Text 19936, 54 rader
Skriven 2007-09-02 13:14:10 av HAP NEWSOM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: heat levels 74
==========================
Hey Dale!
-> 
->  ML> It makes sense that one will use more of the tip of a santoku, as
->  ML> a regular knife comes to that brutal sharp point that is good only
->  ML> for a very few uses. Better to have a bit of metal above the tip.
-> 
->   We finally got a cryovac of flat iron steak from BJs.  Had to ask for
->   it several times.  Turns out they come in with the shoulder clods but
->   the butchers do not normally put them out in cryovac.   In fact, the
->   guy told me that they had been taken out of the system, so he rang up
->   a sticker as a shoulder clod (at $2.79).   We had a pair of steaks two
->   nights ago -- very good.   Tonight I cut the rest of the strip into 1
->   inch thick steaks, about 8 ounces each.   My high carbon chef's knife
->   balked at the center gristle piece, no matter how much I sharpened it
->   and honed it.  The stainless steel Santoku cut through it with only a
->   slight hesitation.
-> 
I never, well hardly ever if I have any choice in the matter, use  a chef's
knife on meat...I was just taught that the chef's knife didn't have the
right edge for cutting meat. Usually they are "hollow ground" which creates
a very sharp edge but it's much more susceptable to being dulled quickly by
chopping or very tough (like your gristle) usage. Taper ground edges are
more "sturdy" and not as "thin".
 
->  ML> Everyone probably rates him/herself as medium shading to high,
->  ML> as medium is our impression of normal, and shading to high
->  ML> implies a bit of a special occasion kick. Dale's reaction to
->  ML> the characterization of his hot sauce as mild was instructive,
->  ML> as it's clear that he thought of it as shading to high, on
->  ML> his own scale.
-> 
->   How do you rate straight Crystals?  How about straight Tabasco?   I
->   use both of those in cooking, as well as other peppers of various
->   kinds.   I could easily take a spoon of Crystals (and essentially do
->   so when eating our Buffalo wings).   I characterize that as being
->   moderately hot, but not super hot.  Tabasco is a sauce I use sparingly
->   in dishes -- and could take a bit of it on a finger tip without pain.
->   I would characterize that as hot.   And to me, straight tabasco is not
->   as hot as the "Super Hot Sauce" we made.   The "Very hot" is perhaps
->   as good a heat level as the Crystals on Buffalo wings -- albeit a
->   different sort of heat, delayed reaction in the back of the mouth
->   instead of immediate on the tip of the tongue and lips.
-> 
I'd rate straight Crystals as mild to mild+, with more vinegar than heat
really. I could take straight Crystals with no problem. Tabasco I rate as
medium to medium-, again with more vinegar than heat. I like both crystals
and tabasco and they go good on eggs and french fries...and potato chips,
and even popcorn. I am always looking for a new "hot" hot sauce...so far
Melinda's seems to do the best job of getting a good balance of heat, and
flavor without over doing it with the vinegar.
chat with you soon
ha
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)