Text 39489, 76 rader
Skriven 2010-06-26 22:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Five ways 316
=====================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> Do you have a chemical explanation for why tea works?

Nope. I've never heard of that.

 NB> we've found that while water is useless against spicy heat (just
 NB> spreads it, and you've just explained that), plain steamed rice or tea
 NB> works well to tone things down...

Bland starches help although I don't know exactly why or how. Tea is
a new one for me.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Octopus & Celery
Categories: Squid
  Servings: 6

      3 lb octopus (frozen is fine),
    sac, beak, and eyes removed
  1 1/2 c  dry white wine
      2 sm red onions, thinly sliced
      2    carrots, thinly sliced
      2    celery ribs, thinly sliced
      3    garlic cloves, smashed and
    peeled
      1    bay leaf, preferably fresh
      1    sprig each fresh Italian
    parsley, sage, rosemary, and
    thyme
      1    celery heart with tender
    leaves, base cut off,
    fibrous strings removed with
    vegetable peeler, thinly
    sliced
    1/4 c  red wine vinegar
    1/4 c  extra virgin olive oil
    Maldon or other flaky sea
    salt

Combine the octopus, wine, onions, carrots, sliced celery ribs,
herbs, and a wine cork, if you have one (the cork helps tenderize
the octopus), in a large pot, add enough water to cover the octopus,
and bring to boil over high heat. Reduce the heat to medium, cover,
and simmer gently until the thickest part of the octopus is tender
when pierced with a knife, about 1 hour. Remove from the heat and
allow to cool in the broth.

Drain the octopus (discard the vegetables and cork). Cut off the
tentacles and strip the skin and suckers from the tentacles (the
skin will come off easily once the octopus is cooked). Cut the head
and tentacles into 1-inch pieces.

Combine the octopus, sliced celery heart, vinegar, and oil in a
large bowl, mixing well. Season well with salt and serve, or let
stand for 1 hour to bring out the flavors. (The octopus can be
refrigerated for up to 3 days; bring to room temperature before
serving.)

Adapted from Molto Gusto by Mario Batali and Mark Ladner.

  From: Serious Eats

MMMMM-------------------------------------------------

Cheers

YK Jim


... The art of living well: make good use of chilies.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)