Text 24176, 63 rader
Skriven 2007-12-16 17:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: wine 564
================
 ML> If given my druthers I'd have chopped a serrano or two
 ML> into the mix (hotter and less green-tasting than jalapenos).
 DS> We have some of those in the freezer.   Rarely use them though. 
 DS> I'll remember that if we ever make something for you and want it to
 DS> be more than "mild".

There are a wide variety of hotter uppers for various uses.
Some favorites include dried mouse poop or santaka chiles
in Asian food, ground cayenne-like things in Indian food,
hot sauces (Sachs, Mad Dog, Cholula, etc.) in ordinary use,
and so on.

 DS> BTW, above is one of my exceptions to punctuation inside the quotes.
 DS> The quote marks do not represent a quote, but the inability of
 DS> regular ASCII to show bold face or italics.

I'd still put the punx inside, following the period-and-comma
rule. There are those who adhere to an extension of this rule
to include typefaces as well as quotation marks: I never obey
this, always putting punctuation that terminates at a typeface
boundary outside in regular type.

 DS> For Michael Loo, add 3 finely chopped serrano peppers to the spices.

Heh heh.

Shrimp Satay
cat: starter, main, shellfish
Yield: 4 appetizers or 2 main courses

1 lb medium to large shrimp (24)
1 ts vindaloo curry paste
2 ts nam pla or nuoc mam (Asian fish sauce)
;salt and cayenne pepper to taste
coarse, freshly toasted bread crumbs
3 Tb neutral-flavored oil
oyster sauce, or lemon or lime wedges,
- or soy sauce and minced cilantro

Combine half the shrimp, the curry paste, and the fish sauce
in a food processor or blender. Process, stopping the machine
and scraping down the sides as necessary, to a puree; it will
be thick and pasty. Refrigerate, covered, 30 min to overnight.

Place remaining shrimp on 4 skewers; make sure your skillet is
large enough to hold the skewers. Season with salt and cayenne.
Spread one side of the shrimp with the chilled puree, then dip
into bread crumbs. Repeat with the other side and place on
waxed paper; chill for 30 min to firm up. Preheat oven to 500F.

Place oil in a flat-bottomed ovenproof skillet (preferably
nonstick) and turn heat to high. When oil begins to smoke, add
shrimp skewers and cook for about 2 min, or until shrimp are
nicely browned on bottom. Turn, then place skillet in oven for
3 min, or until shrimp are nicely browned all over. Remove and
serve with oyster sauce or other accompaniments.

J. Vongerichten, New York Times, 11/12/97


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