Text 17490, 105 rader
Skriven 2007-06-30 07:19:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Tastes With Michael
===========================
On 06-29-07 DAVE SACERDOTE Scribbled to ALL  about Tastes With Michael

DS>Ca John's Legend Red Savina Sauce - Very hot, good smoky chile
DS>aroma. Took a bvit to get used to heat level, but I liked it.
DS>Interestingly, Lynn has developed a palate for spicy foods, to the
DS>point where whe is nearly as tolerant of chile heat as Michael!

John Hard makes excellent sauces. I look forward to meeting him at this 
fall's Open Fields event for the Chileheads Mailing List (sort of like a 
Cooking Echo picnic - except it doesn't move about).

DS>Armor Cajun Flavor Vienna Sausages - Standard vienna sausages
DS>bathed in a thick, tan sauce that tasted salty but otherwise
DS>bland.  Pretty disgusting.  Zim liked them.

You should know better than to trust anything in a can from Armour. 
Didn't their canned chilli teach you anything?????

DS>Denise brand Fried Pork Skins.  Narrow strips of hard-fried skin -
DS>chewing them can cause hearing damage, not to mention chipped
DS>teeth.  Also, they tasted vaguely spoiled and left me kind of
DS>nauseous.

Probably over fried in rancid fat. From over aged skins.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Pumpkin Soup
 Categories: Squash. Soups, Chilies
      Yield: 6 servings
 
      1 tb Butter
      1    Onion; chopped
  1 1/2 ts Fresh thyme
      3 c  Steamed and pureed pumpkin
           - or acorn squash
           -=OR=-
      3 c  Canned pumpkin puree
      2 c  Chicken broth
      1    Dried chipotle chile
           -=OR=-
      2    New Mexican chiles
           -Salt
    1/4 c  Fine ground toasted almonds
    1/2 c  Milk
    1/2 c  Cream

MMMMM--------------------------TOPPINGS-------------------------------
    1/4 c  Snipped chives
      6 sl Bacon; cooked crisp and
           - crumbled
      1 tb Pure red chile powder
      1 c  Sour cream thinned
           -=WITH=-
      2 tb Milk
 
  The toppings for this delicious soup are fun to add when you have
  guests, but if you prefer to dine simply, just top the soup with
  chopped fresh chives. From South-to-North columnist, Jacqueline
  Higuera McMahan.
  
  Heat the butter in a soup pot; add the onion and thyme and saute,
  stirring, until the onion is translucent, about 10 minutes. Transfer
  to a food processor, add the pumpkin puree and process to a smooth
  mixture. Return to the soup pot. Add the broth and the chile (do not
  break up the chile). Simmer for 20 minutes. The chipotle will add a
  hint of smoky spiciness to the soup. Season with salt to taste. Add
  the ground almonds, then whisk in the milk and cream. Gently simmer
  for 2 minutes just to heat and blend flavors. Do not boil. If the
  soup becomes too thick, add a little more broth or milk.
  
  The soup may be made earlier in the day and reheated just before
  serving (it will thicken when refrigerated). Remove the chile before
  serving.
  
  Let diners add toppings of their choice at the table. (Note: If
  desired, put the sour cream-milk mixture in a plastic squeeze bottle
  and drizzle lines across the top of each bowl of soup, then draw a
  butter knife through the lines to create a decorative pattern.)
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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