Text 9840, 97 rader
Skriven 2014-02-13 09:58:00 av Dave Drum (73457.cooking)
   Kommentar till text 9818 av MICHAEL LOO (1:123/140)
Ärende: saucy
=============
MICHAEL LOO Said to DAVE DRUM about saucy 194

ML>  ML>  DD> Title: My Fra Diavolo
ML>  ML> Aside from peperoncini, I'd say authentic enough for
ML>  ML> me.

ML>  DD> I don't always have usable crushed red chilies to hand.

ML> Funny, I almost always have flakes on hand, and certainly
ML> always had some respectable dried red pods. Well, that
ML> obtained when I actually had a kitchen. I still have some
ML> spices at the house, but as my brother's cleanliness
ML> quotient is low, setting foot in the kitchen is a rare
ML> occurrence, to be avoided.

Mostly I seldom think to stock them - or swipe a shaker full down the 
Pizza Joint. I do keep a fair selection of red pods around. And always 
have ground cayenne on hand - but, cayenne is hotter than I want for 
this sauce. And the peperoncini are handy.  Bv)=  Not to mention - about 
the right heat level.

ML>  ML> Fair enough, but it was originally the name of a shellfish, no?
ML>  DD> As Nanook reminded me. And, as I told him - it's the way I
ML>  DD> learned it  cooking in a restaurant kitchen. And I still don't
ML>  DD> get why a  Scandinavian crustacean (Nephrops norvegicus (Norway
ML>  DD> Lobster)) has a  Guinea name. The Irish (Dublin Bay Prawn) is a
ML>  DD> lot more understandable.  Those Celts travelled far and wide in
ML>  DD> those leather coracles. 

ML> To be fair, the Norwegians used to travel a bit as well,
ML> under the name "Vikings." Anyhow, Nephrops norvegicus is
ML> found in pretty much all European waters and isn't endemic
ML> to Norway or Ireland (as the common names would suggest).

ML> You'd think that the Norway spruce was Norwegian, but it's not,
ML> particularly, and there are tons of these anomalies; to take an
ML> example closer to home, Capsicum sinensis, more recently
ML> misspelt as C. chinensis or even worse C. chinese, isn't
ML> Chinese at all.

I never, ever thought of Fatali or Habaneros as being Chinese - no 
matter the name. In fact I rather thought it might be Frenchified rather 
than Latin in its naming.

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

      Title: Fatali & Carrot Hot Sauce
 Categories: Sauces, Citrus, Vegetables, Chilies
      Yield: 4 pints

      4 c  Shredded Carrot
     16    Fatali peppers
      4    White Habaneros
      3 lg Red bell peppers
      1 lg Green or yellow bell pepper
      1 lg Sweet onion
           Juice from whole Lime
      9 cl Garlic
      4 c  Water
    1/4 c  White sugar
      1 tb Salt
  1 1/4 c  Apple cider vinegar

  Run all veggies thru a food processor as fine as you can.

  Add all veggies to large pot and then add the water,
  vinegar, sugar, salt and lime juice

  Cook on Medium for 1 to 2 hours

  Cool hot sauce enough to add to blender

  Blend on Puree

  Pour hot sauce back into original pot and put back on
  medium heat while you prep your jars for canning

  Pack your hot Jars with your HOT sauce and water bath for
  20 to 25 minutes

  From: http://www.smokingmeatforums.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

þ CMPQwk 1.42 16554 þ
... Let's get out of these wet clothes and into a dry Martini - Rob't Benchley


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