Text 15139, 96 rader
Skriven 2014-07-26 08:10:27 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: su'n food
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I don't actively abhor zucchini as I do okra and hominy/grits.

 ML> You're just not a proper su'n boy.

Never claimed, nor pretended to be. I have always been somewhat civilised.  
Bv)=
 
 DD> The Hafflys were coming through
 DD> town on the way to  New York and to drop off an old C=64 computer to
 DD> me. I gifted them with the  squash in a burlap, zippered Basmati rice
 DD> bag (from which I had cleverly used  all the rice). I'm mildly
 DD> surprised that they still speak to me.   Bv)=

 ML> If one could get rid of a friend as easily as one can get
 ML> rid of zucchini, the world would be more warlike than it
 ML> actually is.

I believe that they passed the big squash on to a relative. Ruth still has the 
bag, she informs me. It was a fairly nifty burlap thing with a strap and a 
zipper that could be carried as a rustic handbag or adapted as a backpack with 
the addition of another strap.
 
 ML> What they don't tell you is that the chiles are salt-fermented
 ML> with, I believe, some bean paste. The flavor is distinctive
 ML> and cannot be duplicated with just fully ripened chiles and
 ML> zesty garlic.
 
 DD> Fully ripened chilies and garlic (with white vinegar as the liquid) is
 DD> pretty  much the formula for my Yaaaaahhhh Hooooooo Aaaaahhhh Hot
 DD> Sauce.

 ML> And perfectly fine it is, but it wouldn't have the flavor
 ML> punch (I guess you'd call it pong) of the Chinese-style
 ML> product.

Well, as I was going for a more garlicky version of a Vietnamese take on a 
Thai sauce ....
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ancho Chile Sauce
 Categories: Oriental, Sauces, Chilies, Herbs, Wine
      Yield: 4 Cups

      3    Dried ancho chilies
    1/4 c  Corn oil
    1/2 c  Chopped onion
      3    Jalapenos; fine chopped
      1 tb Roasted Sichuan peppercorns
    1/2 c  White wine
      6 c  Chicken stock
      3    (to 4) star anise
      1 tb Coarse salt
      1 ts Sugar
      1 ts Fresh ground white pepper
      1 tb Cornstarch
           +=MIXED WITH=+
      2 tb Water

  Soak the chile peppers in hot water to cover for about 30
  minutes or until soft. When soft drain and puree and set
  aside.

  Heat the oil in a large skillet. Add the onion and cook
  over high heat until soft and golden.

  Add the jalapenos and the Sichuan peppercorns, and cook
  for 1-2 minutes.

  Add the wine and the pureed chilies, and boil for about 5
  minutes or until the wine is almost evaporated.

  Add the remaining ingredients. Reduce the heat to low and
  simmer, uncovered, for about 30 minutes or until reduced
  by about half. Strain the sauce and keep warm.

  Any remaining sauce can be stored in the fridge for 1 week
  or frozen for up to 3 months.

  Makes about 4 cups

  Source: Susanna Foo "Chinese Cuisine: The Fabulous Flavors
  and Innovative Recipes of North America's Finest Chinese
  Cook" by Susanna Foo

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... I once wanted to become an atheist but gave it up. They have no holidays.
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)