Text 5553, 91 rader
Skriven 2011-01-05 22:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ABDOMINATIONS 849 01217
===============================
Back in Dec. you said...

 GJ> BTW, don't try Vegemite and any kind of jam together

Don't worry; the thought never crossed my mind.

 GJ> I helped Kevin move
 
 JW> opportunity to de-clutter

 GJ> Hahahahahahaha!

I suppose I shouldn't be surprised.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Curd Chiles
Categories: Info, Indian, Chilies, Dairy
  Servings: 1 batch

      2 lb chilies
      1 qt yogurt
      1 tb salt

Curd chiles are uniquely preserved: they're dried, marinated, and
cured, and are all the more delicious for it. Curd chiles don't
refer to any specific chile, but rather a preservation process. In
addition to drying the chiles out for long-term storage, the process
alleviates some of their heat and imbues them with a tangy, yogurty,
ever so slightly cheesy flavor. Most commonly they top mild dishes
as a salty, spicy garnish, or are used in lieu of dried red chiles
in recipes. 

The curing process itself is a fine example of the inextricable
union of homespun culinary culture and the rhythms of daily life. In
the evening the cook prepares the chiles to be cured. Sometimes
they're slit down the side, sometimes they're left whole. They're
then immersed in buttermilk or yogurt and a fair amount of salt. How
much salt, and the option of including other spices like cumin,
asafoetida, or fenugreek, is left up to the cook. In the morning,
when the sun comes hot and early, the chiles are set out to dry.
When the sun recedes, they're returned to the yogurt cure. The
process continues for a week or so until the chiles have absorbed as
much of the cure as they can and are thoroughly dried.

How to Use Curd Chiles: The most common use for curd chiles is as a
topping for curd rice, a classic comfort food dish of cooked rice
mixed with yogurt and, if you're feeling fancy, an assortment of
oil-fried spices. The chiles, deep fried before serving, add salty
crunch, another layer of yogurt flavor, and considerable heat. Some
curd chile fans dispense with food pairings and munch them like
popcorn, straight out of the frying pan. Take care when frying—they
cook in 30 seconds or less, and can burn easily.

Beyond traditional uses, curd chiles make killer beer snacks, and
they're way better than wasabi peas. Sneak some in with your bowl of
salted nuts, both to keep your guests drink-happy and to moderate
thoughtless munching. Or add them to your favorite macaroni and
cheese recipe (which is, more or less, the American analogue of curd
rice). Minced fine, they can garnish spicy salad greens like arugula
or cress, or give piquancy to mild, creamy cheese spreads. You can
also just use them in place of the generic dried red chile called
for in countless Indian recipes. Prolonged cooking weakens the
chiles' unique character though, so they're best added at the end of
cooking.

To make your own curd chiles, use about 2 pounds of chiles for a
quart of yogurt and a tablespoon of salt (you can add more
throughout the cure, the chiles should taste decidedly salty). You
can use jalapenos, serranos, Hatch chiles, or whatever large-ish
chile strikes your fancy. Repeat the soak-and-sun-dry process until
the chiles have drunk up most of the yogurt and are brittle dry,
about ten days, then store for one to two years.

Max Falkowitz

  From: Serious Eats                    
 
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Cheers

YK Jim


... I would eat it when drunk.

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