| Re: [I] Mushrroms and chocolate [message #250453] |
Mi, 05 April 2006 00:21 |
|
Eric Jarvis <web [at] ericjarvis.co.uk> wrote:
> The gravy started with some more of the fresh chilies softened by
> frying in some of the beef fat, then some stock (made with a cube I'm
> afraid),
Stock cubes are over-maligned.
> then I added some black pepper and a dash of Encona.
Encona what? It seems to be a brand of sauces, but which did you use?
Richard
|
|
|
| Re: [I] Mushrroms and chocolate [message #250488 ] |
Mi, 05 April 2006 01:15 |
|
Richard Bos raltbos [at] xs4all.nl wrote in <4432f114.20479046 [at] news.xs4all.nl>:
> Eric Jarvis <web [at] ericjarvis.co.uk> wrote:
>
> > The gravy started with some more of the fresh chilies softened by
> > frying in some of the beef fat, then some stock (made with a cube I'm
> > afraid),
>
> Stock cubes are over-maligned.
>
The Knorr ones are generally pretty decent I find.
> > then I added some black pepper and a dash of Encona.
>
> Encona what? It seems to be a brand of sauces, but which did you use?
>
The classic is the West Indian style pepper sauce. They may well make
others but I've never seen them.
--
eric
www.ericjarvis.co.uk
"live fast, die only if strictly necessary"
|
|
|
| Re: [I] Mushrroms and chocolate [message #251740 ] |
Di, 11 April 2006 00:32 |
|
Eric Jarvis <web [at] ericjarvis.co.uk> wrote:
> Richard Bos raltbos [at] xs4all.nl wrote in <4432f114.20479046 [at] news.xs4all.nl>:
> > Eric Jarvis <web [at] ericjarvis.co.uk> wrote:
> >
> > > then I added some black pepper and a dash of Encona.
> >
> > Encona what? It seems to be a brand of sauces, but which did you use?
>
> The classic is the West Indian style pepper sauce. They may well make
> others but I've never seen them.
That is, of course, completely unfindable in this backwater town. I
added a dash of tabasco instead, which is probably something different
altogether, but it'll have to do. Also, no fresh green chilies (except
perhaps on the market, but I rarely have the opportunity to visit
there), so I used the tail end of a jar of sliced jalapenos.
What else? Oh yes. You didn't say what kind of mushrooms you used. I
chose what in Dutch are called chestnut mushrooms - I don't know what
they're called in English, but they're a lot like ordinary button
mushrooms, but somewhat earthier and browner, making them quite suitable
for this recipe.
Oh, and... you do like your peppers, don't you?
I was going to note that the end result was rather too rich for my
taste, but on second thought that was probably because I used too much
chocolate. How much is a bar of G&B's anyway?
Richard
|
|
|
| Re: [I] Mushrroms and chocolate [message #251778 ] |
Di, 11 April 2006 06:50 |
|
"Richard Bos" wrote ...
> Eric Jarvis wrote:
>
>> Richard Bos raltbos [at] xs4all.nl wrote in
>> <4432f114.20479046 [at] news.xs4all.nl>:
>> > Eric Jarvis <web [at] ericjarvis.co.uk> wrote:
>> >
>> > > then I added some black pepper and a dash of Encona.
>> >
>> > Encona what? It seems to be a brand of sauces, but which did you use?
>>
>> The classic is the West Indian style pepper sauce. They may well make
>> others but I've never seen them.
>
> That is, of course, completely unfindable in this backwater town. I
> added a dash of tabasco instead, which is probably something different
> altogether, but it'll have to do. Also, no fresh green chilies (except
> perhaps on the market, but I rarely have the opportunity to visit
> there), so I used the tail end of a jar of sliced jalapenos.
> What else? Oh yes. You didn't say what kind of mushrooms you used. I
> chose what in Dutch are called chestnut mushrooms - I don't know what
> they're called in English, but they're a lot like ordinary button
> mushrooms, but somewhat earthier and browner, making them quite suitable
> for this recipe.
> Oh, and... you do like your peppers, don't you?
>
> I was going to note that the end result was rather too rich for my
> taste, but on second thought that was probably because I used too much
> chocolate. How much is a bar of G&B's anyway?
>
No snippy, sorry.
I am following this, and I intend to amend the recipe with the
details, so carry on, then.
April.
|
|
|
| Re: [I] Mushrroms and chocolate [message #251815 ] |
Di, 11 April 2006 13:51 |
|
Richard Bos raltbos [at] xs4all.nl wrote in <443ad10a.19655093 [at] news.xs4all.nl>:
>
> Oh, and... you do like your peppers, don't you?
>
Certainly do. I like every kind of pepper I've ever tried, and all the way
to scotch bonnet peppers I can differentiate by taste not just heat.
> I was going to note that the end result was rather too rich for my
> taste, but on second thought that was probably because I used too much
> chocolate. How much is a bar of G&B's anyway?
>
I ended up using around a third of the bar. A richer chocolate would
probably have been better, and failing that maybe a tad more chocolate.
--
eric
www.ericjarvis.co.uk
"live fast, die only if strictly necessary"
|
|
|
| Re: [I] Mushrroms and chocolate [message #252032 ] |
Mi, 12 April 2006 09:05 |
|
Eric Jarvis <web [at] ericjarvis.co.uk> wrote:
> Richard Bos raltbos [at] xs4all.nl wrote in <443ad10a.19655093 [at] news.xs4all.nl>:
> >
> > Oh, and... you do like your peppers, don't you?
>
> Certainly do. I like every kind of pepper I've ever tried, and all the way
> to scotch bonnet peppers I can differentiate by taste not just heat.
Ouch. In _this_ recipe the peppers were brought to a sane level by the
sauce and the cooking, but... ouch.
> > I was going to note that the end result was rather too rich for my
> > taste, but on second thought that was probably because I used too much
> > chocolate. How much is a bar of G&B's anyway?
>
> I ended up using around a third of the bar. A richer chocolate would
> probably have been better, and failing that maybe a tad more chocolate.
Well, yes. I used about a third of _my_ bar, too. But there's bars and
there's bars. IIRC mine was 200 g; maybe yours was four ounces?
Richard
|
|
|
| Re: [I] Mushrroms and chocolate [message #252079 ] |
Mi, 12 April 2006 13:25 |
|
Richard Bos raltbos [at] xs4all.nl wrote in <443be8f5.2793671 [at] news.xs4all.nl>:
> Eric Jarvis <web [at] ericjarvis.co.uk> wrote:
>
> > I ended up using around a third of the bar. A richer chocolate would
> > probably have been better, and failing that maybe a tad more chocolate.
>
> Well, yes. I used about a third of _my_ bar, too. But there's bars and
> there's bars. IIRC mine was 200 g; maybe yours was four ounces?
>
It also depends on how much sauce we each made. Since I never really
measure anything when I'm cooking I have no idea. :)
--
eric
www.ericjarvis.co.uk
"live fast, die only if strictly necessary"
|
|
|
| Re: [I] Mushrroms and chocolate [message #252113 ] |
Mi, 12 April 2006 15:43 |
|
Richard Bos wrote:
<snip>
> . . . I
> chose what in Dutch are called chestnut mushrooms - I don't know what
> they're called in English, but they're a lot like ordinary button
> mushrooms, but somewhat earthier and browner, making them quite suitable
> for this recipe.
Our local supermarket calls them 'cremeni'. I guess they believe that
Italian sounds more upmarket than English.
--
Cheers,
Elliott
|
|
|
