Text 35431, 77 rader
Skriven 2013-03-29 19:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: low-class food 330
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> jar of Dona Maria pipian sauce paste from Hertez.
 JW> years  ago Aura gifted me with this.
 JW> The oil had separated and rose to the top

 ML> And if that mattered to you, a minute of vigorous beating
 ML> would reincorporate the oil nicely.

What I did was push a slender knife blade through it and then store
it upside down overnight.  

 JW> adds a nice flavour and texture to all sorts of soups, sauces 
 JW> Indian inspired curried cream of butternut squash soup
 JW> Italianeque macaroni minestrone
 JW> Germanish pork, bean, potato and Brussels sprout stew.  

 ML> One is going a bit off the fusion deep end there, is one not?

Not really. The pipian was just a straight up substitution for the
regular thickener that brought some little extra (but sympathetic)
flavours to the dish.  
 
 -=> Jim Weller said to Dave Drum <=-
 
 JW> the best quality ingredients, synergistic
 JW> taste combinations and often precise timing

 ML> Regarding cassoulet, it uses really humble ingredients, and not
 ML> necessarily the best of those, and its timing is not more precise
 ML> than "one to ten days."

I was guilty of telescoping two disparate ideas into one. What I
meant to say was a lot of French cooking is based on quality
ingredients, good construction and precision etc. but that it could
also be quite cheap and plain i.e. humble, if you will.

 ML> I agree that there is a good taste synergy
 ML> between pork and beans

I think I just hit the ultimate combination: chicken wings, spare
ribs and pork sirloin together with some kind of legume. I recently
bought both wings and ribs for the first time in a long time as they
were on weekly special and what was left on the "use by" date, 50%
off as well.

I made Buffalo wings with all the drummettes and half the middle
segments. The balance of the middle segments and all the tips went
into the crockpot along with some poultry seasoning and a couple of
ribs. The rest of the ribs were slow baked (at 225 F) in the oven
using a nice BBQ dry rub spice mix, heavy on the cumin. The pork
sirloin steaks were seasoned with Back Eddy steak spice and grilled.
All the leftovers ended up in the pot as well. The resulting stock
and fall off the bone meat was marvelous.

After giving some thought to my pantry contents (a couple of months
ago I bought just about every kind of dried pea/bean/pulse/legume/
dhal imaginable when the Indian Suraj brand was on sale at $2 per 2
kg bag ... I now have a multi-year supply) and decided on split
yellow peas. With some shredded Brussels Sprouts and white turnip,
fried onion, a little garlic, a splash of my homemade hot ketchup
and lots of black pepper and summer savory, it was the best pea soup
I've made in a long, long time.

I also recently learned from the Suraj website something about my
mysterious lentils that cooked to mush in under 10 minutes. They are
called Petite Crimson Lentils or Masoor Dhal and they do cook in
much less time than other lentils. 


YK Jim
    
... Use ketchup only if you know it was made from free range tomatoes.

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