Text 24361, 123 rader
Skriven 2012-05-03 10:30:40 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Hot
===========
ML> indicates to me that those who endure such stimuli for the
ML> 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.

DSh> You are talking about pepper hot, but there are also those 
DSh> who insist that their food must be physically hot.  

Yeah, I'm one of them. [g] I like to sit down to a piping hot meal, and
it irritates me when Maryanne suddenly thinks of something that simply
MUST be done before she'll eat - and I have to sit there watching my
food get cold because of it.

And I guess I need to clarify. If someone is accustomed to a certain
stimuli - pepper heat or thermal heat, for example - which is out of 
my range of tolerance, I don't consider them pathological for enjoying
it. I'd consider _myself_ pathological, though, it I insisted on an
unbearable level of stimulus for the sake of the stimulus alone. That's
why I just shake my head at people who season food to high Scoville
ratings that bring themselves pain - the "heat for heat's sake" type of
person. 







 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)


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