Text 22927, 105 rader
Skriven 2012-03-27 06:02:03 av Dave Drum (1:18/200.0)
  Kommentar till text 22884 av MICHAEL LOO (1:123/140)
Ärende: hothothot
=================
-=> MICHAEL LOO wrote to JIM WELLER <=-

 ML> piquins and tepins
 ML> They're not that hard to find.

 JW> I had gotten the impression they only grew wild and were not
 JW> cultivated so therefore available only to rural foragers and not
 JW> supermarket consumers.

 ML> Well, pretty much anything that grows wild can be grown
 ML> agriculturally. The claim is made by some Internet purveyors
 ML> that their tepins are harvested from wild.

IOW they are too lazy/cheap to set up a garden.
 
 ML> Here are a couple sites relating to these peppers -

 ML> This one declares rather breathlessly that the tepin is the
 ML> world's hottest pepper but gives a telephone number to call

Welp, that just killed *all* their credibility with me.

 ML> for a free sample of the culinarily treated product:
 ML> www.ecoseeds.com/Pepper.worlds.hottest.html

 ML> I prefer the style of this one:
 ML> www.slowfoodusa.org/index.php/programs/ark_product_detail/chiltepin_pepp
 ML> er/

Not nearly so strident - and packed with good information.
 
 ML> MMMMM----- Recipe via Meal-Master (tm) v8.02

 ML>       Title: BBQ sauce, adapted from Whole Chile Pepper Book
 ML>  Categories: Bbq, Sauces, Spices
 ML>       Yield: 1 batch

 ML>       4    Dried tepins, pequins, or
 ML>            -cayennes, stemmed and
 ML>            -crushed (remove seeds if
 ML>            -you don't like too much
 ML>            -heat)

Whole Chile Pepper should have known that the heat is in the placenta, not so
much in the seeds. If you remove both - you get a milder chile. If you just
knock the seeds from their attachment to the placenta - whoooooeeee!!!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stir-Fried Squid w/Peanuts & Chilies
 Categories: Oriental, Chilies, Seafood, Nuts
      Yield: 4 Servings
 
      1 lb Squid; cleaned Chinese-style
           - [See below. - S.C.]
    1/4 c  Raw peanuts; rough chopped
      4 cl Garlic; minced
      1    (or more) fresh chilies;
           - chopped
      1 ts Cilantro; chopped (opt)
      2 ts Soy sauce
    1/4 c  Chicken stock
      1 ts Cornstarch dissolved in
      1 tb Stock or water
      3 tb (to 4 tb) vegetable oil
 
  In traditional Chinese cooking, dishes which are part of a
  banquet-style meal usually contain about 1 pound of food.
  This dish will serve 4 if there are 3 other dishes besides
  soup; 6 if there are 6 other dishes, etc.
  
  Saute garlic and chile peppers in half the oil over low
  heat in a wok or heavy frying pan until garlic is lightly
  browned. Add peanuts for the last 30 seconds. Stir
  continuously.
  
  Remove ingredients from the pan, add more oil, if
  necessary, and the squid. Cook for 30 seconds. Return
  peanuts, garlic and chilies to pan. Immediately add all but
  1 Tb of the stock, soy sauce and cilantro.
  
  Continue stir-frying for another minute. Add cornstarch
  mixture. When sauce thickens, remove from heat and serve.
  
  [Score squid diagonally at three quarter inch intervals.
  Turn and repeat at right angles to original cuts. Don't
  cut all the way through the squid body. Cut each scored
  squid body into three or four pieces.
  
  When cooked, the squid will roll up and the crosshatching
  will catch and hold the sauce. It's much easier to do than
  to describe. S.C.]
  
  From "The International Squid Cookbook" by Isaac Cronin,
  Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3
  
  Posted by Stephen Ceideberg; February 22 1993.
  
  Uncle Dirty Dave's Archives

MMMMM

... As a matter of principle I never attend the first annual anything-G. Carlin
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)