Text 16627, 76 rader
Skriven 2008-11-20 20:55:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Bitter Foods
====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Given the amount of garlic and other spices I use in my chilli (which
 DD> is where I was getting the "odd taste" comments - I am not surprised. I
 DD> sometimes get marked off for bitterness ... which I cannot detect but
 DD> other can. But, that's another issue.

 ML> We all have different levels of sensitivity for different
 ML> things, and (as has come out here) our thresholds and our
 ML> tolerances vary widely. I'm blessed with both fairly low
 ML> thresholds for most things and fairly high tolerances.
 ML> There are a few types of food for which this combination
 ML> is a distinct boon, as it allows me to enjoy widely varying
 ML> concentrations of a flavor - bitter foods such as chocolate
 ML> and livers coming to mind.

I've never thought of liver (beef, pork, poultry, etc) as being bitter. And I
quite like bitter chocolate ... I am consuming a 25g bar of 70% Moser-Roth dark
chocolate as I type this.

 DD> Speaking of stews - do you ever put a small to medium turnip in your
 DD> beef stew. It gives the stew a very interesting whang.

 ML> One can get a similar effect by adding parsnips (for milder) or
 ML> mustard (for stronger). But yes, I've used rutabagas for this
 ML> purpose. Not white turnips, which I think are meant to be eaten
 ML> alone with butter.

White (purple collar) turnips are best eaten peeled, sliced, raw w/salt. Or as
flavouring in a pot of beef stew.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scalloped Potato Gratin
 Categories: Potatoes, Casseroles, Cheese
      Yield: 5 servings
 
  1 1/2 c  Heavy cream
      1    Sprig fresh thyme
      2 cl Garlic; chopped
    1/2 ts Ground nutmeg
           Butter
      2 lb Russet potatoes; peeled, in
           - 1/8" slices
           Salt & fresh ground pepper
    1/2 c  Grated Parmesan; + more for
           - broiling
 
  Recipe courtesy Tyler Florence
   
  Preheat the oven to 375 degrees F.
  
  In a saucepan, heat up the cream with a sprig of thyme,
  chopped garlic and nutmeg.
  
  While cream is heating up, butter a casserole dish. Place
  a layer of potato in an overlapping pattern and season with
  salt and pepper. Remove cream from heat, then pour a little
  over the potatoes. Top with some grated Parmesan. Make 2
  more layers. Bake, uncovered, for 45 minutes. Sprinkle some
  more Parmesan and broil until cheese browns, about 5 mins.
  
  Yield: 4 to 6 servings
  
  Episode#: BW2D14
  Copyright © 2006 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 17 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Alchohol: The more you drink, the less you think." -Dinosaurs
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)