Text 19523, 77 rader
Skriven 2007-08-20 00:22:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Burton Ford
Ärende: Re: hot sauce 1
=======================
 -=> On 08-19-07  07:04,  Michael Loo <=-
 -=> spoke to Burton Ford about hot sauce 1 <=-

 BF> I ate the meatballs unadorned, and they were delightful.  I have no
 BF> idea what the difference was, but they tasted entirely different to me
 BF> than any meatballs in my past.

 ML> They're made with meatloaf-type seasoning, lots of herbs and spices,
 ML> including bay, cumin, Worcester, ketchup, onion, bell pepper, etc.,
 ML> so they taste somewhat meatloafish, being essentially little
 ML> round meatloaves.

  Did we mention that they had evaporated milk in them?  And pork?
 
 BF> However, I did make a point of tasting them with Dale's hot sauce. 
 BF> Ten years ago I would have cringed but tried them, and I would have
 BF> gotten blisters on my lips.  This time I found both sauces mild.  I
 BF> remember asking Butch if they seemed hot to her.  She eats more hot
 BF> than I do and she agreed they were mild.   I don't believe I am to the
 BF> point where I can handle super hot with equanimity.

 ML> Hah - I knew those sauces were mild ... and the Eat expert
 ML> corroborates.

   We had the remainder of the meatballs with the sauce tonight for
   dinner.   I did have to thicken up the sauce so that it would stick
   to the noodles, etc.   Should have done that for the picnic, but
   forgot.  I still say that the sauce had heat, jalepeno heat at the
   back of the throat after you had consumed a moderate amount.
   Perhaps when you tasted it, you only got the clear broth at the top,
   or only a little bit.   I know it is not hot to our chili-head group
   here, but it is not mild:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Irish Loin of Pork
 Categories: Irish/, Brit
      Yield: 6 Servings
 
      5    To 6 lb boneless pork loin
    1/2 c  Chopped fresh parsley
    1/4 c  Minced onion
    1/4 c  Finely grated lemon peel
      1 tb Chopped fresh basil
      3 md Clove crushed garlic
    1/2 c  Olive oil
      3 tb Olive oil
    3/4 c  Dry Sherry
 
  garnish fresh sprigs parsley garnish sliced lemon
  
  Pat pork dry. Score well with sharp knife. Combine parsley, onion,
  peel, basil and garlic in small bowl. Whisk in 1/2 cup oil. Rub into
  pork. Wrap in foil and refrigerate overnight.
  
  Let pork stand at room temperature 1 hour before roasting. Preheat
  oven to 350 deg. Brush pork with remaining 3 tablespoons olive oil.
  Set on rack in shallow pan. Roast until meat thermometer inserted in
  thickest part of meat registers 170 deg., about 2 1/2 hours. Set meat
  aside. Degrease pan juices. Blend Sherry into pan juices. Cook over
  low heat 2 minutes. Pour into sauce boat. Transfer pork to platter.
  Garnish with fresh parsley and lemon slices. Pass sauce separately.
  
  Re-Posted by Annette Johnsen 3-08-95
  
  From: Dave Drum                       Date: 08-05-00
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:28:12, 20 Aug 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)