Text 33673, 129 rader
Skriven 2015-11-26 09:05:33 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: no tomatoes 556
===========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 >  ML> As I've said, the only ancho I use is already ground
 >  ML> into the chili mixture - all the other peppers I add
 >  ML> dilute that.
 > I may have mis-spoke. Paprika is or can be considered a chile. The chilli
 > spice mix that I make up is on a ratio of 18 paprika: 3 ancho: 1 cayenne.

 ML> Ah, that makes more sense.

 > I usually source my paprika from HotPaella.com as it tends to be a bit
 > zippier than the hot Hungarian stuff I have tried.

 ML> I like the hot Hungarian for its aroma and sweetness;
 ML> how does the Spanish (I presume) stuff compare in those
 ML> arenas? But when I make chili, the heat is most often
 ML> supplied by hot pepper - Pendery's used to make a 60K
 ML> that I used copiously: bought a half pound; it lasted a
 ML> couple years, then I started experimenting with extract-
 ML> based lighter-uppers, and then the pure capsaicin itself,
 ML> courtesy of Joan Macdiarmid.

According to the blurb at http://www.hotpaella.com/Products

"This gourmet quality paprika is far superior to the bland Hungarian or 
Domestic varieties available at your local supermarket. The Fresh pods from 
the mild Nora Pepper are smoked over oak logs to develop the flavors. This 
technique brings out different aspects of the peppers complex flavor, thus we 
suggest trying out at least two different varieties in your cooking. Peppers 
smoked over an oak fire develop into a rich and complex palate which is much 
more powerful and pronounced than in our sun-dried varieties."

 >  ML> What I would make for just me would be more on the
 >  ML> south Indianish level of heat - give a good vindaloo
 >  ML> a run for its money.

 > I find that if I get too much heat my taste buds shut down and all I
 > experience is the heat.

 ML> I've had that happen to me; contrary to popular opinion
 ML> I'm not much on heat for heat's sake, though when
 ML> something is billed as hot, I expect it to be hot.
 ML> Problem is with the hyperbole-laced descriptions for
 ML> some restaurant offerings. I can't tell anything
 ML> about a sign-a-waiver dish - some I've had have been
 ML> terrifyingly hot (and generally not too great), but
 ML> some are very disappointing in that department.

 > Mary Ann's Firebrand Chilli does that to me. After the first bowl -
 > no more taste. Just heat. You used to hold the record there. But,
 > you've been eclipsed by two servings - some airplane driver for
 > Untied Express did the deed.

 ML> I wasn't put off by the heat, which to me was medium
 ML> to medium-plus, it was the heater - an arbitrarily
 ML> large amount of ordinary hot pepper flakes such as
 ML> you might put on pizza, so large that the texture
 ML> was as much a function of seeds as of meat. There
 ML> was of course more meat than seeds, but the seeds
 ML> made a bigger impression. Anyhow, I think I merely
 ML> tied for first place in that somewhat useless
 ML> competition.

Hmmmmmmmmmm, I've never noticed the flakes before. I have noticed the large 
amounts of oil. But, that's in all her chillies.
 
But, the Den never was my favourite bowl of red in Springpatch. The newly 
re-opened Dew Chilli Parlor #2 is much better - although I think the owner is 
overly proud of his efforts ($$$$). Charlie Parker's diner has an equally 
tasty, larger serving at a mere U$2.99. I asked Mike how he could afford to 
sell it for that and just got a "look". Dew is twice that for a somewhat 
smaller bowl. Plus I don't have to put up with the beeps and boops and bells 
of the pokies at Charlie Parker's.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Reuben Loaf by Poker
 Categories: Beef, Cheese, Breads
      Yield: 6 Servings
 
  3 1/4 c  All-purpose flour; divided
      1 tb Sugar
      1 ts Salt
    1/4 oz Envelope dry yeast
      1 c  Warm water-120-130oF/49-55oC
      1 tb Butter; softened
    1/4 c  Thousand island dressing
      4 sl Emmenthaler cheese
      6 oz Package thin sliced corned
           - beef
      8 oz Can sauerkraut; drained
      1    Egg white; beaten
 
  Preheat the oven to 400oF/205oC.
  
  Combine 2 1/4 cups of the flour with the sugar, salt and
  yeast in a large mixing bowl. Mix well.
  
  Stir in the warm water, butter and enough of the remaining
  flour to make soft dough.
  
  Knead the dough on a lightly floured surface for 4 min.
  
  Roll into a 10" x 14" rectangle.
  
  Arrange the rectangle on a lightly greased 11" x 17"
  baking sheet.
  
  Spread the salad dressing down the middle. Layer the
  cheese, corned beef & sauerkraut over the salad dressing.
  
  Fold the sides to the center to enclose the filling and
  seal the edges.
  
  Brush with the egg white and cut slits in top.
  
  Bake 25 minutes or until golden brown.
  
  Cut into 6 slices and serve hot.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Most restaurants offer frozen food and fresh help.
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