Text 19880, 97 rader
Skriven 2007-09-01 11:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: heat levels 74
======================
 -=> Hap Newsom said to Ruth Haffly <=-

 ->  HN> My preference for the santoku is purely subjective...but I find
 HN> that
 ->  HN> more of the blade gets "used" with the santoku...from tip to teh
 ->  HN> handle. With the chef's knife I seldom use the tip at all and find
 ->  HN> that I only use about 1/4 of the blade total.
 -> OTOH, I use a lot of the blade on the chef's knife for slice and dice
 -> work.  I think we'll find out that Steve will use the santoku more and
 -> I'll use the chef's more. (G)

It makes sense that one will use more of the tip of a santoku, as
a regular knife comes to that brutal sharp point that is good only
for a very few uses. Better to have a bit of metal above the tip.

 HN> Both of my chef's knives are fairly long so only about 6" of the blade
 HN> really gets used unless I'm cutting something like watermelons or
 HN> something similarly large. I have two santoku's one an very thin bladed
 HN> one that Michael thinks is too light (and for the most part I agree)
 HN> and now a slightly heavier and thicker bladed one that seems to get the
 HN> most usage for regular things like the peppers and onions. For
 HN> chffenade and dicing the shorter blade of the santoku moves much more
 HN> quickly and easily. 

Michael would be willing to give it another try, although he
really doesn't think that an ultrathin-blade knife is good for
much other than shaving perhaps. I really like a bit of heft
to my knives.

 -> Your heat level is most likely higher than mine; I rate mine at a
 -> medium, shading on the high side.
 HN> I would say that my tastes run to medium shading to the high side at
 HN> times as well....altough it seems that our defining term of "medium"
 HN> may be slightly different! 

Everyone probably rates him/herself as medium shading to high,
as medium is our impression of normal, and shading to high
implies a bit of a special occasion kick. Dale's reaction to
the characterization of his hot sauce as mild was instructive,
as it's clear that he thought of it as shading to high, on
his own scale.

Note to all: Hap's level of heat preference is close to mine.
I find that of both Daves to be quite similar as well.

---------- Recipe via Meal-Master (tm) v8.06

       Title: SKATE AND CHORIZO SKEWERS WITH WINTER VEGETABLE PAELLA
  Categories: Mains, Fish, Rice, Kebabs
       Yield: 4

            Bamboo skewers
     400 g  Skate fillets; in 3cm cubes
     200 g  Chorizo; in 1.5cm cubes
     200 g  Rice- short-grain
     400 ml Stock- vegetable
      40 g  Onions- red; dice finely
      40 g  Celery stalks; dice finely
      40 g  Pumpkin; dice finely
      40 g  Parsnips; dice finely
      40 g  Capsicums- red; dice finely
      50 g  Tomatoes; dice fine
     100 ml Olive oil; for cooking
      20 g  Parsley leaves; chopped
            ; MARINADE
     200 ml Olive oil
      50 ml Lemon juice
      20 g  Parsley leaves; chopped
            ; GARNISH
         ds Lemon juice
            Olive oil

   Soak wooden skewers in water.

   Assemble skate & chorizo on skewers starting with chorizo. Place in
   combined marinade & leave for 15 minutes.

   PAELLA; Place oil in saucpan over low heat. Add onion & fry till
   transparent. Add rice, then toast for 3 minutes. Add vegetable stock &
   remaining ingredients. Bring to boil, then turn to low, cover with lid &
   cook for 16 minutes. Fry the skewer on low heat. Keep turning till the
   skate flesh turns white & firm.

   TO SERVE; Place a spoonful of paella on a large plate & sprinkle with
   parsley. Place the skate skewer on top, & drizzle with olive oil & a
   squeeze of lemon juice.

   WINE: Mr Riggs [Pink Ribbon] The Gaffer Shiraz 2006

   From: FOOD&WINE, THE ADVERTISER, 06 JUNE 2007
   Typed by: KEVIN JCJD SYMONS

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