Text 39840, 114 rader
Skriven 2010-07-08 07:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: lactose+capsaicin 380
=============================
 ML> yesterday, I had a glass of Samuel Smith's Taddy porter
 ML> and almost immediately noted that there was lactose in
 ML> it. Luckily I had my pills with me.
 DS> You have well tuned taste buds.  I don't think that I could have
 DS> noticed.  What is lactose doing in a beer anyhow?

Good question. Why is lactose a food additive at all. It's used
as a sweetener and a moistener in recipes that use yeast, by
which it isn't affected; but why beer needs sweetener and bread
needs moistener I don't know. Anyhow, it's easy to determine -
if a beer is thicker and sweeter than it ought to be, lactose is
the first explanation, and if the nether cannonfire begins, that
is confirmation.

 DS> I suspect that in the recipe below, you might go in the opposite
 DS> direction from what the note suggests.
 DS> Title: Shrimp Sauce Piquant
 ML> Actually, I thought that was a perfectly fair amount,
 ML> assuming that the shrimp were good to begin with.
 ML> A main ingredient that required either masking or
 ML> enhancement would deserve more peppery goodness.
 DS> You once expressed a certain distain for jalapeno peppers as being too
 DS> grassy in flavor for you (and too mild).   I'd have thought that you
 DS> might (if cooking only for yourself) have substituted some Thai bird's
 DS> eye or similar peppers for at least some of the jalapeno.

There are things that stand up to vast levels of spice (beef, for
example) and things that don't (shellfish, for example). I don't
usually subscribe to heat for heat's sake, and I agree that making
shrimp compete with heavy spice makes no sense. You might as well
be using white meat chicken [har har].

 DS> Personally, Gail and I rarely eat shrimp in any way other than a
 DS> simple steaming with onions and old bay.  We think that something like
 DS> a shrimp curry is a waste of good shrimp and of decent spices.

With a blowout spicing scheme that would be true, but I could see
adapting the recipe below for shrimp and making a pretty good dish:

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Lamb Pasanda
 Categories: Lamb, Indian
      Yield: 4 Servings

    100 g  Blanched almonds; (3 1/2oz)
      2    Cloves garlic; crushed
      2    Cm; (1 inch) piece fresh
           ; root ginger, peeled
           ; and grated
    450 ml Lamb stock; (3/4 pint)
           Salt and freshly ground
           -black pepper
      1 kg Lamb neck fillet; trimmed
           -and chopped
           ; into 5cm (2 inch)
           ; pieces (2lb)
      2 tb Ghee or clarified butter
      2 md Onions; roughly chopped
      1 tb Medium curry powder
    300 ml Double cream; ( 1/2 pint)
      2 tb Coriander; freshly chopped

  Preheat the oven to 190 C, 375 F, Gas Mark 5.

  Place a frying pan over a moderate heat and dry fry the almonds,
  remove the almonds from the pan when they are golden brown.

  Place the almonds into a food processor with the garlic and ginger,
  add 2 tablespoons of the stock. Blend the ingredients to a puree.

  Season the lamb, heat the ghee in a frying pan over a moderate heat,
  add the lamb, onions and curry powder. Cook for 3-4 minutes.

  Add the lamb stock and almond puree. Bring to the boil.

  Remove from the heat and transfer to an ovenproof dish, cover and
  place in a preheated oven for approximately 1 1/2 - 2 hours until the
  lamb is tender.

  Remove half the liquid and place in a saucepan with the double cream.
  Gradually bring to the boil stirring continuously. Pour over the lamb
  and season if necessary.

  Add the chopped coriander just before serving. Serve the lamb with
  naan bread and basmati rice.

  NOTES : A creamy nutty lamb dish, rich, warm and spicy.

  Originally posted April 04 by Glen Jamieson

MMMMM

 ML> Masoor Daal
 ML> 1 c lentils
 DS> Lentils are good, and well suited to decent spices:-}}

Yes - lentils do well with Indian spicing; but interestingly
my preferred way is plain garlic, onion, bay, and meat broth -
the beans pick up the meat flavor well, and one can get something
pretty hearty for not much cost at all.

 ML> 2 Red Chillies
 DS> Did you finish that jar of red chillies?  I don't think that I ever
 DS> dared to even try them, but Gail and I figured that you might like
 DS> them. 

I didn't know they were meant for me exclusively. Or am I thinking
of the right jar of peppers (softish long red peppers with a mild
sweet-sour brine). Too much liquid for my frequent encounters with
the TSA anyhow. Shenk as custodian? She's after all a newly reformed
pepper wuss.
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