Text 11856, 75 rader
Skriven 2014-04-06 23:46:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 11824 av Jim Weller (1:123/140)
Ärende: Hot Stuff
=================
 -=> On 04-05-14  21:39,  Jim Weller <=-
 -=> spoke to Nancy Backus about Quaker Steak and Lube <=-

 NB> I might be enticed into at least checking out the stupid hot,
 NB> at least in a tiny taste, at least once.

 JW> Not me. I did that once when I was younger but I learned. "Eat a
 JW> habanero he said, it will be fun he said." I like chile heat but I
 JW> am definitely in the moderate camp.
 
Carol Bryant's son liked hot stuff.  Back when she was in the echo, we
went to dinner with them at a Thai restaurant.  In the entrance way,
they had a bowl of small red peppers, sort of like the bowls of mints
that some restaurants have.  Her son grabbed a couple of them and ate
them whole.  I think that they were peppers that were way hotter than
jalapeno.  They did not seem to phase him at all.

Later on, at the 1995 Baltimore picnic, someone has a bowl of habaneros
sitting on a table with the intent that people would take one or two
home to cook with.  He picked one up and before anyone could shout him
out of it, he took a big bite.  Shortly after that he disappeared into
the woods near the pavillion.  Everyone suspects that he had gotten sick
to his stomach and was getting rid of the remains of that pepper.
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bean Moussaka
 Categories: Main dish, Greek, Vegetarian
      Yield: 4 servings
 
      2 c  Cooked legumes
      4    Tomatoes, chopped
      4    Garlic cloves, chopped
      1    Onion, chopped
           Salt
    1/2 ts Black pepper
      2 ts Sage
      2 c  Water or stock
      1 lg Eggplant
      2 lg Potatoes
      1 c  Olive oil
      2 tb Ghee
      2 tb Flour
  2 1/2 c  Soya Milk
      1 pn Nutmeg
      1 ts Allspice
 
  Put beans in a pot with the tomatoes, garlic, onion, 1 ts salt,
  pepper & sage.  Add 2 c stock & allow to simmer for 10 minutes.
  
  Meanwhile, cut eggplant & potatoes into rounds.  Deep fry the
  eggplant in olive oil until they begin to turn golden.  Do the same
  with the potatoes. Set aside.
  
  Now make the white sauce.  In a small pot, gently heat the ghee.
  Gradually stir in the flour followed by the milk.  Add a pinch of
  salt, pepper & nutmeg.  Simmer gently for 1 minute.
  
  Grease the base & sides of a casserole.  Put in a layer of potatoes,
  then eggplant, then the beans.  Space out the allspice berries here.
  Cover with sauce.
  
  Bake at 375F for about 30 minutes, or until the crust is golden.
  
  Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM



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