Text 6929, 90 rader
Skriven 2008-05-12 09:28:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av FRED BALL
Ärende: Re: chilli?
===================
-=> FRED BALL wrote to DAVE DRUM <=-

 DD*>What's questionable about this one????? Other than the low spice levels
nd
 DD*>they forget to call for shilli ppowder. You're not a real experienced
hill
 DD*>head are you, Fred?

 FB> Actually Dave NO!  I am not a chilli head at all.  I like a very mild
 FB> chilli to put on hot dogs sometimes but not often.   I can not take the
 FB> fire and heat of the peppers.  Anything hotter that fresh ground blace
 FB> peppers sets me off and I get bad reactions.  [blisters, swelling and
 FB> PAIN like you would not beleive.]

Contact Burton5 for advice in how to overcome that problem.

I'll believe the swelling and pain. But, not the blisters. There is nothing in
capsaicin (the heat part of the pepper) that would cause a blister. Really. If
you got blisters after eating a chile it was from some other coincidental
ause.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kakavia
 Categories: Soups, Greek, Fish, Seafood
      Yield: 8 servings
 
      1 c  Sliced onions or scallions
           -=OR=-
      1 c  Leeks
    1/2 c  Olive oil
      4    Tomatoes; peeled, seeded
           - chopped
    1/2    Stalk fennel or celery
           - sliced
      3    Sprigs fresh parsley
      1    Bay leaf
      2    Sprigs fresh thyme
      1 c  Dry white wine
      5 c  Water, more if necessary
           Salt
           Fresh ground pepper
      4 lb Fish (3 or 4 kinds) *
           - cleaned and sliced
      1    Lobster (opt); cut up,
           - claws cracked
      1 lb Shrimp; peeled & deveined
      1 lb Scallops (opt)
           -=OR=-
      1 lb Mussels in shells; scrubbed
      8 sl Bread (thick); toasted
           Croutons
 
  * Fish for poaching: bass, cod, hake, haddock, halibut, trout,
  pollack, snapper, rockfish, whiting, etc.)
  
  In a soup pot with a wide bottom, saute the onions in the oil, without
  browning, until soft.  Add the tomatoes, fennel, herbs, wine, and
  water and bring to a boil.  Season with salt and pepper to taste and
  simmer for 45 minutes.  Pour the stock into a large bowl through a
  sieve, squeezing all the pulp from the vegetables before discarding
  the fibers remaining in the sieve.  Return the soup stock to the pot
  and bring to a boil.
  
  Meanwhile, lightly salt the fish and let stand for 10 minutes, then
  rinse with water and lower into soup, adding water only if needed to
  cover the fish.  Lower the heat and simmer for 5 minutes, then add
  the lobster. Cover and simmer 5 minutes longer, then add the shrimp
  and scallops or mussels and simmer an additional 10 minutes.  Taste
  and adjust the seasonings.
  
  Arrange the toast slices in large soup plates.  Serve the varied
  fishes and broth in each bowl, hot, with croutons in a separate plate.
  
  NOTE: Kakavia is frequently made in the following variation: Cook 2
  to 3 fish with the vegetables and strain with the vegetables to make
  a thicker stock.  Continue to cook the remaining seafood as described
  above.
  
  Source: The Food of Greece, by Vilma Liacouras Chantiles
  
  Typing errors courtesy of: Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

... Zeus was deified, saw Suez.
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