Text 18075, 85 rader
Skriven 2011-11-21 21:37:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Spelling
================
-=> Quoting Dave Drum to Jim Weller <=-

 
 JW> Early Tejans / spelled chilli as chili, if they could spell at
 JW> all. [g]

 DD> It's damned odd that most of the rest of the world and Illinois
 DD> spells it as chilli -

The Brits and Aussies don't count and I guess neither do silly
Illlinoisians. I subscribe to the conventions laid down years ago on
the Chile-Heads list. The fruit is a chile, plural chilies, the dish
chili (con carne) and the spice mix to make it chili powder.

They spell it silly in the Philippines but you don't hear them
ranting on and trying to change the world. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: I Hope Eel Like It
 Categories: Eels, Chilies, British, Smoked
      Yield: 1 Serving
 
    175 g  New potatoes
      5 tb Olive oil
      6    Smoked eel fillets
     85 g  Spinach leaves; stalks
           -removed and rinsed
      1 ds Balsamic vinegar
      1    Red chilli; halved, seeded
      1    Leek
    115 g  Caster sugar
    150 ml White wine vinegar
      1 ds Sherry
           Salt and pepper
 
  Cook the potatoes in a pan of boiling salted water for 15 minutes,
  until tender and drain.
  
  Heat 2 tbsp olive oil in a frying pan, add the eel fillets and cook
  for a few minutes on each side until heated through.
  
  Place the spinach in a bowl, season, drizzle over 1 tbsp olive oil
  and a dash of balsamic vinegar and toss together.
  
  Pile the spinach onto a plate, arrange the potatoes around the edge
  and top with some of the sauted eel.
  
  Thinly slice the chilli and quarter the leek. Place the sugar in a
  pan with the white wine vinegar and half the chilli, bring to the
  boil and simmer rapidly until thickened and syrupy.
  
  Cool slightly and place in a mini food processor and blitz until
  smooth. Cut the remaining leek into 5cm lengths and par-boil for
  three minutes in a pan of boiling water, and drain well.

  Heat 1 tbsp olive oil in a griddle pan, add the leeks and cook for
  a few minutes on each side, or until browned and tender.
  
  Heat 1 tbsp olive oil in a frying pan, add the sliced leek and
  remaining chilli and soften for a few minutes.
  
  Add a dash of balsamic vinegar and a dash of sherry and pour in the
  syrup. Pile the chargrilled leeks onto a plate with the remaining
  sauted eels and drizzle over some chilli dressing.
  
  Chef Tony Tobin
  
  Recipe by: Ready Steady Cook
  
MMMMM




Cheers

YK Jim


... Marijuana, a drug causing paranoia in chronic non-users

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