Text 16260, 79 rader
Skriven 2011-10-02 21:23:43 av Stephen Haffly (1:396/45.27)
     Kommentar till en text av Glen Jamieson
Ärende: BULLDOGS  10929
=======================
Hi Glen,

On (29 Sep 11) Glen Jamieson wrote to Stephen Haffly...

 GJ> That inspired me to go into wikipedia, where there was interesting
 GJ> info on the kemiri, including a photo.  It is a long time since I used
 GJ> kemiri in cooking, and on that occasion I was rather disappointed, as
 GJ> the nuts were old, and had become rather rancid.  Since then I have
 GJ> eaten and enjoyed food cooked by others, in which it is an ingredient.

Rancid is a very off-putting flavor. I have encountered it too in other
high-fat ingredients, and it can definitely spoil an otherwise good
dish.

 GJ> I read that the kukui tree is the state tree of Hawaii, so perhaps you
 GJ> ate candle nuts as an ingredient in local food when you lived there.

Perhaps, but I don't recall any specific dish that claimed to have them.
OTOH, we did bring back some kukui oil products with us. According to
the label it is good for soothing dry or sunburned skin and excellent
for helping moisture retention. As the label also says, a little goes a
long way. This particular one is kukui nut oil and vitamin E, made in
Waialua, Hawaii by Hawaiian Bath & Body (hawaiianbathbody.com). Since it
is not specified to be food grade, I have not tried it in cooking. I am
not sure how well it would work as it has a scent which, while not
unpleasant, might indicate that it might impart flavors that would be
less than desirable. Some of that might now be due to the age of the oil
I have on hand though.

Here's a recipe that Michael Loo posted quite a while back. I make some
periodically, and just made a double batch yesterday. Some, I gave to
some friends and some neighbors to enjoy. Some is in the refrigerator
for current use, and some was processed in a canning jar in a boiling
water bath to keep for when the current use bottle runs out. With the
discussion of peppers/capsicums/chiles, I thought it appropriate.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Pseudo-Melinda's Habanero Pepper Sauce
 Categories: Condiments, Appetizers, Sauces
      Yield: 1 pint

    1/2 c  Onion; chopped
      2 ea Garlic cloves; minced
      1 tb Olive Oil
    1/2 c  Carrots; chopped
    1/8 c  Water
     12 ea Habaneros; stemmed but not
           - seeded, chopped
    1/2 c  White vinegar
    1/4 c  Lime juice

  Saute onions and garlic in oil over medium low heat until soft but not
  brown.  Add carrots and water.  Bring to boil, reduce to low and cook
  until carrots are cooked.  Remove this mixture to a blender and blend
  along with the Habaneros.  When smooth, mix in vinegar and lime juice
  and simmer briefly.  If you are looking to use the sauce immediately,
  simmer for 5 minutes; if you are going to store it, 2 minutes will be
  sufficient but will increase the heat of the sauce to about Melinda's
  xxtra sauce heat. you may up to double the Habaneros before creating
  a painfully hot sauce (about as hot as Melinda's reserve).  In any
  case, this stuff should be packed into sterilized containers for
  storage unless you want to drink it up all at once, heh heh.

  Adapted from DeWitt and Gerlach, The Whole Chile Pepper Book.
  Posted by Michael Loo, Entered in MM format by Stephen Haffly.

MMMMM


Regards,

Stephen
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