Text 24619, 84 rader
Skriven 2012-05-09 12:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: cheap 624
=================
 DS> It seems to me that the appearance of chile in the diet could be
 DS> much more simply explained by people's natural desire for variety
 DS> and flavor.

Makes more sense to me than any other explanation, especially
those that rely on obscure phenomena. The putristatic theory
also seems to ring true.

 People everywhere season their food with what is
 DS> available to them and rarely, it seems, choose to eat unseasoned
 DS> food, even if the seasoning is as simple as salt.

Simple salt is valuable, always in cooking and often
in the economic sense as well. No substitute for it.
Someone called it the king of spices, and in some senses
I think that's justified.

=
 DS> I'm thinking youse guys might be tasting allspice?
 ML> Possibly, but I think it more objectionable than allspice,
 ML> so allspice plus cat pee or something.
 DS> I've tried to imagine a "clove-but-not-clove" type of spice. Too much
 DS> nutmeg gives a flavor that is sharply resinous, but who would put
 DS> nutmeg in a "beef" gravy? The other similar flavors would be something
 DS> along the lines of mace or allspice, but again, who would put mace
 DS> in gravy?

The major component of the flavor profile is definitely not
nutmeg or its bastard sister mace.

 DS> I object to cheap beef gravys because to me, cheap beef flavor (like
 DS> in bouillon or commercial soup bases) tastes like a chemical cocktail
 DS> to me. But I've never tried to actually pin down the various flavors
 DS> that are present.

Cheap beef gravy flavor isn't the same as cheap bouillon flavor,
which to me has notes of caramel, onion, sometimes ginger, celery,
and/or carrot, and of course cheap beef. The former has that
peculiar whatever-the-other-Dave-calls-it (twang?) that I too
find objectionable.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Indonesian Yellow Rice
 Categories: Indonesian, Rice
   Servings:  4

    1/4 c  Freshly Grated Coconut Or
           -Desiccated Coconut
      3 c  Water
      1 ts Tumeric
    1/4 ts Salt
      1    Bouillon Cube
    2/3 c  Water
  2 1/2 c  Long Grain Rice
           Strips Of Red Pepper
           Thin Slices Of Cucumber
           Fried Onion Rings
           Strips Of Flat Omelette
           -(Recipe Below)

  Soak the coconut in the 3/4 litre of water overnight.  Strain  the water
  from the coconut; bring to a boil.  Add the tumeric, salt and stock cube,
  dissolved in 2/3 Cup of water.  Add the rice to the liquid and cook slowly
  until all the liquid has been absorbed.  If the rice is not cooked, add
  more liquid and continue cooking, slowly, until done.  Decorate with the
  pepper, onion rings, cucumber and omelette strips.

  FLAT OMELETTE:

  Heat the oil in a small frying pan.  Beat the eggs and add the salt and
  pepper.  Cover the bottom of the pan with a thin layer of egg. Cook slowly
  for 2 to 3 minutes.  Turn out onto a warm plate and keep it warm.  Continue
  to cook until all of the egg mixture is used up. When done cut each
  omelette into 1/4-inch strips and use for a garnish.

  From How To Cook Good Curries by Helen Lawson  Copyright 1973

MMMMM


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