Text 6434, 169 rader
Skriven 2013-11-03 16:42:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Orange Julie
====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I don't care for OJ straight up.

 ML> I really like the fresh stuff, thinnish sweetish acidish
 ML> liquid with some pulpy cells which tastes like fruit. I
 ML> could drink it by the gallon, were that economically
 ML> practical.

Even with the pulp (which is somewhat better) it still isn't one of my
favourites. 
 
 DD> Although I do like the occasional Orange Julius or Orange
 DD> Crush soda,

 ML> As do I. The combo of orange, vanilla, and dairy is a
 ML> perennial winner, and I agree that orange drinks are
 ML> very quenching.

I have to flip a con when I hit the Dairy Queen drive-thru. Do I want an Orange
Julius or do I want a large chocolate shake with the "whipt kreem" and a
herry?
 
 DD> and I like the flavor a bit of orange adds to many dishes.

 ML> For me generally not. I most often find citrus a distraction.
 ML> An ounce of peel in a stew or stir-fry, maybe, but not every
 ML> day (or for me month).

Yeah, that's what I meant. And occasionally juice in a marinade. But, it's not
an everyday thing. Although I could eat Tai Pan's Tangerine Beef (I know -
different citrus) four or five times a week if forced gently.
 
 DD> I just don't like it as a drink. Grapefruit juice, OTOH ....

 ML> We agree on that, but then I was wondering if they did the
 ML> same terrible thing to it as they do to orange juice.

A fairly extensive search using both BING and GOOGLE keeps sending my to
Gizmodo, Huffington Post, Hacker News, and Food Renegade about orange juice.
Nothing about grapefruit could I find. That doesn't mean that it's not there -
just that I didn't find it.
 
 DD> And I like eating oranges .... but there is just something cloyingly
 DD> over-sweet about nearly all OJ I have ever had

 ML> I am surprised that's the way you respond to fresh-squeezed.
 ML> Of course, the juice is intrinsically a more concentrated
 ML> experience than eating the fruit itself, and it's said that
 ML> the one is bad for extra-sweetness and the other isn't.

As one who is extra-sweet I have a good excuse to avoid the OJ. And I have
ascertained that none of my meds have an interaction with grapefruit juice. And
if they did have I'd have long since asked my croaker to switch them out for
something which permitted me to drink grapefruit juice.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jalapeno Poppers w/Serrano Sour Cream Dip
 Categories: Appetisers, Dips, Chilies, Dairy
      Yield: 8 servings

      8 lg Jalapenos

MMMMM--------------------------FILLING------------------------------
    1/4 c  Yoghurt cheese
      1 sl Bacon, cooked crisp, in
           - small pieces
      1 cl Garlic; minced
        pn Salt

MMMMM--------------------------BATTER-------------------------------
      1 lg Pastured egg; separated

MMMMM------------------SERRANO SOUR CREAM DIP-----------------------
      2 tb Serrano & Garlic Aioli *
    1/4 c  Sour cream or creme fraiche
      1 tb Apple cider vinegar

  * Separate recipe

  Blend the aioli and the sour cream and serve with the
  poppers!

  Roast the jalapenos at 400øF/205øC (I use a toaster oven)
  for about 15-20 minutes or until the skin is blistered and
  brown, turning about half way through. Alternatively, you
  can roast the jalapenos on a comal or cast iron skillet
  until done. Place the roasted jalapenos in a dish towel
  and allow to rest for about 10 minutes (this will help
  with the skin removal).

  Remove the skin. Make a small vertical slit in the
  jalapenos, careful not to remove the stem, and clean out
  the seeds.

  To make the filling, mix the yogurt cheese, salt and
  garlic together until combined. Add the bacon pieces.

  Fill the jalapenos with a spoonful of filling and pinch
  them closed.

  To make the batter, add the egg white to a mixing bowl of
  a stand mixer (or use a hand mixer) and whip until stiff
  peaks are formed, about 2-3 minutes. While the egg white
  is being whipped, add the egg yolk to a bowl and whisk
  until light and frothy, about 30 seconds. Fold the stiff
  egg white gently into the egg yolk.

  Heat up a cast iron skillet on medium high heat. When the
  pan is hot, add bacon grease or ghee to the pan. Dip the
  stuffed jalapenos in the batter to coat and then saute in
  the skillet until the edges brown. Flip the jalapenos and
  cook on the other side. When nicely browned, remove to a
  plate. Continue to cook in batches until completed.

  Serve with Serrano Sour Cream Dip.

  Recipe by Lindsey - The Homemade Mommy

  From: http://www.foodrenegade.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Serrano & Garlic Aioli
 Categories: Five, Sauces, Vegetables, Chilies
      Yield: 1 cup

     20    Serrano chilies
      8 cl Garlic; peeled
      3 tb Water
    1/2 c  Olive oil
           Salt; abt 1/2 ts

  Place the serranos in a small pot and cover with water.
  Bring to a boil and then lower to a simmer and cook about
  15 minutes or until darkened and cooked through.

  Reserve 1/4 cup of the cooking water but drain the
  serranos. Add the cooked and strained serranos, garlic,
  salt, and a little of the cooking water (start with about
  a tablespoon or two) and blend in a high speed blender or
  food processor.
 
  With the food processor or blender on, slowly pour in the
  olive oil in a thin stream. The mixture should start to
  emulsify and thicken like a mayonnaise.

  Store in a small glass jar. This recipe makes about a cup
  of aioli/salsa.

  We enjoy this salsa on pretty much anything you want to
  add a spicy kick to: eggs, tacos, potatoes, meats, etc.
 
  Recipe by Lindsey - The Homemade Mommy

  From: http://www.foodrenegade.com

  Uncle Dirty Dave's Archives

MMMMM

... Without my morning coffee I'm just like a dried up piece of roast goat-Bach

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