Text 34062, 81 rader
Skriven 2015-12-07 06:08:00 av Dave Drum (92198.cooks)
  Kommentar till text 34048 av Dale Shipp (1:261/1466.0)
Ärende: Fire's out was:seasons
==============================
-=> Dale Shipp wrote to Nancy Backus <=-

 RH> Yes, I'll probably go for my beef bulgogi again. I had it the first
 RH> time we went to the place, then as a "bento box" but had had the spicy
 RH> pork the last time (before) this visit. A friend said a place like that
 RH> is good for getting your daily fill of water, putting out the fire of
 RH> the hotter dishes.

 NB> We find that rice and tea do a much better job of putting out the fire
 NB> if necessary... water is more likely to spread it...  ;)

 DS> Water is indeed not the right thing to put out the fire.  Milk would be
 DS> much better.  Perhaps milk chocolate would be good.  Not so sure about
 DS> alcohol in some form or another (not a choice for Ruth, and beer not a
 DS> choice for you).

Water spreads the fire - possibly diluting the concentrated "burn". Milk
(high/full butterfat not skim), cream, butter, greasy French fries, or
something mildly acidic like malt vinegar on your fires to neutralise the
alkaline burn of the capsaicin. Tea? Dunno. It's mildly (very) acidic -
depending on strength. Time or a built-up tolerance to the "burn" are the best
remedies. But, I'm the guy who sorts the stir-fried chilies out of his Kung Pao
and saves them aside for eating whole as a treat.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kung Pao Shrimp w/Cashews
 Categories: Oriental, Seafood, Chilies, Nuts, Vegetables
      Yield: 4 Servings
 
      1 c  Jumbo cashews
  1 1/2 tb Dark soy sauce
      2 tb Red wine vinegar
      2 ts Sugar
      1 ts Roasted sesame oil
      2 tb Peanut oil
    1/2 ts Salt
      8    Dried red chilies
      2 ts Minced fresh ginger
      2 cl Garlic; minced
      1 lg Bell pepper; in 1" squares
      1 lb Medium shrimp; shelled,
           - deveined, patted dry
 
  Preheat oven to 325øF/160øC. In a flat pan, spread cashews
  in a single layer; roast until golden brown (about 10
  minutes), stirring occasionally. Remove and set aside.
  
  In a small bowl, combine soy sauce, vinegar, sugar and
  sesame oil; set aside.
  
  Preheat wok over medium heat until hot; pour in peanut
  oil. Add salt and dried chilies; cook until charred (about
  15 seconds). Add ginger and garlic; stir-fry until
  fragrant and lightly browned (about 30 seconds).
  
  Increase heat to high; add bell pepper; stri-fry until
  pepper is seared (30 seconds). Add shrimp, a handful at a
  time; stir until shrimp are pink and feel firm to the
  touch (about 2 minutes total). Add reserved sauce mixture;
  toss and stir until sauce thickens to a glaze (about 30
  seconds). Remove wok from heat. Gently stir in reserved
  roasted cashews. Serve hot.
  
  Serves 4-6 with other dishes.
  
  Be forewarned: This dish is moderately hot; adjust chilies
  to taste.
  
  From an article by Annette Gooch, UPS, in the Buffalo News.
  
  Typed for you by Joan MacDiarmid.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... There is no such thing as too much garlic. -- Dave Drum, September 1969
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