Text 24063, 97 rader
Skriven 2015-02-15 20:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: sweet foods 222
=======================
 ML> Twice ... and I've managed to eat down my stash of protein
 ML> and fiber foods (read nuts) and so have been subsisting
 ML> largely on chocolate this last week, to the detriment of my
 ML> sleep patterns and no doubt sugar levels. There has been
 ML> that chili of which I spoke, but health food that's not either.
 NB> Sugar, salt, caffeine... all in excess... ;)  Sigh...  Too bad your
 NB> options locally are so limited...  By now, perhaps, you are in a
 NB> better spot for healthy(er) eating...?

Not yet. Soon, I promise (tomorrow to be exact). I was going
to head out either to the grocery or a restaurant today, but
it being ridiculously windy (a solid 30 mph augmenting 13F
cold) I was compelled to stay inside and rely on my brother's
stash for sustenance, which consisted of Hormel HOT chili with
beans, something I've written about uncomplimentarily before.
It's now quite different from when I'd last had it.

To wit: it's really quite sweet now - not just a little bit,
but reminding me of Zippy's in its tomato and corn syrup
glory. It's hardly zippy (neither is Zippy's) but has a
strange predominance of thyme in the mix, something that I
usually appreciate, but not here and now for some reason.
It's soupier than before and with less meat. Actually, I
first thought it had almost no meat - what there was was
little crumbs rather like what you'd find in a specially
ungenerous Campbell's soup, but when I heated up the second
half of the can (I could tolerate only one half at a time) I
found that a bunch of protein had fallen to the bottom - this
in the form of undense, almost fluffy, bits of mystery meat
with virtually no taste. The bulk of the solids in the can
were beans. In my desperation I dumped maybe two tablespoons
of hot chile powder in, the result being grainy and very
spicy with a strong aroma of paprika. Still too sweet,
though. I added some lite salt (regular salt mixed with KCl),
which helped but not enough; the sweetness was still irritating,
so I cast about for something to remedy that with. Aha, I found
a packet of Tabasco, which, as it turns out, was sweeter and
wimpier than in my wildest nightmares. Checked the label,
which listed the usual ingredients - peppers, vinegar, and salt,
but it also said "pkg. and dist. by H.J. Heinz Co., L.P.,
Pittsburgh, PA, 15222, under license from McIlhenny Company,
Avery Island, LA 70513." Funny business going on here.
 
 ML> I really do err on the generous side with onions, more even
 ML> than with garlic. OOC I just looked on culinarylore.com, which
 ML> has a picture of what it characterizes as medium onions, and
 ML> they're tiny and pathetic.
 NB> How big are (or aren't) they...?  ;)
 
I'd say, eyeballing it, a quarter pound tops, more like big
shallots than even pygmy onions.

==

Fried Pike Perch in Beetroot Sauce
categories: fish, main, sweet, say it ain't so, Finnish
servings: 4

600 g fillets of pike perch or perch
0.25 ts salt
0.25 ts freshly ground pepper
h - For frying
butter or margarine 
h - sauce
3 to 4 beetroots
1 red onion
100 ml water
0.5 ts salt
1 pn black pepper
1 ts dried thyme
100 ml creme fraiche or as needed
2 Tb lingonberry jam or jelly

Season the fish fillets with salt and pepper. Let
marinate while you prepare the sauce.

Peel the beetroots and onion, and cut into small
cubes or grate coarsely. Roast a while in a
saucepan or frying pan, avoid browning. Add water
and let simmer for about 15 min, until the
beetroots are tender. Season with salt, pepper,
and thyme. In case of excess water, boil them a
while without the lid, to let the water vapourise.
Add enough creme fraiche to make a thick sauce.
Season with lingonberry jam.

Heat the grease in a pan and fry the fish fillets
until golden brown on both sides. Place onto a
platter and pour the hot sauce over the fish or
serve on the side.

foodfromfinland.com


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