Text 22678, 145 rader
Skriven 2012-03-22 18:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BRUM 387
================
 GJ> Has anyone stated
 GJ> the advantages of see-through aeroplanes, apart from the lack of
 GJ> separate windows?

None, just a tour de force. A Web search yields numerous
references.

 What would they be made of?  Mylar sheet, and kept
 GJ> rigid by maintaining enternal pressure, blimp style?  If done that
 GJ> wasy, the top of the fuselage could by aluminised to reflect the UV.

If the top of the fuselage were aluminized, that would kind of
defeat the purpose.

I actually don't see why they can't make such an airplane now,
with specially tempered glass or some kind of new-fangled plastic.
 
 ML> What matters to me is the latter. The numbers are more relevant
 ML> for the general public. For me, in the 1990s I was tested as being
 ML> able to reliably taste to the 0.25 Scoville unit level - that is
 ML> to say, my taste buds were 4x as sensitive as the average, at least
 ML> as far as heat is concerned. 
 GJ> I wonder what a present day test would give?  As there has been some
 GJ> discussion re age-related loss of taste sensitivity (ARLOTS), a test
 GJ> would give firm figures to such a hypothesis.

In some arenas my sensitivity has decreased, but in most
it does not seem to have. I will endeavor to find some
standardized preparation and then dilute it down to the
small Scoville range. I have no longer the patience to
do a blind test, though.

Eggplant and Mushroom Sauce, Lattermann Style
Categories: Thai, German
servings: 4

1 eggplant
350 g mushrooms (fresh or canned)
1 onion (farang size)
1 or 2 garlic cloves
2 red-hot chilies
cooking oil
Maggi sauce
Thai fish sauce
Black/white pepper powder
black/white pepper corns
milk

Peel the onion and cut it into thin slices.
After cutting up the whole onion, heat up
some vegetable oil in a frying pan. Add the
onion slices.

While the onions are in the frying pan, peel
the garlic clove(s). Cut the garlic clove(s)
into small slices and then cut the slices
further down to small cubes of 1 mm length.
Add the small garlic cubes to the onions in
the frying pan and continue frying the onions
with the garlic until they uniformly assume a
yellow-brownish color. Remove the onions from
the pot and transfer them to a small bowl and
keep them aside. Also keep the oil in the pan
as we need it later, also.

Now clean the eggplants and remove all sections
that are not edible. Cut the eggplants into
halves, and then cut the halves into sections
of approx 15 cm length.

Heat up the barbecue oven and place the eggplant
sections on the grill roster. Insert the eggplant
sections into the barbecue oven and leave it
there for 40 min.

While the eggplant sections are being barbecued,
take the mushrooms and cut them into small pieces
of 1.5 cm length. If you are using canned mushrooms,
please keep the brine from the can.

Take the frying pan with the residual oil from frying
the onions, heat it up, and insert the mushroom
pieces. Add some black/white pepper powder and fry
the mushrooms while stirring them from time to time.
Once the mushrooms have assumed a dark brown color,
remove them and keep them in the small bowl in which
you have already collected the fried onion slices.
Insert the black/white peppercorns and the two redhot
chilies into the cup of an electric blender/mixer.
Operate the electric blender/mixer until the
peppercorns and the red-hot chilies were ground down
to a uniform powder. Once this is done and the 40 min
time for the eggplants are over in the oven, remove
the eggplants from the oven and let them cool down a
bit on a cutting board. The eggplant should by now
have a very soft consistency.

Cut the eggplants into small cubes of 2 cm length.
Add a few cubes to the pepper/chili powder in the
blender/mixer cup. Fill some fried mushrooms with
fried onions on top until the cup is not much more
filled than approx. 75% of its height. Add
potentially remaining oil from the frying pan and
brine from the mushroom can (or milk or water in
case you have taken fresh mushrooms), so the
ingredients are just covered by fluids. Mount the
cup on the electric blender/mixer and operate the
blender/mixer until the mixture has assumed a
smooth paste. Remove the cup from the blender/mixer
and transfer the paste to a bowl. Repeat the
process of filling the blender/mixer cup with
eggplant cubes, fried mushrooms and onions, add
brine, water or milk as described above. Operate
the blender mixer again until the next batch of
smooth paste is ready. Add the paste to the already
prepared paste in the bowl and repeat the process
until all eggplant cubes, onions and mushrooms
are consumed. Collect all batches of blended
eggplant, mushroom and onion paste in the bowl.
Mix all batches well, so the spice first batch
with all the pepper and chili included will be
equally spread in the total paste. You may add
some Thai fish sauce, mix it well and transfer
it to a pot in order to heat it on a stove and
finish the sauce for consumption.

While heating up, add some milk to get the sauce
to the desired consistency. You may also want to
give it a final touch with some Maggi/Knorr
seasoning, as per your taste.

Mix everything thoroughly and take care that the
sauce does not stick to the bottom of the pot.
Once the eggplant and mushroom sauce is hot and
has the right consistency, remove the pot from
the stove and transfer the sauce to a bowl. The
eggplant and mushroom sauce is now ready for
serving.

Source: Ruprecht Lattermann


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