Text 25414, 78 rader
Skriven 2012-05-26 17:24:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: CLUCK 692  20526
========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I have already disgusted young Jim by confessing that I didn't like
 GJ> chocolate much - except when it is coating Leonore's liqueur cumquats.
 ML> No human being worthy the title fails to appreciate
 ML> chocolate in one form or another.
 
I could take it in that form, as it only plays a minor part in the
whole combined flavour.

 GJ> Sugar does have its place, but only when balanced by a suitable depth
 GJ> of sour, bitter or alcohol flavour.

 ML> I totally disagree. Each of the elementals has its value in
 ML> purest form (even bitter). Speaking of which, where's salt in
 ML> your list?

Except for tasting to assess its quality, I prefer not to take each of
those in its pure form.  You ask what happened to the salt?  That is
what some of my relatives say after eating my food.  I provide a salt
cellar or grinder for such people.  It may be a coincidence that the
chief offender, my Indian SIL, suffers from high blood pressure.  I
hate excessive salt, and nearly always check salt content on jars of
stuff in the s/markets.  (I forgot to on the jar of Indian garlic and
ginger paste - 4%, Yuck!.)
 
 GJ> The wings turned out well, marinated in spices and cooked buried in a
 GJ> few cups of rice in the rice cooker.  The ginger garlic paste I used
 ML> I presume that they ended up "steamed," with a lovely flabby
 ML> soft fatty skin? or did you subject them to further processing?

It was something that I thought Jason could be capable of cooking.
Marinate 1/2kg of wings in Lobo (Thai) Spicy Chicken-in-rice powder
from a sachet, add to 300g rice and "adequate water" in a rice cooker.
Turn on cooker.  Serve hot with cucumber.

It was surprisingly good, with the chicken fully cooked by the time
the rice was, and everything permiated with the Indian style spices.
The skin and flesh were "suck off the bone" soft.
 
 GJ> There was a definite, quick decrease in the cat pee aroma released in
 GJ> the first few seconds after unscrewing the lid.

 ML> Cat pee is a flavor I don't like much of, and in the unlikely
 ML> event of a diminution on aeration, I'd consider that a great
 ML> boon. But rather unlikely - I find it quite persistent, whether
 ML> from cats or from Sauvignon Blanc.

After reading of your traumatic experience as a child, I understand.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Pepper And Salt
 Categories: Condiments, Indian, Asia-w, Charmaine
      Yield: 1 servings
 
      2 tb Black peppercorns
      3 tb Salt
 
  Roast 2 tb whole black peppercorns in a dry pan over md heat,
  stirring, about 5 minutes or till pepper smells fragrant. Allow
  pepper to cool slightly, then pound using a mortar and pestle and mix
  with 3 tb salt. Store in an airtight bottle. Sprinkle on roast duck
  or chicken. (See also SZECHWAN PEPPER.)
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)