Text 15898, 165 rader
Skriven 2011-09-20 17:37:54 av Dave Drum (1:261/38)
     Kommentar till en text av Glen Jamieson
Ärende: FANTASY LAND
====================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> That is all very interesting, but as has already been indicated on
 GJ> this Echo, confusion can arise in your supermarkets or greengrocers
 GJ> when you ask for such things as "chilli peppers", as distinct from
 GJ> "bell peppers" or "sweet peppers".  Of course if you ask for "the only
 GJ> cultivar group of the genus other than Capsicum Rhomboideum that does
 GJ> not produce capsaicin," the counter attendant would know immediately
 GJ> what you wanted!

Nicely sarcastic/ironic comment there. (tips non-existent cap)

Most of our non-specialist stupormarkups tend to label what you lot refer to
(broadly) as "capsicums" as bell peppers and chilies as "hot peppers" sometimes
specifying *which* cultivar is on offer in which bin. But, often depending on
consumer knowledge to sort it all out.

BTW - any "greengrocer" specialty shops around here tend to be farm stands
offering fresh, seasonal produce. Either alongside the road or from the back of
a pickup truck in a parking lot. Unless the particular purveyor happens to
raise bell, chile, or sport peppers they are not on offer.

 GJ> Here in Fantasy Land we are a simple lot, so we just use the one word
 GJ> name that everybody knows - capsicum - and no one is confused.

Until you want to buy peppers to make a Thai dish featuring prik kee noo (rat
shit peppers).

 GJ> I note that even the most erudite collectors of recipes can accept our
 GJ> Fantasy nomenclature....

 GJ> MMMMM----- Recipe via Meal-Master (tm) v8.05

 GJ>       Title: Chinese Greens And Eggplant In Spicy Sauce
 GJ>  Categories: Vegetables, Oriental
 GJ>       Yield: 4 Servings

From the MM version (8.05) I see that the recipe is fairly ancient. From the
categories list I note that I did not massage it ... else the categories would
include "sauces" and "chilies".

 GJ>     400 g  Pak choi or curly kale or
 GJ>            -spinach leaves
 GJ>     200 g  Eggplant
 GJ>            Salt to taste
 GJ>     200 g  Yellow capsicums
 GJ>       1    Recipe spicy sauce
 GJ>      50 g  Spring onion; chopped
 GJ>      20 ml Oil

And the ingredients continued on a second line would have a space between the
dash and the continuation - thus:

     400 g  Pak choi or curly kale or
            -spinach leaves

would be:

     400 g  Pak choi or curly kale or
            - spinach leaves

 GJ> MMMMM--------------------FOR THE SPICY SAUCE-------------------------

The "FOR THE SPICY SAUCE" would read just "SPICY SAUCE" or even "SAUCE"

 GJ>      25 ml Vegetable oil
 GJ>      10 ml Sesame oil
 GJ>       5 g  Ginger; julienned
 GJ>      10 g  Garlic; chopped
 GJ>      15 ml Dark soya sauce
 GJ>      10 ml Hoisin sauce; (Chinese
 GJ>            -barbecue sauce)
 GJ>      10 g  Hot bean paste; (a mixture
 GJ>            -of salted soya beans,
 GJ>            ;chilies, sugar, garlic and
 GJ>            ;sesame oil)

And I would never use a semi-colon to set off a continued ingredients listing.

 GJ>       8 ml Chinese malt vinegar
 GJ>      70 ml Vegetable stock
 GJ>       5 g  Cornstarch

 GJ>   To prepare the spicy sauce:

 GJ>   HEAT oil and sesame oil. Saute ginger and garlic for two minutes. Add

Mucho deleto

 GJ>   NOTES :Stir-fried vegetables in a tongue tingling sauce

Nor would I include such a self evident note. However I would include a source
line.

 GJ>   Uncle Dirty Dave's Archives

This is not a recipe in my current archives. Possibly it is trapped in the dead
hard disk from my confuser of four or five years ago - which died and went to
the grave with all its secrets intact.  Bv)=

It is *NOW* in my archives for real -- with changes as noted above.

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

      Title: Chinese Greens & Eggplant In Spicy Sauce
 Categories: Oriental, Vegetables, Chilies, Sauces
      Yield: 4 Servings

    400 g  Pak choi or curly kale or
           - spinach leaves
    200 g  Eggplant
           Salt
    200 g  Yellow capsicums *
      1    Recipe spicy sauce
     50 g  Spring onion; chopped
     20 ml Oil
     400 g  Pak choi or curly kale or
            - spinach leaves

MMMMM--------------------------SAUCE--------------------------------
     25 ml Vegetable oil
     10 ml Sesame oil
      5 g  Ginger; julienned
     10 g  Garlic; chopped
     15 ml Dark soya sauce
     10 ml Hoisin sauce; (Chinese
           - barbecue sauce)
     10 g  Hot bean paste; (a mixture
           - of salted soya beans,
           - chilies, sugar, garlic &
           - sesame oil)
      8 ml Chinese malt vinegar
     70 ml Vegetable stock
      5 g  Cornstarch

  * bell (sweet) peppers

  To prepare the spicy sauce: HEAT oil and sesame oil. Saute
  ginger and garlic for two minutes. Add dark soya sauce,
  Hoisin sauce, hot bean paste and vinegar. Saute for one
  minute. Add vegetable stock and bring it to a boil. Mix
  cornstarch in a little water to a smooth paste and add to
  the pan. Stir well and simmer till the sauce is thick.

  Dice the eggplant, blanch in salted water and cool. Cut
  the capsicum lengthwise. Trim the spinach leaves. If using
  curly kale, blanch them. Heat oil in a frying pan. Add the
  eggplant and yellow capsicum slices, stir-fry until almost
  done. Add trimmed spinach leaves and fry well. Add the
  chopped spring onion. saute for two minutes. Add the
  prepared spicy sauce and cook for half a minute. Adjust
  seasoning.

  Serve hot with steamed rice or sesame buns.

  From: http://www.bigoven.com

  Uncle Dirty Dave's Archives

MMMMM

... "Are you sexually active?" "No, I just lie there." - Blonde Moments

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)