Text 40390, 74 rader
Skriven 2010-07-27 22:59:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Peppers
===============
 -=> On 07-26-10  21:56,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about college dining <=-

 RH> Maybe it's been too hot the past week or so to set fruit.

It's been too hot to do much of anything.

 RH> Are they all the same type of pepper?

All four plants are the same -- some sort of red bell pepper.

 RH> I just opened up the mild snack mixwe got at the Indian store; it has
 RH> a bit of heat to it.  Not light up the mouth and all parts south hot
 RH> but enough to give a nice taste of warmth.

Was that the same stuff that Michael brought to the picnic, or something
else?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Smoked Tasso 2
 Categories: Cajun, Smoker, Tasso, Pork
      Yield: 1 servings
 
      4 lb Pork butt
    1/4 c  Cayenne pepper
    1/2 c  Worcestershire sauce
    1/4 c  Black pepper - cracked
      1 tb Louisiana Gold Pepper Sauce
           Or Tabasco
    1/4 c  Salt
    1/4 c  Brown sugar
    1/2 c  Garlic - granulated
 
  Cut pork butt into 1/2-inch thick strips.  Place on a baking pan
  and season with Worcestershire and Louisiana Gold sauces.  Once
  liquids are well blended into meat, add all remaining ingredients. Mix
  well into meat to ensure that each piece is well coated with the
  seasoning mixture.  Cover with clear wrap and refrigerate overnight.
  Using a home style smoker, and using briquettes flavored with
  pecan wood and sugar cane strips if possible, smoke tasso at 175-200F
  for 2-1/2 hours. Once cooked, tasso may be frozen or used to season
  gumbos, vegetables, or a great pot of white or red beans.
  
  COMMENT FROM JOHN FOLSE:
  Tasso is yet another example of the Cajun and Creole desire for
  unique flavor in a recipe.  Tasso is a dried smoked product that is
  seasoned with cayenne pepper, garlic and salt and heavily smoked. The
  word tasso is believed to have come from the Spanish word "tasajo"
  which is dried, cured beef.  Although this delicacy is often thinly
  sliced and eaten alone, it is primarily used as a pungent seasoning
  for vegetables, gumbos and soups.
  Today in South Louisiana, tasso is becoming a popular seasoning
  for new and creative dishes.  It has also gained wide acclaim as an
  hors d'oeuvre served with dipping sauces or fruit glazes.
  At Lafitte's Landing Restaurant, we have incorporated tasso into
  our cream sauces and compound butters to create a new taste unheard of
  in classical cooking.  [Is great in pasta dishes, IMHO.]
  
  Recipe from "The Evolution of Cajun & Creole Cuisine" by Chef John
  Folse.
  
  From: Michelle Bass
  From: Pat Stockett                    Date: 09 Feb 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:02:01, 27 Jul 2010
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)