On 12/12/05, Mauro Diotallevi <[EMAIL PROTECTED]> wrote: > On 12/12/05, Deborah Harrell <[EMAIL PROTECTED]> wrote: > > > > Mauro "the gourmand" Diotallevi > > <[EMAIL PROTECTED]> wrote: > > <shudders> Sorry, I have tried mole several times and > > found it very unpalatable; maybe it just wasn't > > prepared correctly. But mango-chipotle salsa sounds > > delicious! > > Mangoes are one of my favorite foods in the world, but mole comes in a close > second. I believe turkey mole is more traditional, but chicken mole is made > much more commonly these days. I've even eaten a nice pork mole. A recent > contestant on Iron Chef America made a sauce that was more or less mole and > called it "Aztec Love Potion." I believe there is a Colorado company that > actually makes a Cocoa Mole food bar, with no meat in it but with raisins, > almonds, walnuts, dates, chili powder... I'm missing an ingredient or two > here...
I have been wanting to try the 888 Chinese restaurant in Houston that has Mango Shrimp and other mango dishes. Part of the revitalized Gulfgate retail area. Last night I went to the Boudreaux near there and had gator for the first time. Their blackened gator is delicious, they also have a good etouffee. A good etouffee recipe is here: http://chronicle.augusta.com/stories/091102/fea_ship1.shtml > > But certainly, everyone's tastes are different. For example, despite their > similarities, I enjoy a good haggis but am not much fond of menudo. Menudo is supposedly comfort food for hangovers. > > > If you are adventurous, try a dash of Trappey's Red > > > Devil Sauce in your > > > cocoa. Or a mixture of green chillies, ginger, > > > coriander, and cumin, like > > > you might find in an Indian curry -- I would leave > > > out the onions, garlic, tomato, and ghee :-) > > > > You *are* skating on the edge of sanity, sir; I wish > > to _enhance_ the flavor of cocoa, not mangle it. ;) > > Often a bit of pepper - a good black pepper or hot pepper - enhances other flavors. Also a sweet fruit - jalapeno glaze on meats can be very good. Sweet, tangy and really goes well with pork and turkey. I used to think that black pepper was just black pepper until I tasted black pepper from Watkins. (Unless it was Adam's black Malabar I tasted first? Damn it, now I am going to have to do a taste comparison.) > > My years-ago trial of fresh ginger in tea with milk > > was tongue-curdling; how do you mix ginger and milk > > without that? Or is it a matter of amount, or using > > powdered ginger instead of fresh? I really like chai. When refiling my glass at a restaurant a year ago I noticed the coffee fixings were out and I added half and half and brown sugar to their iced currant tea. Now I always do that there. This seems to have been all odds and ends on food, I suppose skipping breakfast and lunch can do that to your train of thought. -- Gary Denton http://www.apollocon.org June 23-25, 2006 "I need some eggnog" Easter Lemming Liberal News Digest - http://elemming2.blogspot.com _______________________________________________ http://www.mccmedia.com/mailman/listinfo/brin-l
