Text 26290, 92 rader
Skriven 2012-06-19 22:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: baloney 826
===================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> For a while Schneider's made a "Euro Style" garlic bologna that was
 JW> very good but it was discontinued as it didn't sell very well.

 ML> People were probably concerned with offending their
 ML> officemates

That certainly could have been a factor.

 ML> When faced with bologna I have usually resorted to a
 ML> ribbon of hot sauce down the middle.

I like hot sauce on lots of things but somehow bologna just calls
out for mustard and black pepper.

 ML> the grouse stuck in
 ML> someone's car grille (someone gave a cogent reason,
 ML> which I forget now, why I shouldn't cook it - today
 ML> I would have ignored them).

I didn't pick up on that.
  
 ML> I made something called
 ML> Sacerdotes, with either a soft exterior and a hard
 ML> heart or a crusty exterior and a soft heart, I forget
 ML> which.

It was the latter.

 ML> I spent most of my time fending off the attentions
 ML> of a particular young lady (I failed).

You didn't try very hard.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: The Thai Holy Trinity
Categories: Thai, Spice, Mix, Info
  Servings: 1

    garlic
    peppercorns
    cilantro roots

Thai is a paste-based cuisine. Traditionally, at least. At the
foundation of most traditional dishes is a paste of some kind,
comprising fresh and/or dried herbs and spices. Even a stir-fry
often begins with the frying of a simple garlic or garlic-chili
paste. It's no wonder why a mortar is such an essential tool in the
Thai kitchen. This reliance on paste also spills into the marinade
realm.

While there are many different Thai marinades used in various
dishes, if you look closely at their ingredients, you'll see that
the three ingredients are common to most of them include: garlic,
white pepper, and cilantro roots, all pounded into a fine paste. The
three ingredients together create a flavor combination so powerful
that oftentimes other herbs and spices aren't even needed.

Fried shrimp cakes aren't seasoned with much more than a paste of
garlic, peppercorns, and cilantro roots plus a bit of salt. Yet,
together these simple ingredients create something that is far
greater than the sum of its parts.

Noney baked chicken repeats that same happy theme, keeping things
simple. A fine paste of the essential trio works in tandem with fish
sauce, the Thai's favorite source of salinity, and honey. Those are
pretty much all you need.

Making a paste out of whole peppercorns, garlic, and cilantro
roots/stems is best done in a granite mortar as if you're making a
curry paste. You can certainly do this in a mini-chopper. But while
metal blades can only mince finely, the crushing blow of a granite
pestle that brings out the essential oils in the fresh herbs and
spices.

  From: Serious Eats

MMMMM-------------------------------------------------

Cheers

YK Jim


... Blue cheese makes Natto eating Japanese people cringe.

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