Text 8722, 98 rader
Skriven 2014-01-13 06:35:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Barnharts
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML>  DD> Not to the level of the Barnharts (of TVFN (and elsewhere)
 ML>  DD> fame or notoriety) but still higher than my upper part of
 ML>  DD> the moderate range.
 
 ML> I don't know who those people are, but I presume their
 ML> schtick is sort of "man vs. heat"?
 
 DD> They are a father and son - well known at East Coast Hot-lucks and the
 DD> Bowers Chile Festival.

 ML> Looked it up - Bowers, in Penn Dutch country, seems to be
 ML> an unlikely location for such an event. Where are these
 ML> Barnharts located, anyway, and is their life's work going
 ML> from one spicy food extravaganza to the next?

Bowers is on its 16th or 17th annual Chile Festival - so, there is apparently
some growing of hot stuff in the area ..... at least a celebration of it. Andy
(the father) and Doug have finished in the top two positions of the Jalapeno
eating contest a few times. Andy is living in northern Maryland - Gaithersburg
if I remember it correctly. Doug is from New Jersey but I don't know which
exit. Somewhere near the Amboys and the "real" Jersey Shore - along with Mark
Stevens, Karen Elizabeth Stober and Risa Golding the New Jersey Cabal of the
Chile-heads mailing list. I think Andy is retired (being older than me) and
Doug is a contractor of some stripe or other.

Here's a link to the hot-luck that made it to the TV Food Network. There is a
"family portrait" near the top Doug is the tub-o-guts second from the left of
the standing people. Andy is the old, balding dude two places further to the
right of the picture. Clicking on the link for "Eat The Heat" will get you
videos of the presentation - including a segment of the Open Fields held every
September in south-central Indiana (which I have attended). Also a bunch of
recipes.
 
 ML>  Both eat stuff in the "Stupid Hot" category
 DD> with  apparent relish .... as a matter of routine. It doesn't seem to
 DD> be any  sort of macho game or contest with them, AFAICS.

 ML> I wonder if they eat like that at home, if there is a home
 ML> - and if so, what their spouses do.

 ML> This was the first Barnhart I came to on the web, and he
 ML> doesn't seem to be a fire eater from that 1 ts or less
 ML> stuff.

Not the same Andy Barnhart, obviously. This is something I order fairly often
when in a *decent* Thai venue.
Also garlic-black pepper pork - I have to flip a coin to decide sometimes.

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

      Title: Thai Holy Basil Chicken
 Categories: Oriental, Poultry, Chilies, Herbs, Vegetables
      Yield: 2 servings

      3 tb Oil
      1 tb Chopped garlic
      2 tb Chopped Thai chilies
      8 oz Ground chicken
    1/2 c  Sliced white mushrooms
  1 1/2 tb Fish sauce
      1 tb Oyster sauce
    1/2 tb Sugar
    1/2 tb Sweet soy sauce (opt)
    1/3 c  Chicken stock
    1/2 c  Sliced red bell pepper (opt)
    1/2 c  Thai holy basil (Ga-Prao)
           Salt
           Steamed jasmine rice

  Heat the oil in a large saucepan or wok at high heat. Stir
  in the chopped garlic and cook until it is golden brown.
  Add the Thai chile pepper and stir well.

  Add the ground chicken and cook it just halfway done.
  Reduce the heat to medium and add the mushrooms, fish
  sauce, oyster sauce, sugar, sweet soy sauce, and chicken
  stock. Mix well.

  When all the ingredients are cooked, add the red bell
  pepper and the Thai holy basil. Mix well and season to
  taste with salt. Serve over steamed jasmine rice. 

  Foo Swasdee | chef-owner of Satay Thai Restaurant,
  Austin, TX.

  From: http://www.exit109.com

  Uncle Dirty Dave's Archives

MMMMM
 
... Never eat Chinese food in Oklahoma. - Bryan Miller
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