Text 24485, 62 rader
Skriven 2009-05-27 12:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: antisocial things 643
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 ->       Title: Cheeseburger Mac
 RH> You forgot the air sickness bags!  Gotta have those for immediately
 RH> after attempted consumption!

How can one tell whether it's before or after attempted
consumption? Anyhow, that recipe was posted by an honored
member of this echo back in more innocent times.

==
 RH> Yuck.  Are you oinking or just aching?

PITA.

 RH> I had my sister's pulled pork for dinner last night.  She said the
 RH> sauce was "hot", which was why I was getting the leftovers; she knows I
 RH> can handle hotter stuff than she can. This would have been a bit much
 RH> even for your current state of pepper wussedness.  I ended up using
 RH> some boiling water to wash some of the sauce off, and even then it was
 RH> a tad much.  It would have been better if there had been another flavor
 RH> under the heat, but I couldn't taste anything but an odd bitterness.  

One of the reasons for odd bitterness is that some compounds
related to capsaicin are bitter rather than hot. These in my
experience coexist in peppers, the ratio determining the
desirableness of the fruits. For example, green bell peppers
have approximately 0 capsaicin but some bitter aspects, and
over the years I have appreciated bell peppers less and less
while liking (pure heat and eat, not much flavor) cayenne more
and more.

 RH> I have no clue what recipe she used, but I was thinking fondly of that
 RH> overheated curry you and Ian made at Dave's that time.

Overheated? Moi?

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Squirrel Jambalaya
 Categories: Meats, underheated
      Yield: 1 servings

      1 ea Squirrel, medium                  1/4 ea Bell pepper, chopped
      1 x  Salt and red pepper                 4 tb Parsley, chopped
      3 tb Oil                                 2 c  Uncooked rice, washed
      2 ea Onions, large, chopped          1 1/2 c  Water
      3 ea Celery stalks, chopped              2 tb Salt
      1 ea Garlic clove, chopped

  Cut squirrel into serving pieces and season well. Saute in oil until brown;
  remove from skillet. Saute onions, celery, garlic, bell pepper and parsley
  in oil until wilted. Replace squirrel in skillet; cover and cook slowly
  about 20 minutes or until squirrel is tender. Add rice and water. Stir
  thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked.
  Hugg's Note: Browning rice in hot oil, almost as one makes a roux but more
  golden, gives a distinctive taste and appearance to jambalaya. Tried and
  proven! Also for: Add more than 1 squirrel or use wildfowl, rabbit, nutria
  etc Source: LOUISIANA CONSERVATIONIST Sept 76 Recipe date: 09/22/76

MMMMM
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