Text 33572, 79 rader
Skriven 2015-11-24 09:42:02 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: 8 os 538
================
>  ML> For me it's an accent ingredient only.
> I use it in both the ICS style chili and the family friendly chili I
> make. Helps tenderise the meat in the former, adds color to the latter.

I don't believe the tenderize theory. Adding color, no 
doubt, but a good red pepper or fresh-ground cayenne
would do just as well!

>  ML> Can't even think of making a chili with a tomato base.
> No, it has to be there, at least in my chilis.

There have been times when a stew or chili I've been
working on seems to need that extra acid, I'll admit
that.

>  ML> I usually use dried oregano but can go either way
>  ML> on the other herbs (thyme, marjoram, basil).
> It depends on what we have in fresh or dried--which reminds me, I need
> to check the herb garden & see what I can pick/dry for the winter.

It's getting to that time of year. In Portland the first
big frost was a couple days ago. Those who didn't do their
homework lost a bunch of stuff.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Goan Style Hot and Sour Pork
 Categories: Meats
      Yield: 6 servings

      2 ts Whole cumin seeds                   1 ts Brown sugar
      2    Hot, dried red chilies              5 tb Vegetable oil
      1 ts Black pepper corns                  2    Medium onions cut into
rings
      1 ts Cardamom seeds                  1 1/3 c  Water
      3    In stick cinnamon                   2 lb Pork cut into 1" cubes
  1 1/2 ts Black mustard seeds                 1    One in cube ginger
chopped
      1 ts Fenugreek seeds                     8    Cloves garlic peeled
      5 tb White wine vinegar                  1 tb Ground coriander seeds
  1 1/2 ts Salt                              1/2 ts Turmeric

  Grind cumin seeds,  red chilies,  peppercorns, cardamom seeds, cinnamon,
  black  mustard  seeds and fenugreek seeds in a coffee-grinder or other
  spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and
  sugar.  Mix and set aside. Heat the oil in a wide, heavy pot over a
medium
  flame.   Put in the onions. Fry, stirring frequently, until the onions
turn
  brown  and crisp. Remove the onions with a slotted spoon and put them
into
  the container of an electric blender or food processor. (Turn off the
  heat.) Add 2-3 tablespoons of water to the blender and puree the onions.
  Add this puree to the ground spices in the bowl. (This is the vindaloo
  paste. It may be made ahead of time and frozen.) Dry off the meat cubes
  with a paper towel and remove large  pieces  of fat, if any. Put the
ginger
  and garlic into the container of an electric blender or food processor.
Add
  2-3 tablespoons of water and blend until you have a smooth paste. Heat
the
  oil remaining in the pot once again over a medium-high flame. When hot,
put
  in the pork cubes, a few at a time, and brown them lightly on all sides.
  Remove each batch with a slotted spoon and keep in a bowl. Do all the
pork
  this way. Now put the ginger-garlic paste into the same pot. Turn down
the
  heat to medium. Stir the paste for a few seconds.  Add the coriander and
  turmeric.  Stir for another few seconds. Add the meat, any juices that
may
  have accumulated as well as the vindaloo paste and the water. Bring to a
  boil.  Cover and simmer gently for an hour or until port is tender. Stir
a
  few times during this cooking period. Serve with rice. Source unknown

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