Text 20906, 76 rader
Skriven 2009-02-15 20:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Playing with your food
==============================
-=> Quoting Nancy Backus to Carol Shenkenberger <=-

 CS> What can I say, I like to play with my food and Mom tried to teach me
 CS> not to but wasnt too successful obviously (grin).

 NB> Way I learned it, one shouldn't play with one's food AT THE TABLE when
 NB> it was served...  Experimentations with food in the kitchen were ok...

By coincidence this came up on a blog I follow the same day.
Vietnamese kids are allowed to play with their food....

From: Andrea Nguyen's Viet World Kitchen

Vietnamese Table Manners

Personalize food before eating: Vietnamese cuisine is a highly
personal one in that "you CAN have it your way", as the Burger King
motto goes. Before diving into a bowl of pho, I go through the
ritual of adding bean sprouts, torn herb leaves, and chile slices. I
love to mix up a little dipping sauce at the table or tweak one
that's been set out. With western foods such as a hamburger, I often
take a good 5 minutes to arrange all the garnishes to get them just
the way I like it. I love buffets because you can freely make your
own food and flavors. It's fun to personalize and tinker with your
food, even if other people are nearly halfway done with theirs
before you take your first bite. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlic and Chipotle Mashed Potatoes
 Categories: Vegetables, Chilies
      Yield: 6 Servings
 
      6 lg Baking potatoes;
           -(about 3 pounds),
           Peeled and cubed
      2 lg Canned chipotle chiles;
           Seeded and chopped
    1/3 c  Warm milk
      3    Cloves garlic; crushed
           Through a press
      3 tb Virgin olive oil
           Salt and freshly ground
           Black pepper; to taste
 
  In a large saucepan, combine the potatoes, chipotles, and water to
  cover, and cook covered, until the potatoes are soft, about 15
  minutes. With a slotted spoon remove the potatoes from the liquid,
  discarding the chipotle pieces.
  
  Pass the potatoes through a ricer into a bowl and stir in the milk
  and garlic.  Whisk in the oil and season with salt and pepper.
  Transfer to a serving dish and serve.
  
  Notes: A hot Latin fantasy on the perennial theme of mashed
  potatoes. The best chipotles (large, smoky Mexican chiles) for
  this dish are the canned ones, packed in adobo sauce.  If you can
  find only dried chipotles, stem, seed, and soak them in warm water
  to cover for 1 hour before beginning the recipe.
  
  Recipes from Fiesta! by Anya von Bremzen.
  Source: The Atlantic Monthly www.theatlantic.com
  From: Barb At Pk
 
MMMMM

Cheers

YK Jim


... If bacteria could survive that oven, it deserves to kill me.

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