Text 14969, 93 rader
Skriven 2014-07-21 07:46:59 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Tasty?
==============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> crunchy frog zucchini fritters, salt and vinegar zucchini
 ML> fritters. Yum.

 DD> I can just imagine you eating zucchini anything. Aren't you the person
 DD> who  said "The first zucchini I saw I killed it with a hoe"?

 ML> No, I'm chicken, I probably ran away.

I don't actively abhor zucchini as I do okra and hominy/grits. I am just 
massively indifferent to it. A gardener friend of mine once gave me a zucchini 
the size of a fungo bat. The Hafflys were coming through town on the way to 
New York and to drop off an old C=64 computer to me. I gifted them with the 
squash in a burlap, zippered Basmati rice bag (from which I had cleverly used 
all the rice). I'm mildly surprised that they still speak to me.   Bv)=

 -=> Dave Drum said to Dale Shipp <=-

 DS> We have the Heinz chili sauce and I do sometimes us it on burgers and
 DS> the like.  What is used in our Chinese cooking, such a Gail's Kung Pao,
 DS> is Chili Garlic Sauce from Hong Kong by Lee Kum Kee.  I think it is
 DS> carried in our local grocery store, or in H-Mart when we get there.
 DD> According to Lee Kum Kee's web presence "This sauce is a perfect
 DD> combination  of fully ripened chilies blended with zesty garlic. This

 ML> What they don't tell you is that the chiles are salt-fermented
 ML> with, I believe, some bean paste. The flavor is distinctive
 ML> and cannot be duplicated with just fully ripened chiles and
 ML> zesty garlic.

Fully ripened chilies and garlic (with white vinegar as the liquid) is pretty 
much the formula for my Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce.
 
 DD> sauce is versatile  and delicious, perfect for dipping, cooking,
 DD> marinating, or stir-frying." They  rate it at 1 chile out of a possible
 DD> 3 chilies.
 
 DD> I find a range of Lee Kum Kee product in the ethnic aisles of a number
 DD> of  local stupormarkups.

 ML> They're generally respectable, and I use them when Koon Chun
 ML> is not available.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
 Categories: Five, Sauces, Chilies, Garlic
      Yield: 1 Quart
 
      1 qt Mason jar
      1 tb Salt; plain
      1 pt Chiles; dried Serrano,
           - Cayenne, Tabasco, etc.
      1 pt Garlic cloves; peeled
           Distilled white vinegar
 
  Fill the Mason jar with the dried chillies and peeled garlic.
  Dissolve the tablespoon of salt in a cup of white vinegar and
  pour over the chilies and garlic. Top up the jar with more
  vinegar and put the jar in a low traffic area to let the
  chilies rehydrate for a few weeks. Add vinegar as needed to
  keep the jar full.
  
  After a few weeks empty the contents of the jar into a blender
  or food processor and puree. Add vinegar (or water) to get to
  your desired thickness. I like mine to be fairly thick (like
  catsup with an attitude) instead of runny like Tabasco. As
  there is plenty of vegetable pulp in this mix, thick is easy.
  
  You can decant into smaller bottles or keep in the quart jug.
  I have kept some in the ice box for as long as five weeks with
  no ill effects. I can't seem to get it to last any longer than
  that. Apparently the longer it sits in the ice box the more of
  it disappears.
  
  This is a moderately successful attempt to make my own "Huy Fong
  Sriracha Sauce". It's more garlicky than Huy Fong and moderately
  spicy and goes well on almost anything. Which, I suspect is why
  I have never had a batch last more than five weeks.
  
  Devised, made. tested, named and approved in Uncle Dirty Dave's
  Kitchen. In the heart of the Great American Outback.
  
  MM Format and Recipe by Dave Drum - 23 February 1998
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Most human beings have endless capacity to take things for granted!
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