[CH] Becoming a CH
Kristofer Blennow (kristofer@blennow.se)
Sun, 12 Sep 1999 14:55:03 +0200
Just came home from 56 hours of "conference" with work out in the
beautiful Stockholm archipelago.
This time I decided to be a true "carrying" chile head, so I packed a
flask with JC's dried Habanero (not smoked). Mmmm... doesn't it feel
good in your pocket....
The menus out there are usually basic and subtle, fresh salmon and
other fish, cooked without too much spice, just letting the natural
flavours through.
However, I managed to totally redefine Swedish Pea Soup ("Ärtsoppa").
This is our traditional army food... soak yellow dried peas for 24
hours, cook them in a pork stock with fat pork meat, salt, pepper,
majoram and thyme. This is not bad food at all. Filling, protein-rich
and with a solid basic taste. NOW.... by adding hot hab powder, you
get the SAME basic taste and aroma, it still feels authentic, but the
hot-hot-HOT hab taste, gives a whole new dimension to Military
Food... ;)
Boiled eggs for breakfast. With hab powder. OK, so I learned to like
breakfasts again.
Last night we all invaded a restaurant kitchen, to cook and present
our own high-class dinner, coached by the proprietor. Don't you just
love to have a true restaurant kitchen at your disposal for an
evening. It is not that hard fixing a dinner for 13 people.... unless
you have to do it at home... ;) Yours truly, working in the Main
Course Group, at last learned how to make a professional
wine/mushroom gravy for salmon. Geez, gotta change careers. Sorry, no
chiles. It was just too balanced to get Habanerized. But I left JC's
powder behind. May it be used creatively.
Nevertheless, we were 13 people. No one except for me wanted to "hab"
their food. Statistically, so far, we are less than 7% chile-heads
here. Uhhh... better get some wider base data... get back to you all
later... ;)
Kristofer /with a sun-and-wind-burnt brain/