Text 8061, 68 rader
Skriven 2006-11-27 21:04:18 av Ian Hoare (1:275/311)
     Kommentar till en text av Dale Shipp
Ärende: Re: Ok, Ok, I give up
=============================
Hi Dale, 

 on Mon, 27 Nov 2006 00:24:06 -0500, you said:-

> IH> Title: Cajun 15 Bean Soup
>
> IH> 285 g  mixed beans
> IH> 1500 ml water or ham/bacon stock
>
>   At the Sysco near us, we find containers of condensed stock base for
>   a number of things.  I've often wondered where I'd use the ham stock
>   base.  Should have thought of a recipe like this.

Be careful, be very careful. As Dave the Sac says, most "stock concentrates"
consist of nothing much more than salt, MSG and yeuch.  You'd be much better
off with water! 

> IH> 500 g  poitrine fumé; diced
>
>   Explain -- I don't recogize the word poitrine, nor did Wikipedia
>   help.  The second word suffered from a code-page difference.  Came
>   off looking like fum followed by the Greek letter theta.

Oops, sorry. that's ansi<>ascii that was meant to be an e acute. Poitrine
fume' is what we get here, it's streaky bacon (belly bacon - poitrine is
french for chest (as in "tour de poitrine" - bust measurement) or in
cooking, belly. The fume' part means smoked. All bacons are cured, of
course, but only some are smoked. A straight cured one is called poitrine
sale'. Other cures/brines have othr names. 

In the States, the original recipe on the Hurst packet asked for bacon or
smoked sausage. 

I was interested you said the price for beans is the same. When I looked, it
wasn't. It's about 30% more expensive. OK, $1.95 instead of $1.60 for a bean
mix without the seasoning isn't going to break the bank, but if you get
packs of each bean, you can use them on their own for all sorts of other
dishes. We use a lot of legumes here. 

>  Is your chili powder same as ours?  I.e. mix of ground chilis, cumin
>  and oregano?  Or is it pure ground chilis?

The compound powder. I try always to specify "Ground chillies" (UK spelling)
or ground chilis (US) when I mean the pure stuff. 

> IH> 500 g  tomatoes; concassée
>
>  Last word, another code-page difference.  Looks like concass"theta"e.

botheration!

>   I would not have thought of adding lemon juice.  Was that on the
>   original, or is it something you did?

Yup it was on the packet.

>   hot flavor like I might have expected.  1 teaspoon of chili powder is
>   pretty mild

yeah it's pretty mild, that's what I mean when I say that many french
redefine the meaning of chili wuss. When we're on our own, I sometimes bump
it up a bit with a tsp or less of my friend Tom Shudic's home made habanero
sauce. Michael can attest to it having a certain hotness.

Bon appetit
Ian in Forges
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