Text 15990, 150 rader
Skriven 2011-09-22 23:54:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: FANTASY LAND  10922
===========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 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!

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

Thanks.  I try not to do that too often, as my kids then follow my
example, and say it gets them into trouble.  I suppose that is normal
- blame Dad for everything!

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

The check-out chicks would also need to be able to identify the items,
by looking at them.

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

We do have farmers' markets, but also a few green-grocers, which sell
retail fruit and vegetables.  They are mainly Chinese or Vietnamese,
so sell things like bitter melon, okra, bok choy, daikon, lemon grass,
sweet potato leaves, alugbati, Thai eggplant, etc etc as well as the
more Anglo-American veggies and fruit.  Often they sell a few other
items, like balut, and a large range of spices.  The attendants know
all about what they sell, and can tell how to cook them.

 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.

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

They know about those, and if they are in stock, customers just grab
them and bring them to the counter.
 
 GJ> I note that even the most erudite collectors of recipes can accept our
 GJ> Fantasy nomenclature....
 
 GJ>       Title: Chinese Greens And Eggplant In Spicy Sauce

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

Not "chillies"????  (Snork)
 
 GJ>     400 g  Pak choi or curly kale or
 GJ>            -spinach leaves

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

 DD> 400 g  Pak choi or curly kale or
 DD> - spinach leaves

How neat!
 
 GJ> MMMMM--------------------FOR THE SPICY SAUCE-------------------------

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

Naturally.

 GJ>            -barbecue sauce)

There is that lack of a space again.

 GJ>            -of salted soya beans,
 GJ>            ;chilies, sugar, garlic and
 GJ>            ;sesame oil)

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

Is there another symbol that works, to avoid capitalising?

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

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

I agree that sort of literary enhancement of the recipe is
superfluous, but some people just can't help themselves...
 
 GJ>   Uncle Dirty Dave's Archives

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

As far as I can determine, you would have posted that recipe in about
February, 2003.  I have quite a few from those early days, some of
which were old then.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Uncle Dirty Dave's Pretty Good Guacamole
 Categories: Sauces, Dips, Appetizer, Latino, Udd
      Yield: 1 Pint
 
      3    Avocados; pitted & peeled
      4    Spring onion; chopped fine
      3 cl Garlic; pressed
      1    Lime; juiced
      1 ts Salt
    1/2 ts Chilli spice
    1/4 c  Chipotle Mayonnaise
    1/4 c  Sour Cream
 
  Mash avocados with a fork or in a food processor. Stir in the green
  onions, garlic, lime juice, salt and chilli spice. Put into a deep,
  narrow bowl.
  
  Mix Chipotle mayonnaise and sour cream. Spread mixture, over
  guacamole, sealing to the edge; chill.
  
  At serving time, blend mayonnaise into mixture. Serve with corn or
  Tostitos (or other dippers). Makes a great garnish for an enchilada
  platter or chimichanga, with some diced tomato and bell pepper on top
  of the sauce.
  
  Makes 1 Pint (more or less)
  
  A Dirty Dave Special. As with all Dirty Dave's Receipes it is based
  on the work of others. I didn't really file off the serial numbers
  and claim it as my own - just almost. <G>
  
  MM Format by Dave Drum - 15 July 1998
  
  FROM: The Uncle Dirty Dave's Kitchen    Posted to FIDO Cooking Echoes
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)