Text 12805, 173 rader
Skriven 2007-03-08 18:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CHILIES 180
===================
 GJ> Oh, really?  And how long is it since you went weeks with no chili?

For sure, during my illness and recuperation, that being July through
September of last year. In Arkansas I seldom eat of the heat except
at the Chinese buffet, as the hottest thing available in the other
places is Louisiana brand hot sauce, which you will agree has so
little heaty goodness as not to count at all.

 GJ> I have tried hard to remember that far back, but it is difficult, as
 GJ> how can you compare the real hotness rating of that first chili with
 GJ> something much more recent which gives a similar perceived effect?

I can't pull up my very first experience with peppers, oddly,
though I can recall as if yesterday my first beer and my first
rice noodles (mee fun), on which I choked to death.

 ML> Problem with sambals is that they tend to be too salty. I
 ML> wonder if anyone would consider bottling a KCl sambal.
 GJ> Does KCl have the same preservative properties as NaCl?

Most likely, or similar. The microorganisms that cause
havoc in the human digestion don't tend to like their water
supply be too brackish, and I think the identity of the ions
is not so important as their concentration, at least on the
positive side.

 ML> But this stops happening. Vide my father, who has always eaten
 ML> copiously of hot food but who has paper-thin lips.
 GJ> What about you, "Hot-lips"?

The exception disputes the rule. And what do you know about
my lips, anyway.

 GJ> accompanying sweating does help the body to cool, which is appreciated
 GJ> in a tropical climate.
 ML> I wondered about the sweat theory. I sweat copiously anyhow,
 ML> so in that arena I don't need the stuff (funnily, when I was
 ML> in condition I sweated very dilute sweat; my sister, who until
 ML> a few months before her death was in top condition, crusted
 ML> rather than sweated).
 GJ> My recollection is that the tropics doesn't feel hot any more after a
 GJ> good, high chili meal.

As I sweat anyway, that doesn't make much difference to me.
People often comment on my shirt being soaked while everyone
else is fresh as the 104F breeze.

 ML> I couldn't find my Sriracha sauce so had to
 ML> use Guilin, which is saltier.
 GJ> I don't know that one; I try to always have a Thai Sriracha on hand.

Guilin is a somewhat better version of the regular Chinese
dou ban jiang; it's bean-based rather than fruit-based like
the Sriracha/Saus Prik variations but is at a similar level
of heat. More like a medium-hot sambal out of one of your jars.

P.S. I didn't really choke to death on rice noodles, at least
that I know of, but came pretty darned close.

 -=> Glen Jamieson said to Jim Weller <=-

 JW> ... Northerners think barbecue is a verb meaning, "to cook outside."
 GJ> Isn't it?
 JW> To you and me, yes. But to someone from the southern states that is
 JW> grilling; barbecue is a noun and it means slow cooked smoked meat...
 JW> imagine a whole pork shoulder or beef brisket rubbed with spices,
 JW> roasted over smouldering hardwood charcoal for 6-8 hours or more at
 JW> 100-110 C, as the fat cap slowly melts away and continuously bastes
 JW> the meat. It is an art form.

How poetic. An art form indeed. Good for Jim. But some of the best
Q I've had has been out east in New England. Chris Schlesinger, whom
I find a bit of an amiable fraud, is in fact a very fine Q chef; I
used to patronize his establishment (Jake's Barbeque) when he was
just learning; and I patronized his new establishment (East Coast
Grill) when he was becoming famous. I don't visit him much any more,
now that he's part of the Establishment. But his barbecue I'll put
up against just about anyone's.

 GJ> When travelling in the South I have seen shops with advertising signs,
 GJ> saying, "Barbecue".  I presumed they were advertising the facilities
 GJ> they had available to customers, rather than the cooked product.

Well, you lost out.

 JW> Title: (CBC) Pulled Pork Butt with Mustard Sauce
 GJ> "Pulled Pork" was another food description which conjured up weird
 GJ> images until I learnt about it from this Echo.
 JW> 1/4 c  Regular ballpark mustard
 JW> Such as French's
 GJ> Is that the same as French mustard, or Dijon mustard?

Not at all. French's is a brand now owned by Durkee; it's best
known for its bland but very stainy yellow mustard.

 JW> C). The pork should be tender and falling apart - easy enough to
 JW> "pull" with two forks.
 GJ> That, of course, explains it.

Pork is safe to pull at an internal temperature of 165F.

 JW> TIP: Pork is safe to eat at an internal temperature of 165 F (75 C).

Pork is safe to eat at that temperature and at many other
temperatures, mostly lower.

 GJ> What diseases will you get from lower temperatures?  Hydatids?

Something like, the rumor goes, but in most civilized countries
that rumor doesn't apply. As you know.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: LAKSA
 Categories: Soups, Singarore, Asia-se, Curry, Main dish
      Yield: 1 Batch

    250 g  Chicken
           ;cut into strips
      4 c  Water
           Salt
      2 tb Oil- sesame
      3    Onions- spring
           ;sliced
      1 tb Ginger- green
           ;chopped
      1 tb Garlic cloves
           ;chopped
    1/2 tb Spice- turmeric, ground
      1 tb Spice- coriander, ground
    150 g  Pasta- rice noodles
    125 g  Fish- prawns, peeled
    100 g  Tofu- bean curd
           ;cut into strips
    1/2 tb Spice- black peppercorns
           ;crushed
    3/4 c  Coconut milk
     50 g  Bean sprouts
      2 tb Herb- coriander leaves
           ;chopped

  Place the chicken in the water, add the salt and bring to a fast boil.
  Reduce the heat and simmer for 10 to 15 minutes, until the chicken is
  nearly done. Remove and strain, keeping the stock and chicken
  separate.

  Heat the oil in a wok. Add the spring onion, garlic and ginger, and
  stir-fry for 2 to 3 minutes. Add the turmeric and coriander. Stir for
  1 minute, then add the chicken stock. Bring to a fast boil, then
  reduce the heat and simmer for about 10 minutes.

  Meanwhile, boil the rice noodles. Strain then wash them in cold
  water, and toss them with a little oil to stop the noodles from
  sticking together.

  Add the chicken, prawns, bean curd, peppercorns, coconut milk and
  noodles. Simmer for 2 to 3 minutes. Add the bean sprouts and
  coriander leaves. Check the seasoning and adjust with salt if
  necessary. Serve hot.

  From: THE SPICE TRAIL By: SANDEEP CHATTERJEE IBSN 0 7318 0488 0 Typed
  by: KEVIN JCJD SYMONS U/L 'COOKING' FEBRUARY 19, Y2K

MMMMM

Which sort of reminds me of a conservative U.S. senator from
someplace like Utah or Nevada, whose name was Paul Laxalt. I
used to say that he was called that because he was an unsavory
character. In fact, he was a perfectly fine character, but I
disagreed polarly with virtually everything he stood for.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)