Text 268, 95 rader
Skriven 2010-08-16 14:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: hot stuff 451
=====================
 JW> I find I become tolerant of a specific chile if I use it frequently
 JW> but have to start all over with a different one.

That seems to be especially true of the long thin red ones,
cayennes and japones, for example, the ones you get in
powder form.

 JW> with just a tiny bit of jerk sauce (Scotch bonnets) and it seemed
 JW> fiery. After a week of frequent dishes using the jerk sauce, it
 JW> seemed to have mellowed out and the chile salt tasted hot again.

I am slow to habituate to the sinense/chinensis chiles, partially
because I don't tolerate the flavor well and don't allow myself
a decent dose. In general, I'd just as well have a drop or two of
Pure Cap or Dave's Insanity as something made with those peppers.

 -=> Jim Weller said to Glen Jamieson <=-

 JW> Fermenting sewage lagoons are another overlooked heat source.
 GJ> For effective fermentation, the temperature would have to be raised
 GJ> above a critical level.
 JW> It is naturally, even here, even in mid-winter.
 GJ> I am surprised.  Are they open lagoons with aerobic fermentation,
 GJ> or do they include tanks?
 JW> The first phase is anaerobic fermentation in a huge concrete vault
 JW> which stays hot even in winter. The runoff goes into a series of
 JW> open lagoons and eventually into Great Slave Lake.

I wonder how one could harness the thermal energy - take
advantage of expansion or something, as I doubt that the
temperature gets into the boiling range, or does it?

 GJ> Are there fish in the lagoons?
 JW> Not that I know of.

I am amused to think of the three-eyed fish on that
Simpsons episode.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Fish Slices, Peking Style
 Categories: Chinese, Seafood
   Servings:  6

      1 lb Fish fillets, cubed
           Cornstarch for dredging fish
           Oil for deep frying
      2    + dried chile peppers
      1    Thin slice of ginger, minced
      2    To 3 cloves of garlic
      2    Scallions, chopped coarsely
      2    Dried shiitake mushrooms

MMMMM-----------------------------MARINADE----------------------------------
    1/2 ts Salt
    1/8 ts White pepper
    1/4 ts Sugar
      2 tb Dry sherry
      1 ts Freshly minced ginger
      1    Beaten egg

MMMMM------------------------------SAUCE-----------------------------------
      1 tb White vinegar
      4 ts Sugar
      3 tb Black soy sauce
      2 tb Rice wine
      1 c  Chicken broth
      2 tb Cornstarch mixed with 3 TB
           - water
      1 ts Sesame oil

  1. Mix marinade, plop fish slices into marinade and refrigerate for 30
  minutes.

  2. Place dried mushrooms in warm water for 15 + minutes to soften.

  3. Dredge marinated fish slices in cornstarch while heating oil in wok.

  4. Deep fry fish slices until they are light brown. Dry fish slices on
  paper towel. 5. Remove all but two TB of oil from the wok. Stir fry the
  garlic, chilies, ginger and scallions. Add the mushrooms, stir in the sauce
  mixture until sauce comes to a boil and then stir in the cornstarch mixture
  and cook until thickened.

  6. Return the fish slices to the wok, swirl in sesame seed oil.

  7. Eat!

  Source unknown

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)