Text 36300, 65 rader
Skriven 2013-04-21 05:39:00 av Dave Drum (66269.cooking)
     Kommentar till en text av MICHAEL LOO (1:123/140)
Ärende: acid/base
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> These were not past the point of no return. I plopped them into a
 DD> dishpan full of cold water with a couple tablespoons of TSP to snuff
 DD> any lingering or incipient baddies - like salmonella. And to get rid of

 ML> I just use salt pack - bicarb if the smell gets bad, followed
 ML> by a vinegar rinse as necessary. Phosphate detergents, I never
 ML> have them handy and probably wouldn't think to use them if I had.

I had this from a banquet deal one of my non-profit organisations had put on
which sprung for a quantity of TSP to wash the glassware both clean and spot
free ... and not harm the head on a glass of Guinness. And I remembered a story
about the one of the local Holiday Inn kitchens doing wholesale lots of
over-stored chicken pieces/parts in 30 gallon Rubber-maid trash cans with TSP
and a bit of Clorox. As I did not observe it first-hand I checked with Al Ciota
of Ciota & Foster Poultry who used to supply the burger snatcher I managed when
we got into Broasted chicken. He said the TSP would "probably work" for what I
wanted and not affect the taste of the food. He also told me he had heard the
same rumours about the Holiday Inn and knew of other places which did that sort
of thing. Then he reminded me that "fresh is best".  Bv)=
 
 DD> the sticky feel of the outsides of the gizzards. Must have worked, no
 DD> one got sick.

 ML> I am not audacious enough to serve potentially unhealthful things
 ML> to guests. If I find something of substantial antiquity in my
 ML> larder, I eat it myself if at all. Of course, your no one might
 ML> just have been out of an audience of one as well.

I didn't see this stuff as a potential for illness. After all, I had done a lot
to get rid of the (potential) bacteria ... and then boiled it in with the rice
for a nice long period. Worst that could have happened was an off-taste the way
I saw it. And that's why Bruce Foods makes hot sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peri Peri Sauce
 Categories: Chilies, Condiments, Sauces, Citrus
      Yield: 1 servings
 
           Chilies (several); stemmed,
           - seeded, fine chopped
           Juice of one lemon
      1 cl Garlic; or more, minced
      1    Sprig parsley; minced
      1 tb Oil; more as needed
        pn Salt
 
  Mix all ingredients by hand or with a blender, food
  processor. Cook in a hot skillet for a few minutes. Store
  in a glass jar in the refrigerator.
  
  Serve with everything.
  
  Posted by Mark Ellis, Chile-Heads List - 6 Nov 2001
  
  Uncle Dirty Dave's Archives
 
MMMMM

... You can observe a lot just by watching. -- Yogi Berra
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