Text 24529, 84 rader
Skriven 2015-03-05 07:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: fish/asian 306
======================
 ML> Neh, if it doesn't come with kimchi included, I don't patronize.
 ML> A hole in the wall should have a bucket of the stuff free for
 ML> the taking.
 RH> But not everybody likes it.

Doesn't matter. I don't much like mustard or ketchup but
would look askance at a sandwich shop (or pretty much any
normal range American restaurant) that didn't offer them
free for the taking.

 RH> Sit down places bring out the kim chee in several forms, as part of
 RH> the multitude of small side dishes. The one place we've gone to in
 RH> Raleigh served us 9 small sides intially, then replenished some of them
 RH> and added a 10th.

That's what I was referring to as banchan. Seaweed salad, little
dried fish, pickled or at least marinated vegetables of all sorts
from kimchi to bean sprouts in vinegar to potato chunks.

 ML> Speaking of which, I discovered that Black's BBQ of Lockhart,
 ML> Texas makes a ghost pepper sauce that actually is pretty hot.
 ML> I'd guess it at probably close to 100000 heat units, so
 ML> borderline painful.
 RH> I'll leave that one on the table; it's a bit too hot for my tastes.

It was a bit hot for me as well. I used it to doctor up the
regular bbq sauce, which I would estimate as 0 units, in about
a 1/3 mix. This was not for slathering, just a quick dip of the
few bites of meat that didn't have any bark (or fat) and needed
something for zip.

Karl's Candied Pumpkin Frangipane Tart
cat: dessert
yield: 1

1 pie crust; author suggests
- 1/4 pate brisee recipe from The Joy of Cooking 
1 small sugar pumpkin 
vegetable oil
sea salt 
1 Meyer lemon, zest and juice of
1/2 ts ground cinnamon
1/2 ts ground ginger
1/4 ts ground allspice 
1/4 c fine raw sugar
2 Tb maple syrup 
3/4 c toasted, unsalted pumpkin seeds 
1/2 c fine raw sugar
6 Tb butter
1 egg
1 Meyer lemon, zest of
1 Tb flour
1 Tb vanilla extract 

Prepare a pie crust in a 9" square tart pan.

Preheat oven to 400F.

Peel and quarter pumpkin. Remove seeds and membranes. Cut
pumpkin into thin slices, then gently toss slices with oil
and salt. Place in baking dish in a single layer and bake
for 15 min, turning once.

In a bowl, mix lemon zest and juice with spices, then mix in
1/4 c raw sugar and syrup. Pour mixture over pumpkin slices
and allow to marinate for at least 15 min, up to several hours.

Reduce oven heat to 375F.

In a food processor, grind pumpkin seeds to as fine a flour
as possible. This may take a few minutes. Add and blend until
creamy 1/2 c raw sugar, butter, egg, and the zest of a second
lemon. Add flour and vanilla and blend 1 min.

Spread the pumpkin seed paste in the tart shell, then artfully
place the pumpkin slices atop the paste.

Bake at 375F for 35-45 min, until the frangipane is puffy
and golden brown.

Karl at kls2.com
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