Text 1033, 124 rader
Skriven 2010-09-04 22:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: heating up 541
======================
 ML> Sometimes one has to back off from social ties - we understand.
 RH> It's going to be the norm for the next couple of years or so.  He will
 RH> be more active during the Christmas break, then go (mostly) dormant
 RH> when 2nd semester starts.

When work heats up, other things cool down. Makes perfect sense
to me.


 RH> I have uncoated cast iron for all my cast iron stuff.  Funny thing is,
 RH> I still run slightly anemic so my doctor wants me to take an iron
 RH> supplement (which I do).
 ML> Eat more!
 RH> I only eat until I'm comfortable most of the time. It's usually a
 RH> fairly small meal.  Even on buffets I'll just take small bits of most
 RH> of the things I want--but my plate fills up fast.

So cook your tomato sauce longer in the cast iron.

 ML> Ah, as usual, I read right past that. Feel free to sub an
 ML> unholy mix of say 1 c vinegar, 1 c water, and a couple
 ML> teaspoons of sugar. Maybe an extra bay leaf.
 RH> I usually do use about equal parts of red wine vinegar & water,
 RH> sometimes tipping the ratio in favor of a bit more vinegar.  I don't
 RH> usually use sugar in the marinade.
 ML> To temper the vinegariness of vinegar I occasionally add
 ML> a little sugar even when it isn't called for.
 RH> Some folks do that with any kind of tomato sauce.  I guess it's
 RH> supposed to help neutralise the acid of the tomatoes.

Not exactly neutralize but balance. I actually prefer tarter
tomato sauces but balance the acid with olive oil or butter.
Also, I use less sauce than most do.

 -=> Ruth Haffly said to Hap Newsom <=-

 hn> Indian spices are often quite different
 hn> than other ethnicities...or so it seems
 RH> Each ethnic group has a different definition of "hot" in their spice
 RH> vocabulary.  You wouldn't get a Tex-Mex hot in India, nor a vindaloo
 RH> one in TX.

There are so many Indians in Houston now that you might be able to.
Plus there's always been Texan competitiveness hot, which can be
quite hot. That said, I've always had a hard time in Houston getting
spicy food prepared to my liking. As with most southern places, they
seem to cope with requests for heat by dumping vast quantities of
hot sauce on your food - something I could do myself but generally
choose not to.
 
 hn> to me...I made the mistake of ordering
 hn> extra hot at a Goa'n run Indian place once,
 hn> and only once! They like their food firey and
 hn> what I got was really some sort of live
 hn> fire hidden in a vindaloo! I was able to
 RH> Should have asked the server. That's what we usually do in a new to us
 RH> place.

I should like to see that Goan place sometime. Not to order anything
extra hot but rather "as hot as you would like." I once ate with a
south Indian at a south Indian place outside San Fran, which was
reputed to have the hottest food in the area. The food comes in a
1 to 10 rating, and I asked the owner what I should have. He sized
me up and said, oh, a 5. So I asked for a 7. Mistake - I could hardly
taste the heat, while my south Indian friend could hardly taste the
food. I ended up having to ask for red powder as a corrective. On the
other hand, at one restaurant in Cambridge, MA, I asked for the food
as hot as possible, and it came grainy with chile, and it was too hot.

 hn> eat/enjoy it but felt the fire for almost
 hn> a day after!
 RH> Real staying power to that heat.  It's what you want in cold months to
 RH> warm you up. (G)
 
If you don't have indoor plumbing, that is.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Crisp Beef in Chili Sauce
 Categories: Chinese, Beef
   Servings:  4

      1 lb Beef steak

MMMMM-----------------------------MARINADE----------------------------------
      1 tb Light soy sauce
      2 ts Rice wine [opt]
      1 ts Sesame oil
    1/2 ts Salt
      3 tb Cornstarch
      1 tb All-purpose flour
      2 c  Peanut oil

MMMMM------------------------------SAUCE-----------------------------------
  1 1/2 tb Peanut oil
      5    Dried chiles, halved
      3 tb Garlic, finely sliced
      1 ts Salt
      3 tb Sugar
    1/2 c  Water
      1 ts Cornstarch, mixed with
      1 ts Water

  PLACE THE MEAT in the freezer for about 20 minutes, or until it is firm to
  the touch. Cut it into slices against the grain, then finely shred the
  slices. Combine the meat with the marinade and mix very well. Soak the
  dried chiles in warm water. When they are soft and pliable, cut them in
  half. Heat a wok or large skillet until it is hot. Add the 2 cups of oil
  and when it is very hot and almost smoking, deep-fry the beef in 2 batches.
  Remove with a slotted spoon and drain the meat in a colander. Heat a small
  saucepan and when it is hot, add the 1 1/2 tablespoons oil, garlic and
  chilies and stir-fry for 20 seconds. Then add the rest of the sauce
  ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok
  until it is very hot. Deep-fry the beef again until it is very crisp, about
  1 minute. Remove the beef with a slotted spoon, drain on paper towels and
  place on a warm platter. Gently toss the beef with the sauce and serve
  immediately. Serves 4 as part of a Chinese meal, or 2 as a single dish.

  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK

MMMMM
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