Text 22290, 84 rader
Skriven 2012-03-11 10:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: oink 354
================
 * Crossposted from: 152

 DD> Serrano chilies are barely hotter than jalapenos.
 ML> Depends. Back in the olden days, jalapenos rated at
 ML> 3-5K units, whereas serranos were quoted at 10K. This
 DD> And the Biker Billy jalapeno can go to 50K - which is cayenne range.

In recent years (we've discussed this before in passing)
I've had jalapenos that have sneaked into the ahua range;
they've become more common these days. But to me, their heat
seems to break down easily under (thermal) heat, whereas
the Asian peppers don't have that problem as much.

 DD> But, somehow, like the soapy undertone of cilantro, my salsa (and many
 DD> dishes) seems to want the grassy taste of the jalapeno. As well as the
 DD> #2 diesel pong of a bell pepper.

Moderation in all things, but stinting on cilantro is a good
idea. I understand what you're saying about the bell flavor,
which is very mild when raw but comes out more on long cooking.

==

 ML> I know people who swear by the biscuits and the mashed potatoes.
 DD> I don't care for the biscuits. They are doughy and heavy. Although the
 DD> 2 piece w/biscuit snack for around U$2.50 is a decent deal. The biscuit
 DD> lets your tum know that you've belly-bombed it.

I'm not a biscuit person at all, but I find that Popeyes's (?)
coat my tongue and upper palate with something that is at once
greasy and acrid. This goes well with a bite of, say, chicken
breast, which is fibrous enough to scour the grease and mild
enough to want the acrid, but on the whole they are not for me.

 DD> Since you showed me yours - I'll show you mine.  BvP= 
 DD> Title: Red Beans and Rice with Smoked Sausage

This looks familiar. In fact, I posted it myself a few years
back. But my own is actually more like the below, with
substitutions based on what is in the house at the time (at
this time, there were no fresh onions, just minced, and we
were kind of short on herbs) -

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Red beans and rice
 Categories: Cajun, What i cook
      Yield: 4 servings

  1 1/2 c  Rice
      3 oz Bacon, diced
      1 oz Onion, minced

  20 oz canned red kidney beans, drained, rinsed
  1/4 ts garlic powder, do not use fresh
      1/2 ts thyme powder
      1/4 ts Tabasco sauce or to taste
      1/4 ts Worcestershire (opt)
  salt, pepper, cayenne to taste
  1/2 lb Andouille or other smoked sausage

  Cook rice in the normal way.

  Fry bacon in its own fat over low heat. As the bacon bits
  are done, remove them with a slotted spoon. When all bits
  are removed, wilt onion in the remaining fat. Add beans
  and flavorings. Let cook over lowest heat for 1/2 hr. Add
  sausage: either submerge the whole piece in the beans or
  chop the meat into bite-size pieces and stir in. Cook for
  another 1/2 hr, making sure that the beans don't scorch
  on the bottom. Add a little water if necessary. Correct
  seasoning. May be thickened with a little roux if necessary.

  Serve beans over rice.

  From Michael Loo 4/00.  MMd by Burt Ford.

MMMMM


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