Text 24292, 112 rader
Skriven 2015-02-22 10:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Asian mostly fake 254
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 ML> Generally speaking. You really have to ask for native
 ML> spicing to get much more than that. I would say that a
 ML> full-on Thai or Korean might hit a couple hundred, Indian
 ML> or Hunanese possibly a bit higher but not likely by far. 
 NB> That's about what I was thinking... and we do tend to get things more
 NB> natively spiced, or at least closer, where we go...  :)

I did the indicated experiment and made me a chicken curry
- leftover chicken from making stock, half a small onion,
a few cubes of celery and carrot, cloves, cumin, McCormick
curry powder, a splash of vinegar, a lot of butter, and a
tablespoon, heaped, of 30K full strength cayenne, for 10 oz
tops of food. I think that I've discovered 1. nirvana and
2. the secret of the extra hot Indian food that you see the
waiters whispering to themselves about when you ask for it.

First of all, it was way delicious, far beyond my expectations
or even hopes. Second, correct me if I'm wrong, this comes to
0.5/10 x 30000 Scovilles, or 1500 for the dish as a whole,
750 as eaten with rice. It was comparable to the heat of the
vindaloos I've had at Indian restaurants when ordered
"veddy veddy" hot. I can see the now-fashionable tindaloos
and (variable first letter)indaloos as just the same thing
but with maybe another tablespoon of hot pepper.

 NB> I follow the reasoning..  :)  I suspect that Kim-chee Pork (pork [and
 NB> veggies?] stirfried with kimchee and more red pepper may well have had
 NB> more, though...  :)   We had that (and enjoyed it) a number of times
 NB> back when Yang's was still in existence... :)

Depends on the amount of red pepper, of course. I see kimchi
by itself as just a few hundred, under a thousand anyhow -
my curry was hotter than any kimchi I've ever had.

 ML> and a futility. And I think that's mostly the wing sauces
 ML> they're talking about, so you figure that even grossly
 ML> oversauced as most "hot wings" tend to be, they're not more
 ML> than a few percent sauce, so the real number for the dish
 ML> is a few percent of the thousands claimed.
 NB> That actually would jive with what I tasted there...  :)

The numbers in general are just virile parts waving anyhow,
so pay them no heed, or a little if you're interested.

 ML> "Thai HOT sauce" on the side. The wings were okay, not so
 ML> great for $1.20 each segment, but the sauce, I figured I'd
 ML> drink it on the side, but it turned out to be indistinguishable
 ML> from Trader Joe's, which might rate 50 if that.
 NB> What a downer...  all the way around...
 
It was kind of sad, but the wings, of high enough quality,
were plump and the two-bone sections juicy if definitely
previously frozen. I saw the more experienced patrons of this
establishment order other things, most notably burgers and
the turkey club; these were enormous (the club was actually
the equivalent of two sandwiches and with the french fries
that came with a veritable mountain of food) and reported to
be excellent by the admittedly somewhat impaired clientele.

Speaking of which, why have the terms veritable and literal
come to mean the exact opposite of what they should?

Spiny lobster with ginger and lime butter sauce
categories: shellfish, fancy, main
Serves: 4

h - For the lobster
4 (2 lb) lobsters
8 baby fingerling potatoes
2 celery sticks
1 c edamame or green peas, shelled
4 basil leaves, chopped
h - For the butter sauce
2 c sweet white wine
1 Tb fresh ginger root, chopped
1 Tb shallot, finely chopped
1 lb cold, unsalted butter
table salt to taste
lime juice to taste


Boil the lobsters until tender, remove the shells, and slice
the meat. Peel and cook the potatoes. Blanch and chop the
celery sticks.

Heat wine, ginger, and shallots in a saucepan until the
liquid boils, then lower heat and continue simmering until
the liquid has reduced to about 2 Tb. Meanwhile, cut the
butter into 1/2" cubes and set aside in the refrigerator
to keep cold until the reduction is nearly finished. Once
the wine mixture has reduced, reduce the heat to low and
start adding the cubes of butter one or two at a time and
whisk rapidly with a wire whisk.

As the butter melts and incorporates, add more and keep
whisking. Continue until 2 or 3 cubes remain. Remove from
the heat while whisking in the last few butter cubes and
whisk for a moment or two more. The finished sauce should
be thick and smooth. Season to taste with salt and lime
juice. Pass the sauce through a fine sieve.

Add the cooked lobster, potatoes, celery, edamame, and
basil to the butter sauce and simmer (no boiling) for
1 min. Serve immediately.

Frederic Angevin, Four Seasons Bora Bora
Global Traveler magazine 11/2013


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