Text 19787, 95 rader
Skriven 2007-08-29 10:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: heat 58
===============
 GJ> Ahem!  Are you inferring that the whole of the Southern Hemisphere is
 GJ> inhospitable?
 ML> Not good in the reading department, are we.
 GJ> The limits you gave defining the limits of your preferred home base
 GJ> only referred to Northern Hemisphere latitudes, I think.  (Polishing
 GJ> specs.)

You're making the inference, not me. Anyhow, I have no great
objection to having a similar band in the antipodean hemisphere
that would include, if my atlas does not lie, six major cities:
Montevideo, Buenos Aires, Santiago, Adelaide, Melbourne, and
Sydney. Cape Town would be borderline.

 ML> We have pointed this out, but my solution was petroleum
 ML> rather than insulation.
 GJ> Supplies of insulation will last longer than petroleum.
 
By not that great a length of time, I'm afraid.

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

 DS> But that doesn't explain why a rack of chickens on a rotisserie,
 DS> cooking just inches from a gas flame, doesn't crisp up.  Surely that
 DS> flame is hotter than 450 F.
 JW> No it doesn't. I guess the gas flame's moisture is a contributing
 JW> factor too.
 GJ> As someone (you?) mentioned in an earlier posting, the heat from a
 GJ> propane or natural gas burner does not seem to crisp chicken (or pork)
 GJ> skin, while that from burning charcoal will.  If you think about it,
 GJ> combustion of the latter produces hot CO2 (plus the ever-present N2),
 GJ> which gives a strong drying effect.   OTOH, there is a lot of H2O
 GJ> vapour in the exhaust from a gas burner

It's possible that a gas burner at normal speed and normal
ventilation throws off a bunch of water, which might inhibit
crisping, but it ain't necessarily so - propane and butane
combustion is at least theoretically capable of producing 4000F,
at which temperature the presence of a bit of H2O would be pretty
insignificant. Propane torches are widely used in kitchens just
for such a purpose, crisping up poultry skin and meat edge fat
for display: of course, these are used in a wide sweeping motion,
which would dispel water vapors effectively. Dave the Sac mentions
that the grids that transform the thermal energy into IR make the
propane torches even more effective.

-Begin Recipe Export- QBook version 1.00.14

Title: Nam Prik Num (Hot Sauce)
Keywords: Sauces, Garlic, Thai, Colonel

                      NAM PRIK NUM (HOT SAUCE)
                      ========================
  This sauce is originally from the Northern region of Thailand, and
  is traditionally made from "young" or unripened, pale green chilies.
  However, you can easily make it from the ripened ones sold in
  Western stores, losing only slightly the subtleness of flavor.  The
  ingredients are first grilled or barbecued.  In Thailand this is
  done by placing them on an iron sheet over a charcoal fire, but you
  could do it just as well with careful use of a handheld handyman's
  propane torch.  The eggplants used are the golf-ball sized Thai egg
  plants; but if these are unavailable, cut a normal purple aubergine
  (eggplant) up with a melon baller.

  INGREDIENTS:

    1/2 cup kratiem (garlic cloves), whole and unpeeled
    1/4 cup hom daeng (shallots), whole and unpeeled
      6 (unripe) prik chi fa (Thai jalapenos)
      4 medium tomatoes
    1/4 cup makhuea pro (Thai eggplants)
      2 tablespoons nam manao (lime juice)
      2 tablespoons nam pla (fish sauce)
      1 tablespoon palm sugar
      1 tablespoon hom daeng (shallots), finely chopped
      1 tablespoon bai chi (coriander/cilantro leaf), chopped

  METHOD:

  Grill, barbecue, or char the garlic, whole shallots, chilies, and
  tomatoes until the skins just start to turn black.  Skin and quarter
  the tomatoes and discard the seed pulp.  Put the eggplant in a small
  saucepan, cover with water and simmer until barely cooked (they
  should still be firm). Place all the ingredients in a mortar and
  pestle or food processor and process to a coarse paste.  Taste for
  balance: the sauce should be hot and sharp.  If too hot add a little
  more sugar and lime juice (and possibly a little more fish sauce).
  This will keep 3-4 weeks in a refrigerator.

  From: colonel@korat1.vu-korat.ac.th (Colonel I. F. K. Philpott)

-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)

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