Text 28674, 192 rader
Skriven 2012-08-25 06:18:01 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: MAC & CHEEZOID
======================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> Things were cheaper (we think) when looking back at 35c hamburger and

 GJ> When did you buy a 35c hamburger?  (Or are you older than you appear?)

I am 70 - I have no idea how old I appear to others. The last time I have a
clear memory of 35c hamburg I was married - so I would have been in my late 20s
- say, less than 45 years ago. The pricing was 3 pounds of ground beef for U$1
(33c/lb).
 
 DD> 50c/gal gasoline. But, when you consider how long an hourly worker
 DD> would have had to work to buy a gallon of gas or a pound of burger meat
 DD> - things haven't changed all that much. Except for those on a fixed
 DD> (and often inadequate) income.

 GJ> Probably correct.

---SNIPPETY---

 DD> Butter is my default - and always has been. By the time I found a
 DD> margarine that tasted as good as butter it was nearly the same price as
 DD> the McCoy.

 GJ> These days some of the "spreadable" combined butter and olive or
 GJ> canola oil mixes aren't too bad, but I still prefer pure butter.

BINGO!
 
 DD> Here are the conventions I use in my recipes:

 DD> All butter is salted unless specified otherwise. Margarine is not a
 DD> suitable substitute for butter, because of the difference in flavor and
 DD> nutritional value. Butter is a natural product, while margarine is
 DD> man-made and contains trans fatty acids.

 GJ> Aggreed.  I do prefer real butter.

 DD> All eggs are large. (I usually specify)

 GJ> The chook eggs sold here are all large or "jumbo".  The only small
 GJ> eggs are quail eggs, which are OK as a sort of garnish.

Our stores offer "medium", "large", "extra-large", and "jumbo". I've not seen
quail eggs in a regular stupormarkup. Nor "small" eggs on offer anywhere. Used
to have small eggs sometimes on the farm when the rooster would cover a pullet.
Or once when my grandmother bought some "adorable" bantam chickens for us to
raise. But, never in a commercial venue.
 
 DD> All flour is all-purpose unless otherwise specified.

 GJ> We have "plain" flour or "self-raising", but I use very little.

All-purpose is "plain" flour ... as opposed to specialist flours - of which
'self-rising" is but one of many. 
 
 DD> All milk is whole milk unless otherwise specified.

 GJ> Definitely no "lite", "lo-fat" or similar watered-down milk or
 GJ> yoghurt, or indeed anything "lo-" or "lite".

 DD> All onions are yellow unless otherwise specified.

 GJ> I use brown and red onions, and very occasionally, white.

Yellow onions usually have light brown skins and a yellow tinged flesh - which
is what I am guessing that you have there. White onions have a white skin and
white flesh and red onions have a red/purple skin and look striated when sliced
across. The pigment usually cook out or is very subdued, though
 
 DD> All pepper is freshly ground black pepper unless otherwise specified.

 GJ> Agreed.

 DD> All salt is table salt unless otherwise specified.

 GJ> Agreed.  It comes with iodine, normally, but I don't mind.

 DD> All dry ingredient measurements are level - use a dry ingredient
 DD> measuring cup, fill it to the top, and scrape it even with a straight
 DD> object, such as the flat side of a knife.

 GJ> I do that - sometimes.  As cups do vary, it is better to use
 GJ> quantities specified in grams or milli-litres, which are universal.

Our measuring cups are of specific volume. Drinking cups, not so much. I have
one set of Pyrex measuring cups which are clear and have volume measures
printed on the sides - ounces/cups on one side, metric on the other. You're on
your own for parallax correction, though. I generally use them only for liquid
measures.
 
 DD> All temperatures are Fahrenheit if I have not already done the
 DD> conversion and offered both.

 GJ> Nah!  I use the standard Celcius, rather than your quaint old F, which
 GJ> the rest of the world gave up ages ago.

You will have noted that *most* of my recipes (including those I got originally
from your side of the globe) show temperature settings in both Fahrenheit and
Centigrade - and sometimes in the even more archaic and arcane "Gas Mark"
settings.
 
 DD> If an ingredient has no quantity specified it is to be used to *your*
 DD> taste or need.

 GJ> Of course!  Take a wild guess, then taste as you add it, bit by bit.

 DD> Title: Roasted Red Bell Pepper Butter

 GJ> "Capsicum" is a better name, to avoid confusion with "mango".  :)

Except that in most of the world it causes confusion with chile peppers.  BvP=
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pad Ped Mu (Stir Fried Pork)
 Categories: Colonel, Pork, Thai, Curry, Chilies
      Yield: 4 Servings
 
      1 lb Belly pork; in small dice
      2 c  Long beans; in 1" pieces
    1/2 c  Prik yuat (green Thai bell
           - peppers); sliced
    1/2 c  Prik yuat daeng (red Thai
           - bell peppers); sliced
      3 tb Red curry paste
      3 tb Fish sauce
      1 tb Nam prik pao (roasted
           - chilies in oil)
      1 tb Garlic; minced
      1 tb [palm] sugar
      1 tb Prik ki nu (green birdseye
           - chilies); thin sliced
      1 ts Black pepper; fresh ground
 
  This dish is made with belly pork. There are a number of
  reasons for this: on the pragmatic level the Thais tend to
  use all of an animal, and this is a way of using the
  rather fatty belly pork. Secondly the style of cooking
  means that the dish is cooked in the pork fat itself,
  which enhances the flavor, and thirdly, the fatty meat
  absorbs the additional flavors and so tastes better.
  
  My wife prepared this for our dinner last night, and
  cooked it in an iron wok, as always. The pork tends to
  stick, and so it is quite a difficult job cleaning up
  afterwards. Consequently I am going to suggest that you
  use a non-stick stir fry pan or sauté pan for this dish
  if available. The wok or pan should be quite hot, so as to
  sear the pork and render the fat quickly. If the pan is
  too cold it will tend to become leathery and chewy.
  
  My recipe notes indicate that the sliced chilies are
  'optional'. You can also reduce the amount of red curry
  paste used quite substantially without too much adverse
  affect on the authenticity of the dish.
  
  The sliced prik yuat are a Thai variety which is hard to
  find outside Thailand. Known as the Thai Bell Pepper, you
  could easily substitute ordinary bell peppers for this
  ingredient.
  
  The long beans used in Thailand are known as tua phak yao.
  I have seen these sold in the West as "Yak's Tails". If
  unavailable ordinary green long beans can be used.
  
  Method: Heat a wok (see above), and then add the belly
  pork and stir fry until it turns brown, and the fat
  crispens and reduces. If it becomes too dry add a very
  small amount of peanut oil.
  
  Add the curry paste, and stir fry to combine, then add the
  fish sauce, chilli oil, garlic, sugar, chilies and pepper,
  and stir fry for about two minutes stirring continuously
  to combine the flavors and mix well.
  
  Add the bell peppers and stir fry until they just begin to
  soften, then add the long beans and stir fry until heated
  through (about 30 seconds).
  
  Serve with steamed white [jasmine] rice.
  
  Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand

  Uncle Dirty Dave's Archives
 
MMMMM

... Liberal press: Any newspaper which presents inconvenient truth and facts.
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