Text 393, 108 rader
Skriven 2006-04-15 13:59:08 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: POSTS TO OTHERS 523 60415
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 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> We do have the "wedges" here, but the traditional chips are the
 GJ> British style, when properly done made from boiled potatoes, cut into
 GJ> square section pieces of 10 - 15 mm side and deep fried in animal or
 GJ> vegetable fat.
 ML> Which makes me wonder about the possibility of cooking in
 ML> mineral oil.

I don't see why not?  Paraffin oil is sometimes used medicinally, for
constipation if I recall correctly.  I don't think it is very
digestible by humans.  It should withstand a higher temperature
without oxidising than vegetable or animal oils.

 GJ> The outside should be slightly crisp, with soft,
 GJ> uniform inside.   Usually only lightly salted if served as a side dish
 GJ> with hot meat or fish and cold salad, all on the one plate.  Like
 GJ> baked whole potatoes, they still remain more or less edible when cold.
 ML> The major point here is that American-style thin fries owe
 ML> their charm to the abundance of fat, whereas the thicker

Charm?  You call the flavour of half rancid animal fat "Charm"!  I
have smelled it when passing McD, Hungry Jack, Red Rooster, KFC etc.
(OK, I admit that in this matter we differ in tastes.)

 ML> varieties rely more on the flavor of the potato itself
 ML> (which is perhaps why I prefer the American way). 

And I the Pommy way.
 
 -=> Glen Jamieson said to Carol Shenkenberger <=-
 
 GJ> I wonder how that was made.  If it was just peanuts, ground, I would
 GJ> expect it to be of the consistancy of peanut butter.   Perhaps it is
 GJ> the remaining solids from the peanuts after all the oil has been

 ML> Peanuts may be ground in a careful manner so as not to
 ML> break the oil-containing cells, so the result is a moistish
 ML> but still workable flour. To do this at home with a processor,
 ML> one blends the nuts until they just barely rattle in the bowl
 ML> and then switches to pulse, making sure that the pulses are
 ML> short to avoid overheating the meal (which will also cause
 ML> the oil to exude). If at this point one continues to blend

That sounds extremely difficult; have you done it?  What do you do
then do with the peanut non-paste?

 ML> If I read right, though, Carol S. got a bag of peanut residue,
 ML> out of which the oil has already been extracted. It is a very
 ML> salubrious substance, being largely fiber and protein.

Sounds more likely.  What then?  Cookies like xxcarol suggested?
 
 GJ> If you want a "real" sambal, with enough heat and flavour to satisfy
 GJ> the most critical chili-head, look for any of the range of a dozen or
 GJ> so varieties of sambal produced by Pd. Setia Mandiri of Jakarta,
 GJ> Indonesia, under the brand, "Cap Ibu", and identifiable by a small
 GJ> silhouette of a lady's head on the label.  Ones I have tried are the

 ML> Thanks for this - I will look for Cap Ibu, as none of the Sambal
 ML> Oeleks I have had really appealed to me.

I have tried most of the sambal uleks on sale here, and many of them
are little more than chili jam, with lots of sugar, or chopped chilies
with a bit of vinegar.  The Indonesian Cap Ibu (woman brand) line is
obviously produced by a firm which knows about sambals of all types
and places of origin.

As you probably know, bawang means garlic in the Philippines, but
onion or shallot in Indonesia, where garlic is called bawang putih
(white onion).  "Shallot" can be confusing, also, as some people call
spring onions that, while in this case it refers to the tiny red
onions common in SE Asia.   Food terms can be just as confusing
between related languages in Asia as between American and Australian.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sambal Bawang
 Categories: Condiments, Indonesian, Asia-se, Charmaine
      Yield: 1 servings
 
    250 ml Peanut oil
    250 g  Shallots; peel/sliced
      8    Hot red chillies; >10,
           ;finely sliced
      1 tb Dried shrimp paste
    1/2 ts Salt
      1 tb Lime juice
 
  Heat oil and gently fry shallots until soft. Add chillies, shrimp
  paste and salt and cook, crushing the shrimp paste against th side of
  the pan with the back of a spoon. Fry for a few minutes more, then
  remove from heat. When cooled, stir in lime juice. store in
  refrigerator.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)