Text 30882, 106 rader
Skriven 2015-09-10 09:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: nic 222
===============
 ML> Yep. It was off and on rain on the pond, enough to keep most
 ML> of the heat at bay and not enough to seriously compromise our
 ML> enjoyment. 
 NB> At least we didn't have the torrential rains that hampered our 2011
 NB> field trip...  :)

I can still remember the squish of my shoes and my lack of
appropriate raingear. Speaking of which, the GEICO gecko was
strolling by the other day, and I moved to shake hands with it,
whereupon some acolyte stuffed a package into my grip, which
turned out to be essentially a plastic garbage bag with a 
cutout and a half gallon bag tacked onto it for one's head,
with GEICO written large all over. So now I have raingear, but
how appropriate I'm not so sure.

 ML> Thanks. The cauliflower was of course an adaptation to your
 ML> dietary needs (and also served to get rid of a large chunk of
 ML> vegetable and free up room in the fridge).
 NB> All very worthy ends...  ;)

Glad to be of service.

 ML> It's a brownish liqueur eponymously made from the amarula berry.
 NB> Right... I kept forgetting the name... maybe I'll remember it now...

I've remembered it if only to avoid it. Fruit booze and cream
booze are just barely okay; fruit and cream booze, that's
another thing.

 NB> Ah, but he wanted to do his part in sharing his goodies with the
 NB> group...  As I recall, Gail thought it compared favorably with the
 NB> Baileys (which I've had probably as seldom as the Amarula)

I appreciate the gesture and am glad that others were able to
enjoy it more than I was.

 NB>> Quite tasty and refreshing.  :)   He used the leftover fruit another
 NB>> day, with leftover yoghurt, to make smoothies in the blender...
 ML> I probably would have peeled off all the skins, but some of us
 ML> appreciate or need that added fiber.
 NB> And the skins didn't detract from the final product... I found them
 NB> barely noticeable, except visually... 

I found them slightly distracting.

 ML> M's note: a pk of peqins, in my memory, is 3/8 or 5/8 of an ounce.
 ML> This recipe will in fact make a quite hot sauce; these peppers are
 ML> among the hottest of the commonly available Mexican peppers, but
 ML> there are lots of less common ones that are way hotter. Not to
 ML> mention Caribbean, South American, and Asian chiles.
 NB> So, hot, but not necessarily HOT HOT HOT...  ;)  Except to people that
 NB> have a lower threshold for their heat levels...  :)   I wonder how it
 NB> would compare heat-wise to the commercial salsas designated as hot.

Not sure at all. I wish - as I've lamented many times over the
years - that the terminology hadn't been etiolated in this way
by the targets of mass marketing being a bunch of sissies.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Jungle Curry Paste (Kaeng Paa)
 Categories: Thai, Condiment
   Servings:  3

           Stephen Ceideburg
      2 lg Shallots, minced
      1 tb Minced garlic (3 cloves)
      1 tb Peeled, minced fresh
           -galangal or:
      1    Two-inch long slice dried *
      1    Inch piece fresh lemon
           -grass, minced, or:
      1 tb Dried, soaked in water for
           -30 minutes, drained and
           -minced
      8    Dried whole red chilies,
           -with seeds, minced, or:
  2 1/2 ts Crushed red-pepper flakes
      2 ts Minced cilantro root
      1    Fresh kaffir lime leaf,
           -minced **
    1/2 ts Shrimp paste
    1/2 ts Salt

  * soaked in hot water for 30 minutes, drained and minced, or 2 tsp. peeled,
  minced ginger root ** or 2 dried, soaked in warm water for 20 minutes,
  drained and minced, or 1/2 tsp. grated lime zest

  The preparation of Thai curry pastes involves pounding or grinding together
  an array of spices and herbs. This recipe is very hot; cut down on the
  amount of dried red chilies if a milder curry is desired.

  In a mortar or a small bowl, combine all the ingredients. Using a pestle or
  the back of a metal spoon, press down on the mixture and stir until it
  forms a paste. (The curry paste can be prepared ahead and stored in an
  airtight container in the refrigerator for up to 1 week or in the freezer
  for up to 3 months.)

  Makes 3 to 3 1/2 Tbsp.

  From "Eating Well", Jan/Feb, 1992.

MMMMM
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