Text 15132, 62 rader
Skriven 2011-09-01 16:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: flights 834
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 ML> Internet is rapidly becoming the self-styled repository of truth,
 ML> but I think this tendency is to be fought.
 RH> Take what you read there with a grain of salt for some, the whole salt
 RH> shaker for other parts.  Trouble is, most people see something on
 RH> there and take it for gospel truth.

Indeed. That's what Snopes is for. Did you know that the
first three digits of a bar code number actually don't
represent the country of origin of a food? Someone sent me
the false information today. It was on the Internet, so that
made it true.
 
 DD> * it helps in a recipe if one calls out the variety of pod being used.
 DD> e.g. "ancho chile powder", "rocoto chile powder", etc.
 ML> Vital.
 RH> Got to do it then and there or in the post mortem?

Have to do it beforehand, or else readers will kill you in frustration.
 
==

 ML> I don't know that that's what we were talking about, but
 ML> in the boiling down, a lot of the subtleties get vaporized,
 ML> so care must be exercised.
 RH> But in quite a few recipies, they say "reduce liquids by "X" amount,
 RH> then......." so it's expected some subtleties will be lost anyway.
 RH> Most people wouldn't miss them anyway, not knowing they were ther to
 RH> begin with.

I wonder if any chefs have tried to keep the original flavor
profile of the liquid by freeze concentration? Would make sense
to me (of course many flavors benefit from being cooked, too).

 ML>       Title: Green Beans Braised with Mint & Potatoes
 RH> No specific mint given here so I'd probably go out to the spearmint
 RH> patch that's taking over a good portion of our garden bed to get some.
 RH> I think it would play well with the other flavors.

I'd go with peppermint, as I don't have a mint patch handy
and prefer the spikier flavor of it. Spearmint would go fine.

South Carolina Peach Salsa
cat: airline, sauce, raw
Yield: 3 1/2 c

3 1/2 c peaches, peeled and diced
1/4 c small green onion, chopped
1 Tb ginger, peeled and grated
2 Tb cilantro, finely chopped
1 small jalapeno, seeded and minced
- (add more for a spicier salsa)
2 Tb red bell pepper, finely diced
2 1/2 Tb rice vinegar
salt and pepper to taste

Mix all ingredients, refrigerate 3-4 hours before
serving. Serve with grilled fish, chicken, or pork.

Nick Unangst, US Airways Magazine 9/2011
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