The main point was to get some miles to keep our bank active.  Both
 DS> of us have over 25K miles and don't want to lose them.

25K miles gets you a free ticket. I understand you like to
upgrade using miles, though - be warned that on US Air,
first class ain't what it usedta be.

 ML> Very seldom will a Mexican restaurant hot up food to the degree
 ML> I want it - I've had better success with Indian and Thai
 ML> restaurants that way, where they may actually believe me, and
 ML> where they may have access to peppers that have the required
 ML> punch (see next post).
 DS> Given your taste for hot, I can easily believe that.  But they
 DS> would heat it up for you some.

I often ask for hot pepper, which sort of throws off the
flavor balance, after they've hotted the food as much as
the kitchen dares (which generally involves just throwing
some extra hot pepper in).

 DS> Title: Steve's Mother's Lentil Stew

Now this could use some hotness. Who's Steve, do you remember?
I don't.

 DS> Are the featured articles for previous days listed someplace?  I did
 DS> Do you know the answer to that question?

There's a link on the main page someplace to an archive of
featured articles. I discover that the article in question
is listed there as having been for 2/12, but I'm sure I saw
it on the 11th.

 DS> I grew up in Florida, and the only use I ever saw then of conch was
 DS> in their large shells as decoration (and as musical instruments). 
 DS> As a teen, I could sometimes get three notes out of a couch shell.

Brass players!

 ML> It was always eaten in the West Indies, and the word was that
 ML> it was a great aphrodisiac. I know nothing about that claim,
 ML> but I will point out that since the stuff started being eaten
 ML> in Florida, the population of that state has grown greatly.
 DS> Can't say that I have ever had it -- nor that I have seen it on a
 DS> menu.   I think that I'd heard that it was too tough to eat.

It is tough, so you slice it thin and either pound it like
abalone, stew it like quahogs, or fry it like squid.

 DS> Title: Five-Lentil Stew (Panch Dal)
 DS> 1/2 ts Cayenne pepper
...
 DS> 1 ts Garam masala

THAT's more like it.

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

      Title: Papa a la Huancaiana (Huancayo Style Potatoes)
 Categories: Vegetables, Latin amer
      Yield: 6 Servings

           Potatoes
    150 g  Fetta cheese
    150 g  Cream cheese
      1 c  Milk
      1    Chilli pepper
           Herbs

MMMMM--------------------------OPTIONAL-------------------------------
           Peanuts
           Tumeric
           Chilli powder

  This is a delicious and super easy way to eat potatoes. It is usually
  served as a cold entree in restaurants and is a favourite way for
  farmers and city folk alike when cheese is available. A cheese and
  herbs sauce is poured over boiled and peeled potatoes. The cheese and
  hgerbs are ground in a "batan" which is a hand operated grinding
  stone (mortar and pestle) and a tool found in all Peruvian
  households. We are substituting this with a blender.

  Ingredients (for 6 to 8 serves)

  1. Potatoes - boiled in their skins and peeled. If very big, cut into
     two or four pieces. Try all varieties currently available and see
     which ones you like best.

  2. A fresh cheese is used which is best substituted with 150-200g of
     feta cheese (more if it is not too salty and less if it is very
     salty), and more or less 150g of cream cheese.

  3. 1 cup of milk

  4. 1 (or more) chile peppers

  5. Huacatay (a herb from the marigold [tagetes] family; substitute
     parsley, basil or other herbs if you like).

  Optional: peanuts, tumeric, chilli powder.

  Go for it: Pour in enough milk to cover blades of the blender. Add
  the two cheeses, the chilli pepper and herbs. Add more milk until it
  is slightly runny and green in colour. If you do not use any herbs,
  it is still yummy and will be the colour of the chilli you used.

  You are ready: Pour over potatoes either in individual plates or in a
  flat dish. In coastal environments in Peru, the potato is usually
  served on a lettuce leaf and garnished with a quarter piece of hard
  boiled egg and a black olive. In more rural settings, the sauce is
  placed in a bowl and the unpeeled potatoes are served separately.
  everyone will sit around, choose the variety of potatoes they like
  best, peel it and dip it in the sauce. It tastes great both ways.

  Maria Scurrah reprinted in "Herb Thymes", the Herb Society of South
  Australia. Typed, but not tested, by Greg Mayman, 05-26-98
  FROM: Chileheads Mailing List

MMMMM

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