Text 12429, 112 rader
Skriven 2007-02-28 07:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: UN-EARTHLY 133
======================
 BM> If the pork slices were hot enough to kill bacteria, then that's what
 BM> I meant by "thoroughly."

Okay, but if they are hot enough to kill bacteria, they're hot
enough to have at least some of the flavor killed as well. The
solution, of course, is to keep your cooked foods under the
strictest hygienic conditions, and then you want to either eat
the leftovers cold or warm them so they're warm enough to enjoy
that way but not for a sufficient length of time that whatever
few bacteria have crept in get the chance to be fruitful and
multiply and exercise dominion over your digestive tract.

 >> the hurt goes away after one bite, maybe two.
 BM> It occurs to me to wonder that if the hurt goes away after one bite,
 BM> maybe two, then, after that, where's the bite?  I guess I'd have to get
 BM> busy and get a little used to it in order to understand.

The bite stays; the hurt goes away. It's not a question, I
think, of "it hurts so good," the way the endorphin theorists
maintain, but rather more along the lines of you get used to
it, then you start to appreciate it.

 > It's not as though it's an essential skill, but I do
 > maintain that the capacity to eat hot food improves
 > quality of life by some small margin.

 BM> That's an interesting thought.  Increases the variety of people you
 BM> can enjoy food with, perhaps?

There is that (but still I can come to some sort of middle
ground with most of my friends who don't eat spicy food);
there's also the whole new genres of cooking and dining that
are open to the person who can tolerate some level of heat.

 -=> Barbara Mcnay said to Hap Newsom <=-

 BM> This sounds lovely, but could you explain what exactly a bento box is?
 BM> Is it a lunch box, or an elegant way to present a meal?  It doesn't
 BM> sound like something for food preparation.

It's both a lunch box and a way to present a meal.
It's a lidded box, sometimes two layers deep, with
compartments of various sizes, into which are put
different dishes. The box and its lid are made of
lacquered wood, and the outside is adorned with
decorative, artistic patterns. If you saw one
without knowing what it was really used for, you
might well think that it was a jewelry chest.

The Indian Burger
cat: chic, chicken, burger, fusion
servings: 4

2 1/4 lb ground chicken
2 eggs, lightly whisked
1 Tb cumin powder
1 ts yellow-chili powder
1 ts white pepper
4 ts vegetable oil
1/3 c whole cashews, ground
2/3 c finely chopped onion
1/2 c finely chopped ginger
1/3 c fresh cilantro leaves, chopped
1 ts garam masala
5 Tb butter, melted
2 Tb mayonnaise
3 Tb mint chutney (recipe follows)
2 tomatoes, sliced
1/2 red onion, sliced
1/4 c cilantro leaves, chopped (for garnish)
Salt to taste
4 buns
h - Mint chutney (makes 2 c)
3 1/3 c fresh mint leaves
1 2/3 c fresh cilantro leaves
3 Tb lemon juice
2 jalapeno peppers
1/2 red onion, chopped
1 Tb chopped ginger
5 Tb yogurt
1 Tb chat masala
1/2 ts kashmiri red-chili powder
1/2 ts salt

Say hello to the Indian burger, whose not-so-secret ingredient
is mint chutney.

Preheat the oven to 300F.

In a bowl, mix the chicken with the eggs, cumin, chili, white
pepper, and vegetable oil. Season with salt. Let rest 15 min.
Fold in the cashews, chopped onion, ginger, 1/3 c cilantro,
and garam masala. Divide into 4 patties.

For the chutney: put the mint, cilantro, lemon juice,
jalapenos, onion, and ginger in a blender and puree into a
smooth paste. Transfer to a bowl and stir in the yogurt,
chat masala, and chili powder. Season with salt.

Roast the patties in the oven for 8 min, basting once with
butter.

Slice 4 buns in half. Spread one side with mayonnaise and
the other with mint chutney. Place a burger on each bun and
garnish with tomato, red onion, and chopped cilantro leaves.
Serve with more mint chutney on the side.

Mitul Tuli of Heritage India, Washingtonian magazine

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