Text 17730, 160 rader
Skriven 2011-11-13 08:24:08 av Dave Drum (1:18/200.0)
  Kommentar till text 17668 av NANCY BACKUS (1:261/1381)
Ärende: AUTHENTIC
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> The first time I visited the waitress/co-owner/chef's wife tried to
 DD> warn me off ordering the medium heat. But, macho me, not knowing what
 DD> was what, persisted. Hoooo Boy! After that I went back often and worked
 DD> my way through their menu ... training my palate up to do the HOT
 DD> category on occasion -- but, not always.

 NB> I tend to start with the mild in any new place... unless with someone
 NB> who has been there before who can interpret the real levels...  One can
 NB> often get a feel by what the stated ingredients are, too...  But once I
 NB> know what the levels are, I'll be ok with a fair amount of heat...  :)

Usually, around here, medium is ok for me as a starting point. I have seldom
gotten "lit up" as I did at Magic Kitchen. If it's a little spicy for my taste
I can usually manage it and order something milder the next trip. Or hotter if
that is what I think it needs.
 
 NB> I particularly like the dishes that have ginger in them... especially
 NB> as a vegetable.  ;)

I like ginger as a bit of flavour, and as ginger ale, gingerbread and ginger
snaps. But, usually if I encounter a chunk of it as a "feature" it either goes
straight to the edge of the plate - assuming I recognise it before it hits my
mouth. If I have already bitten down on it - it goes to the fork or spoon I am
shoveling the grub in with, than then to the side of the plate. It's one of
those things that, for me, a little goes a long way.
 
 DD> The food came, soon their eyelids were sweating, their upper lips were
 DD> covered with mucous, and their faces were red and bore looks of grim
 DD> determination - as in "That S.O.B. is going to eat another fork full.
 DD> Now, I'll have to light up my lips again." type of macho gamesmanship.
 DD> Later both told me (separately) that "I should have listened".   Bv)=

 NB> I'd say so!  (G)  Too bad they didn't realize that macho doesn't really
 NB> trump taste and enjoyment...  ;)  Will they go back for a reduced heat
 NB> version, do you think...?

Probably if they go back at all - and separately, so there is not "I can piss
further than you" stuff involved.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nam Jim Muoi (Muoi's Hamburger Relish)
 Categories: Oriental, Sauce, Chilies, Relish
      Yield: 8 Servings
 
MMMMM------------------------COMPONENT 1-----------------------------
      2 lg Egg yolks; (we use duck
           - eggs)
      1 tb Chopped garlic
      1 tb Mustard powder
      1 tb Drained prik kin nu daeng;
           - red chilies - see note
      1 c  Extra virgin olive oil

MMMMM------------------------COMPONENT 2-----------------------------
      6 tb Drained prik ki nu; green
           - chilies - see note
      6 tb Drained prik ki nu daeng;
           -  red chilies - see note
      2 tb Sauteed khing; ginger - see
           - note
      2 tb Sauteed kha; galangal - see
           - note
      2 tb Sauteed kachai; lesser
           - ginger - see note

MMMMM------------------------COMPONENT 3-----------------------------
           Ripe red tomatoes

MMMMM------------------------COMPONENT 4-----------------------------
      1 c  Onions; in Thailand we use
           - hom daeng (shallots; or
           - purple onions)
 
  Hamburgers have become popular in Thailand, but the
  relishes available - mainly imported products - are bland,
  and sweet, and not to local tastes (they are however
  sometimes eaten like jam...)
  
  This is my wife's recipe for a spicy relish. It consists
  of four components, and the first - the mayonnaise - can
  be used on its own as a salad dressing or crudities dip.
  
  To mellow the flavor, and get a more interesting variety
  of flavors, the chilies used are from the normal table
  condiments of prik dong (red birdseye chilies in rice wine
  vinegar) and nam pla prik (green birdseye chilies in fish
  sauce), drained before use. The liquor can of course be
  recycled to make more prik dong and nam pla prik. If you
  don't have these items to hand, you should prepare some
  about a week in advance to give the flavors a chance to
  develop.
  
  Similarly the "three gingers" - khing (green root ginger),
  kha (galangal), and kachai (lesser ginger), are sauteed in
  a little oil. They can be kept in a jar with enough oil to
  cover the ginger, and if they don't dry out will keep
  almost indefinitely. Again if you do have the prepared
  sauteed gingers, then simply drain the amount you need. If
  not, then peel and cut the ginger into slices about an
  eighth of an inch thick, sauté the slices in peanut oil
  over medium heat, then julienne and chop the slices.
  
  Component 1: Mayonnaise: put the garlic, mustard powder,
  drained pickled chilies, and a dash of olive oil in a
  liquidizer, and puree. Add the egg yolks, and then drizzle
  in the remainder of the oil as you whisk the mixture.
  
  Component 2: gingers and chilies: drain the vinegar and
  fish sauce from the thinly sliced chilies, and toss the
  ingredients together
    
  Component 3: tomatoes: Drop ripe red tomatoes in boiling
  water for a few seconds to loosen the skin, then peel and
  core them, and then quarter them and discard the seed pulp
  (the skins and seeds can be reserved for stock making).
  Coarsely chop the tomato segments: you want 1 cup of
  chopped tomato
  
  Component 4: onions: Cut and dice a cup of onions: in
  Thailand we use hom daeng (shallots, or purple onions),
  which are plentiful and cheap. I understand they are less
  cheap in other countries, so you could easily use ordinary
  "Spanish" onions. Then sauté the onions briefly in a
  little olive oil or butter to soften them and moderate the
  taste.
  
  Finally combine the four ingredients to form the relish.
  
  This gives about 4 cups. The ingredients other than the
  mayonnaise will keep in the fridge for a couple of weeks,
  but containing uncooked eggs the mayonnaise has limited
  keeping capacity. You might prefer to make mayonnaise
  fresh and combine it with the other ingredients as
  required.
  
  You might also prefer to put the four ingredients in small
  bowls, and let the diners mix the relish to suit
  themselves.
  
  *****  And I would suggest warning small children *****
  *****  and the chilli intolerant that this might  *****
  *****  look like bottled relish, but has a little *****
  *****  more bite to it   :-)                      *****
  
  From: Colonel I. F. K. Philpott
  Systems Engineering, Vongchavalitkul University,
  Korat 30000, Thailand
  
  CHILE-HEADS DIGEST V2 #318
  
  From the Chile-Heads recipe list
 
MMMMM
 
... An optimist is the human personification of spring. - Susan J. Bissonette
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