Text 34078, 121 rader
Skriven 2015-12-07 16:55:22 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: peppers 633
=======================
> 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.

Threat or promise?

>  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.

It's not just that - nor the toasty note that one gets
from heat drying. Quiescently dried hot peppers just
taste better to me than their fresh equivalent, and in a 
way that the dilution/concentration issue doesn't explain.

> Sort of like the reason(s) that I prefer 
> garlic granules to mashed/chopped cloves - known strength and repeatability.

To me the granules have a substantially different flavor.
Of course, in your chosen field repeatability is important,
but does not the smokyish flavor also add to your preference?

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

That particular bottle (mostly Hab I suppose) with its
inflammatory wording would have stood out if a hand
search were deemed necessary. But in the current 
paranoid atmosphere, I'm not going to carry aboard any
unidentified powder of any sort. It's not the sharp
TSA checker one fears, it's the dull one.

Mother's Seafood Gumbo FEATURED AT JAZZFEST 2010!
categories: Cajun/Creole, main, side
yield: 1 lg batch

4 lb okra -- fresh or frozen
6 c onions medium diced
2 c rendered ham fat o oil
1 c bell pepper -- medium diced
1 c celery -- medium diced
1 Tb tomato puree
2 ts salt
1/4 ts thyme
1 pn cayenne
1/4 ts white pepper
1/4 ts black pepper
1/4 c garlic -- minced
1 bay leaf
4 qt crab stock
1/2 c brown roux
2 c oyster and oyster water
2 lb shrimp, peeled and deveined
2 c lump crabmeat
2 c claw crabmeat
1 c green onion chopped
h - for the crab stock
10 lb gumbo crabs
1/2 c ham or bacon fat (or oil)
1 c brandy
7 qt water
2 c onions, quartered
1 c celery, chopped coarse
2 hd garlic, halved
6 mushrooms
25 whole black peppercorns
1 ts thyme
2 bay leaves
10 parsley sprigs
For the roux
2 c all purpose flour
2 c rendered ham fat, bacon fat or oil of you choice

In large roasting pan, mix together okra, 2 c onion, and 
1/2 c rendered ham fat. Place in 350F oven until the slime 
is cooked out of the okra, approximately 1 hr. Stir 
frequently to keep okra from sticking and burning. When 
slime is cooked out remove okra from oven and set aside.

In a large stock pot heat 1/2 c ham fat on high heat and 
saute 2 c onion, 2 c bell pepper, and 1 c celery until 
caramelized, approximately 5 min. Add tomato puree; simmer 
5 min. Add salt, thyme, cayenne, white and black pepper, 
and garlic. Cook until you smell the garlic, about 1 min. 
Add cooked okra, add hot crab stock, bring to boil, and 
reduce to a simmer; let simmer for 1 to 1 1/2 hr. Whisk 
in cold roux and bring back to a simmer let simmer for a 
few min, add oysters and shrimp; cook until shrimp are 
tender; add crabmeat and return to a simmer; let cool.

For the crab stock - In a large stockpot heat fat and saute 
crabs, flame with brandy. Add water and bring to boil; reduce 
to a simmer and skim. Top up with water, bring to boil, 
reduce to a simmer, and skim again. Add wine, onions, celery, 
garlic, mushrooms, thyme, peppercorns, bay leaves, and 
parsley. Let simmer 1 1/2 to 2 hr. Strain through fine 
strainer or cheesecloth.

For the roux - In a skillet heat fat, add flour, and whisk. 
It's important not to let roux stick. Whisk throughout 
roux-making process. Roux should be the thickness of wet 
sand; it's all right to add a little more flour or fat if 
consistency is not right in the beginning of process. 
Whisk until color of roux is slightly less than the color 
of a brown paper bag.

Assembly - Place cooked okra in pot with crab stock, salt, 
pepper, bay leaves, and thyme. Bring to a boil, reduce flame, 
and simmer 20 min. Add roux, bring back to a simmer, and 
cook 10 more min. Add shrimp, oysters, and crabmeat. Simmer 
until shrimp and oysters are cooked. Adjust consistency by 
adding more stock if too thick or more roux if too thin, 
adjusting salt and pepper to taste.

Source: Mother's Restaurant, New Orleans. It is said that you
should never eat at a place called Mother's. In general that
seems to be true.


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