Text 28090, 71 rader
Skriven 2012-08-10 21:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Japanese 95
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 ML> do. Look up Nanking, Sook Ching, and Manila - no noble
 ML> words or lofty ideals can make up for that.
 DD> I'll just counter that with My Lai, Honduras and Nicaragua - and I
 DD> have more. Our skirts are not all that clean, either.

Nanking was 1000 times bigger than My Lai, and in aggregate
the Japanese murders of WWII rivaled those of Stalin and Hitler
in magnitude, just they were more efficient and left fewer
witnesses. We're not talking about the evil that lies in
the hearts of men, which I agree is considerable no matter
what flag it lurks under, but the manifestation of it, at
which the Japanese excelled.

 ML> I am glad that I find that ripe peppers of whatever color
 ML> have far less of that hydrocarbony taste than unripe ones;
 ML> also, they're much sweeter (I admit that has not much to
 ML> do with flavor profile).
 DD> I don't get it in chilies - I suppose that if there it is subsumed by
 DD> the capsaicin. But, I find the kerosene hint nearly as strong in
 DD> coloured (ripe) bell peppers as in the green.

I get it in jalapenos and in fact dislike that variety
for that reason (the incongruity to my palate).

 DD> Did you know that in Ohio (one of your flyover zones) that bell
 DD> peppers are known as mangoes? That can really screw you up if you order
 DD> a mango-something in Ohio and get an unexpected result.

We discussed this a bunch of years ago with regard
to usage in the mid-Atlantic to southeast. There are
oldsters within walking distance of here who would
refer to vinegared bell pepper slices (a nasty dish)
as mango pickles.

GREEN MANGO PICKLES
cat: historic, text
yield: 1 batch

After having been in brine for several weeks, soak
the mangoes in cold water for 2 days; then boil in
vinegar, and let them stand in that vinegar for a
week. After that, take the seed from them and fill
them with the following spices:

1 pound of ginger, soaked in brine a day or two, or
  until soft enough to slice,
1 ounce of grain black pepper,
1 ounce of mace,
1 ounce of allspice,
1 ounce of cloves,
1 ounce of turmeric,
1/2 pound of garlic, soaked for a day or two in brine, then dried,
1 pint of grated horseradish,
1 pint of black mustard seed,
1 pint of white mustard seed.

Bruise all the spices and mix with teacup of olive oil.
To each mango add 1 teaspoonful of brown sugar. This
mixture will fill 4 dozen mangoes, having chopped up
some of the indifferent ones to mix with the stuffing.
Tie them up and pour over them best cider vinegar. After
a month, add 3 pounds of brown sugar. Keep closely
covered, and don't eat for a year.

Mrs. Henry C. Buckner
Blue Grass Cook Book
digital.lib.msu.edu/projects/cookbooks/books/bluegrass/blue.html

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