Text 34028, 112 rader
Skriven 2015-12-06 08:14:56 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: peppers 621
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 >  ML> as the Australian contingent calls them "capsicums"
 >  ML> (being part idiot).

 > Nossir, not idjits.

 ML> That was a semi-humorous attempt to impute a degree of
 ML> idiocy to our antipodean friends, which as you may recall
 ML> I have taken numerous opportunities to do over the years.

 ML> Also to clarify, I am not so certain this could be viewed
 ML> as an insult to an absent party.

I'd be so glad to see Geln and Gerg re-appear here that I'd lay off any sort 
of twitting them for as much as 10 days. Kefink ....... well, at his own 
risque.

 > Capsicum is accurate even if ambiguous

 ML> I figure we all knew that.

 >  ML> I figure if you can dry it, you can grind it. I've not
 >  ML> figured out why most of the time I so much prefer the
 >  ML> dried red peppers to the fresh.

 > Different/more concentrated flavour profiles most likely. Also, given your
 > travel proclivities, portability may enter into it.

 ML> The flavor profiles thing most definitely. But why -
 ML> more concentrated what, and what goes away or (less
 ML> likely) is added in the drying process. Travel, well

Liquid which adulterates the the flavours. Some chilies are more "juicy" than 
others - even within the same type. Sort of like the reason(s) that I prefer 
garlic granules to mashed/chopped cloves - known strength and repeatability.

 ML> it's been a good long time since I was tempted to
 ML> test the TSA's judgment on anything potentially
 ML> confiscable, which I suspect a shaker of "I Am on
 ML> Fire Redy to Die" likely would be.

Possibly, but a bottle of ground bhut jolokia would probably slip through the 
clutches of even the sharpest TSA checker.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bhut Jolokia Chicken & Mushroom Curry
 Categories: Poultry, Mushrooms, Curry, Chilies, Vegetables
      Yield: 6 servings

      1    Dried bhut jolokia chile
           Several spoonfuls of ghee
      3 lg Onions; coarse chopped
      4 cl Garlic
      1    (1") piece of ginger; peeled
           - coarse chopped
      1 ts Turmeric
      2 ts Cumin
      1 ts Coriander
      2 ts Garam masala
      1 ts Paprika
    1/2 ts Salt
      1 tb Lemon juice
      1 tb Tomato paste
      2 c  Stock or water
      2 lb Chicken; in small pieces
      2 lb Small white mushrooms
      2 c  Long-grain white rice;
           - prepared while sauce is
           - cooking

  Recipe courtesy: Elizabeth Quinn

  Pour about 1/4 cup of boiling water over the chile in a
  small bowl. cover and let sit for at least a half hour,
  until the chile is rehydrated. Remove stem from chile and
  cut into several large pieces. Reserve water from soaking.

  Heat 2 spoonfuls of ghee in a large skillet. Add onions,
  garlic, ginger, the chile and the water from soaking the
  chile. Simmer 10 minutes, uncovered, over medium heat
  until vegetables are soft. Cool slightly and then puree in
  blender or food processor.

  Heat another spoonful of ghee to skillet and add turmeric,
  cumin, coriander, garam masala, paprika, lemon juice and
  tomato paste. Simmer, stirring, for about 10 minutes on
  low heat. Add stock or water and stir until smooth and
  thick.

  Add the pureed vegetables to the sauce and simmer for
  about 10 minutes.

  Meanwhile, in a separate skillet saute whole mushrooms in
  ghee until soft and browned, remove from pan, and then add
  chicken and saute until cooked through. Add mushrooms and
  chicken to the sauce.

  Serve sauce over rice.

  Yield: 6 servings.

  RECIPE FROM: http://www.africanchop.com

  Uncle Dirty Dave's Archives

MMMMM

... He blows his horn loudest who is lost in the fog.
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)