Text 3149, 153 rader
Skriven 2013-08-04 06:37:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Mayo & Spices
=====================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> well - especially the *small* (about 1/5 the size of a McCormick's
 DD> container) size packages of spices/herbs - which knowing cooks
 DD> understand that they will be able to use before it goes stale.

 RH> Sounds reasonable. I keep a number of my green herbs in the fridge, and
 RH> those I've extras of, in the freezer. We bought some spices in 8 oz
 RH> bulk at Penzey's a few months ago, filled jars and put extras (double
 RH> sealed) in the deep freeze.

 DD> I get most of my dried herbs/spices from GFS or Kellner Food Service
 DD> (a locally owned firm) except for some exotics like specific chilli
 DD> spice mixes and Worcestershire powder - which I get from Pendery's. I
 DD> keep the 5# bottle of chilli spice and the 1# container of cumin in
 DD> the ice box. Dried herbs, etc. just go in the cabinets.

 RH> A number of our green herbs are ones we grew/dried. Others I bought at
 RH> The Fresh Market and found they kept better if stored in the fridge. I
 RH> bought them in zipper bags instead of the jars there but put them into
 RH> glass jars at home. Those I buy in bulk at Penzey's and Whole Foods
 RH> also get put into glass jars for the amount I keep on the shelf.

As I noted in other posts - I don't have a Fresh Market or Whole Foods. And the
local Farmer's Market seems to concentrate on non-herb produce. Although
Parson's Produce is talking about adding an herb garden to their other
offerings. We'll see how that works out.

The only herb I am growing here in the trailer park is the mint I started three
years ago. It is spreading nicely to crowd out the dandelions and crabgrass.
And, unlike zoysia grass - which will do the same thing - it smells very nice
when you mow it. My gardening efforts are limited to three 30 litre soy sauce
buckets from the Tai Pan restaurant's dumpster with a bunch of heirloom Hontaka
chilies that my friend Les donated the seed for. He got the seed as part of his
subscription to The Chile Pepper Institute.

Japones Chilies, pronounced ja-pon-aaas, are also known as Hontaka, Santaka,
Oriental chile peppers or Chinese Chilies. While very popular in Chinese and
Japanese recipes these chilies are native to Mexico and are widely used in
Caribbean and Latin American cuisine. Some believe that Japones get their name
from the Spanish word for Japanese. -- http://www.spicesinc.com
 
 RH> Some featuring a dog--one I recall is the dog going into the kitchen to
 RH> make up a sandwich for his master. He puts together a great Dagwood
 RH> sized one, goes to add the MW and finds the jar is empty. Sandwich gets
 RH> tossed into the cat's dish (cat gives it a puzz;ed look) to voice over
 RH> of MW's tag line "A sandwich just isn't a sandwich without MW>".

 DD> Dale pointed out that the adverts are recent - which is why I haven't
 DD> seen them. I enjoy advertising with some imagination or with a skewed,

 RH> The one I mentioned ran in the early 00's, when we were in Hawaii.

While I hadn't quite told $cumca$t where to stick their cable by then I still
didn't watch a lot of TeeVee outside some racing shows and PBS.
 
 DD> With sales of more than $7.6 billion and more than 235 retail stores
 DD> across eight Midwestern states, Hy-Vee ranks among the top 20
 DD> supermarket chains and the top 50 private companies in the United
 DD> States. Supermarket News, the authoritative voice of the food
 DD> industry, has honored the company with a Whole Health Enterprise Award
 DD> for its leadership in providing services and programs that promote a
 DD> healthy lifestyle.

 DD> http://www.hy-vee.com/company/about-hy-vee/default.aspx

 RH> If we ever move to an area that has a Hy-Vee, we will check them out.

That would be the Midwest area. I thought you guys were aiming for the
Southwest or Northeast. Whatever, c'mon down, the water's fine and we're pretty
friendly.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Terrific Tofu Adovada
 Categories: Chileheads, Tofu, Chilies
      Yield: 8 Servings
 
      4 lb Firm tofu
      6 tb Flavored oil (peanut, sesame
           -or avocado)
      2 md Onions; chopped
      3 cl Garlic; minced
      1 ts Oregano; *
      2 ts Ground coriander seed
      2 tb Honey
    1/3 c  New Mexican red chile
           - powder
    1/4 c  Ancho chile powder
      1 tb Chile caribe (such as piquin
           - or hontaka/santaka/japone)
      3 tb Sherry vinegar or rice wine
    1/4 c  Toasted pumpkin seeds
      1 tb Ground cinnamon
      2 c  Vegetable stock
           Salt
 
  Place several layers of paper towels on a cookie sheet.
  Slice the tofu in half lengthwise and place the halves on
  the towels. Cover the tofu with several more layers of
  paper towels and another cookie sheet. Then put some heavy
  objects on the sheet to weight it down; heavy canned goods
  work well, and Todd suggests using your thick French
  cookbooks. Allow the tofu to sit for 20 minutes. Then cut
  it into 1/2 inch cubes.
  
  Heat the oil in the skillet, add the cubed tofu, and saute
  until golden brown. Set aside.
  
  Pour 1 cup of stock into a blender and add the rest of the
  ingredients, except for the remaining stock. Puree for a
  few seconds, add the stock, and blend again. Pour into a
  large bowl and gently mix in the sauteed tofu.
  
  Refrigerate for 1-2 hours. Then take the mixture out of
  the refrigerator and allow it to stand for 10 minutes.
  
  Pour the mixture into a deep saucepan and bring to a boil.
  Turn the heat down and simmer for one hour. Adjust
  seasonings and serve.
  
  Serves 6-8. Heat Scale: HOT
  
  Book says "this is a great way to still have a
  traditionally flavored New Mexican dish with the heat, but
  without the meat." This dish can be served with red chile
  sauce, served in a bowl, or used as a filling in flour
  tortillas for burritos. Serve it with a bowl of pinto
  beans or black beans and a big green salad.
  
  I served it in tortillas, rolled up and baked with a
  little cheese inside. Sort of a burrito. I put refried
  beans on the side and some potato salad.
  
  * I used Mexican oregano. You can use regular
  Greek/Italian oregano if you wish.
  
  This is from Hot & Spicy & Meatless by Dave DeWitt, Mary
  Jane Wilan and Melissa T. Stock, p. 158 & 159.
  
  FROM: Risa Golding; Chileheads Mailing List
  
  MM Format by Dave Drum - 30 October 1999
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A man from another time who had reached a point of pointless ending."
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