Text 34092, 158 rader
Skriven 2015-12-08 06:39:46 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Peppers 633
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 > 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.

 ML> Threat or promise?

Yes!
 
 >  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.

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

I do note that dried bell pepper does not have the diesel/kerosene undernote 
that fresh has. Perhaps it's a phenomenon akin to that. I dunno. Call up 
Ferran Adrià or Heston Blumenthal and enquire of them. They might know more 
about it - or pretend to.

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

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

I don't get a noticably smoky(ish or not) flavour from fresh garlic. And as I 
am cooking with it, the flavour profiles of the dried (granules) and minced 
fresh are very similar. The difference for me is the strength of the 
garlicness of fresh - which is all over the map.

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

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

IOW the typical gummint drone. Save me, providence, from dullards with a rule 
book and no imagination.

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

 ML> 4 lb okra -- fresh or frozen
 ML> 6 c onions medium diced

Anything with okra as a first ingredient ain't coming into my kitchen.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Winter Crab Gumbo
 Categories: Seafood, Soups, Chilies, Crab
      Yield: 6 Servings
 
      3 lb Dungeness crab; live or
           - cooked
    1/2 c  Unbleached all-purpose white
           - flour
    1/2 c  Unsalted butter
      1 qt Chicken stock
      1 c  Diced white onion
      1 c  Fine diced fennel; tops
           - saved
    1/3 c  Seeded; diced jalapeno
           - pepper
    3/4 c  Peeled; finely diced
           - parsnip
    1/2 c  Medium-dry sherry
    3/4 c  Cooked tomatillos; drained,
           - chopped, juices saved
           Salt, cayenne & white
           - pepper
        pn Sugar; if needed
      2 ts Instant granulated dashi
           +=DISSOLVED IN=+
      1 c  Water or seafood stock
      1 c  Picked cooked crabmeat
           Fennel oil; opt *
 
  This soup celebrates the winter crab harvest as well as
  cold-weather vegetables. If you want to make this a meal-
  in-one, add a second crab to the gumbo, and serve the
  gumbo over rice and accompany with crusty bread. It's
  preferable to start with live crab; that way you don't
  risk overcooking it, and you can use the crab juices in
  the soup to punch up the flavor.
  
  TO PREPARE THE CRAB: If starting with live crabs, steam or
  microwave the crab whole (see recipe below) on a plate or
  in a shallow bowl, until done, saving the crab juices on
  the plate or bowl. Set aside to cool.
  
  Separate and clean the cooked crab into 6 or 8 segments,
  "cioppino style," with one leg or claw attached to one
  body segment. If you're buying ready-cooked crabs, you can
  ask the fishmonger to do this for you at the store - some
  of them will oblige.
  
  TO PREPARE THE SOUP: Sprinkle flour on a plate in an even,
  thin layer, and microwave for 1 minute. Remove. Melt
  butter in a heavy cast-iron frying pan or other heavy
  saute pan set over medium heat. Add flour and stir
  patiently, constantly until you have a deep walnut-colored
  roux. Put stock in a saucepan and bring to a boil.
  
  As soon as the roux is a rich brown color, add the onion,
  fennel, jalapeno and parsnip and stir vigorously. They
  will sizzle - it is important to keep stirring as they
  sizzle. Add sherry and stir in. Then, cup by cupful, add
  the hot stock, stirring or whisking constantly. Add the
  reserved crab juices as well as tomatillos. Simmer for
  about 1/2 to 1 hour, or until the parsnip is soft.
  
  If you have an immersion blender, use it in the soup to
  partially puree the mixture, but make sure you leave some
  pieces of vegetable throughout. If you don't have an
  immersion blender, omit this step. Season to taste with
  salt, cayenne and white pepper. If the tomatillo is too
  tart, add a pinch of sugar. Thin the soup slightly with
  3/4- 1 cup dashi mixture.
  
  Ten minutes before serving. Bring the soup up to low boil,
  add the crab pieces; cook for 2 minutes, or until crab
  pieces are heated through. Remove them and gently fold in
  crabmeat. Adjust seasoning.
  
  Ladle into 6 bowls with one crab piece per bowl.
  
  Serve immediately.
  
  Serves 6
  
  * NOTE: To make fennel oil, puree 1 1/2 cups fennel tops
  and 1/2 cup olive oil in a blender. Strain through cheese
  cloth. When serving, drizzle the oil over the soup.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 27 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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