Text 211, 102 rader
Skriven 2006-04-11 10:21:46 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: COUNTRY "RIBS"  60411
=============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> Well I have to stop and think twice or even refer to a glossary every
 JW> time I see terms like silverside, topside, chump end and best end.

I have given up on trying to remember the names of your meat cuts.
The first 3 of those are used here, but not the "best end".
 
 JW> 1/2 c  Dried red beans
 JW> 1/2 c  Dried kidney beans
 
 JW> They are quite similar. The small, red Mexican bean has a flavour,
 JW> texture and cooking properties similar to the red kidney bean but is
 JW> smaller and oval rather than kidney shaped. They are very popular in
 JW> Louisiana as in red beans and rice.

So when someone specifies "red kidney beans" you just take your pick?!
:)
 
 GJ> And another confuser:
 
 JW> 2 tb Chili powder
 JW> 1 ts Ground cumin
 JW> 1 ts Dried coriander
 JW> 1 ts Crushed red pepper flakes
 
 JW> The main base for most proprietory chili powder blends is Ancho
 JW> chiles (dried poblanos) and often some New Mexican peppers which are
 JW> not available everywhere. So we buy the mixes. They are designed to be
 JW> a desirable balance of flavours but some cooks want more cumin, more
 JW> heat etc. so they doctor the mix.

My main point (I think) was that there seem to be large differences in
chili content between the different powders, making it difficult to
predict the degree of picante when preparing a dish for general family
consumption.   Hence I prefer to add unadulterated powdered chili or
chili flakes to give a more predictable result.

[Aside:  You may note that I now use the word of specific meaning,
"picante", to indicate chili hot as distinct from temperature hot, to
minimise confusion.  I could have used the Indonesian, "pedas", but
out of consideration to those of our readers who are more familiar
with Spanish, chose the former.  End of Aside]
 
 GJ> Another chili powder recipe I found, with the alternative spelling,
 GJ> specifies the type of chilli, which is a help:
 JW> That would be Dave from Illlonois with his fixation for superfluous
 JW> "L"s.

Yes, I believe they have some other peculiarities as well...  And they
are not alone in using the multiple "LL".

 JW> ... Debating chili is riskier than debating religion

You are a brave man!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sambal Goreng Hati (Chilli-fried Liver)
 Categories: Asian, Indonesian, Offal, Chicken
      Yield: 6 Servings
 
    500 g  Diced liver (chicken best)
      3 t  Ground chilli or
     12    Dried hot chillis or
      4 t  Sambal oelek
  1 1/2    Brown onions
      3 cl Garlic
    1/2 t  Trasi (blachan)
      1 t  Laos powder (galangal) or
      2 sl Fresh laos
      4    Cm. stem serai (lemon grass)
      3    Curry leaves
      1 t  Brown sugar
    250 ml Thick coconut milk
    1/2    Ripe tomato, peeled, mashed
           Coconut oil
 
  Warning:  This recipe uses Indonesian chilli levels!!  Adjust to suit
  personal taste buds.
  
  Blend the onions, garlic, chilli and trasi to a fine paste.  Heat
  about 2 tablespoons coconut oil in a wok or shallow frying pan and
  fry the spices until they are well brown and aromatic.  Add the liver
  and fry until it changes colour.  Add laos, curry leaves, lemon
  grass, tomato, (or lemon juice), sugar and coconut milk.  Stir and
  cook uncovered until the sauce thickens and reduces and its oil
  'comes out'.
  
  This dish can be made using half the amount of liver and the same
  weight of french beans.
  
  From "South East Asian Food", by Rosemary Brissenden (1970)
  :       Typed by Glen Jamieson
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)