Text 1372, 97 rader
Skriven 2010-09-10 23:42:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Frank N. Furter
===========================
 -=> On 09-10-10  07:06,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: Frank N. Furter <=-

 DS> How about Polish hot dog?  Or a half-smoke or red hot (I think those
 DS> two are the same)?

 DD> After I wrote the previous reply I got to wondering about 
 DD> the half-smoke -- so,

 DD> "A half-smoke is a "local sausage delicacy" found in Washington, D.C. 
 DD> and the surrounding region. Similar to a hot dog, but usually 
 DD> larger, spicier, and with
 DD> more coarsely-ground meat, the sausage is often half-pork and
 DD> half-beef, smoked, and served with a bevy of herbs, onion, and chilli
 DD> sauce. 

Pretty much sums it up.  I've had them occasionally, but they are not
offered in many places I frequent.  It's been a long time since I've had
one.

 DD> "official dog" of the Washington Nationals. The most prominent location
 DD> is often  cited as Ben's Chili
 DD> Bowl in Washington's U Street neighborhood, which gained widespread
 DD> exposure when visited by President Barack Obama in 2009.

I first read about that place a number of years ago.  It has gotten over
popular since it got visited by Obama.  Never been there, and probably
never will.  Come east for a visit and we'll try to find some
together:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kai Pad Prik Haeng (Chicken with Chilli and Nuts)
 Categories: Colonel, Thai, Poultry
      Yield: 1 Servings
 
      1 c  Chicken meat, finely sliced
    1/2 c  Tua fak yao (long beans),
           -cut into 1" pieces
    1/2 c  Prik haeng (dried red
           -chiles), crumbled
    1/2 c  Peanuts
    1/2 c  Nam sup (stock)
      1 tb Kratiem (garlic), thinly
           -sliced
      1 tb Nam pla (fish sauce)
      1 tb Si-iew khao (light soy)
      1 tb Si-iew dhum (dark soy)
    1/2 ts Nam tan paep (palm sugar)
 
  One of the cook books I cross checked this recipe with described it as
  "chilli hot", which seems a fair description, though their version
  was a little milder than this one. As always remember that you can
  reduce the chilli if you wish.
  
  This dish offers an excellent example of texture contrast with the
  crunchy nuts and the softer meat.
  
  Method: Place a wok or skillet on medium heat and carefully toast the
  uncooked peanuts until they begin to turn golden, and are just cooked
  through (test by biting one). In a mortar and pestle or food processor
  briefly pound the peanuts to produce a broken consistency, (not peanut
  butter!)
  
  Heat the wok or skillet over high heat, and add a little peanut oil,
  and when it is hot, saute the garlic until it is golden brown and
  slightly crispy, then remove it and drain on a kitchen towel.
  
  Saute the chiles briefly, then add the chicken and continue stiring
  until it begins to change color. Working quickly add the remaining
  ingredients in turn, stirring to mix, adding the soy sauces and fish
  sauce, then finally the stock after the dry ingredients, as this will
  cool the mixture to allow the cooking to finish. Return the garlic to
  the pan, and cover, leaving for about a minute to complete cooking.
  
  Check that the meat is cooked, and taste for seasoning balance.
  
  Serving & Storage: Serve with white steamed rice, and the usual table
  condiments.
  Posted to CHILE-HEADS DIGEST V3 #149
  
  Date: Sun, 3 Nov 1996 14:26:06 +0700
  
  From: "Col. I.F. Khuntilanont-Philpott"
  <colonel@korat1.vu-korat.ac.th> From: Dave Drum
                       Date: 01-30-99 Cooking
 
MMMMM
 


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