Text 27160, 62 rader
Skriven 2009-08-07 23:28:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Hot sauce
=================
 -=> On 08-07-09  06:00,  Michael Loo <=-
 -=> spoke to Burton Ford about picnic report 987 <=-

 ML> The best way for those like you who have some tolerance for heat
 ML> would be to just get it the way it comes, which would be hotter
 ML> than what we got but less hot that the Thai or I would prefer
 ML> (hence the hot shaker - I disagree with Dale regarding the late
 ML> addition of spice; the dish should have plenty of flavor already,
 ML> and with a nicely smoked or roasted chile powder, that raw just
 ML> plain heaty taste that cayenne offers is avoided).

Your example implies that you do not understand the thrust of what I was
saying.  To put some chile powder onto a dish that was meant to be hot
and spicy is simply adjusting it to your own tastes, but not changing
the character of the dish.  I do maintain that it would be better to
have put the chile powder (or whatever) into the dish as it was cooking
so that the flavor could meld with the dish -- but the late addition by
you is well within normal practices.

What I was arguing against was the addition of hot sauce to dishes that
never intended to be hot and spicy.  A decent example might be if you
took a bowl of Dave Sacerdote's clam chowder and added a few tablespoons
of Sriracha (or other hot sauce of your liking) to it.  While you may
enjoy that combination, it is no longer anything like what it was
intended to be.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Molcajete Sauce
 Categories: Mexican, Sauces, Ceideburg
      Yield: 6 servings
 
           Stephen Ceideburg
      2 lg Tomatoes
      4    Jalapeno or 20 chile
           -pequins, diced
      1    Onion, diced
      2    Cloves of garlic, diced
           Juice of 2 limes
           Salt (to taste)
 
  A molcajete is a Mexican mortar and pestle made of stone. This is one
  of the simplest hot sauce recipes and one  that  has endless
  variations. It's the perfect way to use up peppers from your garden.
  
  Roast the tomato in a skillet or comal until the skin is a little
  charred. Combine all ingredients in a molcajete and mash or put them
  in a blender and blend quickly, do not puree. Salt to taste. Serve
  with chips, eggs or eat it straight out of the bowl.
  
  From an article by Robb Walsh in The Austin Chronicle spe- cial
  edition promoting the Austin Hot Sauce Contest, 8/29/93. Courtesy,
  Sam Waring.
 
MMMMM


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