Text 23499, 97 rader
Skriven 2009-04-20 20:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: skool 504
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> If I shuck twice as many oysters as I feel like eating
 
Then you would have shucked a lot of oysters.

 ML> So does this mean that a pretty brunette or redhead is the
 ML> equivalent of 0.20?

 JW> I guess they must be.

 ML> That explains soooo much.
 
My weaknesses are Japanese women and redheads. Actually my weakness
is women. But I behave myself these days.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Adobo
 Categories: Mexican, Marinades, Chilies
      Yield: 1 cup
 
      8    Cloves of Garlic, unpeeled
      4    Dried chiles Anchos
           -stemmed,seeded,deveined
      6    Dried chiles Guajillos
           -stemmed,seeded,deveined
    1/2    Inch stick cinnamon
      1    Clove, or a pinch ground
     10    Black peppercorns
      2 lg Bay Leaves broken up
    1/8 ts Cumin seed or 1/8 t ground
    1/2 ts Dried Oregano
    1/2 ts Dried Thyme
  1 1/2 ts Salt
    1/4 c  Cider vinegar
 
  Roasting the chiles and garlic. Roast the garlic cloves on a
  griddle or heavy skillet over medium heat, turning frequently,
  until blackened in spots and VERY soft, about 15 minutes. Remove,
  cool, skin and roughly chop.

  While the garlic is roasting, tear the chiles into flat pieces and
  toast them a few at a time: Use a metal spatula to press them
  firmly against the hot surface for a few seconds, until they
  blister, crackle and change color, then flip them over and press
  them flat to toast the other side.

  Soaking the dried chiles. Break the chiles into a small bowl,
  cover with boiling water, weight with a plate to keep submerged
  and soak 30 minutes. Drain, tear into smaller pieces, place in a
  blender jar and add the garlic.

  Finishing the Adobo. In a mortar or spice grinder, pulverize the
  cinnamon, cloves, peppercorns, bay leaves and cumin. Add the
  chiles along with the oregano, thyme, salt, vinegar and 3 Tb
  water. With a long series of blender pulses, reduce the mixture to
  a paste. Run the blender for a few seconds until the mixture
  clogs, then scrape down the sides with a spatula and stir; repeat
  a dozen times or more until the mixture is smooth. Don't add water
  unless absolutely necessary or this marinating paste won't do its
  job well. Strain the paste through a medium-mesh sieve into a
  noncorrosive container with a tight-fitting lid. Cover and
  refrigerate.

  Considerations: After soaking the chiles, they can be put through
  a foley food mill to remove the skins and the seeds. Add this
  puree along with the garlic to the small blender jar and proceed.
  If this is done, and the mixture is put together in a small
  blender jar, and pulsed, scraped down, and mixed very well the
  final sieving can be eliminated.

  All of the chiles can be Ancho or Guajillo. You can substitute 3
  1/2 ounces of California or New Mexican chiles for the above
  chiles but the flavor will be light.

  Adobo with powdered chiles: For a darker, stronger tasting adobo
  made without the tedious series of blender runs, roast the chiles
  and garlic as directed above, then pulverize the chiles with the
  cinnamon,cloves,pepper, bay leaves and cumin in several batches in
  a spice grinder; sift through a medium-mesh sieve. Skin the garlic
  and mash it to a smooth paste. Mix with the powdered chile
  mixture, oregano, thyme, salt, vinegar and 6 Tb water. Store as
  directed above.
 
MMMMM

Cheers

YK Jim


... We don't bother much about cuisine in England, because we can't cook

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