Text 20884, 87 rader
Skriven 2007-10-01 20:20:44 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Sambals
===============
On 09-16-07 Glen Jamieson Scribbled to Dave Drum about SCENE IN A 

GJ> DD> Some of the laundromats around here you don't need the internet.
GJ> DD> There seem to be live porn shows going on from time to time. Of
GJ> DD> course us high  minded folks know that we shouldn't watch such
GJ> DD> ... but, it's like a car  smash - you know you shouldn't
GJ> DD> rubberneck. However, well ..... y'see  .... errrrm ... still
GJ> DD> haven't invented anything new, have they?  Bv)= 

GJ>That is one asspect of USAn culture that I missed on my last voyage
GJ>of discovery.  If clean Dave's laundromat is similar to yours, it
GJ>could be very educational to Lynn - observing her father's reactions.

GJ>As a point of interest, I forgot who I gifted the jars of Indonesian
GJ>sambal to at the picnic; I think it was someone named, "Dave".  If
GJ>so, I would be interested to read his comments.  (Whichever he may
GJ>be.)

I have only been using the PEMUDA - adding it to red beenz and rice for 
a little extra flavour and bite, adding it to battered walleye in lieu 
of Trappey's Hot sauce. It has a nice bite and is much more garlicky - 
which is a good thing. But, a little goes a long way on fish.

Thank you for the gift of the leftovers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pickled Eggs And Beets
 Categories: Emeril, Dairy, Veggies, Pickles
      Yield: 3 servings
 
      1 lb Red beets; stems and leaves
           - removed
      1 c  Apple cider vinegar
    1/2 c  Granulated sugar
    1/2 ts Whole black peppercorns
    1/8 ts Pickling spice
      6 lg Hard-boiled eggs; peeled
      1 sm Yellow onion; peeled, sliced
      2 cl Garlic; peeled, smashed
           Fresh dill sprigs; garnish
           Sliced French bread; as an
           - accompaniment
 
  Preheat the oven to 350 degrees F.
  
  Wrap the beets tightly in aluminum foil and roast until tender, 1 to
  1 1/2 hours. Remove from the oven, uncover, and let sit until cool
  enough to handle. When cool, slip the skins from the beets and cut
  into eighths.
  
  In a non-reactive saucepan, combine the vinegar, sugar, peppercorns,
  and pickling spice. Bring to a boil and cook, stirring occasionally,
  until the sugar dissolves. Remove from the heat and let sit for 2
  hours for the flavors to develop. Add the eggs, onions, garlic, and
  beets and turn to coat evenly. Cover tightly and refrigerate, turning
  occasionally, until the eggs are a deep pink color, at least 8 hours
  and up to 24 hours.
  
  To serve, remove the eggs, beets, and onions from the marinade and
  arrange on a platter. Garnish with sprigs of dill and serve with
  sliced French bread.
  
  Prep Time: 30 minutes
  Cook Time: 1 hour 30 minutes
  
  Recipe courtesy Emeril Lagasse, 2002; Episode #: EM1E83
  
  MM Format by Dave Drum - 01 May 2002
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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Graham

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