Text 23794, 80 rader
Skriven 2009-05-04 09:43:00 av Glen Jamieson
     Kommentar till en text av Bill Swisher
Ärende: CHAIN COFFEE 90506
==========================
 -=> Quoting Bill Swisher to Glen Jamieson <=-

 > OTOH, if TV is to be believed, every time I visited USA I would 
 > be mugged, shot, blown up, poisoned, robbed, or infected with all
 > sorts of horrible diseases.

 BS> Yes, and everybody knows that if we were to go to Mexico we would be
 BS> afflicted with Montezuma's Revenge by merely being in the same room
 BS> with the contaminated
 BS> water, please ignore those ice cubes in your cold drink because
 BS> they're magically sterile...

When I was there I noticed that the locals protected themselves by
dusting everything with powdered chili, so of course I did the same.
I didn't suffer from Montezuma, so it must have worked.  Watermelon
and chili isn't bad, but chili ice-cream is a little odd.  Water?  Who
drinks water when the Dos Equis beer is so good?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: AUTHENTIC ALLIOLI - ALLIOLI AUTENTIC
 Categories: Sauces, Spanish, Catalan, Euro-w
      Yield: 250 Ml
 
      6    Garlic cloves;or more/peel
    1/2 ts Salt
    250 ml EVOO; [see note]
 
  Allioli in its purest form is white and shiny, rather like lemon
  sorbet in appearance. It is very strong in garlic flavour, and a
  little goes a long way - except among the garlic-mad, of course. It
  is, as noted, practically de rigueur in Catalan cooking to accompany
  grilled meat and fowl [especially chick!n, rabbit and pork] and is
  traditional as well with snails and with many kinds of fish and
  shellfish. Fishermen are famous for their mastery of its manufacture,
  in fact, as are rural mothers and grandmothers - while some of the
  region's most famous chefs openly admit that they can't always get
  the damned thing to work. This tricky part is coaxing an emulsion to
  form without eggs or other thickeners, and this takes a lot of
  practice. In answer to the obvious question, no, you cannot make
  Authentic Allioli in a food processor, at least in my experience; the
  very thought is sacrilege to a good Catalan [that's part of his
  heritage you're threatening to throw into that machine, for heaven's
  sake]. More to the point, though, the oil and garlic get too
  homogenised in a processor, and the emulsion doesn't hold. If all
  this doesn't discourage you, and you'd still like to, er, try your
  hand at making the real thing, œhis is how it's done:
  
  To make 250-300 m1/8-l0 fl oz
  
  Cut each clove of garlic in half lengthways and discard any green
  pieces, then finely chop the garlic.
  
  Scatter salt in the bowl of a large mortar and add the garlic. Mash
  the garlic gently with a pestle, mixing it with the salt until it
  takes on the consistency of a thick paste.
  
  Add the olive oil very slowly, a few drops at a time, while stirring
  the mixture with the pestle, using slow, even motions and always
  stirring in the same direction. Continue adding oil until an emulsion
  forms. Less than the full 250 ml/8 fl oz might be sufficient to
  obtain this result, in which case do not use the rest, as it will
  "break" the emulsion.
  
  Serve immediately.
  
  Note: It is very important for the success of the emulsion that all
  the ingredients be at room temperature - even the garlic.
  
  From: CATALAN CUISINE - EUROPE'S LAST GREAT CULINARY SECRET By: COLMAN
  ANDREWS ISBN: 978-1-8986-9776-3 Scanned by: KEVIN JCJD SYMONS, MARCH
  2009
 
MMMMM
 
"May the 4th be with you."
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)