Text 33938, 77 rader
Skriven 2015-12-03 09:01:44 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: peppers 607
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> Perhaps some small artisan operations do and we just haven't
> discovered them yet.

I'm sure. Growing tasty red ripe peppers and then
drying in the sun - takes time and effort, but it's
not rocket science. Speaking of which, isn't it odd
that in the popular imagination rocket science not
only is the ultimate intellectual achievement, but
it is given a huge acceptance of failure. If the
restaurants were given that much tolerance for
error, a good 1 to 5% of diners would come down 
with food poisoning.
 
> Or perhaps there is some subtle aspect of terroir that sets California
> apart form both Spain and Hungary.

Perhaps, but subtle aspects of terroir have not
prevented the Californians from making good wine.

>  ML> not as luscious as what Ian has fed me.
> I am not surprised that he would have access to the very best
> somehow.

Two and a half weeks of overdosing on top-notch foods -
another trip of a lifetime. I don't remember if I wrote
about the stuffed yellow-green peppers with galuszka, 
but that had some remarkable paprika in it of the I
believe second-to-lowest heat level. With a light tomato
sauce it was close on celestial.

His supply of Chinese condiments, though, as it relies
on his perhaps annual returns to the UK, is second rate,
often bearing such Asian names as Sharwood's and so on.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Spicy Latin Back Ribs
 Categories: Meats, Grill
      Yield: 12 Servings

     12 lb Pork baby back ribs
           -(6 to 8 slabs)
           H         Spicy Latin Rub
    1/2 c  Ground cumin
    1/2 c  Chili powder
      4 tb Ground coriander
      2 tb Cayenne
      4 tb Ground black pepper
      2 tb Ground cinnamon
      2 tb Brown sugar
      1 tb Salt

  Pat ribs dry with paper towels. Rub Spicy Latin Rub generously over all
  surfaces of ribs; cover and refrigerate up to 12 hours or cook
  immediately. Prepare a banked, medium-hot fire in each of 2-3
  kettle-style grills. Place ribs, not overlapping, over indirect heat on
  each grill (rib racks may be helpful in expanding grilling space in each
  grill). Cover grills and roast ribs not directly over coals for 1-1/2
  hours, until ribs are very tender. (Alternatively, roast ribs on rack in
  shallow pan in 350 degrees F. oven for 1-1/2 hours). Remove ribs from
  grill, wrap securely in heavy aluminum foil. Place foil-wrapped ribs in
  brown paper bags, close bags and let ribs rest for up to 1 hour. Unwrap
  ribs, cut into serving-sized portions and serve with Rockets' Red Glare
  Barbecue Sauce for dipping. Makes 12-16 servings.

  Spicy Latin Rub: In large jar with tight-fitting lid, place 1/2 cup
  ground cumin, 1/2 cup chili powder, 4 tablespoons ground coriander, 2
  tablespoons cayenne, 4 tablespoons ground black pepper, 2 tablespoons
  ground cinnamon, 2 tablespoons brown sugar and 1 tablespoon salt. Place
  lid on jar and shake well until blended thoroughly. Makes 2 cups.

  * COOKFDN brings you this recipe with the kind permission of:
  * National Pork Producers Council <pork@nppc.org> http://www.nppc.org

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