Text 15370, 97 rader
Skriven 2011-09-05 19:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: CHILE TERMINOLOGY
=========================
-=> Quoting Dave Drum to Jim Weller <=-

 GJ> Is the term, "capsicum" / used in / Jim's parts of the world?
 
 DD> The problem with "capsicum" is that it is nearly as ambiguous as
 DD> "pepper".

 To a biologist Capsicum is the chile genus but to an Australian
 cook it clearly means a bell pepper and not a hot chile/chili/
 chilli pepper.

 
 DD> Then we can get into capsicum chinense, baccatum, pubescens, and
 DD> frutescens --- which tend to be even hotter than the capsicum annum
 DD> varieties. 

And that's only the commonly cultivated ones; there are lots more.

 DD> The original habitat is unknown

Most experts agree it was South America, probably Brazil, but they
had spread to and were widely cultivated in Mexico, Central America
and the Caribbean by the time Columbus arrived.

And now they are everywhere:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sashimi Napoleon
 Categories: Hawaiian, Chilies, Tuna, Salmon, Caviar
      Yield: 6 servings
 
    1/2 lb Sashimi-grade tuna
      1 bn Radish sprouts
      6    Shiso leaves
    1/4 lb Smoked salmon, thinly
           Sliced
    1/2 c  Sliced pickled ginger, for
           Garnish
           TARTARE BASE:
      2 tb Good-quality mayonnaise
      1 ts Vietnamese garlic-chile
           Sauce
      2 tb Chopped green onion, white
           And green parts
      2 tb Tobiko (flying fish roe)
      1 tb Chopped fresh cilantro
           CRISPY WONTONS:
     18    (3-inch-square) wonton
           Skins
           Peanut oil, for frying
           DRESSING:
      2 tb Rice vinegar
      2 tb Soy sauce
    1/2 c  Olive oil
      2 tb Wasabi paste
      2 ts Ground toasted sesame seeds
 
  Cut 1/4 pound of the tuna against the grain into 12 thin slices.
  Finely chop the other 1/2 pound for the tartare. To prepare the
  tartare base, combine all the ingredients and mix well. Add the
  chopped fish and stir lightly to combine. To prepare the crispy
  wontons, in a saucepan, pour in the oil to a depth of 1 inch and
  heat to 375 degrees. Add the wonton skins and fry, turning once,
  for 8 to 10 seconds on each side, until light golden brown. Keep
  the wontons flat by using tongs to uncurl them. Using a wire
  skimmer, transfer to paper towels to drain. Allow to cool. To
  prepare the dressing, in a bowl, combine all the ingredients and
  mix well.
  
  To assemble, first roll the tuna slices up into rose-shaped
  bundles. Reserving two tablespoons of the radish sprouts, stack in
  the following order: wonton skin, one-sixth of the tartare
  mixture, shiso leaf, wonton skin, one-sixth of the smoked salmon,
  radish sprouts, wonton skin, 2 tuna rolls. Sprinkle the top of
  each napoleon with the reserved radish sprouts. Drizzle 3
  tablespoons of the dressing around each plate. Garnish with
  pickled ginger and tobiko. To serve, cut through the entire stack
  with a knife, and smash the layers together with a fork to blend
  the flavors.

  From: Http://Www.Travelcafe.Tv/R_hawaii
 
MMMMM



Cheers

YK Jim


... Without chilies there is no cuisine, just food

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