Text 27288, 88 rader
Skriven 2015-05-21 13:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: in authentic 693
========================
 ML> The Roys' corn maque choux
 JW> Hey, I make that all the time. I didn't know it was Creole or that
 JW> it had a name until now.

You could add something, say, a couple shakes of Louisiana
hot sauce, and name it after yourself, as in "Hobs Crk" or
the analogous. I've also had it in a Cajun version that
lacks the tomatoes; it's also called maque choux.

 JW> I admit to being kind of fond of KayDee as we call it in Canada
 JW> especially if it's enhanced with diced ham and sriracha laced
 JW> ketchup.

I suppose, but the saltiness (and sodium level if you care
about such things) would go from annoying to catastrophic.
Seems the sweetness of the ketchup balances the salt, and
the heat prevents the taste buds from seizing, but that's
like jeans with patches upon patches. Speaking of which,
Annie was impressed by my wearing a golf shirt (warm knit
fabric in a short-sleeve format; I didn't know what it was
until she told me) and a pair of intact jeans. She informed
me that torn jeans with shredded legs are now a fairly au
courant fashion item.

 JW> Title: Tonkotsu Ramen
 JW> 1 tb Tahini
 ML> Cheat!  
 JW> No kidding.
 ML> Of course there are other cheats that have come into play
 JW> My cheat is Knox gelatin.

I've seen gravies and sauces that cheat using gelatin; oddly,
they are not the same recipes that cheat using bouillon. It
would seem that the two in combination would make a better
simulation.

 JW> I purchased Margarine as a starving studnet but went back to butter
 JW> shortly thereafter.
 JW> Bearnaise just HAS to be made with butter, never margarine.

Oh, for sure. Though a similar emulsion sauce can be made
with poultry or perhaps other meat fat and flavored with
tarragon and/or mint: it's delicious.

Goulash
categories: Austro-Hungarian, somewhat inauthentic, stews, mine
servings: 8

5 lb rump roast, fat trimmed, cubed 1"
6 md onions, sliced thin
4 oz butter
1 Tb thyme
3 Tb tomato paste
2 ts lemon zest, minced fine
4 cloves garlic, minced fine
4 Tb paprika
2 c dry white wine
1 ts oregano
water or broth
beurre manie, optional
s, p, paprika

Render fat in a 6 qt vessel; eat cracklings separately.
Add onions to the fat and cook on medium heat until
somewhat browned and quite tender. You might add a bit
of salt to accelerate the softening. Add butter, thyme,
tomato paste, lemon zest, and garlic; cook a few
minutes. Add paprika and cook a few more minutes. Add
wine and cubed meat. Bring to the boil and then reduce
heat to a slow simmer. Cover tightly, putting a piece
of butcher paper (or a piece cut from a paper grocery
bag) between pot and cover. Cook 2 hr. Remove from heat
and let cool to room temperature. Before serving, add
oregano and any liquid necessary. Return to the boil.
Add balls of beurre manie if you want a thicker gravy.
Correct seasoning and serve hot with spaetzle, noodles,
boiled or mashed potatoes, or rice.

This dish is normally made with marjoram (I substituted
thyme and oregano) and caraway (I prefer to ignore this
fact). The meat is normally not browned, just the
onions.

Source: moi, 5/21/15

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