Text 40826, 98 rader
Skriven 2010-08-07 22:28:40 av Michael Loo
     Kommentar till en text av Hap Newsom
Ärende: hot stuff 427
=====================
 HN> I went to a hispanic market last week, and 
 HN> boy o boy do they have a nice selection of
 HN> dried chiles! Didn't buy any but sure looked
 HN> at some recipes where I might be able to use 
 HN> them...NFA though (Not For Annie)!

The thing is that the distinctions among them fade
upon drying. Clean Dave says that cayennes have a
special and unpleasant effect, but that's an exception.
I tend to rate chiles the way the Indians do: chilli,
hot chilli, extra hot chilli. Now they have bhut
jolokia, which I understand raises the ante quite a bit,
but so far I haven't seen them as such - speculate that
they're rare and precious, and if not, they might go
into the extra hot blend.
 
 -> They have their place, though I can't for the life of me
 -> think what that place is. But one good thing is that in
 -> the 15-20 years we've been talking, they've come up with
 -> some mighty hot Jalapenos - hot as serranos used to be.
 HN> I don't mind them, in fact I often will
 HN> choose them over others for certain dishes.

Were I to want to hot up a gazpacho or something, I might
well call upon Jalapenos; but in my general cooking, which
is, shall we say, vegetable unfriendly, I find no use for 'em.
 
 HN> She was glad to be home,
 HN> I was glad to have her home, Scuppers
 HN> was ecstatic that she was home!

Insofar as I don't know what constitutes home, ... -
today Hartford, tomorrow Chicago, Washington the next
day. I suppose I'd be glad to have a home, but I'm
happy enough not having one.

 HN> Hot here today, upper 70's..and I've 
 HN> got off from the ballpark today and

It got to 81 here today, and it felt like a fridge!

---------- Recipe via Meal-Master (tm) v8.01

      Title: Reino's Kalamoiika
 Categories: Soups/stews, Fish/sea, Finnish
      Yield: 6 servings

      2 lb Fresh or frozen salmon                   -fine
  1 1/4 tb Salt                                1    6 1/2 oz can minced clams
    1/2 ts Pepper                              1 qt Water
      2    Bay leaves                          1    6 1/2 oz can shrimp (small
      6    Whole allspice                           -or broken)
      4 md Potatoes                          1/2 cn Pimento, chopped fine
      2 md Carrots                             1 c  Chopped fresh mushrooms
      3 sm Onions, divided                   1/2 ts Rosemary leaves
      1 c  Red cabbage, sliced               1/2 ts Ground cumin
      1    Handful fresh celery leaves,      1/4 ts Ground thyme
           -chopped                          1/4 ts Ground oregano
      5 sl Bacon                               4    Crushed chili tepins (a hot
  1 1/2 tb Butter                                   -dried pepper)
      1 c  Celery, diced fine                  1 qt Milk
    1/2    Green bell pepper, diced            1 tb Butter

  Source: FOODday, June 18, '91 - Reino Koski "Makes a good gallon"

  Note:  This was the Grand Prize Winner in the first of The Oregonian- James
  Beard recipe contests, held in 1975.  The winner's name was Reino Koski.
  This is a Finnish soup.

  Use any cut salmon or steelhead, leaving skin on.  In 1 quart water, with
  salt and pepper, simmer on low heat in 5- or 6-quart pot.  When skin comes
  off easily, set aside on plate and remove skin and bones.  Cut or break
  into 1- and 2-inch pieces.  In liquid stock, place bay leaves and whole
  allspice.  Add potatoes, cut in 1- or 1 1/2-inch pieces; carrots, cut
  lengthwise and into half circles about 1/4-inch thick; and 2 onions cubed
  coarsely (not chopped fine).  Cook over low heat.  After a short while, add
  red cabbage and celery leaves.  Stir.  Cook until carrots are almost tender
  and potatoes don't disintegrate.

  While this is cooking, dice bacon and cook in fry pan over low heat. Pour
  almost all fat off.  Add butter (or margarine) and diced celery, remaining
  onion (diced fine) and green pepper.  Saute' until onions are yellow and
  peppers are pale green.  Now back to your pot.  Add salmon pieces, (they
  should be not quite cooked).  From now on everything is simmered on low to
  preserve body.  Add clams with broth, shrimp and 1 quart water. Put in
  stuff from fry pan.  Add pimento, mushrooms, rosemary, cumin, thyme,
  oregano and chilies.  Stir in milk a cup at a time. Add butter and let
  whole bit simmer for at least one hour.  Serve with tossed salad and garlic
  bread.  Can be frozen.

  Posted by Valerie Whittle. Courtesy of Fred Peters.

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