Text 32453, 116 rader
Skriven 2015-10-28 06:16:00 av Dave Drum (90622.cooks)
  Kommentar till text 32434 av Dale Shipp (1:261/1466.0)
Ärende: Re: Hatch chiles
========================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Me, I have never been able to detect extra wonderfulness in Hatch
 DD> chilies over those grown in other places.

 DS> That is what I might have guessed.  Thanks.

 DD> My personal take on it is
 DD> that they are like Vidalia Onions - lotsa marketing hype. Walla Walla,
 DD> Texas 1015, Maui and even some "unbranded" onions are just as good as
 DD> Vidalias -- for my money.

 DS> Supposedly, the soil in Vidalia contributes to the flavor of the
 DS> onions. But, that soil is not unique and other areas can do the same
 DS> thing with the same variety of onion.

Basically, they are "low sulphur" onions - because of the dearth of sulphur in
the earth in which they are grown. Other, similar, onions don't have the
marketing hype behind them that the Vidalias do. My local Shriner's temple
flogs big bags of Vidalias every season. One of the members has a big truck and
makes the runs to Georgia, bringing back a full load. Those bags not subscribed
are flogged on strategic street corners. That, the annual circus, and the
yearly chilli cook-off are major fund-raisers for their efforts with the
crippled children's hospital.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tenure Track French Onion Soup
 Categories: Soups, Vegetables, Cheese, Wine, Bread
      Yield: 2 Servings
 
      2 lg Vidalia-type onions; halved,
           - sliced 1/4" thick
      3 tb (to 4) butter
           Kosher salt & white pepper
           White wine; to cover onions
           Beef stock; homemade is best
      1    Leftover baguette; sliced
           - 1/4" thick
      1 c  Shredded Gruyere or Fontina
           - cheese or a combination
 
  I'm taking a little break from stressing out about my future
  to bring you a new series, Ph.Dishes (yes, I really am that
  clever), in which I share with you something awesome that I
  just cooked, suitable for the scientist's wallet. Tonight I
  made French Onion Soup, something that literally everyone in
  the world likes.
  
  Cut the onions in half, and then slice them to 1/4 inch.
  Save the outer peelings in a freezer bag for future chicken
  or beef stock, an excellent trick I learned from my good
  friend LM. Toss the onions in a large stock pot or dutch
  oven with as much butter as you are comfortable with, but at
  least 3 tablespoons if you're really serious about this.
  
  Cook the S*** out of the onions on med-low heat, adding a
  hearty dash of kosher salt and a little white pepper and
  stirring only occasionally, maybe once every 5-10 min. This
  is going to take at least half an hour and most likely
  around 45 minutes or an hour if you want them really super
  caramelized, so it's a good idea to make yourself a cocktail
  while you wait.
  
  When you can't stand it anymore and have absolutely got to
  move on with your life, pour some white wine into the pot,
  enough to cover the onions. Turn the heat up and de-glaze
  the pan, stirring until the wine reduces and thickens,
  around 5 minutes.
  
  Add the beef stock, enough so that you are pleased with the
  broth-to-onions ratio, plus a little extra to account for
  evaporation. Bring to a boil and turn down the heat,
  simmering for 15 min. Set your oven to broil, and move a
  rack to the top shelf. You may want to make yourself a salad
  here, so that you'll have some actual vegetables with your
  dinner, not just some butter-soaked onions that have had
  every last trace of nutrients beaten out of them.
  
  Slice your baguette 3/4 in, but it's not like you need to
  break out a ruler or anything. Also, it's totally OK if the
  baguette is a little stale--it's just going to soak up all
  that oniony goodness! Place 2 or more ceramic bowls on a
  cookie sheet and pour the soup in each one, stopping when
  the distance between the soup surface and top edge of the
  bowl equals the thickness of your baguette slices. Lay
  however many baguette slices are required to cover the soup
  on top, and then, with a heavy hand, cover everything with
  cheese.
  
  Slide the whole sheet into the oven, and broil until the
  cheese is browned and bubbly. Don't burn yourself on the
  rack; I did this, and I can tell you first hand--that S***
  is HOTTT!!!
  
  When the cheese is satisfactorily amazing-looking (trust me,
  you will just know), remove the cookie sheet and let the
  soups cool at least 15 min. You HAVE to do this, or you will
  have no taste buds left at all, I swear. Eat your salad; it
  will distract you.
  
  Have 15 minutes gone by? Did you eat all your vegetables?
  You're sure? OK, dig in. Bon Appetit!
  
  Posted by Dr Becca, PhD
  
  From: http://dr-becca.blogspot.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... He's so cheap: Even if he were in a canoe he wouldn't tip.
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