Text 2060, 95 rader
Skriven 2013-07-01 07:05:00 av Dave Drum (68093.cooking)
   Kommentar till text 2006 av Ruth Haffly (1:396/45.28)
Ärende: fancy that
==================
-=> Ruth Haffly wrote to Dave Drum <=-

 ML> It's the quintessential southern Chinese treatment. The
 ML> farther south you go, the less hot pepper there is in this
 ML> dish (and similar), and by the time you get to the coast,
 ML> it's a few slivers of those long green ones and gringo heat.

 RH> Interesting to see how the same dish changes, even subtily, as it
 RH> moves from region to region. It's almost an entirely different
 RH> iteration at each end of the journey.

 DD> On of the things I liked in the original iteration of Mario Batali's
 DD> "Molto Mario" show on the original TV Food Network was that Mario
 DD> would give an origin of the dish, where it was made and then give
 DD> little side bars of the sort "They make this same dish in <whatever
 DD> village/Middlesex or green> over here (pointing to a map of Italy) but
 DD> they call it (whatever)." Or, "This dish is made in <whatever
 DD> village/Middlesex or green> over here (pointing to a map of Italy)
 DD> but it has (ingredient) added/left off".

 RH> Never saw any of his original shows and very few of his other ones.
 RH> Probably saw him the most on "Iron Chef", sometimes visiting another
 RH> show. I thought I'd seen a fair amount of Food Network shows but
 RH> thinking back, I've really not seen that many, overall.

When I was running the satellite shop we had a TeeVee going all open hours -
after all, we were selling entertainment. And there really isn't much on during
the day after you have seen all the History Channel and Discovery Channel stuff
once or twice. We made it a point to watch the Price is High w/Bob Barker and
Jeopardy. But, mostly it was the early days of the TV Food Network - when they
had real cooking shows. Emeril started as one of the assortment of presenters
on a show called "How To Boil Water". And believe me - he was so stiff and
wooden as to make the mind boggle that he has become the polished entertainer
that he is today. Mario was good. The early Emeril shows (Essence of Emeril)
before he got into all the schtick were pretty good ... and he really can cook
- no matter what you may have heard elsewhere. There was Michelle Urvater with
her "Cooking Monday to Friday", Mary Sue Milliken and Susan Feniger's "Two Hot
Tamales", David Rosengarten's "Taste", etc., etc., etc.
 
 DD> Like politics, all cooking is local.   Bv)=

 RH> With influences here & there from the folks that visit another area &
 RH> come back or others that move to a different place than where they were
 RH> brought up. I've added to the basic cooking I knew when I first got
 RH> married with every move we've made so now it is international in scope.
 RH> Used to be more or less plain northeastern US, as that was what I was
 RH> brought up on.

Well, yeah. Can you imagine Italian cooking without the tomato, which
originated in Mexico (thank you Cristobal Colon)? Or Asian (Thai, Indian,
Indonesian) cuisine without chilies (thank you Vasco de Gama)? Or Ireland
without potatoes (thank you Sir Francis Drake and Sir Walter Raleigh)? Or for
that matter Italian cooking without spaghetti (thank you Marco Polo)?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mama's Papas
 Categories: Potatoes, Chilies, Poultry
      Yield: 6 Servings
 
      4    Baking potatoes
      1 tb Salt
           Water
      1 c  Poblanos; roasted, cored,
           - chopped
      3 sm Tomatoes; chopped
      2 cl Garlic; minced
      3 c  Chicken stock
           Additional salt
 
  Place the potatoes and the tablespoon of salt in a
  saucepan and cover with water by at least 1 inch. Cook the
  potatoes over moderate heat until they are just barely
  tender, about 25 minutes, and drain them. When the
  potatoes are cool enough to handle, peel them and cut them
  into bite sized chunks. Put the potatoes back in the pan
  and add the remaining ingredients. Cook the potatoes over
  medium heat for 15 to 20 minutes, stirring up from the
  bottom frequently, or until the potatoes become very soft
  and a thick sauce has formed.
  
  Taste and add more salt as needed. Serve warm.
  
  From: "The Border Cookbook", Cheryl & Bill Jamison
  
  From: John Poole - 18 Jan 1997
  
  Uncle Dirty Dave's Archives
 
MMMMM

... FROG, n. A reptile with edible legs. - Ambrose Bierce
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