Tillbaka till svenska Fidonet
English   Information   Debug  
CABLE_MODEMS   0/25
CBM   0/46
CDRECORD   0/66
CDROM   0/20
CLASSIC_COMPUTER   0/378
COMICS   0/15
CONSPRCY   0/899
COOKING   32953
COOKING_OLD1   0/24719
COOKING_OLD2   0/40862
COOKING_OLD3   29339/37489
COOKING_OLD4   0/35496
COOKING_OLD5   9370
C_ECHO   0/189
C_PLUSPLUS   0/31
DIRTY_DOZEN   0/201
DOORGAMES   0/2061
DOS_INTERNET   0/196
duplikat   6002
ECHOLIST   0/18295
EC_SUPPORT   0/318
ELECTRONICS   0/359
ELEKTRONIK.GER   1534
ENET.LINGUISTIC   0/13
ENET.POLITICS   0/4
ENET.SOFT   0/11701
ENET.SYSOP   33903
ENET.TALKS   0/32
ENGLISH_TUTOR   0/2000
EVOLUTION   0/1335
FDECHO   0/217
FDN_ANNOUNCE   0/7068
FIDONEWS   24128
FIDONEWS_OLD1   0/49742
FIDONEWS_OLD2   0/35949
FIDONEWS_OLD3   0/30874
FIDONEWS_OLD4   0/37224
FIDO_SYSOP   12852
FIDO_UTIL   0/180
FILEFIND   0/209
FILEGATE   0/212
FILM   0/18
FNEWS_PUBLISH   4408
FN_SYSOP   41679
FN_SYSOP_OLD1   71952
FTP_FIDO   0/2
FTSC_PUBLIC   0/13599
FUNNY   0/4886
GENEALOGY.EUR   0/71
GET_INFO   105
GOLDED   0/408
HAM   0/16070
HOLYSMOKE   0/6791
HOT_SITES   0/1
HTMLEDIT   0/71
HUB203   466
HUB_100   264
HUB_400   39
HUMOR   0/29
IC   0/2851
INTERNET   0/424
INTERUSER   0/3
IP_CONNECT   719
JAMNNTPD   0/233
JAMTLAND   0/47
KATTY_KORNER   0/41
LAN   0/16
LINUX-USER   0/19
LINUXHELP   0/1155
LINUX   0/22093
LINUX_BBS   0/957
mail   18.68
mail_fore_ok   249
MENSA   0/341
MODERATOR   0/102
MONTE   0/992
MOSCOW_OKLAHOMA   0/1245
MUFFIN   0/783
MUSIC   0/321
N203_STAT   926
N203_SYSCHAT   313
NET203   321
NET204   69
NET_DEV   0/10
NORD.ADMIN   0/101
NORD.CHAT   0/2572
NORD.FIDONET   189
NORD.HARDWARE   0/28
NORD.KULTUR   0/114
NORD.PROG   0/32
NORD.SOFTWARE   0/88
NORD.TEKNIK   0/58
NORD   0/453
OCCULT_CHAT   0/93
OS2BBS   0/787
OS2DOSBBS   0/580
OS2HW   0/42
OS2INET   0/37
OS2LAN   0/134
OS2PROG   0/36
OS2REXX   0/113
OS2USER-L   207
OS2   0/4786
OSDEBATE   0/18996
PASCAL   0/490
PERL   0/457
PHP   0/45
POINTS   0/405
POLITICS   0/29554
POL_INC   0/14731
PSION   103
R20_ADMIN   1121
R20_AMATORRADIO   0/2
R20_BEST_OF_FIDONET   13
R20_CHAT   0/893
R20_DEPP   0/3
R20_DEV   399
R20_ECHO2   1379
R20_ECHOPRES   0/35
R20_ESTAT   0/719
R20_FIDONETPROG...
...RAM.MYPOINT
  0/2
R20_FIDONETPROGRAM   0/22
R20_FIDONET   0/248
R20_FILEFIND   0/24
R20_FILEFOUND   0/22
R20_HIFI   0/3
R20_INFO2   3221
R20_INTERNET   0/12940
R20_INTRESSE   0/60
R20_INTR_KOM   0/99
R20_KANDIDAT.CHAT   42
R20_KANDIDAT   28
R20_KOM_DEV   112
R20_KONTROLL   0/13273
R20_KORSET   0/18
R20_LOKALTRAFIK   0/24
R20_MODERATOR   0/1852
R20_NC   76
R20_NET200   245
R20_NETWORK.OTH...
...ERNETS
  0/13
R20_OPERATIVSYS...
...TEM.LINUX
  0/44
R20_PROGRAMVAROR   0/1
R20_REC2NEC   534
R20_SFOSM   0/340
R20_SF   0/108
R20_SPRAK.ENGLISH   0/1
R20_SQUISH   107
R20_TEST   2
R20_WORST_OF_FIDONET   12
RAR   0/9
RA_MULTI   106
RA_UTIL   0/162
REGCON.EUR   0/2056
REGCON   0/13
SCIENCE   0/1206
SF   0/239
SHAREWARE_SUPPORT   0/5146
SHAREWRE   0/14
SIMPSONS   0/169
STATS_OLD1   0/2539.065
STATS_OLD2   0/2530
STATS_OLD3   0/2395.095
STATS_OLD4   0/1692.25
SURVIVOR   0/495
SYSOPS_CORNER   0/3
SYSOP   0/84
TAGLINES   0/112
TEAMOS2   0/4530
TECH   0/2617
TEST.444   0/105
TRAPDOOR   0/19
TREK   0/755
TUB   0/290
UFO   0/40
UNIX   0/1316
USA_EURLINK   0/102
USR_MODEMS   0/1
VATICAN   0/2740
VIETNAM_VETS   0/14
VIRUS   0/378
VIRUS_INFO   0/201
VISUAL_BASIC   0/473
WHITEHOUSE   0/5187
WIN2000   0/101
WIN32   0/30
WIN95   0/4288
WIN95_OLD1   0/70272
WINDOWS   0/1517
WWB_SYSOP   0/419
WWB_TECH   0/810
ZCC-PUBLIC   0/1
ZEC   4

