Text 34214, 83 rader
Skriven 2015-12-12 08:51:54 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Peppery 655
===================
>  ML> Next time I check in to see how Glen is doing I'll
>  ML> broach the subject again.
> I can probably predict the answer .... once out of the habit one is naked.

I figure that there will be some polite talk about
the weather and the current state of wildfires in
the Antipodes.

>  ML> Possibly, but I don't find that particular taste
>  ML> prominent enough to be objectionable in ripe peppers.
> IIRC you are the one who first broached the diesel-ness of bell peppers. 

But that's prominent only in unripe peppers. It diminishes
in stripy ones and is muted if even present in the red/

> I had thought from that you had an objection to it.

I do, mostly, though it adds a je ne sais quoi to a
stew if used in moderation; also when green peppers
are thoroughly cooked in oil over high heat, the
objectionableness is minimized.

>  ML> It may be an artifact, but in my experience dried garlic
>  ML> often has a smokyish aroma and/or flavor, which I believe
>  ML> is caused by mold infestation or similar.
> I would suspect that dried minced garlic (something I do not stock and seldom

> (almost never) use) is more prone to getting mouldy or even botulin ridden. 

One needn't worry about botulinus if there's reasonable
exposure to air. It's when foods are submerged in oil 
that the problem becomes serious.

> No brandy/rum either as an ingredient or a sauce? Mother, in this 
> instance does *not* know best.
>  ML> Source: Mother's Restaurant, New Orleans

This particular mother doesn't generally know much at
all, and almost any dish you or I make (except some
experimental ones maybe) will be better than almost
any dish one can get at this restaurant. I have heard
from one friend who heartily recommends the place that
one advantage is that they serve bloody marys to the
people in line waiting for food.


Mother's Red Beans
categories: Cajun/Creole, main, side
yield: 1 lg batch

2 lb Red beans
1 lb Smoked sausage
1 lb Ham, grade A
1/4 lb Ham fat, rendered
1 Ham bone
1/2 lb Onions, diced
1/4 lb Green onions, diced
1/3 lb Bell pepper, diced
3 oz Garlic, minced
2 Bay leaves
1/2 ts Thyme
1/3 ts Salt
1/4 ts Black pepper
2 qt Chicken stock
2 qt Debris Gravy

Render ham fat in skillet. Remove cracklins from the 
remaining fat. Saute sausage and ham. Add onions, bell 
pepper and green until tender. Add garlic, salt, pepper, 
thyme, bay leaves. Add red beans and stir into vegetables. 
Add stock and debris gravy. Bring to a boil, reduce heat 
and simmer until red beans are tender and become creamy.

M's note. The red beans and rice actually served at
the restaurant is a weak, pale imitation of this,
which looks pretty good.

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. This recipe looks decent, but the food here 
has been pretty substandard in two tries [M's note].
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)