Text 16985, 67 rader
Skriven 2011-10-24 13:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: saucy 82
================
 DD> Oddly I have more experience of aioli than of skorthalia.

Aioli is okay for the extra-sweet, whereas skorthalia isn't
so good. I guess one gets extra points for the garlic, but
there are definite minus points for the bread/tatties.

 I do,
 DD> however, really like garlic mashed tatties.

Garlic sauce and garlic mash are only distant cousins,
resemblant in the way that almond paste is like a
marzipan cookie.

 As to the ground almonds --
 DD> t'weren't my recipe ... just something I snagged off of
 DD> recipesource.com. Being as it was a recipe by Tess Mallos and posted
 DD> originally by Karen Mintzias (who was Greek by marriage) I sort of
 DD> figured it ought to be pretty close to authentic. 

Says more about the very insular nature about Greek
communities than any kind of authenticity. You will
have noticed that Tess Mallos often published several
quite different versions of the same dish; and the
Tess recipes are a small subset of Karen's outputs.

==

 DD> (LATE NOTE) I wrote these replies in a FidoTel packet. But,
 DD> before I could get back to upload them the board was DOWN AGAIN.

Sigh. It is beyond heroism to keep a board up, but up and
down like this, though understandable, isn't good for
keeping users.

Creole cabbage
cat: side, crowd, slaw
yield: 1 huge batch, about 50 lb

12 lg chopped onions
8 lg diced green peppers
3 c minced garlic
5 lb cooked bacon pieces
1 c oil
12 chopped jalapenos (with seeds)
2 bn diced celery (with leaves)
20 lb shredded cabbage
5 lb chopped canned plum tomatoes
3 c cider vinegar
4 c brown sugar
4 Tb kosher salt
4 Tb black pepper
4 Tb hot paprika

In a large pan, brown the bacon, garlic, peppers, celery,
and onions in the oil. Add paprika, sugar, then deglaze
with the vinegar. Dump everything else in and simmer for
45 min, stirring occasionally. Season with salt and pepper
to finish. Best served with garlic mashed potatoes on the
side (and, of course, some meat and maybe some XXX hot sauce).

Courtesy Geoff Janowski, Blue Ribbon Bar-B-Que, W. Newton MA
as seen on pigtrip.com


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)