Text 15574, 128 rader
Skriven 2011-09-10 08:06:00 av Dave Drum (54747.cooking)
     Kommentar till en text av Glen Jamieson (54707.cooking)
Ärende: CHILE TERMINOLOGY
=========================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> The term, "capsicum" is universally used in our supermarkets for your
 GJ> bell peppers, regardless of colour.  Everything else is a "chili",
 GJ> which can also be labelled as "hot" or "mild".  "Pepper" is a spice
 GJ> which can be black, white, coarse ground or whole.  We simple souls
 GJ> can't cope with any more complication in our lives.

 DD> To the real world the problem with "capsicum" is that it is nearly as
 DD> ambiguous as "pepper".

 GJ> So the "real world" only exists in USA?

No, I didn't so much as imply that, Mr. Defensive. The "real world" is that
which exists outside of Fantasy Land. 
 
 DD> And what of pink, green, and Szechuan peppercorns??? What are those in
 DD> the Antipodes?

 GJ> Unknown - unless you are talking about the bunches of little, green
 GJ> berries that small boys pick off a pepper tree to shoot at each other
 GJ> through a pea shooter.
 
Green peppercorns are harvested when the berry is immature and then packed in
brine. They offer a fresher flavor and less pungency than black or white
pepper. Dried green peppercorns are also available alone or combined in
four-pepper mixtures.

The pink peppercorn, usually the fourth component in these blends, is not
actually a member of the pepper family although it is often marketed as such.
This faintly sweet spice is from the French island of Reunion. These expensive
pink berries add a touch of color and a rich, sweet flavor to almost any dish.
They are called for in almost anything-from poultry to vegetables and fish
where they do enhance the flavor of the other true peppers.

Kitchen Dictionary: Szechuan peppercorn - Not a true peppercorn, but rather the
dried berry/seed of a deciduous prickly ash tree. The 3-4 mm berry has a rough
reddish brown shell that is split open and a black seed inside. The black seed
is bitter and can be discarded. The red shell can be added whole to stewed
dishes or ground to a powder and used a seasoning. The spice has a unique aroma
and flavor that is not as pungent as black pepper and has slight lemony
overtones. Szechuan peppercorns are one of the five spices in Chinese
five-spice powder. Called sansho in Japan, they are used in the spice mixture
shichimi togarashi, or Japanese seven-spice seasoning.

Read more: http://www.food.com/library/szechuan-peppercorn-441#ixzz1XXy9dVTd

 GJ> We also get "chili powder" which is just ground dried chilies.  No
 GJ> other contaminants.

 DD> Which is the reason that I specify "chilli spice" and often a specific
 DD> type/brand when listing it as an ingredient. To avoid confusion among
 DD> the hoi-polloi.

 GJ> Also unknown. What a complicated life you lead!

Not complicated at all to anyone with an appreciation of calling things by
non-ambiguous terms and enough spare brain capacity to store the knowledge.

 DD> Then we can get into capsicum chinense, baccatum, pubescens, and
 DD> frutescens --- which tend to be even hotter than the capsicum annum
 GJ> That is not the sort of language to use on this family Echo!

 DD> Pardon him, Theodotus: he is a barbarian, and thinks that the customs
 DD> of his tribe and island are the laws of nature. -- G. B. Shaw

 GJ> I have heard of a shop in our eastern suburbs which sells Mexican
 GJ> ingredients; that may carry some of those items, although probably
 GJ> sold under Mexican names, such as Dried Ancho chilies.

Pardon me, Mr. Don't Know My Chilies - all Ancho chilies *are* dried. Ancho is
a dried poblano chile. Wide on top (ancho means wide, in Spanish), then
tapering to a round end. 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crisp Duck Breast w/Pink Peppercorn Sauce
 Categories: Five, Poultry, Sauces
      Yield: 4 servings

      2    Whole boneless duck breasts;
           - w/skin such as Long Island
           - (also known as Pekin; each
           - about 1 1/2 lb - 680g)
  6 1/2 oz Container duck-and-veal
           - demi-glace (185g)
      1 tb Balsamic vinegar
    1/2 ts White granulated sugar
    1/2 ts Pink peppercorns; coarsely
           - crushed 

  Halve duck breasts and trim excess fat. Pat duck dry.
  Pierce skin of duck all over with a fork and score with a
  knife to allow fat to drain and help skin become crisp.
  Season duck with salt. Heat a large heavy skillet
  (preferably cast-iron) over high heat until very hot. Put
  duck, skin sides down, in skillet and immediately reduce
  heat to moderately low. Cook duck 20 minutes, or until
  skin is mahogany-colored and most of fat is rendered.
  Remove fat from skillet with a metal bulb baster or by
  very carefully pouring it off. Turn duck over and cook 2
  minutes more.

  Transfer duck to a cutting board and let stand 5 minutes.
  (Duck will continue to cook as it stands until it reaches
  medium.)

  While duck is standing, in a small saucepan boil demi-glace
  until reduced to about 3/4 cup and add vinegar, sugar, and
  peppercorns. Remove pan from heat and keep sauce warm,
  covered.

  Diagonally cut duck breast halves and serve with sauce.

  Yield: Serves 4

  Gourmet | January 1998

  MM Format by Dave Drum - 10 September 2011

  Uncle Dirty Dave's Archives

MMMMM

... He does the work of 3 Men ... Moe, Larry & Shemp
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