Text 17626, 118 rader
Skriven 2011-11-10 12:19:00 av Glen Jamieson
     Kommentar till en text av Nancy Backus
Ärende: AUTHENTIC  11110
========================
 -=> Quoting Nancy Backus to Dave Drum <=-

 DD> whole chilies.  Bv)= 
 DD> In fact I think the staff has the kitchen increase the chilies every
 DD> time I order one of those as I have noticed that they watch and comment
 DD> to each other when I pop a whole chile into my mouth and chew it up. It
 DD> seems that the amount of chilies has been increasing lately.   Bv)=
 DD> Not that I mind.

 NB> I think that the Thai place we go to sometimes figured out that we can
 NB> take the heat... used to be that our son would remind them to fix
 NB> things at normal heat, don't mild it down for us... hasn't done that
 NB> for a while now... ;)

To avoid "dumbed-down" dishes in such places, it is best to just ask
for it to be, "Thai hot".  Then you will get it to the chef's taste.

At a hotel in Fiji where I once worked and lived, the Indian chef made
a nice chili chicken on Thursdays, but as it was never hot enough I
would take my bottle of chili sauce with me to bring it up to my
tastes.  The waitress, seeing me do this, said if I wanted it hotter I
just had to ask.  Next Thursday, my chili chicken came with 6 chopped
chilies in it.  As I started to eat it, I saw the chef watching from
the kitchen for my reaction.  I got through 5 of the chilies, but said
that 4 chilies would be ideal for me in future.

At that hotel/motel I had a small stove in my room, so could do some
cooking myself.  I developed a good relationship with that chef, so
whenever I ran out of ingredients I could always get some from him.
When the new Food and Beverage Manager decided to introduce a new
menu, he invited me to dine with him and comment on the food.  He had
come from India, and the other, 5th generation Fijian Indians told me
they could understand his Hindi, but they thought he "talked funny".

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pasepa Swann's Fiji curry
 Categories: Meats, Mains, Curry, Png
      Yield: 10 servings
 
      4 kg Meat; >5kg, cubed
      4    Lg onions; chopped
      6    Garlic cloves; mashed with
           ;salt or substitute a
           ; chicken or beef cube
      1 ts Fenugreek seeds
      1 ts Coriander seeds
      1 ts Black mustard seeds
      2 ts Cumin seeds
      2 ts Tumeric powder
           Sm red chillies; OR
           ; cayenne pepper
      1 tb Curry powder; approx
           Cilantro; chopped
      2    Potatoes; >4, diced
      2    Carrots; diced, OR
           ; a seasonal vegetable like
      1    Eggfruit
     80 ml Yogurt
 
  Mash the garlic and salt in a bowl. Add just a bit of water to make a
  paste. Add the cumin seed, fenugreek seed, coriander seed, black
  mustard seed, curry powder and tumeric powder plus red chili and
  pound to a smooth paste.
  
  (Use a blender to make the garlic and spice mix. Add just enough
  water to blend. I use a bouillon cube instead of salt. When Pasepa
  was teaching me, I suggested a blender would be easier. She told me
  to do it that way when I made it, but when we make it together, it's
  done her way, by hand.)
  
  Add a handful of chopped fresh coriander leaves and cook in a heavy
  pot over medium heat until thick.
  
  Pasepa chops the chicken up bones and all.
  
  Add the meat to the sauce. Stir to coat the meat and partially cover,
  stirring occasionally. Pasepa boiled everything on high heat. She
  added 2ts sugar and 1ts salt about half-way through to "make it
  tender".
  
  When the vegetables are added depends on how long they will take to
  cook. Add the diced potatoes, diced carrots, 1/2 chopped large onion,
  some fresh coriander and finish cooking.
  
  The meat shrinks a lot cooked this way, but the flavor is intensified
  and the sauce stays thick. It should coat the meat almost like a
  glaze. Cook on lower heat if you like, but the result will be more of
  a broth.
  
  At the end, add some more chopped onion and stir in the yogurt plus
  more fresh coriander to garnish.
  
  Serve with chutney, rice and tortillas or chapatis if available. The
  proper way to eat this is to tear off a piece of tortilla or chapti
  and scoop some curry up with it. It's finger lickin' good!
  
  When Pasepa was a young girl in Fiji, an old lady taught her how to
  make this curry. She measures just by experience and taste. The
  ingredients vary depending on what is available. In Fiji, curry
  powders are bought in the market already mixed and Pasepa knows their
  Indian or Fijian names. In Tucson, we tried to figure out what she
  needed by looking at the bulk spices in the food co-op. She uses a
  lot more salt than I'm used to, so I've cut that back.
  
  Our Fijian friend, Pasepa Swann, enjoying the heat of our fire after
  the heat of her curry, on Christmas Eve, 1997.
  
  From: <http://www.rimjournal.com/recipes/mains/fiji.htm> Snagged by
  Kevin JCJD Symons, 28th January 2007
 
MMMMM
 
Today is Panama Independence Day.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)