Text 28073, 74 rader
Skriven 2012-08-09 20:28:23 av Ruth Haffly (1:396/45.28)
  Kommentar till text 28033 av Dave Drum (1:18/200.0)
Ärende: Tasting
===============
Hi Dave,

Let my fingers do some work instead of the wrist & elbow; I just
finished cutting some blocks for a Quilts of Valor (look them up on the
'net) project.

 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

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

That was probably early on in Steve's making the sauce; we really didn't
get much into the hot stuff until we got back from Germany in 92. In 93
we moved to AZ and joined the echo in 94. Rachel got married in 97;
Steve was in Korea most of 96 and part of 97 so I figure it was around
95 we had the hot tapioca. It was an eye opener for sure! Made us
realise that the pot needed a really good clean up job. It was a few
years later, when I was cooking for just Steve and me, that I mentioned
the heat transfer to the Calphalon to Steve.  I think we'd run out of
the red pepper but was he wondering why the sauce had a bit of heat to
it. I told him that it's that way every time you make the hot sauce and
I make marinara sauce in the pot a day or so later.

 DD> I only have a couple cooking vessels that are non-stick of any sort.
 DD> My go-to pots and pans are Farberware with stainless steel interiors.
 DD> And, of course, the big, black, cast-iron Dutch oven.

We've got mostly stainless steel, one non stick Calphalon, one regular
Calphalon, several cast iron pieces and one of these green frying pans
(as seen--but not by us--on TV). It's not entirely non stick but a lot
more so than the stainless steel.

 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".

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

A couple of years ago when the get together was at xxCarol's, I made an
eggplant parmesan. It disappeared in rapid order. I use it a lot in the
summer, got one in the fridge now.

 DD>       Title: Pork with Cumin
 DD>  Categories: Latino, Pork, Herbs, Vegetables, Citrus
 DD>       Yield: 7 Servings

Looks good but I'd probably sub out stock or a soup base product for the
bullion. I'm saving this for later when it cools down some.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Myth #1: The computer only does what you tell it to do.

--- PPoint 3.01
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