Text 31738, 74 rader
Skriven 2015-10-08 12:26:22 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: tangenting was: math 310
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>  ML> People are way too sensitive about nutrition. As I've no doubt
>  ML> said. if we were that princess-and-the-peaa-ish about our
>  ML> metabolisms, our species would have been extinct by now.
> For sure... :)

There are critters that fill one ecological niche only, and if
conditions change and that niche goes away, so do they. We are
more mobile, have enough reasoning power to adapt our ways both
individually and collectively, and can subsist in a variety of
conditions. Speaking of which, it's got down to 55, so pardon
me while I close the window.

> Just tangenting here...  I was recently rather disappointed... out with
> Deb for lunch, and there was a special appetizer of spicy pork belly
> which we both sounded intriguing, so we got it...  I was expecting
> something nicely fatty, but what came was very lean thin flat pieces of
> pork, not even any fat on the edges anywhere... Came with a hoisin
> sauce, served over lettuce...  Tasty enough, but not what I'd been
> expecting from pork belly...  :)

Very strange, but sounds like a manifestation of what I've been
complaining about for decades - the watering down of culinary
experience to suit the mass market. I'm guessing that if you
asked them what was with the dish, they'd have said, we used to 
use real pork belly, but people didn't like it, so we changed
the recipe. It's gone that way with hot food, fatty food, and
no doubt many other kinds of food.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: BBQ sauce, adapted from Whole Chile Pepper Book
 Categories: Bbq, Sauces, Spices
      Yield: 1 batch

      6    Dried red New Mexican
           -chiles, stemmed, seeded
           -crushed
      4    Dried tepins, pequins, or
           -cayennes, stemmed and
           -crushed (remove seeds if
           -you don't like too much
           -heat)
      4 oz Canned tomato sauce
      1 tb Pickle relish, optional
      1 tb Chili powder OR
      2 ts Paprika and
    1/2 ts Cumin, and
    1/2 ts Garlic powder
      1 lg Onion, minced
      2    Garlic, chopped
      2 tb Bacon fat or veg. oil
      8 oz Catsup
      5 tb White vinegar
      4 tb Brown sugar
      2 ts Dry mustard
      2 ts Worcestershire
      2 ts Wright's hickory
           -smoke seasoning

  Cover the chiles with hot water and let soften for 15 min. Put them
  in a blender and whirl until smooth with 1 c of the hot water.

  In a saucepan, saute the onion and garlic in the fat. Add the blended
  chiles and all the rest of the ingredients. Bring to a boil and lower
  the heat to low. Simmer 1/2 hour. Cool and then whirl in a blender
  until smooth.

  Adapted from DeWitt & Gerlach

  M's note 2015. Remove the seeds???

MMMMM
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