Text 28611, 129 rader
Skriven 2012-08-23 07:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: hothothot 161
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 DD> change in the taste or heat level. OTOH, a couple times I got hold of
 DD> tear jerker, sinus evacuating chilies and a glug of whatever vinegar
 DD> was handy swished around the tongue toned down to heat effect to nearly
 DD> nothing. It may have been dilution ... or it may have been an actual
 DD> neutering of the capsaicin effect.

I merely put forth the evidence of pretty much every
hot sauce on the shelf.

 DD> In 70+ years I have had eggplant far more than nine times.
 DD> And haven't liked it on any occasion.
 ML> "You've just never had it done right."

There have been about 9 times when I haven't liked eggplant,
mostly because the stuff has been undercooked. It's one of
those wonderful foods that is hard to kill from overcooking.
One just has to keep enough liquid in the vicinity, either
water or oil, the latter being preferable and lending a
wonderful fatty texture.

 DD> People have told me that for years WRT two of my pet hates - okra and
 DD> grits (snot pods and wallboard spackle) often saying something like,
 DD> "Try this. I gare-on-tee that you'll like it." Of course, there is
 DD> never any indication of where to go to cash in that guarantee.   Bv)=
 
Now grits, we're on the same page.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Jungle Curry (Kaeng Paa Moo)
 Categories: Thai, Pork
   Servings:  4

           Stephen Ceideburg
    1/2 lb Pork tenderloin, trimmed
      1 ts Vegetable oil
      1 tb Minced garlic (3 cloves)
      3 tb Jungle Curry Paste (recipe
           -follows)
      2 c  Defatted chicken stock
    1/2 lb Chinese eggplant, coarsely
           -chopped
    1/2 lb Long beans, trimmed, cut
           -into I inch pieces
      2 tb Fish sauce
    1/4 c  Thinly sliced fresh krachai
           -or:
      2 tb Loosely packed dried *
      2    Fresh kaffir lime leaves or:
      4    Dried **
    1/2 c  Chopped fresh basil

  * soaked in warm water for 15 minutes, drained and sliced (optional) **
  soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest

  Unlike most other Thai curries, jungle Curry is made without coconut milk
  because coconuts don't grow in the jungles of northern Thailand. The curry
  paste is hot and full of flavor. Kaffir lime leaves give this curry its
  distinctive and enticing flavor, but if they are not available, you can
  substitute grated lime Zest.

  Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside.
  In a large, nonstick skillet or wok, heat oil over medium-high heat. Add
  garlic and stir-fry for 2 minutes, or until browned. Add curry paste and
  cook for 30 seconds, pressing it against the sides and bottom of the
  skillet or wok.  Add pork and stir-fry for 2 to 3 minutes, or until light
  brown.  Add stock and bring to a boil. Add eggplant, beans, fish sauce,
  krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or
  until the vegetables are tender. If using lime leaves, discard them. Remove
  from heat and stir in basil. Serve with sticky rice.

  Serves 4 as a main dish or 6 in combination with other dishes.

  113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G
  CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL.

  From "Eating Well", Jan/Feb, 1992.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Jungle Curry Paste (Kaeng Paa)
 Categories: Thai, Condiment
   Servings:  3

           Stephen Ceideburg
      2 lg Shallots, minced
      1 tb Minced garlic (3 cloves)
      1 tb Peeled, minced fresh
           -galangal or:
      1    Two-inch long slice dried *
      1    Inch piece fresh lemon
           -grass, minced, or:
      1 tb Dried, soaked in water for
           -30 minutes, drained and
           -minced
      8    Dried whole red chilies,
           -with seeds, minced, or:
  2 1/2 ts Crushed red-pepper flakes
      2 ts Minced cilantro root
      1    Fresh kaffir lime leaf,
           -minced **
    1/2 ts Shrimp paste
    1/2 ts Salt

  * soaked in hot water for 30 minutes, drained and minced, or 2 tsp. peeled,
  minced ginger root ** or 2 dried, soaked in warm water for 20 minutes,
  drained and minced, or 1/2 tsp. grated lime zest

  The preparation of Thai curry pastes involves pounding or grinding together
  an array of spices and herbs. This recipe is very hot; cut down on the
  amount of dried red chilies if a milder curry is desired.

  In a mortar or a small bowl, combine all the ingredients. Using a pestle or
  the back of a metal spoon, press down on the mixture and stir until it
  forms a paste. (The curry paste can be prepared ahead and stored in an
  airtight container in the refrigerator for up to 1 week or in the freezer
  for up to 3 months.)

  Makes 3 to 3 1/2 Tbsp.

  From "Eating Well", Jan/Feb, 1992.

MMMMM

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