Text 20692, 70 rader
Skriven 2007-09-26 22:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: STAGG CHILI  70925
==============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> hype as plastered all over USAn chili products (Dynamite Hot...
 GJ> I wonder why this custom of exaggerated descriptions in labels of USAn
 GJ> chili products has arisen?  Is it because the marketers have found it
 GJ> appeals to macho males, or (to my mind more likely) is it to avoid law
 GJ> suits from idiots who have thought it was some sort of baby food
 
 JW> According to the babies in my house, it is baby food! But then
 JW> Neekha used to put tabasco in her ketchup at 8 months, munch
 JW> cayennes right from the bush and treat Frank's sauce as a beverage.

 GJ> Do they still do this, now that they are turning into humans?

Lexi doesn't like my level of chile heat but will eat canned chili.
Neekha has become a finicky eater and a complete pepper wuzz. "I was
just a dumb kid then, I didn't know any better."


Not for kids:

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

      Title: Peppered Ostrich Medallions
 Categories: Poultry, Wine, Spice
      Yield: 2 servings

           FOR THE MARINADE:
    1/2 c  Dry red wine (Cabernet
    Sauvignon, Merlot or Pinot
    Noir)
    1/4 c  Olive oil
      1 lg Clove garlic, minced
      1    Bay leaf, crumbled
      1 ts Fresh thyme leaves
    1/2 ts Coarsely ground black
    Pepper
      2    (4-ounce) ostrich medallions
      2 tb Olive oil
    Coarse kosher salt
      3 tb Crushed black peppercorns
      1 tb Fresh thyme leaves

  Prepare the marinade by combining the wine, oil, garlic, bay leaf,
  thyme and black pepper in shallow bowl. Add the ostrich
  medallions, turning to coat. Cover and refrigerate, turning
  occasionally, for 4 hours. Preheat the oven to 425 degrees F.
  Remove the medallions from the marinade. Place the peppercorns in
  a shallow plate. Season the medallions with salt and lightly roll
  the medallions into the peppercorns. Heat the oil in a large
  ovenproof skillet over medium-high heat and add the ostrich. Sear
  the medallions on all sides. Transfer the skillet to the oven and
  cook for 5 minutes, or to an internal temperature of 145 to 155
  degrees F. Remove the ostrich from the oven, scrape off the excess
  peppercorns and let the medallions rest briefly before serving.

  Yield: 2 entree-size portions
  Heat Scale: Mild to Medium
  From: Fiery-Foods.Com

MMMMM

Cheers

YK Jim


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