Text 24459, 53 rader
Skriven 2015-03-01 17:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: fish/asian 288
======================
 RH> Yes, I know. I've had some shrimp that's been tough and chewy, other
 RH> that almost melts in your mouth. The steamed shrimp I had in New
 RH> Orleans was like the latter.

There's good and bad chewy and good and bad melts in your mouth.
Shellfish can get really mushy if they are not properly dealt with.
 
 RH> I'm thinking more of the hole in the wall more take out than sit down
 RH> places we used to go to in HI.

Neh, if it doesn't come with kimchi included, I don't patronize.
A hole in the wall should have a bucket of the stuff free for
the taking.

 RH> The places in HI usually had both so we could go hot or not quite as
 RH> hot.
 
Heh. I'm of course thinking "mild or not quite as mild."

Speaking of which, I discovered that Black's BBQ of Lockhart,
Texas makes a ghost pepper sauce that actually is pretty hot.
I'd guess it at probably close to 100000 heat units, so
borderline painful.

Gorgonzola Buffalo Chicken Linguine
categories: American, fusian, Singaporean, pasta, main
servings: 4

200 g dried linguine
3 cloves garlic, minced
500 g chicken thigh fillet, sliced thinly
3/4 c hot sauce (Frank's Red Hot recommended)
1/2 c gorgonzola
1 ts worcestershire sauce
3/4 c chicken stock
2 Tb bacon fat-infused oil
Grated parmesan for serving

Start cooking the linguine. It takes about 9 min for dried
linguine to cook through in boiling salted water, so cook
it until the 7.5-min mark. It'll finish cooking in the
sauce. In the meantime, fry garlic in bacon fat oil, about
1 min on medium-high heat. Add chicken, and fry till cooked
through. Stir in hot sauce and worcestershire sauce, then
chicken stock Add gorgonzola, whisking to dissolve.

Add boiled linguine to sauce, tossing around for a minute.
Serve with a sprinkling of grated parmesan.

thehungrybunnie.blogspot.com
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