Text 31501, 122 rader
Skriven 2015-09-30 15:16:08 av Stephen Haffly (1:396/45.27)
  Kommentar till text 31358 av Sean Dennis (1:18/200.0)
Ärende: multi 269
=================
Hello Sean,

On (27 Sep 15) Sean Dennis wrote to Stephen Haffly...

 SD> Have you tried using unix2dos, part of the "dos2unix" package?

No. I had not thought of it. I usually want to look at exported recipes
to see if anything unusual needs to be fixed anyway.

MMMMM----- Recipe via Meal-Master (tm)

   Title: PRESERVED ROASTED RED PEPPERS
Categories: Mediterranean, Pickles
Cooktime: 45 minutes
Preparation Time: 35 minutes


     8    red peppers, or really any colored peppers
     2 tb olive oil
     1  c vinegar (any kind)
          Kosher salt


  1. First wash, dry and then lightly oil your sweet peppers. You can do
  this with hot peppers, too, but be sure to use thick-walled varieties
  such as jalapenos.

  2. Roast your peppers. Ideally this is over a smoky wood fire, on a
  grill. Second choice is a gas grill, third an open burner on a stove.
  Alternatively, arrange your peppers on a broiling pan and broil them.
  No matter what your heating method, you will need to turn your peppers
  from time to time as the skins char and blacken.

  3. When the peppers are mostly blackened, remove them to a paper
  grocery bag and roll up the bag to seal in the steam. You want to
  steam the peppers in their own juices. Let the bag sit for 20-40
  minutes.

  4. After the peppers have cooled and steamed, take them out one at a
  time and remove the skins, stems and seeds. Have a little water
  running in the sink so you can wash your hands off periodically. Do
  NOT run the peppers under the water, as this robs them of flavor.

  5. Once each pepper is cleaned â€ö get as many seeds out as you can!
  â€ö drop it in a bowl. Do all the peppers before proceeding.

  6. Once all the peppers are cleaned and in the bowl, get a shallow
  bowl or small casserole pan and pour in some vinegar. I use red wine,
  cider or sherry vinegar for red peppers (sherry when I want them to be
  Spanish, cider for Portuguese, red wine for Italian or Greek) and
  white wine for green peppers.

  7. Dredge each pepper through the vinegar a few times to get it good
  and coated. Place it in another bowl. Do this for all the peppers.

  8. Sprinkle the bowl with all the peppers with kosher salt. Gently mix
  the peppers together like a salad. Sprinkle a little more salt and
  repeat.

  9. Sprinkle a little salt into the bowl with the pepper juice â€ö the
  original bowl.

  10. Gather canning jars and pour a little vinegar into each one;
  enough to cover the bottom of the jar.

  11. Pack in the peppers, leaving about 1/2 space at the top.

  12. Use a butter knife or chopstick to run down the sides of the jars,
  releasing air bubbles. You will notice the level of liquid drop. Fill
  it with the salted pepper juice â€ö but still leave room at the top of
  the jar.

  13. Once the air is out to the best of your ability and the vinegar-
  pepper juice it right at the top of the level of the peppers, pour in
  olive oil on top of everything to a depth of 1/4 inch.

  14. Screw the lids on the jars and youâ€Öre done. No sealing needed,
  although I sometimes place the jars in a hot water bath for 10 minutes
  just in case. I have not noticed a big difference either way.

  15. Once you open a jar, however, keep it in the fridge. It will last
  a year, although the peppers will soften over time.


  Source: Hank Shaw

  There are a lot of ways to preserve red peppers. You can pickle them,
  which is nice, but a little limiting; pickled sweet peppers are good
  for an appetizer, but little else. Once you roast the peppers,
  however, things change.


  Roasted peppers are a delight. I use them as appetizers like the
  pickled peppers, but also in sauces, stews and simply draped over
  roasted or grilled meat. Roasting â€ö especially over an open flame
  â€ö sweetens and softens the pepper, and more importantly, allows you
  to be rid of the indigestible skin.


  Yes, you can pickle the roasted red peppers, too, but Iâ€Öve developed
  a method inspired by an obscure English book by Nora Carey called
  Perfect Preserves. Carey uses a hybrid pickling, sottâ€Öolio method to
  keep her peppers delicious through herBritish winters. Iâ€Öve adapted
  it a little to reflect the hotter California climate.


  Photo by Holly A. Heyser
    Link: http://honest-food.net/2009/10/22/preserving-peppers/


MMMMM


Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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