Text 39773, 116 rader
Skriven 2010-07-04 00:52:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Sneak attack 364
============================
 -=> On 07-03-10  07:10,  Michael Loo <=-
 -=> spoke to Dale Shipp about Sneak attack 364 <=-

 ML> To rehydrate and nourish after my doctor's appointment
 ML> yesterday, I had a glass of Samuel Smith's Taddy porter
 ML> and almost immediately noted that there was lactose in
 ML> it. Luckily I had my pills with me.
 
You have well tuned taste buds.  I don't think that I could have
noticed.  What is lactose doing in a beer anyhow?

 DS> I suspect that in the recipe below, you might go in the opposite
 DS> direction from what the note suggests.
 DS> Title: Shrimp Sauce Piquant

 ML> Actually, I thought that was a perfectly fair amount,
 ML> assuming that the shrimp were good to begin with.
 ML> A main ingredient that required either masking or
 ML> enhancement would deserve more peppery goodness.

You once expressed a certain distain for jalapeno peppers as being too
grassy in flavor for you (and too mild).   I'd have thought that you
might (if cooking only for yourself) have substituted some Thai bird's
eye or similar peppers for at least some of the jalapeno.

Personally, Gail and I rarely eat shrimp in any way other than a simple
steaming with onions and old bay.  We think that something like a shrimp
curry is a waste of good shrimp and of decent spices.

 ML> Masoor Daal

 ML> 1 c lentils

Lentils are good, and well suited to decent spices:-}}

 ML> 2 Red Chillies

Did you finish that jar of red chillies?  I don't think that I ever
dared to even try them, but Gail and I figured that you might like them.

Another recipe that you would immediately alter -- i.e. thighs vs.
breasts.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Sauce Piquante
 Categories: Cajun, Chicken, Main dish
      Yield: 2 Servings
 
    1/2 c  Chopped onion
      2 tb Dry brown roux
      1 c  Chopped tomato
    1/2 c  Water
      2 ts Red wine vinegar
      4    Cloves garlic, minced
    1/2 ts Thyme
      1    Bay leaf
    1/4 ts Freshly ground pepper
    1/8 ts Cayenne pepper
      2    3 oz. skinless chicken
           Breasts
 
  Cook the onion in a heavy saucepan over medium heat, stirring
  regularly until slightly brown.
  
  Blend in the roux.
  
  Add remaining ingredients except the chicken breasts, cover, and
  simmer for 15 minutes.
  
  Place the chicken in the sauce, cover, and cook for 10 minutes
  more.
  
  NOTE:
  This dish should have both a pepper and vinegar bite to the
  taste; it draws its name, piquant, from the French meaning
  "pungent, tart, biting."
  
  VARIATIONS:
  Any vinegar can be used in place of the red wine vinegar.
  
  If you cut up the breast meat into bite-size pieces, you can
  serve this dish as a stew over rice.
  
  Rabbit, squirrel, and duck are all used in Sauce Piquant
  variations.
  
  NUTRITIONAL INFORMATION:
  
  Calories                206             Calcium         47.4mg
  Protein                  27.1g          Iron             2.38mg
  Carbohydrates            15.5g          Sodium          65.1mg
  Dietary Fiber             2.53g
  Fat-Total                 3.99g
  Fat-Saturated           1.03g
  Fat-Mono                1.21g
  Fat-Poly                0.921g
  Cholesterol              65.0mg
  
  Calories from protein           53%     Poly/Sat = 0.9:1
  Calories from carbohydrates     30%     Poly/Pot = 0.1:1
  Calories from fats              17%     Ca/Phos  = 0.3:1
  CSI      =   4.3
  From: Fred Towner                     Date: 03-28-96
  Cooking
 
MMMMM




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