Archived posting to the Leica Users Group, 2007/01/09
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Great to discover your enthousiasm. Blurb again? Any vocations out there to lead this project? Philippe Op 9-jan-07, om 22:15 heeft Douglas Sharp het volgende geschreven: > Thanks to you both on the bell pepper question, > When is the LUG cookery book coming out? > I looked back through the mails I dropped into my archive - recipes > for hot sauces, chutneys, relishes, frying chips, barbecues, fish, > alligator, seed cake - it's all in there!! > Douglas > > Michiel Fokkema wrote: >> Hi Douglas, >> >> Yes, bell peppers are paprika's. >> >> Larger amounts of roux can also be made in the oven although the >> microwave sounds really good and fast. >> >> Cheers, >> >> Michiel Fokkema >> >> Douglas Sharp wrote: >>> No - not quite :-) >>> The former colleague I got the recipe from actually came from >>> Martinique. Place called Saint something or other. >>> >>> Your recipe below sounds pretty good - Frauke will soon be >>> finding out what Holy Trinity is - are bell peppers what we call >>> Paprika (sweet peppers?)over here - mild large red, green or >>> yellow peppers? >>> Cheers >>> Douglas >>> >>> SonC@aol.com wrote: >>>> In a message dated 1/9/2007 1:54:02 P.M. Central Standard >>>> Time, michiel.fokkema@wanadoo.nl writes: >>>> >>>> Hi Douglas, >>>> >>>> Is this an American variety? >>>> As far as I know roux is made with butter. >>>> Escoffier gives 50 butter to 60 flour, in 'Ma cuisine however >>>> he says 50/50. >>>> The New Professional Chef (TM) by Culinary Institute of >>>> America also mentioned any fat can be used. And of course they >>>> are right. >>>> >>>> I usually use a vegetable oil, though I have used bacon >>>> drippings. I also sometimes make a microwave roux . It goes >>>> something like this: >>>> In a 4 cup measuring cup: >>>> 2/3 cup oil 2/3 cup flour >>>> Microwave uncovered for 6 minutes on high >>>> stir >>>> cook one more minute to darken >>>> Roux is VERY hot, be careful >>>> add Holy Trinity >>>> 2 cups of onion chopped, 1 cup celery chopped >>>> 1/4 cup bell peppers >>>> Stir and return to Microwave for three minutes >>>> add four toes of garlic, smashed and sliced some chopped >>>> parsley and green onion tops >>>> >>>> Microwave for two minutes >>>> Some oil will rise to top, spoon it off and add hot water by >>>> spoonful until you get to the 4 cup mark. >>>> Stir, and this is enough for several dishes, and you can freeze >>>> it. >>>> Watch the roux, though, you don't want too burn it, just get it >>>> nutty tasting. >>>> Regards, Sonny >>>> http://www.sonc.com >>>> Natchitoches, Louisiana >>>> Oldest continuous settlement in La Louisiane >>>> ?galit?, libert?, crawfish >>>> >>>> >>>> >>>> _______________________________________________ >>>> Leica Users Group. >>>> See http://leica-users.org/mailman/listinfo/lug for more >>>> information >>>> >>>> >>> >>> >>> >>> _______________________________________________ >>> Leica Users Group. >>> See http://leica-users.org/mailman/listinfo/lug for more information >>> >>> >> >> > > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information >