Text 2467, 97 rader
Skriven 2013-07-16 16:26:02 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Tiny Stoves
===================
->  -> This was small groups (squad tents - 5 or 6 bodies) with the cooking
->  -> chores shared out more-or-less equally. As with all military and 
quasi-
->  -> military deals - the guy with the hot sauce and garlic salt was
king.
-> 
->  RH> Garlic, salt and hot sauce make all kinds of things edible.
-> 
-> Or at least plaster over the inedibility ... like how chilli came into 
being
-> back in the days before refrigeration.
-> 
Jamaican food too, as often as not.  Peasant cooking in general, if it
comes 
to that.  Most "poor" food or "primitive" stuff comes from people making 
something yummy out of something that might not otherwise be edible. 
That's 
probably where Vietnamese fish sauce came from, for sure.  Rotten
anchovies.

->  -> http://en.wikipedia.org/wiki/Red-winged_Blackbird
-> 
->  -> The males are rather pretty ... but the females - Eeeeewwwwww.
-> 
->  RH> Eh - they're better than lawyers.
-> 
-> I dunno. I've seen some pretty classy lady lawyers. 

They may look good, but tangle with one and you might have a wolverine on 
your hands.  
  
->  -> and most of the "instant" taste. It can make even that famous
Mexican
->  -> brand "El Cheapo" taste almost like real coffee.
-> 
->  RH> It's worth a shot.  I generally mainline mine as soon as it's cool
->  RH> enough to drink.
-> 
-> Well, me too. But 30 seconds in the nuker before you carry it to table - 
for
-> the improvement in taste - is a worthwhile delay.

I guess. I'd have to go out and buy instant to experiment though. The only 
instant I've picked up in the last decade is espresso powder.  It's good in 
chocolate cakes and the like.

I can get the canned ackee here, but not the fresh; I don't think it
travels 
well. 
 
Ackee and Saltfish

Ingredients

2 dozen ackees, or 2 20oz cans ackee
1 tsp salt
1/2 lb saltfish (salted cod)
1/4 cup coconut or vegetable oil
2 medium tomatoes, chopped
1 sweet pepper (bell pepper) chopped
1 large onion, chopped or in rings
2 cloves garlic, minced
1 hot pepper, diced (optional)
1/4 tsp ground pimento (allspice) or a few whole pimento grains
black pepper

Remove ackees from pods. Clean, wash and drain. Place ackees in boiling 
water (enough water to cover ackees) with salt, and boil for about 15 
minutes or until tender. Drain and set aside. If using canned ackees, there 
is no need to boil them. Simply drain off the liquid.

Wash saltfish thoroughly. Place in a pot with enough cold water to cover 
saltfish. Boil uncovered for 15 minutes. Throw off the water. When cool 
enough, separate the saltfish into small pieces, discarding skin and bones. 
If fish tastes too salty, wash it again.

Heat the oil over medium heat and add tomatoes, sweet pepper, onion, hot 
pepper, garlic and pimento. Add saltfish and ackee, and stir lightly. Heat 
thoroughly, especially if using canned or frozen ackees. Add black pepper
to 
taste.

Variation: Use crispy bite sized pieces of bacon or corned pork as a 
substitute for, or in addition to saltfish.



You can be flexible with this ackee and saltfish recipe. Use whatever 
vegetables and seasonings you have on hand, that you think might go well 
with the two main ingredients.

Serve with boiled green bananas, dumplings (fried or boiled), roast 
breadfruit, bammy, bread, or even white rice. Endless possibilities!

http://www.real-jamaica-vacations.com/ackee-and-saltfish-recipe.htm
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