Text 7431, 50 rader
Skriven 2006-11-09 12:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: posts to others 562
===========================
 ML> When I was at Anderson, I suggested cooking in the autoclave,
 ML> and everyone hooted me down. Just a little ahead of my time,
 ML> I guess.
 DS> Quite.  Have you seen the devices that the supermarkets use to 
 DS> cook shellfish "while-u-wait"?  Big autoclaves.

Our autoclaves were of a size you could do a whole
pig if you needed to. They were kind of neat - most
of the time you loaded your stuff into a holder that
took up maybe 2% of the space. I wasn't privy to the
operation so don't know if they did all the cleaning
for one day together or just wasted a lot of energy.

The autoclave room was near the cold room, where I
spent many a chilly summer afternoon: it was essentially
a big old walk-in fridge, the kind with no inside
handle, so if for some reason you couldn't push the
door open (it got stuck once in a while) you had to
pound on the door and shout until someone popped it
from outside. I don't think they'd allow that safety
hazard these days. Interestingly, I never had any
particular anxieties about being stuck in the fridge.

Tomato-chilpotle sauce
cat: sauce
yield: 6 c

4 cl garlic
1 1/2 lb ripe tomatoes
4 chilpotle chiles
1 T "rich-tasting lard or olive oil"
1/2 t salt

Pan-roast garlic in the peel until soft. Peel and chop.

Broil tomatoes in broiler about 6 min on each side.
Remove skins.

Put garlic, tomatoes and their juice, and chiles in a
blender. Pulse until almost pureed.

Heat fat in large heavy saucepan over medium-high heat.
Add tomato mixture and cook about 5 min. Season with
salt. Serve with pork, chicken, or vegetables.

Rick Bayless's Mexican Kitchen

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