Text 9933, 65 rader
Skriven 2014-02-14 23:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Chilli
==============
-=> Quoting Dave Drum to Ruth Haffly <=-

 DD> 1.  Traditional Red Chili is defined by the International Chili
 DD> Society  as any kind of meat or combination of meats, cooked with red
 DD> chili peppers, various spices and other ingredients, with the
 DD> exception of BEANS and PASTA which are strictly forbidden.

 DD> 4. Homestyle Chili is defined by the International Chili Society as
 DD> the cook's favorite combination of ingredients resulting in a dish
 DD> seasoned with chili peppers and spices."

Nicely parsed.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Mole Blanco
Categories: Mexican, Sauces, Nuts, Info
  Servings: 1 text file

           mole blanco

Oaxaca's Rarest Mole: There are seven moles of Oaxaca. This mole,
also known as mole de novia, is a virtual unknown compared to its
sister dishes. Natalia Mendez, one of the mom and pop owners of Mott
Haven's La Morada, casually mentioned it in a conversation about the
Oaxacan specialties she has cooked here. 

She explains that mole blanco is a Mixteca dish usually eaten during
Easter or Christmas. The most traditional way to serve it, he told
me, is with an edible flower known as popo or chitapo in Mixtec that
comes from a tree and tastes like green beans. Unsurprisingly, they
have been unable to find it here. Other acceptable avenues for the
sauce include rabbit, various fowl, and chiles rellenos. 

Natalia makes her mole blanco with four kinds of nuts: almonds,
Spanish almonds, peanuts, and pine nuts. This cabal of kernels is
reinforced by garlic, onion, chicken broth, and, what she calls "my
secret," habaneros. The chilies are a deftly deployed weapon here,
lending a constant but never aggressive hum of tropical heat. That
heat plays against a dose or garlic so pungent you'd guess it was
added raw to the sauce at the last minute. (It isn't.)

The beauty of the sauce is its implausible creaminess, so intense
that it could pass for an almond and garlic chowder in its
consistency and flavor. It is strikingly thick and supremely nutty,
with pine nuts lending a subtle floral flavor. A fellow diner
compared it to ajo blanco, the classic Spanish sauce of almonds and
garlic. But this mole, so deliciously versatile, should be
appreciated on its own terms. It needs no justification.

Posted by: Chris Crowley, author of Bronx Eats 
 
  From: Serious Eats                    
 
MMMMM-------------------------------------------------


YK Jim


... Have a storm plan. Which family members will be eaten first?

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