If the spices are soaked too long, nasty dark and bitter elements emerge. Same as with mulled wine in that respect.
So the first brewing should have shorter
contact with the spice, and the last as well.
For the third and last brewing the spices are in the pot not the
filter basket so they can benefit from 10 or 20 minutes contact
with the coffee instead of 3 or 4.
Maybe crack them before the last brewing?
The dark and bitter taste came out once in some mulled wine where
the spices were in the wine over a week and the batch was reheated
more than once.
Making it into medicinal wine.
Spanish melon called piel de sapo
very much like honeydew
kissing cousin the canary melon
Yes, all three are very similar, so in future I'll have reduced
expectations and be guided by price.
Anyhow, other criteria than exoticism
and one-offedness.
Hung liu - Vietnamese spice mix
Szechuan pepper
I had to sub [...] white pepper for Szechuan pepper
no way
I had no choice. Szechuan pepper isn't available locally and I
haven't been shopping in Edmonton for quite a while. I guess if I
wanted some bad enough I could hit Amazon or send Neekha to
Edmonton's Chinatown but she lives in Spruce Grove 30 km away and
doesn't have her own car.
We might be able to get you some of
the watered-down (anyhow, irradiated)
stuff that we have available to us. Is
there any prohibition against sending it
across the border?
Raisins and olives in a meat dish again ,,,
Commoner than most gringos think.
Title: Empanadas - Cuban Meat and Vegetable Patties
I had a really good empanada de ropa vieja
yesterday - the beef was cooked with tomato,
green pepper, and very mildly seasoned with
cumin and oregano, similarly to the meatball
recipe you sent. The dough was masa, but it
was very nicely deep fried. The dipping sauce
was reduced beef stew juice. That was at
El Trapiche, a restaurant I had been looking
forward to returning to.
Beef Empanada (Chicken, Pork)
categories: Philippine, pastry, snack, starter
yield: 1 batch
h - Beef Filling
1 1/2 lb lean ground beef
1 onion, slice
1/2 c raisins
1 lg potato. grated
1 Tb oil
salt and pepper to taste
h - Pastry Recipe
3 c flour
2 1/2 Tb sugar
3/4 ts salt
1/2 c water
3/4 c vegetable shortening
3 egg yolks
Cook ground beef. Drain fat. Set meat aside.
Saut˙ onion in oil over medium heat for 1 min.
Add ground beef, potato, raisins, salt and
pepper. Cover and simmer for 20 min. Stir
occasionally. Remove and set aside.
Mix flour, salt and sugar in a bowl. Cut in
shortening with a pastry blender until mixed.
Mix egg yolks and water, blend into flour
mixture until it turns into dough. Add a
little more water if dough is still crumbly.
Refrigerate for 30 min. With a rolling pin,
roll dough thinly, 1/4" thick on a lightly
floured board.
Roll up dough to a long thin roll. Cut into
slices about 1" thick. Flatten each slice
thinly into a circle about the size of a small
saucer. Fill middle of round dough with
filling. Fold to a half circle and press
edges firmly with tines of a fork to seal.
Repeat procedure with remaining pastry and
filling. Deep fry in vegetable oil over
medium heat until golden brown.
epilipinas.com
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