Text 2727, 105 rader
Skriven 2010-10-14 22:48:03 av Stephen Haffly (1:396/45.27)
     Kommentar till en text av Glen Jamieson
Ärende: FUEL COST  01014
========================
Hi Glen,

On (14 Oct 10) Glen Jamieson wrote to Stephen Haffly...

 SH> course, I like to think of the Pseudo-Melinda's hot sauce as sunshine
 SH> in a bottle.  It looks about the color of sunlight and tastes
 SH> (especially to the chili-wimps) about as hot as the surface of the sun.

 GJ> That was a neat way to drag the subject back to food!  After all, all
 GJ> our own food energy originally comes from the sun.

I do try to eventually get back on topic. :)

 SH> Title: Pseudo-Melinda's Habanero Pepper Sauce

 GJ> Habaneros are only occasionally sold here.  Most of our chilies are
 GJ> the SE Asian varieties, including the birds-eye ones.  Eating one of
 GJ> those is rather equivalent to drinking molten lead.  I occasionally
 GJ> buy the Filipino, "Mama Sita's Siling Labuyo Sauce", which is the
 GJ> hottest I have ever tasted.

It looks interesting, but I haven't a clue as to what some of the
ingredients are.  I'll need to find a Filipino market and see what's
available.

I took a quick look at Australia's import requirements. It looks like it
would be permissible to send you a small container of Pseudo-Melinda's
Habanero Pepper Sauce. I have some Habaneros in the freezer, and the
next time I make it which shouldn't be too far distant, I will make sure
I put some up in a jar. However, if I send such a jar, would that put a
customs burden on you if it were a gift of minimum value?

Here's another Habanero variant, but I haven't made this one.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Home-Style Inner Beauty Hot Sauce
 Categories: Ethnic, Condiments, Sauces
      Yield: 1 batch

     12    To 15 habanero (Scotch
           -- Bonnet) chile peppers
           -- roughly chopped
      1    Ripe mango; peeled
           -- pitted and mashed
      1 c  Cheap yellow mustard
    1/4 c  Packed brown sugar
    1/4 c  White vinegar
      1 tb Curry powder
      1 tb Ground cumin
      1 tb Chili powder
    1/2 ts Salt; or to taste
      1 ts Black pepper; or to taste

  WARNING: Hottest sauce in North America. Use this to enhance dull and
  boring food. Keep away from pets, open flames, unsupervised children,
  and bad advice. This is not a toy. This is serious. Stand up
  straight, sit right, and stop mumbling. Be careful not to rub your
  nose, eyes, or mouth while working with habaneros. You may actually
  want to wear rubber gloves while chopping and mixing -- these babies
  are powerful.

  Curtis sez: "Wear the rubber gloves. Trust me on this."

  Mix all the ingredients together and stand back. This will keep,
  covered and refrigerated, until the year 2018. Be careful though: If
  it spills, it will eat a hole in your refrigerator. If you ever want
  to dispose of it, call the local toxic waste specialists.

  Curtis adds: "I pull the stems off the peppers and discard them. Then
  I cut off the tops of the peppers (including the hard stem root
  button), toss the tops in a food processor with all the other
  ingredients, and puree thoroughly. Then I coarsely chop the bodies of
  the peppers (including seeds and placenta; otherwise what is the
  point?), add them to the food processor, and pulse a few times just
  to mix, but not enough to further chop the peppers."

  NOTES : This style of hot sauce, widely used in the West Indies, is
  basically habanero peppers (also known as Scotch Bonnets), fruit, and
  yellow mustard, with a few other ingredients thrown in. Use this
  recipe as a guideline. Habaneros are at the top of the chile pepper
  heat scale, so feel free to substitute other peppers of your choice.

  Funnel the sauce into an old pint liquor bottle, then let your
  imagination run free as to what whopper you can lay on your guests
  regarding its origins. If you're having trouble, here's a start: "One
  day in Jamaica I was in this dingy bar and met this old guy who..."
  and you take it from there.

  From "Big Flavors of the Hot Sun" by Chris Schlesinger.  Posted in
  rec. food.recipes by cjackson@mv.us.adobe.com (Curtis Jackson).
  Formatted by Cathy Harned. From: Cathy Harned Date: 10-16-94

MMMMM


Regards,

Stephen
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