Text 10308, 99 rader
Skriven 2011-05-05 05:39:00 av Dave Drum (51462.cooking)
  Kommentar till text 10301 av MICHAEL LOO (1:123/140)
Ärende: Morsels
===============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> I do feel a modicum of responsibility to those for whom
 ML> I cook. And this problem took about 5 minutes and 1/10 of
 ML> an IQ point of ingenuity to solve, so why not?
 
 DD> Contrarian that I am, curmudgeon that I am, I'd probably have asked if
 DD> the whiner had ever tasted the dish without the addition. If the answer
 DD> was in the negative I'd then have known that cry-baby was just a
 DD> selfish berk. And possibly (bit, only possibly) cooked him/her a
 DD> hamburger.

 ML> "But people always have eaten people, always will eat people,
 ML> you can't change human nature."

I don't know if that's a reference to mint with lamb or an indictment of whiny
bastards. 
 
 ML> Speaking of just plain silly. I have it on good authority that
 ML> moose head provides the best eating of the animal. What's a
 ML> trophy compared to good food?
 
 DD> To a "mighty hunter" the trophy head is both a macho thing and easier
 DD> to brag about than the subtleties of moose cheek tacos.

 ML> That's what cameras are for.

Except that anyone can take a picture (or Photoshop himself into a picture) but
a physically present, moth eaten and balding moose head trophy is (sort of)
proof positive of "Mighty Hunter's" prowess at providing for his
family/tribe/etc.
 
 DD> Title: Moose Cheek Tacos

 ML> Sounds good, sort of in an abbreviated poblano sauce.
 ML> How sad to have to pass up morsels of such tastiness
 ML> just for a macho thing.

More a marinade than an actual sauce. Were I making this dish - with (whatever)
cheeks, I'd probably toss in some zippier chilies. Or make them available at
table.

Just like I am not a huge fan of Spanish chorizo, preferring the more peppy
Mexican version. 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ensalada con Chorizo
 Categories: Latino, Pork, Eggs, Salads, Appetisers
      Yield: 4 servings

    223 g  Chorizo Palacios link; mild
           - or hot
      4    Piquillo peppers
      1 c  Steamed green beans
    1/2 lg Onion; in little pieces
      2 lg Hard boiled eggs
           Salt

  This chorizo, piquillo pepper, green bean, and hard-boiled
  egg tapas dish is a wonderful side dish to serve hot or
  cold. Great fit for tapas parties. It is easy and quick to
  prepare. The flavors combined are unforgettable. 

  Hard boil two eggs and set them aside for later.

  Cut the chorizo into 1/2" sections. Preheat the frying pan
  on the stove and add the chorizo (no need to grease the
  pan). Fry it on low heat for about 5 minutes, stir from time
  to time so that it cooks evenly on all sides. 

  While the chorizo is on the stove, you can cut the onion
  into little pieces and piquillo peppers into strips (usually
  one pepper will give about 5 strips). You will notice that
  there will be a fair amount of fat from the chorizo; you can
  get rid of most of it by wiping it off with a paper towel.
  However do not get rid of all the fat - remember that is
  where the flavor is!

  Add the onion and fry until onion is soft and gold in color.
  While that is frying steam your green beans until al-dente,
  then cut them into 1" sections. Cut the hard boiled eggs
  into quarters. Add the eggs, the piquillo pepper strips, and
  the steamed green beans, stir and cook for another minute.

  Add salt to taste.

  Serve hot or cold with fresh bread on the side.  

  From: http://www.hotpaella.com

  Uncle Dirty Dave's Archives

MMMMM

... Discretion is not the better part of biography. -- Lytton Strachey
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