Text 10564, 110 rader
Skriven 2014-03-04 19:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: avoiding glowers 289
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 SH> Paula Dean
 JW> The thought of her tongue grosses me out.

Whaa, ain't she jist the cutest thang?

 ML> I double dip all the time
 JW> I fondly remember an adorably cute little kid at a picnic double
 JW> and triple dipping her chips.

Not sure I'd ever find such a kid adorably cute nor have
the patience to do the education.

 My dad told her to stop and why (both
 JW> the hygiene and social manners angle).

The social manners angle being based on the hygiene angle,
or people's perceptions of that. I think that the why of
the teaching is at least as important as the what, and
props to your dad.

Today I went to a bar called Caliente Cab Company, hoping
(oddly) to get me their famous half-pound burger but was
seduced by the eggplant torta instead (I got it hold the
cheese). Anyhow, the bartender slid me a big basket of
chips with a half cup cup of salsa and did the same for
this amorous couple down the way. I figured I got mine,
they got theirs, and was busily dipping as I chose, with
the occasional double. At some point, the couple finished
theirs, and the pretty blonde half started raiding my
supply, not a big deal as my sandwich - a fried eggplant
steak, a slice of tomato, a leaf of lettuce, a pickled
jalapeno slice or two, a couple slices of avocado, chilpotle
mayonnaise on this sturdy Mexican-style roll - came with
about a pound of some of the most addictively crunchy
outside tender inside French fries I have encountered in
recent memory. But did I reveal to her that I'd double
dipped, as it was my personal serving?

 So then she proceeded to dip
 JW> her chip, lick it clean and then discard the uneaten chip on a
 JW> discarded plate and then grab a new one.

Odd, why didn't she eat the tasty half of the chip and
discard the rest?

 JW> And I learned decades later when I had grandchildren that kids will
 JW> eat almost anything as long as it comes with a dip.
 JW> Well maybe not this dip ...
 JW> Title: Kochkocha (Yekarya Delleh)

Whyever not? I've known plenty of kids who get as much
pleasure from hot food as their adults, sometimes more so.

I am sure that not all kids will eat all dips.

 JW> Servings: 4
 JW> 1 lb jalapeno peppers

That's very nice. I don't think I could eat a quarter
pound of any pepper, sweet or hot.

Seared tuna in yellow chili sauce
cat: Mexican, fish, main
Serves: 4

h - For the fish
1 lb fresh bluefin tuna loin, sashimi quality
6 Tb garlic-plum sesame seeds
Salt and pepper, to taste
3 Tb olive oil
1 Tb sesame oil
12 oz yellow chili sauce (recipe follows)
h - For the yellow chili sauce
4 oz yuzu juice
4 oz lemon juice
1/2 yellow bell pepper, seeds and pith removed
1 manzano chili
- or other moderate-heat yellow chili
1 Tb sea salt
h - For plating
4 oz Granny Smith apple, peeled and finely diced
28 fresh mint leaves, finely sliced
1 Tb wasabi sesame seeds
1 Tb white truffle oil

Fish. Season the tuna loin with salt and pepper.
Sprinkle the sesame seeds to coat the tuna; press the
seeds into the loin so they stick. Heat the olive oil
and the sesame oil in a hot pan until it begins to
smoke. Sear all sides of the tuna in the hot oil.
Place the seared tuna in ice water to stop the
cooking process. Remove the tuna from the water and
dry it with paper towels.

Sauce. Place ingredients in a bowl. Refrigerate 1 hr.
Transfer mixture to a blender and blend until smooth.
Strain through a sieve. Chill until ready to serve.

Presentation. Thinly slice the tuna (sashimi-style)
against the grain. Place 4 oz of sliced tuna on each
of 4 plates. Place the diced apple and sliced mint
leaves on top of the tuna slices. Pour the yellow
chili sauce around the plated tuna. Sprinkle with
sesame seeds. Drizzle with white truffle oil.
Serve cold.

Alexis Bostelmann, Global Traveler Magazine 8/2010
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