Quoting Dave Drum to Jim Weller <=-

Title: Wes 'n' Kathy's Authentic Original Lima Bean Soup
1 Chili pequin; crushed

I never see Pequin peppers in my JW> stores.

Peqiun are AKA "bird chilies" and are very hot.

I do get Thai bird's eye chilies which are that hot.

or cayenne.

Which are cheap, readily available everywhere in many forms and hot
enough.

You do realise that St. Pat's celebration/PARADE is a mostly American holiday THING, do you not?

It's widely celebrated in Canada as well. We didn't do anything
special this year. We're getting too old for the kind of excesses
called for.

Sour milk cakes were common in the days before residential
electricity and refrigerators. Later on, cooks soured fresh milk on
purpose with vinegar to obtain the same taste.

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

Title: Banana-Date Cake
Categories: Cakes, Low-fat, Fruit, Nuts
Yield: 16 Servings

2/3 c Nonfat milk
2 ts Vinegar
2 1/3 c Flour
1 2/3 c Sugar
1 1/4 ts Baking powder
1 1/4 ts Baking soda
1 ts Salt
2 Eggs
1 Egg white
1 1/4 c Mashed very ripe bananas
3/4 c Pureed Dates (replaces 3/4
Cup shortening)
1 ts Vanilla
1/2 c Chopped walnuts, optional
Powdered Sugar, optional

Mix nonfat milk and vinegar and let stand until thickened. Sift
together flour, sugar, baking powder, baking soda and salt into
mixing bowl. Stir to blend. Lightly beat eggs and egg white. Add to
flour mixture with bananas, Pureed Dates, soured milk, vanilla and
nuts. Stir just until blended. Pour into 12-cup bundt pan sprayed
with non-stick vegetable spray. Bake at 350 degrees F. 45 to 55
minutes or until cake tests done. Remove to wire rack to cool. If
desired, sprinkle with powdered sugar and serve.

Note: In place of nonfat milk and vinegar, substitute 2/3 cup
buttermilk if desired.

MMMMM

Cheers

Jim


... It was my idea to call them enchiladas instead of little wet burritos

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JIM WELLER wrote to DAVE DRUM <=-

Title: Wes 'n' Kathy's Authentic Original Lima Bean Soup
1 Chili pequin; crushed

I never see Pequin peppers in my JW> stores.

Peqiun are AKA "bird chilies" and are very hot.

I do get Thai bird's eye chilies which are that hot.

According to my Thai and Burmese aquaintances they are termed just "bird" chilies. The "birds-eye" is a "round eye" thing. They are called bird
chilies because birds swallow them whole and deposit the seeds after
running the chile through their system. And they are about the size of
a bird's eye. Bv)=

or cayenne.

Which are cheap, readily available everywhere in many forms and hot enough.

You do realise that St. Pat's celebration/PARADE is a mostly American holiday THING, do you not?

It's widely celebrated in Canada as well. We didn't do anything
special this year. We're getting too old for the kind of excesses
called for.

OK. North American then. I, being the contrarian that I am *ALWAYS* make
it a point to wear an orange shirt or hat on 17 March. If anyone says a
word about it I ask if they've ever even seen an Irish flag.

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

Title: Irish Tacos
Categories: Beef, Greens, Dairy, Breads, Chilies
Yield: 7 servings

2 1/2 lb Corned beef
1 sm Head green cabbage; cored,
- thin sliced
3 Carrots; peeled, julienned
1 c Mayonnaise
3 tb Plain Greek yoghurt or sour
- cream
3 tb Cider vinegar
Salt & ground black pepper
1 1/2 tb Hot pepper sauce; to taste
12 (to 16) flour tortillas;
- warmed
Sliced fresh jalapenos

Warm the corned beef in its cooking liquid, or wrap it
in foil and set on a sheet pan in a 350ºF/175ºC oven
for 20 minutes or so.

Make the coleslaw: Mix cabbage and carrots together in
a large bowl.

In a separate bowl, whisk together mayonnaise, yogurt or
sour cream, cider vinegar, salt, pepper and hot pepper
sauce to taste.

Pour half the sauce over the cabbage and carrots and
toss to coat thoroughly. Season to taste. Reserve
remaining sauce.

When the corned beef is hot, remove from liquid or foil
and use two forks to shred it. Serve with the warmed
tortillas, sliced jalapenos, the slaw, remaining white
sauce and some hot pepper sauce.

By: Sam Sifton

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM


... "This chicken has no beak," said Tom impeccably.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Quoting Dave Drum to Jim Weller <=-

Peqiun are AKA "bird chilies" and are very hot.

I do get Thai bird's eye chilies which are that hot.

According to my Thai and Burmese aquaintances they are termed just
"bird" chilies. The "birds-eye" is a "round eye" thing.

I only know one Thai person. She says that Thailand has several
dozen sweet, medium hot and fiery chilies and that we only see one
of them here. Whether we call it bird pepper or bird's eye pepper
they call it "Prik Kee Noo". Prik means chile and Kee Noo means
mouse droppings.

She should know what she is talking about as she is a professional
chef and food truck operator who got national recognition on the Food
Network show Chopped Canada. Sousanh Chanthalangsy's business is
called "One of a Thai". (She is also famous as a champion power
lifter.) She is married to Alex Bornilla who was named Best Manager
in Canada by McDonalds a while ago. They came here together from
Winnipeg a few years ago.

I, being the contrarian that I am *ALWAYS* make it a point to
wear an orange shirt or hat on 17 March.

Yeah, you mention that every year. I can think of a few terms
besides "contrarian"!

