Text 12271, 96 rader
Skriven 2011-06-15 22:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: pepper wuzziness
========================
-=> Quoting Dave Sacerdote to Michael Loo <=-

 DS> I found myself with pepper wuss tolerance again lately, so I bought a
 DS> bottle of sriracha sauce and I load up on it every morning with my
 DS> eggs. 

I find that if I use one type of chile or hot sauce daily I build
up quite a tolerance to it but am still a wuzz if I try a different
variety.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Ancho Chile and Orange Cake
 Categories: Cakes, Chocolate, Chilies
      Yield: 10 Servings
 
      1 c  Unsalted butter at room temp
  1 1/2 c  Sugar
      5    Eggs, room temp.
  1 3/4 c  Sifted all-purpose flour
    1/2 ts Salt
           Grated zest of 2 oranges
      2 tb O.j.
      1 ts Baking soda
    1/2 c  Chocolate Syrup (recipe
           Follows)
      4 tb Ancho Chile Puree (recipe
           Follows)
      2 ts Vanilla extract
           Orange Glaze (recipe
           Follows)
 
  Preheat oven to 350 F. Butter a 10 in. bundt pan.
  
  Beat the butter, gradually beat in sugar. Add eggs 1 at a time,
  beating well after each. Slowly beat in flour & salt. Divide the
  batter in half. To half of the batter, add orange zest, orange juice
  and 1/2 tsp of baking soda. Spoon batter into the prepared pan.
  
  To remaining batter, add chocolate syrup, ancho puree, vanilla and the
  remaining 1/2 tsp baking soda. Spread over the orange batter.
  
  Bake 45-50 mins, or until cake tester inserted in middle comes out
  clean. Cool the cake in its pan on a rack for 10 min., then unmold
  onto a plate. Brush with the orange glaze.
  
  You may drizzle an additional 1/4 cup chocolate syrup over the cake
  just before serving, if desired.
  
  Chocolate Syrup
  1/2 c. water
  1/4 c. butter
  2    Tbls. honey
  8    oz. semisweet chocolate
  1 oz unsweetened chocolate
  
  Combine all ingredients in a saucepan. Heat gently, stirring,
  until syrup is silky and smooth.  Yields about 1 1/2 cups.
  
  Ancho Chile Puree
  4 ancho chiles
  Boiling water to cover
  
  Rinse chiles. Place in a bowl & cover with boiling water; let soak
  for at least 2 hours. Remove seeds and stems from the chiles.
  Place chiles & 1/2 c. of soaking water in a blender. (If soaking
  liquid tastes bitter, use fresh water instead). Puree on high
  speed until smooth. May be refrigerated up to one week, or frozen.
  Yields 3/4 c. puree
  
  Orange glaze
  Juice of 1 orange
  1/2    cup powdered sugar
  1    Tablespoon Grand Marnier
  
  Combine - yields about 3/4 cup.
  
  The recipe is by Jacqueline McMahan and was published in the San
  Francisco Chronicle Cookbook.
  
  Regards, Leila Abu-Saba
 
MMMMM



Cheers

YK Jim


... It is not altogether clear why humans like pungent food at all.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)