[CH] Re: onion
Virginia Anderson (assembly1@waitrose.com)
Mon, 30 Jul 2001 12:59:23 +0100
on 29/7/01 5:43 pm, Doug Irvine at dougandmarie@home.com wrote:
> Or I
> could just throw up my hands, and say " OH onions!!" or sompin!
<snip>
> hope you
> like that recipe, Virginia, when you try it! Cheers, Doug in BC
>
Hi Doug (and all),
Keep comparing them - it's more poetic that way! Given the heat here
(Britain hotter than Hawaii shocker!!!!), I've been avoiding cooked sauces
and letting husband Chris do the hunter-gatherer thing with the BBQ but as
soon as it goes back to usual British gloom your sauce will be on our table
(or rather on some pasta in a bowl on our table!).
The BBQ sauce I made for our pork tenderloins is a keeper: half a 200ml
bottle of cheap commercial sauce (Ranch House Smokey), two Aji Amarillos
seeded, stemmed and soaked, one small Poblano (well, it was a runt which had
fallen off), roasted, and a tablespoon of pomegranate molasses (that stuff
from Arabic grocers which was really fashionable a year or two ago), whizzed
up with a touch of the chile soaking water and then strained. One wouldn't
need the poblano and it would still be fruity and wonderful.
Got the idea from a recipe of Calvin's (I was collating a lot of old CH
recipes I hadn't yet tried) for barbecuing a whole pig (or an elephant or
something) which was too big for our tenderloins but which suggested the
cheapest BBQ sauce in the world; and from the aji bag which suggested using
them in a glaze with apricot jam. The CH recipes are a real source of joy
and inspiration. Among the recipes I came across is one of yours, Doug, a
cracking one for rice noodles, so that may beat the pasta sauce to our
table!
Cheers,
Virginia
--
Virginia Anderson
Leicester, UK
<vanderson@experimentalmusic.co.uk>
Experimental Music Catalogue: <http://www.experimentalmusic.co.uk>
...experimental music since 1969....