Something green to chew on:

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

Title: Callaloo Cookup
Categories: Caribbean, Beef, Offal, Chilies, Ceideburg
Yield: 8 Servings

1/2 lb Pickled pig's tail (1 large
-tail) or pig's foot
1 lb Beef stew meat, cubed
2 tb Oil
1/2 lb Raw tripe
5 c Water
1 md Onion, peeled and chopped
2 Garlic cloves, peeled and
-chopped
1 lb Taro leaves, chopped
1/4 ts Chopped fresh Habanero
-(Scotch Bonnet) pepper
5 oz Can coconut milk
Salt and pepper
1 lb Uncle Ben's long-grain rice
1/2 c Chopped red bell pepper,
-for garnish

This Guyanese dish is from Bridgette de Souza at Caribbean
Gardens. In Guyana, taro leaves are called 'callaloo.'

Put the pig's tail in pot and cover with water; bring to a boil,
and boil for 1 hour. Drain and set aside. Brown beef in oil,
then add tripe and water. Bring to a boil, reduce heat and cook
at a gentle boil for about 1 hour. Add pig's tail and cook until
liquid has reduced to about 3 cups. Cut tripe into pieces and cut
meat from pig's foot; return meats to pot.

Add onion, garlic, taro leaves, Habanero, coconut milk and salt
and pepper to taste. Simmer for 10 minutes. Add rice. Cover the
pot, reduce the heat and simmer for about 30 minutes, until
mixture "looks nice and green." Garnish with chopped red pepper.

From an article by Michele Anderson, San Francisco Chronicle, 2/17/93.

Posted by Stephen Ceideberg; February 23 1993.

MMMMM

Guyana is in South America but not part of Latin America.



Cheers

Jim


... Irish beer comes in large, completely filled, actual pint glasses

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JIM WELLER wrote to DAVE DRUM <=-

Peqiun are AKA "bird chilies" and are very hot.

I do get Thai bird's eye chilies which are that hot.

According to my Thai and Burmese aquaintances they are termed just
"bird" chilies. The "birds-eye" is a "round eye" thing.

I only know one Thai person. She says that Thailand has several
dozen sweet, medium hot and fiery chilies and that we only see one
of them here. Whether we call it bird pepper or bird's eye pepper
they call it "Prik Kee Noo". Prik means chile and Kee Noo means
mouse droppings.

She should know what she is talking about as she is a professional
chef and food truck operator who got national recognition on the Food Network show Chopped Canada. Sousanh Chanthalangsy's business is
called "One of a Thai". (She is also famous as a champion power
lifter.) She is married to Alex Bornilla who was named Best Manager
in Canada by McDonalds a while ago. They came here together from
Winnipeg a few years ago.

Bird's eye chile peppers, sometimes called Thai chilies, are frequently
used to add spice in Southeast Asian cuisine. The small chiles grow on
small bushes in hot weather climates. Raw, dried, or cooked, the small
but potent peppers pack real heat and are used to add spice to dishes or
to make fiery sauces.

WHAT ARE BIRD'S EYE CHILIES? Bird's eye chilies are small, thin, pointy
peppers that are red when mature. They are green when unripe but can
still be eaten, and are sometimes orange or purple depending on
maturity. In the case of Thai cuisine, green peppers are typically used
in green curries, while hotter, mature red peppers are used in red
curries. When fresh, they often have a stem still attached and contain
loose, edible seeds that are especially spicy. The peppers are
affordable thanks to their low weight and can be used whole, sliced, or
seeded and diced. https://www.thespruceeats.com

See also: http://www.thaifoodandtravel.com/ingredients/pkn.html

I, being the contrarian that I am *ALWAYS* make it a point to
wear an orange shirt or hat on 17 March.

Yeah, you mention that every year. I can think of a few terms
besides "contrarian"!

When you're not the lead dog the view never changes. Bv)=

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

Title: Neua Pad Prik (Beef w/Chilies)
Categories: Colonel, Beef, Thai, Chilies
Yield: 8 Servings

2 lb Beef

MMMMM--------------------------MARINADE-------------------------------
2 tb Seasoned fish sauce
2 tb Cornstarch
1 ts Fresh ground black pepper

MMMMM---------------------------SAUCE--------------------------------
2 tb Garlic; chopped
1/2 c Shallots (purple onions);
- fine sliced
1/2 c Prik chi fa (green Thai
- Jalapenos); sliced
1/2 c Prik chi fa daeng (red Thai
- Jalapenos); sliced
5 tb Fish sauce
2 tb Dark sweet soy sauce
2 tb Sugar
2 tb Sesame oil

This is a quick, and fairly mild preparation for beef. It
can also be prepared with pork.

The prik chi fa used are a mild chili, about the length of
a finger, often called a "Thai Jalapeno" and ordinary
jalapenos make a reasonable substitute.

The seasoned fish sauce is the fish sauce from nam pla
prik, found on any table in Thailand. If you don't have
any then take 4 tablespoons of fish sauce, add a
tablespoon of green prik ki nu ('birdseye chilies'),
sliced thinly, store in a stoppered jar for a week in the
refrigerator, then it is ready to use. The excess can be
used as a condiment for this dish.

Slice the beef, and pound the slices thin. Mix the
marinade ingredients and combine with the beef, and
marinade for about 2 hours.

In a large skillet or wok, heat some oil, and sautee the
beef, marinade, garlic, shallots and chilies for about 3
minutes.

Add the remaining ingredients and suatee for a further 2-3
minutes until cooked.

Serve over jasmine rice, and garnish with a fried egg.

Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
Vongchavalitkul University, Korat 30000, Thailand

Uncle Dirty Dave's Archives

MMMMM

... It isn't necessary to have relatives in Kansas City in order to be unhappy.
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