MSGID: 1:261/1466.0 5785b88a
-=> On 07-09-16 05:46, Michael Loo <=-
-=> spoke to Jim Weller about 725 Canadian Chinese <=-
ML> Lucky boy. By the way, we did the heat tolerance
ML> test yesterday, the substrate being tom kha gai
ML> (or a hybrid tom yum for Ruth, who doesn't like
ML> coconut). I spiced up the portions to approximately
ML> 125, 250, 500, and 1500 Scoville units. The undiluted
ML> pepper powder I used was rated at 60000 units, and
ML> the dilutions were 1/4 ts, 1/2 ts, 1 ts, and 1 Tb
I was OK up to the 500. I could tolerate the 1500, but would not enjoy
that heat level in a dish. It is worth noting that the powder did not
completely disolve. As the day went on, I had more samples out of the
250 cup and it became as hot spicy as the 500 was originally. The last
sip of the 125 cup had visible powder in the bottom, and beat both of
those for heat level.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Kapernschnitzel (Veal Cutlets with Capers)
Categories: German, Beef, Main dish
Yield: 4 servings
24 oz Veal Cutlets (4 @ 6oz each)
2 tb Lemon Juice
1/2 ts Salt
1/8 ts Pepper
1/2 ts Paprika
1 tb Vegetable Oil
2 oz Capers; Drained(1/2 Sm. Jar)
1/4 c White Wine; Dry
1 Bay Leaf
3 tb Evaporated Milk
MMMMM--------------------------GARNISH-------------------------------
Pickled Beets; Sliced
4 Lettuce Leaves
Sprinkle cutlets with lemon juice and season with salt, pepper and
paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the
first side. Turn cutlets over and add drained capers to pan. Fry
again for 3 minutes; remove cutlets and arrange on a preheated
platter. Pour wine into pan, scraping loose any brown particles from
bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay
leaf. Blend in evaporated milk and adjust seasonings. Pour over
cutlets. Cut beets into strips and arrange on lettuce leaves as a
garnish.
Original Poster Not Shown on File
MMMMM
... Shipwrecked on Hesperus in Columbia, Maryland. 23:46:16, 12 Jul 2016
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