Text 18724, 95 rader
Skriven 2007-08-09 00:34:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: 960 info others
===========================
 -=> On 08-08-07  21:24,  Michael Loo <=-
 -=> spoke to Dale Shipp about 960 info others <=-

 -=> Dale Shipp said to Dave Sacerdote <=-

 DSac> Bitburger Pils - Light, tasty, a little skunky

 DS> I have never understood the term skunky.   I've had some old beers
 DS> past their time though.

 ML> Skunkiness is a manifestation of sulfur compounds - it isn't
 ML> noticeable in well-made beers unless they have been stored
 ML> in warm, brightly-lit places. The smell is, well, smelly.

  When I hear sulfur, I think of hydrogen sulfide -- as in rotten eggs.
  Reading the article you pointed to says that is not the culprite, but
  more complex compounds such as actually found in the perfume emitted
  by our black and white furry friends.

 ML> This is a good if tongue-in-cheek treatment of the subject:
 ML> http://www.evansale.com/skunked_beer.html

 ML> I've never know what "corked wine" tastes
 DS> like either -- perhaps my taster is just not that refined:-}}

 ML> The descriptions most quoted are "wet dog" and "wet cardboard."

   Something I have not experienced in any wine I have tried.  Either I
   am insensitive to the smell, or it doesn't happen in the types of
   wine I am likely to have.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vindaloo
 Categories: Indian, Meat
      Yield: 6 servings
 
      1 tb Coriander seeds
      1 tb Poppy seeds
      1 tb Red mustard seeds
      1 tb Cumin seeds
    1/2 c  Corn or peanut oil
      2 tb Dried hot red chili flakes
      1 tb Ginger, fresh; grated
      4    Garlic cloves; ground to a
           -paste
      1 lb Pork, boneless; cut in 2"
           -cubes
      1 lb Beef, boneless; cut in 2 "
           -cubes
      1 ts -salt, to taste
      1 c  -Water
    1/2 c  Vinegar
 
  "Vinegar is a preservative & therefore the vindaloo may be kept in the
  refrigerator for several days before using. In fact, the flavour are
  intensified if the vindaloo is eaten one or two days before cooking,
  warm slightly. ... The vindaloo requires that a substantial amount of
  oil be used in the preparation. For our purpose & without
  compromising the flavor, I have suggested that the excess oil be
  poured off before dining. Toasting & grinding the whole spice seeds
  is the old-time method & very effective in deriving the most flavor.
  However, I have also lightly toasted ground spices, which is an
  improvement over using them directly from the container. The recipe
  is one prepared by the Bhatia Christians of Calcutta, a group of
  Anglo-Indians who have intermarried with Bengali Indians."
  
  Lightly toast the coriander, poppy, mustard seeds, & cumin seeds in a
  dry skillet for 2 or 3 minutes until the aroma is released. Grind the
  seeds in a processor to a fine powder. Set aside. Heat the oil in a
  pan & add all the toasted dry spices, the chili flakes ginger and
  garlic. Stir fry over moderately low heat for 2 min. Add the meat &
  stir continuously for 10 minutes as the meat browns. Add the water,
  cover the pan & cook until the meats are tender, about 1 hour. When
  the meats have been fully tenderized, add the vinegar & continue to
  cook until the vinegar evaporates & the oil has risen. This is an
  indication that the vindaloo is ready. At this stage, all the oil may
  be poured off before serving. Serve warm with plain white rice &
  masoor dal.
  
  SERVES:6 Source: The Anglo-Indian chapter in _The Varied Cuisines of
  India_ by Copeland Marks posted by Anne MacLellan
  From: Ronald Troost                   Date: 08-02-94
 
MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 23:35:10, 08 Aug 2007
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