Text 37366, 93 rader
Skriven 2010-05-04 18:26:50 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: flying high 093
=======================
->  NB> less affected by the ash than some... and not stranded...
-> 
-> We were hardly affected by the ash at all - but both of us
-> kinda wished we were. She was in no hurry to get back to her
-> husband (we're platonic), and I was in no hurry to get back
-> to whatever I was in no hurry to get back to.
-> 
You have one of those lives too, eh?

->  NB> possibly even poisonous...  One just needs to learn the proper
->  NB> balance. 
-> 
-> My own health started taking a dive when I started eating sweet
-> things and starches, which normal people are supposed to have,
-> but then (hey, Hanshka, don't even think about it).

Who?  Were you referring to me? That looks close to my name, but not quite. 
This would be an apt spot for a comment about violists being paid (?) to
play rather than spell, since they're generally better at the former than
the latter.  

http://guiltycarnivore.com/category/recipes/

This is essentially a red chili stew that can be made with either pork or
beef. The key here is low and slow, and long, which allows the collagen of
the meat to break down and become fall-apart tender. My adaptation here is
fairly spicy; you might want to tone it down if you’re trying this at home.

The can of commercially made chili sauce may sound like an unnecessary
shortcut to you. That’s your right. You’re entitled to your opinion. I just
like the way it sort of “roundsö things off. You could omit and increase
the liquid and dried/powdered chili if you feel like riding that high
horse.

Carne Guisado

    * 3 pounds beef shank, beef chuck, or pork shoulder, trimmed of excess
fat (probably around 2 1/2 pounds), cut into one inch pieces
    * Flour
    * Vegetable oil
    * 1 28 oz can Mexican brand red chili sauce (such as Las Palmas)
    * 1 1/2 cups beef broth
    * 4 dried guajillo chilies, stem and seeds removed
    * 1 onion, chopped
    * 7 cloves garlic, forced through garlic press
    * 1/2 teaspoon pasilla chili powder
    * 1/2 teaspoon chile de arbol powder
    * 1/2 teaspoon new mexico chili powder
    * 1/2 teaspoon ground cumin
    * 1/2 teaspoon ground coriander
    * 3 bay leaves
    * 2 dried habanero peppers, stemmed
    * 1/4 bunch of cilantro, torn

Preheat oven to 250 degrees.

Put guajillo chilies in a small saucepan and cover with 1 cup of beef
broth. Simmer on low for 20 minutes. Remove chilies to cool. 
Split the chilies, and using the back of your knife, scrape the flesh from
the inside of chili. Discard the skin.

Put meat pieces into a large mixing bowl and dust with flour, and mix to
coat lightly. Heat vegetable oil in cast iron dutch oven, and brown beef. 
Add the the rest of the ingredients, stir to mix, and bring to a rapid
simmer.

Cover and transfer to oven. Wait 2.5 hours, remove cover, stir, and return
to the oven for another hour. Make sure you don’t eat those habaneros.

There are a couple ways I like to consume this. One way, as you can see in
the first photo in this post, is with a mildly seasoned rice.
Rice

    * 1 cup long grain white rice
    * 1 1/2 cup low-sodium chicken broth
    * 1/2 white onion
    * 1 garlic clove, minced
    * 1 tablespoon or so vegetable oil
    * 1 teaspoon anatto seeds
    * 1/4 teaspoon cumin
    * 1/4 teaspoon coriander
    * 1 teaspoon kosher salt

Put oil in small saucepan, add anatto seeds, and allow the seeds to
perfume/color the oil over low heat for ten minutes. Drain oil into large
saucepan and throw away the seeds.

Heat oil over medium heat, add onion and sweat. Add rice, garlic, spices,
and saute for a couple minutes. Pour over broth, stir, cover, and simmer
over low for 15 minutes. Turn off heat and allow to sit for half an hour.
Remove cover and fluff rice
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