Text 28033, 81 rader
Skriven 2012-08-09 06:15:06 av Dave Drum (1:18/200.0)
  Kommentar till text 28026 av Ruth Haffly (1:396/45.28)
Ärende: Tasting
===============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I've got an R2-D2 coffee mill that I use as a spice (mostly chilies)
 DD> grinder. It's red. I also have a black version for grinding coffee
 DD> beans. I got that one after I made a pot of coffee and hadn't got the
 DD> original completely cleaned out ofter grinding some chilies, etc. for
 DD> a spice blend. Really a wake up call.

 RH> OOPS! We found out the hard way that Calphalon cookware absorbs a bit
 RH> of whatever's cooked in it. Steve made a batch of psuedo-Malinda's hot
 RH> sauce, thought he had the pot cleaned up well. Rachel used it the next
 RH> day to make tapioca--found out no matter how clean the pot appears,
 RH> there's still a bit absorbed by the metal. I usually cooked marinara
 RH> sauce in it after Steve made the sauce; he adds crushed red pepper to
 RH> his so hadn't noticed the heat. That pot and several others from the
 RH> set are no longer in our possesion as we replaced them about a year ago
 RH> with stainless steel.

Another thing - the acid in the tomatoes will tend to neutralise the alkaline
capsaicin heat. So making the marinara probably cooled things off - but, going
straight to tapioca, which is bland and absorbs other things quite well ....

I only have a couple cooking vessels that are non-stick of any sort. My go-to
pots and pans are Farberware with stainless steel interiors. And, of course,
the big, black, cast-iron Dutch oven.
 
 DD>       Title: Cumin Rice w/Eggplant & Peppers
 DD>  Categories: Vegetables, Rice, Cheese
 DD>       Yield: 4 Servings

 RH> Looks ineresting; I guess you've not tried it since the bottom line
 RH> said "archives", not "kitchen".

I do cumin rice with various things - but, not with eggplant. I don't really
care if I am ever served eggplant again. Ever.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork with Cumin
 Categories: Latino, Pork, Herbs, Vegetables, Citrus
      Yield: 7 Servings
 
      2 lb Pork shoulder; in 1" cubes
    1/2 c  Oil
      2 sl Bacon; cut in squares
      2 tb Orange juice
      2 tb Chicken bouillon granules
      1 ts Oregano; dried
    1/4 ts Pepper
      2 c  Potatoes; diced *
    1/4 c  Unbleached flour
    1/2 c  Onion; chopped
    1/2 c  Water
      2 tb Lime juice
      2 tb Cumin seed
    1/2 ts Salt (be careful here the
           - bouillon is very salty)
      4 c  Tomatoes; chopped
    1/2 c  Dairy sour cream
 
  * Potatoes can be pared or un-pared. 

  Coat pork with the flour. Heat oil in 10-inch skillet
  until hot. Cook and stir pork in oil over medium heat
  until brown. Remove pork with slotted spoon and drain. 

  Cook and stir onion and bacon in the same skillet until
  bacon is crisp. Stir in the pork and the remaining
  ingredients except the sour cream. Heat to boiling, then
  reduce heat. Cover and simmer until pork is done, about 45
  minutes. 

  Stir in sour cream and heat until hot. Serve.

  Uncle Dirty Dave's Kitchen
 
MMMMM

... The reason that there is so little crime in Germany: It's against the law.
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