Text 8993, 83 rader
Skriven 2006-12-18 22:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Yuzu
============
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW> That must be something else. Yuzu have yellow skins and flesh.
 JW> They look like a spherical lemon.
 JW> http://www.yu-zu.net/tisiki/tisiki_img/yuzu.jpg

 CS> Ok, I looked there.  Nope, not the same critter.  Probably I had a
 CS> varient of  the calamansi.

It doesn't really matter. There are a zillion citrus fruits and they all
hybridize really easily. Every japanese cook says lemon will do.

I was amazed to see at an experimental farm in Florida all these tasty
variities and hybrids that tasted really wonderful but never made it to
commercial production as they were low yielding or didn't travel well or
were weird shapes and colours.

 CS> I rather like this one!

 CS> Title: Xxcarol's Klingon pot beast
 CS> 3 lb Pot roast meat, well marbled
 CS> 4 oz Jufran banana sauce (hot)
 CS> 5 oz Korean hot sauce
 CS> Optional additions: Korean ground red chile powder-flakes, 1 TS at a
 CS> time.

You're getting to be more of a Chile-head every day.

 CS> one of the girls is giving him 'looks' and scaring him
 CS> because afterwards she giggles with the other girls.

That kind of behavior still unnerves me after 57 years, three wives and
several girlfriends. You women are spooky evil at times!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Roasted Acorn Squash With Chile Vinaigrette
Categories: Vegetables, Chilies
  Servings: 4

      2    (1 1/2 lb) acorn squash
    1/2 ts black pepper
      1 ts salt
      6 TB olive oil
      1    garlic clove
  1 1/2 TB fresh lime juice, or to
    taste
      2 ts finely chopped fresh hot red
    chile
      2 TB chopped fresh cilantro

Put oven racks in upper and lower thirds of oven and preheat oven to 450
F. Halve squash lengthwise, then cut off and discard stem ends. Scoop
out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss
squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a
bowl, then arrange, cut sides down, in 2 large shallow baking pans.
Roast squash, switching position of pans halfway through roasting, until
squash is tender and undersides of wedges are golden brown, 25 to 35
minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4
teaspoon salt. Transfer paste to a small bowl and whisk in lime juice,
chile (to taste), cilantro, and remaining 1/4 cup oil until combined.
Transfer squash, browned sides up, to a platter and drizzle with
vinaigrette.

Gourmet October 2006

From: Mignonne To: Native-Cooking

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Now, do you get to be on Iron Chef?
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