 
4DOS   0/134
ABORTION   0/7
ALASKA_CHAT   0/506
ALLFIX_FILE   0/1313
ALLFIX_FILE_OLD1   0/7997
ALT_DOS   0/152
AMATEUR_RADIO   0/1039
AMIGASALE   0/14
AMIGA   0/331
AMIGA_INT   0/1
AMIGA_PROG   0/20
AMIGA_SYSOP   0/26
ANIME   0/15
ARGUS   0/924
ASCII_ART   0/340
ASIAN_LINK   0/651
ASTRONOMY   0/417
AUDIO   0/92
AUTOMOBILE_RACING   0/105
BABYLON5   0/17862
BAG   135
BATPOWER   0/361
BBBS.ENGLISH   0/382
BBSLAW   0/109
BBS_ADS   0/5290
BBS_INTERNET   0/507
BIBLE   0/3563
BINKD   0/1119
BINKLEY   0/215
BLUEWAVE   0/2173
Möte COOKING_OLD3, 37489 texter
 lista första sista föregående nästa
Text 28252, 78 rader
Skriven 2012-08-16 05:47:38 av Dave Drum (1:261/38)
Ärende: Chile 1340
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Romesco Sauce #1
 Categories: Latino, Sauces, Nuts, Chilies
      Yield: 2 -1/2 cups.

      4 md Ripe tomatoes; cored
      1    Head garlic; halved across
      2 tb + 1/3 c EVOO
  1 1/2 oz Blanched almonds
  1 1/4 oz Peeled hazelnuts
      1    Dried ancho chile; cored,
           - seeded, slit, opened flat
      1 ts Coarse salt or sea salt;
           - to taste
      3 tb Red-wine vinegar
      2 tb Red wine (dry or fruity, but
           - not oaky)
      1 sl Stale white bread; torn

  Slow oven roasting brings out the sugars in tomatoes and
  garlic. Get them caramelized but not burnt.

  Heat the oven to 375øF/190øC. Put the tomatoes and one
  half of the garlic head in a baking pan. Drizzle about 1
  Tbs. of the olive oil into the cored tomato wells and on
  top of the garlic half. Roast until the tomatoes and
  garlic are well caramelized but not burnt, about 90 min.
  From the remaining half head of garlic, coarsely chop 1
  Tbs. garlic and put it in a food processor.

  While the tomatoes roast, heat about 1 Tbs. of the olive
  oil in a small sauté pan over medium heat. Toast the
  almonds and hazelnuts in the pan, shaking the pan or
  stirring so they don't burn, until golden brown, 5 to 6
  min. Cool the nuts on a paper towel and then put them in
  the food processor.

  If using a dried chile, sear it in the same small pan over
  medium-high heat (keep it flat with a spatula or a fork)
  until a smoke wisp appears, about 10 seconds per side.
  Soak it in 1 cup hot tap water until soft, about 15 min.
  Drain and put the chile in the food processor.

  Start with the toasted nuts, chile, and tomatoes to get
  the purée underway. Pour in olive oil slowly to create an
  emulsified sauce, add vinegar, and then taste the romesco
  before making adjustments.

  When the tomatoes and garlic are caramelized, let them
  cool. Pinch off the tomato skins (discard them) and
  squeeze out the garlic pulp. Put the tomatoes and garlic
  pulp in the processor. Add the salt and start the
  processor, pouring in the remaining 1/3 cup olive oil in a
  slow, steady stream, as if making mayonnaise. Add the
  vinegar, pulse to incorporate, and taste; the sauce should
  have some zing, so add more if needed. Add salt to taste.
  Process the romesco until it comes together as a sauce but
  not so much as to lose its coarse, nutty texture. The
  sauce should be thick and creamy. If it seems too thick,
  add 1 or 2 Tbs. red wine. If it's too thin, add bread,
  pulsing a few more times.

  This garlicky sauce, which originated in the city of
  Tarragona, has tons of variations and many uses -- it's
  served with grilled vegetables, meat, chicken, or fish, or
  stirred into fish stews. Try it tossed with pasta or as a
  sandwich spread. It keeps in the refrigerator for at least
  a week.

  Uncle Dirty Dave's Archives

MMMMM

... War is a cowardly escape from the problems of peace. -- Thomas Mann

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)