Text 29247, 133 rader
Skriven 2012-09-05 11:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: num num 225
===================
 ML> There were other fishy things, and someone pointed me to
 ML> a pork and ham pate and said it was one of the entries;
 ML> if it had been, I should certainly have voted for it as
 ML> it did a wonderful impression of a pork and ham pate.
 NB> Pretty good for being made from sole, then...  (G)  Most likely not
 NB> the imitation, though... although, maybe it just had the addition of
 NB> sole to meet the criteria...?? (G)

No, actually the person who pointed it out to me (not
realizing that I was going to be a judge) was in error,
and it was in fact a pork and ham pate.

There was no rule that there be fish in any of the
noncobatant recipes.

 NB>> With the addition of crackers, wouldn't it have passed for a real
 NB>> finger food, too...?
 ML> Too wet. Drained and perhaps squeezed dry and then
 ML> artfully arranged on some substrate, maybe finger food.
 NB> Maybe on those little dense (rye) bread circles, that could use a bit
 NB> of extra moisture...?

I always wondered about those little dense rye breads
(sometimes coming in squares, as made by Rubschlager) -
they didn't seem to have an ecological niche, but
perhaps their role is to soak up excess marinades.

==

 NB>> I knew the xanthin/yellow connection... but not the yellow=flavor bit.
 ML> Flavus being Latin for yellow; flavor literally meaning
 ML> yellowness.

And xanthos being, as I recall, Greek for yellow.
It's sort of strange - there are Greek/Latin cognates
and also meanings for which the two languages have
completely unrelated words.

 NB> Oh, ok.   (Way too long since my two years of Latin back in 9th and
 NB> 10th!) 

I had the advantage of studying Mediaeval Latin as one
of the components of my degree course. Not that it's
done me a whole lot of good in the editorial or the
musical world - mostly it's useful in the useless
trivia department.

 NB> Hmmm...  My massage therapist had a bottle of oil of clove that she

Clove oil is neat stuff but doesn't actually destroy the
odors - more like it numbs your smell buds just as it does
your taste buds.

 NB> used to dissipate odors...  And we've had a couple of different enzyme
 NB> deals that neutralize cat indiscretion odors...  quite effectively,

The enzyme things are cool.

 NB> Further clarification... it's finishing butter rather than basting
 NB> butter... dunno if there's much difference there...  Peelings and
 NB> scrapings makes a kinda sense...  And, the London Broil fiasco aside,
 NB> Wegmans is pretty reputable with their higher-end stuff... They'd
 NB> probably worry that someone might recognize rubber tire as not being
 NB> sufficiently related to truffle...  ;)

But even the reasonably culinarily educated clientele
may not know what a real truffle tastes like. I know that
when I was younger, I complained about truffles not
tasting like anything and being answered with the haughty
"only some people can taste them," which I was uncertain
about but couldn't disprove until later, when I had real
ones. There's a lot of Emperor's New Clothes in the
culinary world.

 As you have a clue what it
 NB> should taste like, maybe someday you could check it out...?  (Or we
 NB> could have it as a picnic item sometime...  [g])

Maybe.

 ML> I used to have a heightened sensitivity to five-spice and
 ML> star anise. I used to like them, but once my mother made
 ML> a red-cooked pork with an excess of star anise, and ever
 ML> since I have been very careful about the dosage.
 NB> Overdose can overload for sure... :)

The effects of the overdose were significant and last to
this day. I still am leery of the woody end of the
fennel-licorice-star anise spectrum. Same thing with nutmeg,
which I ODed on because someone claimed you could get high
on the stuff; all it did (most illicit drugs did just this)
was nauseate me and give me a headache. But I retain a
probably lifelong distrust of nutmeg in all contexts,
especially eggnog.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kevin's Favorite Homemade Curry Powder
 Categories: Base, Curry, Kevin, Asian
      Yield: 1 Servings

      3 tb Coriander seeds.
      2 tb Cumin seeds.
      2 tb Turmeric.
      1 tb Mustard seeds.
  2 1/2 ts Fennel seeds.
      8    Cardamon pods, the seeds of.
      8    Cloves.
  1 1/2 ts Ginger, ground.
  1 1/2 ts Peppercorns, black.
    1/4 ts Nutmeg, freshly grated.
    1/4 ts Cayenne.

  In a flat baking dish, combine coriander seeds, the cumin seeds,
  turmeric, mustard seeds, fennel, cardamon cloves, ginger,
  peppercorns,nutmeg and the cayenne, toast the mixture in a preheated
  140^C fro 20 minutes, and let it cool to room temperature. In an
  electric spice or coffee grinder, pulverise the spice mixture in
  batches and strain it throughn a sieve into a bowl. The curry powder
  keeps in a lightly sealed jars in a cook dark places for 6 months.

  Makes about 1/2 cup.

  from NEW IDEA. 31/08/1991 typed by KEVIN JCJD SYMONS

  M's note: probably the amount of nutmeg is fine, but
  halve it just in case.

MMMMM

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