Text 20748, 123 rader
Skriven 2009-02-12 09:34:04 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Piggy Things 218
========================
 GJ> Even my mad dog stays in the shade.  Down to 23C today, but rising
 GJ> over the next few days.

I hear Melbourne hit 42 or so. Pretty remarkable; that's
the highest temperature that I've ever gone golfing in,
as well as the highest temperature in which I've ridden
in a convertible with the top down (now I know what it's
like for a chicken to be in a convection oven).

 GJ> Likewise.  My norm is a modest 1 bottle/day except when I get led
 GJ> astray by Kevin or others.

"Others?"

 ML> That's odd: maybe it's a brain illusion, or maybe somehow the flow
 ML> of molecules to the nasal passages is being interrupted. I think
 ML> I'm going to do an experiment: to wit, I'll fashion a palate shield
 ML> out of aluminum foil (alfoil to you) or somesuch and eat something
 ML> to see what happens.
 GJ> It could be that the brain somehow incorporates the tactile sensations
 GJ> on the tongue and palate with the actual tastes, and by decreasing the
 GJ> former, there is an impression of overall loss.  Anyway, I await the
 GJ> results of your experiment.

Aluminum foil had too much of a taste of its own, so I
substituted Glad wrap (happy wrappy to you, er, polythene
film). Result:

Brined smoked ham - distinct diminution of smokiness with
the palate shield.

Cedars brand tomato-basil hommus (a not bad product if
you enjoy that particular flavor combination) - with the
shield, more tomato flavor; without, basil predominated.

Grapefruit juice - no substantial difference.

Roast garlic - much more savory without the shield.

I surmise that somehow the shield interferes with the flow
of air (and odor-bearing molecules) to the nasopharynx; I
get much the same effect manipulating my tongue to serve
as a barrier or impediment to such flow.

 GJ> Cuba has one of the highest proportion of centenarians in the world

But has contributed to the Americas' high percentage of
demented national leaders in the '90s and early '00s.

Cornbread-stuffed smoked squab
Cat: Arizona, starter, poultry, game, a bit busy
serves: 4

4 boneless squab
1/2 c mesquite chips
h - STUFFING
1/2 c cornbread, baked and crumbled
1/4 c chorizo, cooked and drained
1 Tb yellow onion, chopped
1 ts garlic, chopped
1 ts New Mexico chiles, chopped
1/4 c apple juice
Kosher salt and cracked pepper to taste
h - SAUCE
1/2 c tomato, chopped
1 Tb yellow onion, chopped
1 ts garlic, chopped
1 ts pasilla chiles, chopped
1 ts corn oil
1 ts ripe plantain
1/2 ts black sesame seeds
1 ts dark Mexican chocolate
1 Tb fried white bread
1/2 ts achiote paste
1 Tb granulated sugar
1/2 c chicken stock
Kosher salt and cracked pepper to taste
h - SALSA
1/2 c avocado, diced
1 Tb red onion, diced
1 Tb red pepper, diced
1 Tb poblano chiles, chopped
1 ts garlic, chopped
1 ts cilantro, chopped
1 ts lime juice
Kosher salt and cracked pepper to taste
h - GARNISH
2 Tb queso fresco, crumbled
2 Tb sun dried corn
4 cilantro sprigs

MESQUITE SMOKED SQUAB STUFFED WITH CORNBREAD AND CHORIZO
SWEET RED CHILE MOLE AND AVACADO SALSA

Procedure: For the stuffing, saute the onion, garlic and chiles until
soft. Add the chorizo and apple juice and simmer until liquid is
halfway reduced. Fold in the cornbread and mix well. Allow to cool,
then stuff each squab and season with salt and pepper.

For the sauce, saute the tomato, onion, garlic and chiles in the corn
oil until soft. Add the remaining ingredients and simmer for 1/2 hour.
Puree and strain. Hold in warm place for service.

For the salsa, fold all ingredients in mixing bowl and refrigerate.

Heat an outdoor grill until hot. Place the mesquite chips on the hot
coals, place the squabs on the grill and cook until medium rare. Allow
to rest for 5 minutes, then slice into 3-4 slices. Drizzle the mole
sauce around the center of a dinner plate. Fan the squab slices across
the sauce. Criss cross the avocado salsa over the squab at an angle.
Garnish the outside of the plate with dried corn, queso fresca and
cilantro sprigs.

FROM THE KITCHEN OF DE CUISINE CHEF JEFFREY BEESON
DIFFERENT POINTE OF VIEW
THE POINTE HILTON RESORT AT TAPATIO CLIFFS (Phoenix, Arizona)
Courtesy Squab Producers of California


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