Text 22111, 67 rader
Skriven 2012-03-06 08:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: AHUA 327
================
 ML> A new chile war has erupted - the Trinidad Scorpion Butch T,
 ML> then the Texas Scorpenis, then the Trinidad Moruga Scorpion
 ML> I don't know where the Australian version stands
 JW> "A Trinidad Scorpion pepper grown in New South Wales, Australia, was
 JW> tested and according to Guinness World Records as of 1 March 2011,
 JW> is currently the hottest chile pepper grown. It measured 1,463,700
 JW> SHU... Previously: an English grown Naga Jolikia (Bhut Jolokia),
 JW> Viper cultivar, 1,359,000 SHU."

Turns out that the Scorpenis was a hoax. I'd read about it on
various sites of varying believability and decided to investigate
a bit, which led me to pictures that clarified the situation and
then to the original report, which came out on April 1, 11.
Yesterday Dirty Dave sent out yet more stuff including a female
version of the pepper. 

 GJ> Is there any point in breeding such extreme chiles,
 GJ> except for macho Texans to compete against each other?
 JW> It seems that the English, Indians and now Australians are equally
 JW> keen to compete for bragging rights.
 
This kind of thing has been going on for quite a while in
the soft underbelly of the cuisine world: now it's gotten
globalized and mainstreamized it seems: look out for it
becoming no-fun-ized as well. Remember the good old days
when anyone who could eat a serrano was considered a Real
Man? Even the women.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Gai Tom Kha (Thai Chicken in Coconut Milk Soup)
 Categories: Thai, Chicken, Soups
   Servings:  6

           Stephen Ceideburg
      4 c  Medium coconut milk
  1 1/2 c  Chicken stock
      3    Quarter-sized pieces dried
           -galangal (kha), or 6
           -quarter-sized
           Pieces fresh galangal
      4    Stalks fresh lemon grass,
           -bruised, cut into 2-inch
           -lengths

  4 stalks fresh lemon grass, bruised, cut into 2-inch lengths 6 fresh
  Serrano chiles, sliced into rounds 1 large whole chicken breast, cut into
  1/2-inch pieces (with or without bones, see note) 4 tablespoons fish sauce
  (nam pla) 5 fresh Kaffir lime leaves (makrut), if available 2 fresh limes,
  juice 2 tablespoons chopped coriander leaves

  Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the
  chiles in a saucepan; bring to a boil.  Reduce heat and simmer for 20
  minutes.  Strain stock; discard galangal and lemon grass.  Return stock to
  a boil, add chicken and simmer until tender, about 2 minutes.  Add fish
  sauce, citrus leaves and remaining chiles.  Stir in the lime juice. Garnish
  with coriander.

  NOTE:  I like to use boned chicken breast if I'm cooking for guests.  For
  the best flavor, however, use a whole small chicken chopped into small
  pieces with the bones; increase the cooking time until chicken is tender.

MMMMM

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