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Text 28014, 109 rader
Skriven 2012-08-08 07:29:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Japanese
================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Let it be known for the record that everyone hates
 ML> the Japanese, except Lynnie Sacerdote.
 DD> And me. Especially since I made my study of religions and cultures and
 DD> learned about the Code Bushido and the way of the Samurai.

 ML> If you formed your opinions of all cultures, peoples,
 ML> and organizations based on their philosophy and avowed
 ML> beliefs, you'd have to like pretty much everyone.
 
And I would if they lived up to those ideals -- including the U.S.A.

I didn't say I was in love with them. I said I had a leg up on understanding
why some of the things happened that happened. They are not, and never were
angels.
 
 ML> In the case of the Japanese, their overseas representatives
 ML> in the 19th and 20th centuries followed a pattern of
 ML> heinous behaviors toward those whom they did battle with
 ML> and subjugated: arguably worse than what most conquerors
 ML> do. Look up Nanking, Sook Ching, and Manila - no noble
 ML> words or lofty ideals can make up for that.

I'll just counter that with My Lai, Honduras and Nicaragua - and I have more.
Our skirts are not all that clean, either.
 
 -=> Dave Drum said to Dale Shipp <=-

 DD> Unless needed for colour accent - like in a salsa/pico de gallo, a
 DD> garden salad, etc. the green (mature but not fully ripe) bell pepper
 DD> has substantially the same flavour profile ... that is, the slight
 DD> whiff/taste of number two diesel/kerosene.

 ML> I am glad that I find that ripe peppers of whatever color
 ML> have far less of that hydrocarbony taste than unripe ones;
 ML> also, they're much sweeter (I admit that has not much to
 ML> do with flavor profile).

I don't get it in chilies - I suppose that if there it is subsumed by the
capsaicin. But, I find the kerosene hint nearly as strong in coloured (ripe)
bell peppers as in the green.

Did you know that in Ohio (one of your flyover zones) that bell peppers are
known as mangoes? That can really screw you up if you order a mango-something
in Ohio and get an unexpected result.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dad's Stuffed Bell Peppers
 Categories: Vegetables, Beef, Rice, Herbs
      Yield: 4 Servings

      4    Bell peppers; any colour
           Salt
      5 tb Extra-virgin olive oil
      1 md Yellow onion; peeled,
           - chopped
      1 cl Garlic; peeled, chopped
      1 lb Ground beef
  1 1/2 c  Cooked rice
      1 c  Chopped tomatoes; drained
      1 tb Chopped fresh oregano
           +=OR=+
      1 ts Dried oregano
           Fresh ground pepper
    1/2 c  Ketchup
    1/2 ts Worcestershire Sauce
        ds Trappey's Red Devil sauce

  Bring a large pot of water to a boil over high heat.

  Meanwhile, cut top off peppers 1 inch from the stem end,
  and remove seeds. Add several generous pinches of salt to
  boiling water, then add peppers and boil, using a spoon to
  keep peppers completely submerged, until brilliant green
  (or red if red peppers) and their flesh slightly softened,
  about 3 minutes. Drain, set aside to cool.

  Preheat oven to 350øF/175øC. Heat 4 tbsp of the oil in a
  large skillet over medium heat. Add onions and cook,
  stirring often, until soft and translucent, about 5
  minutes. Add the garlic and cook a minute more. Remove
  skillet from heat, add meat, rice, tomatoes, and oregano,
  and season generously with salt and pepper. Mix well. (You
  may find it easier to put the ingredients at this point
  into a large bowl and mix together with your hands.)

  Drizzle remaining 1 tablespoon of olive oil inside the
  peppers. Arrange the cut side of the peppers up in a
  baking dish, then stuff peppers with filling. Combine
  ketchup, Worcestershire sauce, hot sauce, and 1/4 cup
  of water in a small bowl, then spoon over filling. Add 1/4
  cup of water to the baking dish. Place in oven and bake
  for 40-50 minutes (or longer, depending on how big the
  peppers are that you are stuffing), until the internal
  temperature of the stuffed peppers is 155øF/68øC.

  Makes/serves four

  From: http://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM
 
... He who hestitates is a damned fool. -- Mae West
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