Text 15143, 105 rader
Skriven 2014-07-26 09:09:19 av Dave Drum (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Mother's day dinner
===========================
-=> Dale Shipp wrote to Ruth Haffly <=-

 DS> This recipe does not have a carb count attached -- but I suspect it
 DS> would be low.  OTOH, it may be more of a Stephen and Michael heat
 DS> level than yours :-}}

 DS>     1/2 ts Cayenne pepper
 DS>       1 tb Cayenne pepper
 DS>     1/2    Inch ginger root, peeled
 DS>       4    Serrano chiles

 DS> I rarely use more than 1/4 ts of cayenne in a dish for us.  The ginger
 DS> and the serrano chiles also put it way over the top in expected heat
 DS> level.

IIRC there is yoghurt in that recipe which would moderate somewhat the heat of 
the chilies. Yup. Just went and looked as I had grabbed the recipe for my 
Chile series. Yoghurt is last in the ingredients list. And as no quantity is 
listed it's "to taste" or "to desired drowning of heat".  Bv)=

"  Serve over plain rice with yogurt on the side." So, the rice and the 
yoghurt both would moderate the heat of the chilies. Probably not to your 
preferred level - but, still ........
 
 RH> The fish would have no carbs; the vegetables would have 5 carbs per
 RH> cup raw, 5 carbs per half cup cooked (counting the cilantro as a
 RH> vegetable). Spices would have a minimal carb count. Overall, I'd say

 DS> I would not count the cilantro as anything since I would not use it
 DS> (and neither would you).

I would - at least the first time. I might leave it out in subsequent 
iterations, but I generally follow new recipes pretty closely the first time I 
make them.
 
 RH> less than 10 carbs per serving. Steve doesn't go for as high a heat
 RH> level too often any more; he said that a level of Pace's medium would
 RH> be a good one for him. He did add a bit of pseudo-Malinda's to the

 DS> Who is this mild Steve, and what happened to the heat-seeking Stephen?

Probably the same thing that happens to me from time to time. I get out of 
"practice". Or, perhaps his recent stroke may have something to do with it. A 
friend had a mild stroke (no impairment) but it cost him his tolerance for 
hot-spiced foods. He's tried a number of times to rebuild his tolerance of 
chilies but is making slow work of it. A straight Steak & Shake chilli is 
about all he has been able to manage.

OTOH, my kid brother, Robert (RIP), developed a taste for pickled habaneros 
after his chemo treatments for cancer. Our bodies do odd things to us.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Original Steak & Shake Chilli Concentrate
 Categories: Beef, Chilies, Herbs
      Yield: 60 Pounds
 
     60 lb Beef
     50 lb Suet
  2 1/2 lb Chilli spice mix *
      7 oz Garlic powder
      8 oz Ground cominco powder **
     16 oz Salt
  2 1/2 oz Ground black pepper
      1 oz Dried Japanese Red Hots ***
 
  * Company legend says they used a product from
  Spicekraft - which is now made by Baron's and sold
  as their #5640 Chilli Spice Mix
  
  ** Ground cumin
  
  *** Japones or Thai red hots (rat shit peppers)
  
  Grind meat and suet through coarse or chilli blade.
  
  Render suet and strain.
  
  Add meat and salt. Cook very slowly for one hour.
  
  Then add chilli mix, cominco powder, garlic powder and
  black pepper.
  
  Cook very slowly on and one-half hours longer. Just
  before taking off the stove, add Japanese Red Hots.
  Then place in pans to cool and store in refrigerator
  until needed.
  
  NOTES: Taken from an original (1930s) Steak & Shake
  instruction manual. I am assuming that the Japanese
  Red Hots were ground at some point. This is not the
  chilli that is currently in use at Steak & Shake.
  
  Elsewhere in the book from which I took this there was
  a menu listing that listed a bowl of chilli w/beans for
  15 cents per serving. A quart of chilli for take out was
  priced at 50 cents (4 servings) - UDD
  
  Uncle Dirty Dave's Archives
 
MMMMM

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