Text 21165, 75 rader
Skriven 2009-02-22 11:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: healthy 259
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 RH> I've heard a few of those but much less since I'm not using public
 RH> transportation that much any more.  I used it a lot in Germany & am
 RH> surprised some ofthe bus drivers didn't tell riders that had head sets
 RH> jacked up to super loud to "turn it down ot get off".

The passengers wouldn't have been able to hear anyway.

 ML> I think by the '60s peppers had mostly been bred to the state
 ML> where the writeup was no longer necessary. Check out a '40s
 ML> version at the library.
 RH> In my spare time.  I've got a million & one things to do before we
 RH> leave here; you just made it a million & two. (G)  I don't think the
 RH> freezer will be quite empty by the end of next week (my original goal)
 RH> but no long after that.

I tried to save you some effort by looking for a copy, either
paper or on line, to quote, but no luck. Suffice it to say
that there was a warning about sweet peppers that the insides
were hot.
 
 RH> We accidentally had hot bells and mild jalapenos the first year we
 RH> tried growing peppers.
 ML> I believe that hot x mild tends to produce hot but am not sure.
 RH> The bells were more of a bitter hot than pure hot; the jalapenos were
 RH> just mild.
 
Yes, I have had bitter hot peppers, and I don't care for them,
apart from the disappointment from the diminished hotness.
Apparently the bitter compounds are closely related to the
hot ones.

 ML> Not a whole lot: thirty seconds with a sharp knife will
 ML> give you enough cabbage to make up for twice the weight
 ML> of bean sprouts (because of the weeping issue).
 RH> It might take me a bit longer than 30 seconds; cabbage can be hard to
 RH> get that first cut done.

For you, with your wrist issues, perhaps. I was lazy
yesterday and used the Cuise: ended up taking as long
and having the shreds way too fine.
 
Birria

1 Kilo (2.2 lbs.) of beef rib in pieces.
6 cloves of garlic
1 onion
3 laurel leaves
1 pinch of cumin
chili guajillo as desired
salt
pepper

 1. Cook the meat with the garlic and onion in enough water to immerse

 2. Toast, hollow out and soak the chilis (approximately 5 min).
 Liquify them in the water they soaked in.

 3. Strain the sauce from the chili into the pot in which the meat is
 cooking. Add 3 small laurel leaves, cumin, salt and pepper. Wait until
 the meat is well cooked.

Salsa for the Birria:

1/2 c of vinegar
2 pieces of garlic
chili piquin or chili de arbol as desired

 Soak the chili and garlic in vinegar and grind. Serve with chopped
 onion, sliced limes and oregano.

http://mexico.udg.mx/Ingles/Cocina

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