Text 20038, 153 rader
Skriven 2007-09-04 23:47:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: heat levels 87
==========================
 -=> On 09-04-07  12:19,  Michael Loo <=-
 -=> spoke to Dale Shipp about heat levels 87 <=-

 ML> The balkiness actually can come in handy, because with a
 ML> thicker knife you can cut down through the meat until you
 ML> encounter resistance and then tease the blade along the
 ML> gristle, coming up with extremely tender pieces of meat.

   I thought about doing that, but in the end decided just to cut
   straight across.  There was a hunk at the end that did not really
   want to be cut into a steak.   I trimmed it out and Gail made it into
   stroganoff.   Good flavor, but with an unusal mouth feel -- sort of
   more like well done liver than well done stewed beef according to
   Gail.   I did not get the liver texture, but it was not like when she
   makes stroganoff out of sirloin strips.

 DS> How do you rate straight Crystals?  How about straight Tabasco?   I
 DS> use both of those in cooking, as well as other peppers of various
 DS> kinds.

 ML> Straight Crystal is negligible to mild (it comes in two kinds,
 ML> but I've never been able to tell the difference in heat between
 ML> them); straight Tabasco is medium minus, but what makes it so

   In that case there is some serious differences between your heat
   sensors and ours.   Our buffalo wing sauce is straight Crystals and
   butter and is about as hot as we like them.  We have also used
   Frank's and Texas Pete on occasion -- but they are almost the same
   heat level.

   Tabasco is as hot a sauce as we will use -- and usually less
   than one teaspoon in any dish for 2-4 servings.

 ML> I use most vinegar-based hot sauces as an accent when I want
 ML> hot pepper flavor combined with a bit of sour kick. When I
 ML> want heat, I go with something else, such as Pendery's 60000
 ML> powdered chile or anything labeled "extra hot" in the Indian
 ML> markets (I have currently got Mayoor and Casablanca brands).

 We have some Indian powdered red chile powder we would gladly share
 with you then.   We bought it thinking of the heat level of normal
 chili powder. It is hotter than the powdered red cayenne we normally
 use.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vietnamese beef soup
 Categories: Beef, Viet nam, Soup
      Yield: 1 servings
 
      5 lb Beef bones with marrow
      5 lb Oxtails
      2 lb Short rib plate; or
      1 lb Flank steak
      2 lg Onion; unpeeled, halved &
           Studded with 8 whole cloves
      3    Shallot; unpeeled
      2 oz Ginger, fresh; unpeeled,
           In one piece
      8    Star anise
      1    Cinnamon stick
      4 md Parsnips; cut into 2"
           Chunks
      2 ts Salt
      1 lb Beef sirloin
      2    Scallion; thinly sliced
      1 tb Cilantro; shredded
      2 md Onion; sliced paper-thin
    1/4 c  Hot chili sauce
      1 lb Banh pho (1/4" wide dried
           Rice sticks)
    1/2 c  Nuoc mam
           Pepper, black

MMMMM-----------------------ACCOMPANIMENTS----------------------------
      2 c  Bean sprouts, fresh
      2    fresh red chile peppers;
           ~sliced
      2    Lime; cut into wedges
      1 bn Mint, fresh; separated into
           ~leaves
      1 bn Krapau, or fresh basil;
           ~separated into leaves
  
  The night before, clean the bones under cold running water and soak
  overnight in a pot with water to cover at room temperature. (This will
  help loosen the impurities inside the bones. When heat is applied,
  these impurities are released and come to the top much faster and can
  be removed, therefore, producing a clear broth.)
  
  Place the beef bones, oxtails and short rib plate in a large stockpot.
  Add water to cover and bring to a boil. Cook for 10 minutes. Drain.
  Rinse the pot and the bones.
  
  Return the bones to the pot and add 6 quarts of water. Bring to a
  boil. Skim the surface to remove the foam and fat. Stir the bones in
  the bottom of the pot from time to time to free the impurities.
  Continue skimming until the foam ceases to rise. Add 3 quarts more
  water and bring to a boil. Skim off all the residue that forms on the
  top. Turn the heat to low and simmer.
  
  Meanwhile, chart the clove-studded onions, shallots and ginger
  directly over a gas burner or under the broiler until they release
  their fragrant odors. Tie the charred vegetables, star anise and
  cinnamon stick in a double thickness of dampened cheesecloth. Add the
  spice bag, parsnips and salt to the simmering broth. Simmer for 1
  hour.
  
  Remove the short rib plates. Pull the meat away from the bones.
  Reserve the meat and return the bones to the pot. Simmer the broth,
  uncovered, for 4 to 5 hours. Keep an eye on it; as the liquid boils
  away, add enough fresh water to cover the bones.
  
  Meanwhile, slice the beef sirloin against the grain into paper-thin
  slices, roughly 2 by 2 inches in size. Slice the reserved short rib
  meat paper-thin. Set aside.
  
  In a small bowl, combine the scallions, coriander and half of the
  slice onions. Place the remaining sliced onions in a small bowl and
  stir in the hot chili sauce. Blend well.
  
  Soak the rice sticks in warm water for 30 minutes. Drain and set
  aside.
  
  When the broth is ready, remove and discard all of the bones. Strain
  the broth through a strainer or colander lined with a double layer of
  dampened cheesecloth into a clean pot. Add the fish sauce and bring
  the broth to a boil. Reduce the heat and keep the broth at a bare
  simmer.
  
  In another pot, bring 4 quarts of water to a boil. Drain the noodles,
  then drop them in the boiling water. Drain immediately. Divide the
  noodles among 4 large soup bowls. Top the noodles with the sliced
  meats. bring the broth to a rolling boil. Ladle the broth directly
  over the meat in each bowl (the boiling broth will cook the raw beef
  instantly). Garnish with the scallion mixture and freshly ground
  black pepper.
  
  Serve the onions in hot chili sauce and the accompaniments on the
  side. Each diner will add these ingredients as desired.
  Keywords: soups, beef, pho, Viet
      Yield: 4 servings
  
  From: Sam.Waring@ima.Infomail.C       Date: 01-31-95  Email
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:28:02, 04 Sep 2007
___ Blue Wave/DOS v2.30

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