Text 4157, 68 rader
Skriven 2013-09-01 23:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: mango 83
================
 -> I'd give them a C where the Alfonsos get a B and the As
 -> can be found only in the tropics.
 RH> Hmmm, I need to move to the tropics....  Either that or stick to the
 RH> dried  pepper mango snacks.

Those snacks are pretty good, but the juiciness of a proper
mango is a lovesome thing.

 ->  RH> Maybe that's where they got the name.
 -> The Wikitruth says that there was a Tommy Atkins associated
 -> with this fruit.
 RH> We all know how much to trust that.  

The Wiki is pretty good where the knowledge is cut and dried,
if you will.

 -> Also having nothing to do with Champagne, but at least they
 -> are okay to eat, being a cultivar of the Alfonso.
 RH> They're smaller and don't transport as well, but also taste much
 RH> better.

Further reading gives the implication that they are in fact
Alfonso, but someone gave them a fancy trademark name that
no doubt had the French gnashing their teeth. Same as Harry
& David did with Comice pears, called them Royal Riviera
despite their having little to do with royalty and nothing at
all to do with the Riviera; sold them like hot cakes, though.

Ginger Chili Achar
categories: Nepal, condiment
Yield: 1 batch

1 1/2 c ginger root, peeled and pulverized
1/2 c mustard seeds
1 Tb cumin seeds
1 Tb coriander seeds
1 ts timur (Szechwan pepper)
2 Tb hot chili paste
2 Tb tamarind paste
1 Tb garlic paste
5 Tb mustard oil, or good olive oil
1 ts freshly ground black pepper
1 pn asafetida
Salt to taste
h - Garnish
1 Tb mustard oil, or olive oil
1 ts fenugreek
10 cloves garlic, thinly sliced
10 dry red chilies
1 Tb mint leaves, minced

Dry-roast mustard, cumin, and coriander until toasted. In
a blender, mix all the toasted seeds, timur, chili,
tamarind and garlic pastes, oil, black pepper, asafetida,
and salt into a thick pickle paste. Add the pulverized
ginger into the pickling mixture; blend into a smooth
thick pickled ginger paste. For garnish, in a nonstick
pan heat 1 Tb of oil, stir-fry fenugreek and dry red
chilies until it turns dark. Add slices of garlic and fry
until light brown. Pour the chili-oil mixture and mint
over the garlic pickle. Mix well and put in airtight jar.

http://nepalicooking.tripod.com


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