Text 23463, 84 rader
Skriven 2015-01-29 18:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: things to eat 121
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 ML> That particular one was a ground beef burrito, so preferable to
 ML> the kind with scrambled eggs in it. If it had had any decent spice
 ML> in it I might have counted it good, but very little Arizona food
 ML> has much in the way of spice (the Phoenicians think it does,
 ML> though).
 NB> Guess they just tuned down their spice taste nodes...  too bad it
 NB> didn't have enough spice to make it better... it does sound like an
 NB> intriguing addition to a breakfast buffet...  :)

Until recent times very few American non-Caribbean recipes
were hugely hot. In the south and southwest (and in Texas,
which might be both or neither) really really hot foods
were never prevalent until the current fashion caught
everyone up in this hotter the better arms race. I'm looking
forward to Arizona but not for the spiciness of the food.

 NB> Not everyone is salt-sensitive, but yes, it would definitely feed into
 NB> the genetic component for salt-sensitive high blood pressure...  And
 NB> if there isn't any appreciable sodium lowering food in the diet to go
 NB> with it, I'd guess it could well play into  it.  :)

Many people don't react much to salt; for others it's
catastrophic. Me, it just causes or exacerbates edema.

 ML> One cool thing about the Philippines I discovered is that
 ML> very few of the foods - only ones adapted from European -
 ML> have any dairy in them except for butter.
 NB> So little need for the pills, unless something is particularly laden
 NB> in butter...?   And sounds like you still have a wide variety to be
 NB> choosing from...  :)

Well, mostly. There was KFC, Burger King, McDonalds, ...,
though Lilli stood by with equanimity as I ate some things
that might put off other friends.

 ML> FICKLIN PORT LACE APPLES
 NB> Now that might work with pears...  Is Ficklin Tinta Port any good...?

Port- or red-wine-poached pears is a classic. And as far
as Ficklin goes, the geniuses behind that brand planted in
the San Joaquin Valley, which is too hot for most wine
grapes but is great for Port grapes. It's said to be one
of if not the best American Port.

FICKLIN PORT POACHED PEARS
cat: dessert
servings: 6

1 c Ficklin Tinta Port
2 Tb brown sugar
4 whole cloves
3 El Dorado pears, peeled and halved
3 Asian pears, peeled and quartered
lettuce greens or mesclun
1 or 2 bananas
1 or 2 kiwis
24 fresh strawberries
walnut pieces for garnish
h - walnut vinaigrette
1/4 c Balsamic vinegar
3/4 c walnut oil
1 Tb brown sugar

Combine wine, brown sugar and cloves in a large flat pan. Cover.
Heat to blend ingredients. Place peeled Asian pears in wine mixture
and cover. Poach 7-8 min, until fork easily pierces pear. Remove
to tupperware type container. Place peeled El Dorado pears in wine
mixture and poach 2-3 min. Remove pears to container. Pour wine
mixture over pears, cover and place in refrigerator. Chill.
Chill six large individual salad plates. Arrange a selection of
lettuce greens or mesclun on each plate. Place one half El Dorado
pear and two quarters Asian pear on top of lettuce on each plate.
Add several pieces of sliced kiwi, 4 fresh strawberries, and
some sliced bananas to arrangements. Drizzle dressing on top and
garnish with walnut pieces.

For walnut vinaigrette: combine ingredients in covered jar,
shake well to mix, and refrigerate.

posted to NCE 02 Jul 98

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