Text 22150, 87 rader
Skriven 2012-03-07 13:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: mixed greens 339
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 ML> at least comes with a raw egg that is heated only by the
 ML> residual heat of the rice.
 RH> As long as it's somewhat cooked, I'm OK with it. Raw, I'm not so sure
 RH> about.

Health or aesthetics? Health, the salmonella bugs, of which
there should be none anyway, wouldn't be affected by this
treatment. The proteins are partially coagulated, though,
making a thickish saucy type of liquid.

 ML> Since the cilantro tends to be tossed on anything as a
 ML> garnish, you can ask for that portion of it to be left out.
 RH> We'll have to check for how it's incorporated into Thai foods.

Sprinkled on top, though the pulverized roots (which have a
sort of herbal carroty taste, not like the leaves at all)
are an essential ingredient in most curry pastes. (Essential?
I almost never use it, as I can almost never find it.)

 RH> I grew up eating dull tasting food and am
 RH> enjoying the flavors of the world now.

What a fine way to enter the second half of life.

 ML> to a very small degree: except that I've largely lost my
 ML> aversion to cilantro because its flavor seems muted compared
 ML> to the way it used to taste to me. On the other hand, I am
 RH> It's still very much like soap to Steve. With me, I judt don't like it
 RH> in massive amounts that tend to overpower everything else in the dish.

It it tasted just like soap, I would never have
objected to it.

 RH> I've been getting more kale, chard and spinach.

I always liked spinach since early childhood. Always
hated chard, though. I think it was a texture thing
more than a taste thing, but chard was also always way
too bitter for me (my sister used to try to convince me
it was sweet, but that didn't work).

=

 ML> More satisfaction to both workers and diners in the olden days,
 ML> but also more room for disaster.
 RH> True, guess this helps keep the potential for law suits lower.

True; though lawsuits weren't what I was thinking of, they
might be what other people would have upmost in their minds.

 RH> Some dill is good, a lot, isn't. I'll generally use a light hand with
 RH> it.
 
Ah, there's an herb that I can compare to cilantro. As I've
said, I used to find cilantro exceptionally awful but have
apparently lost my sensitivity to it; Jim suggested that I
was getting used to it. But dill is the counterexample, as I
react almost as strongly to it but have never been desensitized,
being able to detect the tiniest amount in food.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cilantro Pesto - Rahk Pahk Chee-Gratiem-Prik Thai
 Categories: Thai, Condiment
      Yield: 6 servings

      1 ts Whole White Or Black                     Cilantro Roots Or Leaves
           Peppercorns                              And Stems
      2 tb Coarsely Chopped Fresh              2 tb Coarsely Chopped Garlic

  CILANTRO PESTO:  Using a mortar and pestle or a spice grinder, crush or
  grind the peppercorns to a fine powder.  Combine the pepper, cilantro roots
  and garlic; work the three ingredients into a fairly smooth paste in the
  mortar or in a small blender or food processor.  If you use a blender or
  food processor, you may need to add a little vegetable oil or water to ease
  the grinding.  Make about 1/4 cup.  For an industrial strength batch use 1
  tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the
  pesto for later use, put in a glass jar, pour a little oil onto the surface
  to cover it and seal tightly.  It will keep nicely for about 1 week in the
  refrigerator. Source unknown

MMMMM


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