![[info]](2004.10.21_%2816.53.00%29_465370.files/userinfo.gif){kind=small}
vreditel) wrote in ![[info]](2004.10.21_%2816.53.00%29_465370.files/community.gif){kind=small}
kitchen_nax,@ 2004-10-21 16:53:00
| vred (vreditel) wrote in kitchen_nax, @ 2004-10-21 16:53:00 |
| Entry tags: | Американская кухня, Бобовые, Мексиканская кухня, Мясо/Говядина/Телятина, Тушение, Худ.литература |
за него, по неграмотности руку приложил...
Некто аноним ST стремится к просветительству и правильно делает.
Остается только гадать почему он еще не завел себе ЖЖ - кодов-то уже
тыщу лет нету. Итак Итак, о любознательные специи
души моей, во исполнении приказа товарища Вредителя, вчера мною был
прокопан штрек сквозь шкафы и прочую утварь (Всевышний ниспослал ремонт
на мою квартиру) и с помощью ‘веревки и палки’ извлечена книга “The
Frugal Gourmet Cooks American” by Jeff Smith. Avon Books NY. 1990.
Сегодня я сосканировал (распознал и убрал ляпы распознования) главу этой
книги, посвященную чили. От перевода меня удержало наличие
растительности на верхней губе некоторых товарищей.
Most
Americans think that the wonderful rich, beefy, and beany dish that we
call chili came from some other culture. Mexico, perhaps, or Spain. Not
so. I am afraid that both Mexico and Spain refuse to have anything to do
with what we call good old American chili. One Mexican dictionary goes
so far as to scornfully describe chili as "А detestable food with а
false Mexican name sold in the United States from Texas to New York
City." Hey, watch that! The rest of the country loves. chili, too!
The
original dish is truly American, though 1 have found that а lot of
Americans in different locales claim that it was invented in their
backyard. After much research (two days) I have come to the following
unquestionable decision. Chili was invented in San Antonio, Texas, in
1840. It was а blend of dried beef, beef fat, chili powder and spices,
and salt. It was pressed into а brick and it was so potent that it would
not spoil quickly. It was then taken by the prospectors to the
California gold fields. There it could be reconstituted with water and
cooked with beans. It was very much like the pemmican that had been used
in earlier times but with spices added. Please note that there is а
difference between plain powdered chile and chili powder. Chili powder
is а mixture of spices. See hint below.
San Antonio has the distinct
privilege in history of laying claim to "Chili Queens." These ladies
had little carts and tables and would appear late in the evening and
sell chili and whatnot...I expect more whatnot was sold than chili. They
were forced to close down in 1943 due to city health regulations of
some sort... mostly sort.
I would have thought that all of Texas
would have been involved in wonderful chili. But in 1890, when chili
arrived in McKinney, а town just north of Dallas all blazes broke loose.
It seems that some wayward ministers claimed that chili was "the soup
of the devil- food as hot as hell' s brimstone." I wonder if these
clergy ever bothered to taste а good pot of chili.
This very American
dish spread throughout the country and in 1985 the canned chili
industry (Lord, only in America) claimed that 240 million pounds had
been sold, grossing $254 million. I am repulsed by canned chili and I
urge you to make your own. It is not complex and you will become famous
in your own dining room.
PLAIN CHILI POWDER: If а recipe calls
for plain chili powder, then you ask the merchant in your Mexican or
Latin American shop for just that. You do not want spices in the
mixture.
HINT: On Making Your Own Chili Powder.
Remember that
chile and chili are different. Chile is ground chile pods. Chili is а
blend of spices. Commercial chili powders are made of ground chile (see
above for your kind), ground cumin, oregano, garlic powder, and salt.
Some even contain sugar. I would suggest the following proportions:
12 dried, cored, and seeded chiles (I use 10 pasilla and 2 ancho chiles)
3/4 tablespoon freshly ground cumin
1 tablespoon whole oregano leaves
1 teaspoon garlic powder
1 teaspoon salt
Place
all in your medium-sized food processor or food blender and grind until
fine. Use as you will in your chili recipes. Your version will have а
much brighter flavor than commercial chili powder. If you wish to make
it hotter, add cayenne pepper to taste. You will have your own blend
going in no time.
Продолжение следует...
[ Home | Update Journal | Recent Entries | Friends | Login/Logout | Search | Account | Site Map ]
