Text 24348, 95 rader
Skriven 2012-05-03 01:57:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Hot
===========
 -=> On 05-02-12  18:32,  Dave Sacerdote <=-
 -=> spoke to Michael Loo about Endorphins 589 <=-

 -> indicates to me that those who endure such stimuli for the
 -> sake of a rush are in fact pretty pathological. 

 DSac> I don't disagree with you here, actually - I think that anyone who
 DSac> willingly eats food so hot as to be physically painful is pretty
 DSac> pathological, as well.

You are talking about pepper hot, but there are also those who insist
that their food must be physically hot.   When we lived in England, many
of the Brits would heat their plates in the oven.  Some ovens even had a
special warming tray for plates.  Eating food at a high temperature can
be overdone as well.  I've had many a scorched mouth from hot pizza
cheese.

Tonight Gail made a beef stew in her new pressure cooker.  I experienced
another version of "hot".  As I was dishing up my bowl from the pot to
the soup bowl, my left hand slipped and spilled a little bit of hot
liquid onto it.  In an automatic reaction, I grabbed the bowl with my
right hand and then proceeded to spill even more scalding liquid onto
that hand.   I plopped the bowl down and quickly ran cold water, but it
was still quite sensitive for at least an hour or so.  Looking at it
now, I can see a slight blister forming where the thumb touches the
hand.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Tremblant -  England, 1747
 Categories: England, 18th cent, Beef, Main dish, Boiled
      Yield: 6 servings
 
      3 lb To 4 lb fat end of a brisket
           -of beef
      2 tb Allspice berries
      2    Onions
      2    Peeled turnips
      1    Carrot

MMMMM--------------------------SAUCE 1-------------------------------
      4 tb Butter
      4 tb Flour
      5 c  Gravy or strong beef stock
      1 tb Mushroom ketchup
      1 tb Browning (optional)
    1/2 c  White wine
           A few carrots and turnips;
           -sliced thinly

MMMMM--------------------SAUCE 2 (ALTERNATIVE-------------------------
      3 tb Chopped parsley
      1    Onion; finely chopped
      4    Pickled cucumbers or dill
           -pickles; finely chopped
  2 1/2 c  Good gravy or beef stock
           -(from cooking the brisket)
    1/4 ts Pepper
      1 ts Salt
      1 ts Butter rolled in 1 tsp flour
      1    Pickled walnut; crushed
      1 tb Capers
 
    Tie up the brisket with strong thread or string. Cover it well with
  water in a braising-pan and bring it to the boil. Skim. Salt the
  water and add the spice and vegetables. Simmer until tender, for
  about three hours. Remove the meat.
    To make the sauce (1), first melt the butter in a saucepan, then
  add the flour, cook a little and stir until smooth. Slowly stir in
  the gravy, ketchup, browning, wine and sliced vegetables; bring to
  the boil and simmer until the vegetables are tender. Season with
  pepper and salt. Skim the fat from the surface and serve the brisket
  in the sauce. Serve with pickles.
    For a sharper sauce (2), put the parsley, onion and cucumbers into
  the gravy, season, bring to the boil, and then simmer. Add the butter
  rolled in flour to thicken the sauce, then the pickled walnut and the
  capers. Simmer for 10 minutes and then pour over the beef.
  
  From _The Art of Cookery Made Plain and Easy_  Hannah Glasse, 1747
  in _Seven Centuries of English Cooking_
  Compiled and updated by Maxime de la Falaise
  Grove Press, 1992. ISBN 0-8021-3296-0
  Typos by Jeff Pruett.
  From: Jeff Pruett                     Date: 04-16
  Cooking Ä
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:33:47, 02 May 2012
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)