Text 4441, 81 rader
Skriven 2013-09-08 05:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Solanaceae 130
======================
 ML> Funny, the added time and trouble of peeling has never been
 ML> part of the equation for me.
 RH> But then you have two working wrists/no carpal tunnel.

You do have a good portable appliance for such purposes, though.
Called a Steve.

 RH> OTOH, we are in the place where we cook our acquisitions over several
 RH> days. We stopped at the Wednesday market briefly and got some more
 RH> eggplant (will grill it tomorrow) and green tomatoes. Tomorrow I want
 RH> to get some more tomatoes, probably the cherry size, for salads.

I find cherries in general tastier anyway than any of the
bigger varieties, except maybe the small-to-midsize Campari.
A good article about the badness of tomatoes by the not
invariably accurate but always interesting Gina Kolata at
the New York Times - tinyurl.com/cu62gm5 .

 RH> Sounds like it; you've done quite a bit of wandering in the couple of
 RH> decades I've been reading Fido.

A majority of it has taken place during our period of acquaintance.

 RH> Nice thing about the Army--we got to live in several
 RH> places that were markedly different from each other. Got an exposure to
 RH> the various cultures & foods we wouldn't have otherwise.

You made a virtue of it; many who don't care for the
foreign experience have not done so - I've talked to
some of these, who thought that their overseas stint
courtesy of Uncle Sam was enough for a full lifetime.
 
 RH> FWIW, the perscription potassium pills are Klor-Con 20M tablets, don't
 RH> know anything more on them.

That's a 20 mEq dose, or 16 times the dose that Dirty Dave takes.
I would recommend 1/2 ts of salt substitute in a glass of water
as an equal dose at somewhat less cost.

                SALSA DE SUEGRA (Mother-In-Law Sauce)

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Mexican                          Sauce

  Amount  Measure       Ingredient -- Preparation Method
  ------  ------------  --------------------------------
  10                    Tomatillos
   6       oz           Green Tomato, Unripe
   2       tb           Finely Choppped Scallions
   3                    Serrano Chilies, Chopped
   2       tb           Chopped Cilantro Leaves
     1/2   ts           Sea Salt, To Taste
     1/3   c            Water

  MAKES 2 CUPS

According to local lore, the cook serves this to her son-in-law
because "le pica mucho" (it bites him a lot). It is very "picante".
However, if you use 3 chiles, it is only pleasantly picante.

This sauce should have a thick, rough consistency and is used with
frijoles, rice, or broiled meats. It is best eaten fresh but will
keep for a few days in the refrigerator without spoiling. It does not
freeze well.

Roughly chop the tomatoes, add a little at a time with the rest of the
ingredients to a blender jar, and blend for a few seconds with each
addition until the sauce has a rough consistency.

The key to salsa verde is the tomatillos (tomate verde ~- NOT just a
green tomato)...don't know where you're from, but if it's the west or
southwest, you'll probably find them in the super...if not, they are
available canned, in a mexican food section.

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