Text 5734, 81 rader
Skriven 2011-01-12 20:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: hot n cold 939
======================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> The bridge will be 1,045 meters in length. The Mackenzie River is
 JW> bigger than the Mississippi.

 ML> I was unaware of that! I presume you must mean length
 ML> rather than volume?

Actually it appears that I meant bigger in the sense of smaller!


 JW> I once met an Ethiopian guy who had lived in Rome [...] He made
 JW> a mean Bucatini All'

 ML> Berbere being the Aethiop way of saying hot pepper, unless you're
 ML> referring to the curry-paste-like stuff of the same or similar name.

He used the mixed chile and spice paste. His blend had lots of
coriander but no cinnamon or turmeric and so it worked well in
Italian red sauce cookery.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Berbere Paste
 Categories: Condiments, Chilies, Ethiopian
      Yield: 1 servings
 
     14    Dried Piquin Chiles,stemmed
      2 tb Ground Cayenne
      2 tb Ground Paprika
      4    Whole Cardamom Pods
      2 ts Cumin Seeds
    1/2 ts Fenugreek Seeds
      1 sm Onion, Coarsely Chopped
      4    Cloves Garlic
      1 c  Water
    1/2 ts Ground Ginger
    1/4 ts Ground Allspice
    1/4 ts Ground Nutmeg
    1/4 ts Ground Cloves
      3 tb Oil
 
  Berbere is the famous, or should we say, infamous, scorching
  Ethiopian hot sauce, as well as the official language of Ethiopia.
  This highly spiced sauce is used as an ingredient in a number of
  dishes, a coating when drying meats, and as a side dish or
  condiment.
  
  Toast the cardamom, cumin, peppercorns and fenugreek in a hot
  skillet, shaking constantly, for a couple of minutes, until they
  start to crackle and pop.  Grind these spices to form a fine
  powder.
  
  Combine the onions, garlic, and 1/2 cup water in a blender and
  puree until smooth.  Add the chiles and the spices and continue to
  blend. Slowly add the remaining water and oil and blend until
  smooth.
  
  Simmer the sauce for 15 minutes to blend the flavors and thicken.
  
  Serve sparingly as a condiment with grilled meats and poultry or
  add to soups and stews.
  
  From: The Whole Chile Pepper Book
 
MMMMM





Cheers

YK Jim


... Even though they call it pasta now, it's still spaghetti.

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