Text 12802, 65 rader
Skriven 2007-03-08 18:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: THE GOOD GUYS 177
=========================
 -> Truth be told, the only bad chicharron is a stale one. But
 -> the ones at Abe's are the only ones I've ever had in my life
 -> that were better than the ones I make myself.
...
 GJ> Probably similar to the cooked (puffed) sitsaron sold in plastic bags
 GJ> by vendors on long distance buses in the Philippines.  They come with
 GJ> a tiny plastic bag of vinegar to sprinkle on them just before eating.

Not at all. Chicharrones [accent of course on the o] are
deep-fried for snacks and puff up as you are aware. In the
US of A they are sold salted and sometimes preseasoned with
either a "bar-b-q" seasoning of smoke extract, sugar, and
tomato, onion, and garlic powders or with a dubious vinegar
flavoring (the acid used escapes me, but it's not acetic).

Tacos de chicharron (I actually had a burrito de chicharron
at Abe's and a sopapailla rellena de chicharrones at Monica's)
are more like the outside of a pork roast or the renderings of
lard.

Each kind of chicharron has its place. Which is inside my tummy.

 HN> Well Tektites are still of very debatable origins...but I don't think
 HN> lightning strikes are considered tektites.
 ML> I didn't need the Internet to correct myself: lightning-strike
 ML> glass, which usually is tubular, is called fulgurites.
 GJ> If you had said that in the first place I would have had no quibble.

Age, gray hair, you know what I mean.

Here's something to counteract the effect of chicharrones
and that might taste well with them.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: GARLIC SAUCE
 Categories: Sauces, Appetizers
      Yield: 1 servings

      1 ea Large head of garlic
      1 c  Olive oil
      1 T  Lemon juice
     10 ea Slices white bread
    1/2 c  White vinegar
      3 T  Water

  Peel and crush the garlic, the entire head.  Remove the crusts from
  the white bread, and place the crustless bread in a mixing bowl.  Add
  the garlic along with the olive oil and vinegar. Let this soften for
  1 hour. Beat with an electric mixer until all is smooth. Don't do
  this with a food processor as it will be too smooth.  Add lemon
  juice, slowly add water while the mixer is running so you will have a
  thick and fluffy sauce.

  Source unknown.

  M's note: this is a type of skordalia, such as the Greeks make.
  It can be made with mashed potatoes substituting as the starch.
  Goes well with fried fish and surprisingly good with fried zucchini.

MMMMM

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