Text 28391, 123 rader
Skriven 2012-08-18 12:19:20 av Dave Drum (1:18/200.0)
  Kommentar till text 28287 av MICHAEL LOO (1:123/140)
Ärende: Diesel food
===================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Title: Esquire Fortnightly's Eastern Establishment Chilli

 ML> Gark! Someone has a low opinion of the eastern establishment,
 ML> I figure.

 DD> It looks tastier than some of the truck-stop chilli I have sampled
 DD> east of the Ohio-Pennsylvania border.

 ML> Tastier maybe, but I think the hydrocarbony taste you perceive
 ML> in green bells has no place in chili - though in moderation I
 ML> find it fine in beef stew, partially because my mother used to
 ML> do that when in a seditious mood.

Yet, when I cook in chilli cook-off competitions I score better when I use bell
pepper than when I don't. So long as it is diced fine enough that some purist
doesn't mark me off for "chunky vegetables". Maybe I'll try a couple drops of
#2 diesel and see how that works ....  Bv)=

Bell pepper usually goes into my beef stews - right along with the carrots,
'taters, celery and (sometimes) the little turnip.
 
 -=> Dave Drum said to Ruth Haffly <=-

 RH> Is there anybody here in the echo that prefers the bullion over the
 RH> soup bases?

 DD> Speaking of the bouillon cubes and/or "instant" bouillon granules, I
 DD> doubt seriously that any here would inflict that much salt on their
 DD> taste buds.

 ML> Depends. That same mother used to use vegetable ramen flavor
 ML> packets (essentially the same as dehydrated bouillon) to
 ML> season her stir-fried vegetables, with great success.

As I do not do a lot of stir fries (or ramen noodles in the block with a
separate "flavour" packet) I b'lieve I'll take your word for it.
 
 DD>  As an ingredient using reconstituted soup base or "real"
 DD> bouillon - plenty of us. But, with the soup bases - I have learned to
 DD> not only read the label but to pay close attention to the position of
 DD> salt in the ingredients list ... as well as the amount of salt per
 DD> serving as listed on the fairy tale panel.

 ML> Just look for the name Minor's on the label.

That is one of my two favoured soup bases. I have to order it from Amazon as no
one locally carries it. At least, not that I have found. Waitaminit ... just
went to check the exact name of the base I get at Gordon Food Service (Gordon
Signature) and found that it's made for them by Minor's. I can't tell any
difference between the two - so, I think it may just be a re-label rather than
something made of a different spec - which is often done in custom products.
Well, not a re-label as the Minor's comes in a thin plastic cup like is used
for yoghurt or cottage cheese and the GFS comes in a plastic  jar with a screw
top lid.
 
 DD> In one of my chilli recipes that uses beef base as an ingredient there
 DD> is a caveat in the directions of "watch it - this stuff can be VERY
 DD> salty and you may need to cut back on salt elsewhere." or something
 DD> very near to that. And this from a person who likes his salt.

 ML> Just substitute beef base/granules/cubes for salt
 ML> on a 1:1 basis. A small stock cube (I am told) is
 ML> about 2/3 ts; a large one 1 ts.

Naaaaaaah, I've gone to using the GFS low salt - no added MSG beef base. Good
beefy flavour and it doesn't kick the salt levels over the moon.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gordon's Spicy Chicken Soup
 Categories: Soups, Poultry, Vegetables, Chilies, Herbs
      Yield: 5 Servings

           Olive oil
      2 lg Red onions; fine sliced
      1 lg Red chile; diced
      2    Star anise
      1 ts Ground cumin
      2 cl Garlic; peeled, chopped
    300 g  (10 1/2 oz) sweet potato;
           - peeled, in 1cm (3/8")
           - cubes
      3    Boneless chicken breasts;
           - diced
     50 ml (3 tb) sesame oil
      2 tb Soy sauce
      3 tb Tamarind paste
    400 ml (1 3/5 c) coconut milk
    600 ml (2 1/2 c) chicken stock
           Handful of basil and mint
           - leaves; shredded
           Salt & fresh ground pepper

  Heat the olive oil in a large saucepan and gently sauté
  the onion, chile, star anise, cumin and garlic and fry
  for 5 minute or until the onions start to soften. Add the
  potatoes and stir well, cook for about 4-5 minutes until
  they begin to soften. Add the chicken and allow colouring,
  then adding the sesame oil and soy sauce and tamarind.

  Pour in the coconut milk and add enough stock to cover the
  potatoes. Bring the soup to the boil, cover with a lid and
  cook for 20-30 minutes or until the potatoes are soft.
  Pick out the star anise and discard.

  Season with soy sauce or salt to taste and add the herbs
  just before serving.

  Recipe courtesy Gordon Ramsay from F Word

  Serves 4-6

  From: http://www.channel4.com

  Uncle Dirty Dave's Archives

MMMMM

... Many an optimist has become rich by buying out a pessimist-Robert G. Allen
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