Quoting Ruth Haffly to Jim Weller <=-

Guess I need to brush up on my Louisianna cooking terminology. I
like to eat it, never cooked it

I've read about it a lot but have never tasted it other than my own
mangled versions of it. For example, I can't get file powder and
rarely buy okra.

Our Wegman's is featuring Hatch chili
peppers this week, with on site roasting

That sounds wonderful. Something else we don't get here.

We don't have a Nando's restaurant here yet either but Loblaws now
carries their hot peri-peri sauce. I just bought a bottle for my
office lunches and I like it. It's medium hot with a nice pepper
taste (it uses four different chilies) and a distinctly lemony
flavour. The label says: Water, Vinegar, Lemon Puree (6%), Onion
Puree (6%), Salt, Spices (Cayenne Pepper, African Bird's Eye Chili,
Paprika), Green Chili, Sunflower Seed Oil, Garlic Puree, Stabilisers
(Xanthan Gum, Propylene Glycol Alginate (derived From Seaweed)),
Preservative (Ascorbic Acid), Rosemary Extract.



Cheers

Jim


... Brandy. It's Grandma's medicine.

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On 28 Aug 2021, JIM WELLER said the following...

We don't have a Nando's restaurant here yet either but Loblaws now
carries their hot peri-peri sauce. I just bought a bottle for my
office lunches and I like it. It's medium hot with a nice pepper
taste (it uses four different chilies) and a distinctly lemony
flavour.

Sorry for barging in on your conversation but, I'm definitely going to find this peri-peri sauce. Sounds scrumptious. :-)

Mick Manning
-(< centralontarioremote.com:2323 >)-
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-(< CanadaNET IRC @ Port 6667 >)-

--- Mystic BBS v1.12 A46 2020/08/26 (Raspberry Pi/32)
* Origin: Central Ontario Remote BBS (1:249/307)

On 08-29-21 18:33, Mick Manning <=-
spoke to Jim Weller about Re: creole vs cajun <=-

We don't have a Nando's restaurant here yet either but Loblaws now
carries their hot peri-peri sauce. I just bought a bottle for my
office lunches and I like it. It's medium hot with a nice pepper
taste (it uses four different chilies) and a distinctly lemony
flavour.

Sorry for barging in on your conversation but, I'm definitely going to find this peri-peri sauce. Sounds scrumptious. :-)
Mick Manning

Don't appoligize for joining in. That is what echo messaging is all
about. Now that you are here, how about participating a lot more. It's
been more than a year since you last spoke!

Here is a recipe from our databases that claims to make a peri-peri
sauce for chicken. Looking at the ingredients, I cannot say that it
will be close to the sauce that Jim posted about -- but it does look
decent.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken Peri-Peri Sauce
Categories: Zimbabwe, Sauce
Yield: 1 servings

1/4 c Fresh lime juice
2 tb Cider vinegar
1/2 ts Paprika
1/4 ts Angostura bitters
1 ts Hot pepper sauce, or to
-taste
1 Dried hot red chili
1 Fresh chili (such as
-jalapeno)
2 Cloves garlic
2 lb Whole chicken breast, with
-skin and bone

Combine the lime juice, vinegar, paprika, bitters, and hot pepper
sauce in a glass baking dish. Wearing kitchen gloves, split the dried
chili with a sharp paring knife and remove the seeds. Do the same with
the jalapeno pepper. Mash the peppers with the garlic into a smooth
paste using a mortar or an electric spice grinder. Add the paste to
the lime mixture in the baking dish and combine.

Toss the chicken pieces and swish them in the marinade until they are
completely coated. Cover and let marinate overnight in the
refrigerator.

Remove the chicken from the marinade and grill or broil until cooked
through and burnished, about 20 minutes on each side. Baste frequently
with the marinade. If the chicken looks like it is beginning to burn,
move it farther away from the heat source. Serve hot with chilled
orange sections and plenty of napkins.

Makes 4 servings.

NUTRITION INFORMATION PER SERVING: Calories: 456 Protein: 68 g
Carbohydrates: 18 g Fat: 18 g Saturated Fat: 5 g Cholesterol: 192 mg
Sodium: 178 mg

NOTE: "Peri-peri, the national hot sauce of Zimbabwe, is an ancestor
of many of our Acadian (and other southern) hot sauces. It enhances
lamb, beef and fish as well as chicken, and a splash in the glass
makes a mean Bloody Mary."

[Judith Benn Hurley in THE WASHINGTON POST; Aug 22, 1990]

Posted by Fred Peters

Posted from the Echo's Library 05/22/94 by Frank Skelly

From: Frank Skelly Date: 05-21-94

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:59:24, 30 Aug 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

JIM WELLER wrote to RUTH HAFFLY <=-

Guess I need to brush up on my Louisianna cooking terminology. I
like to eat it, never cooked it

I've read about it a lot but have never tasted it other than my own mangled versions of it. For example, I can't get file powder and
rarely buy okra.

You probably could get file powder - the sassafras trees grow as far north as southern Ontario. I'd be willing to wager that someone is grinding and packaging the leaves (file) for sale.

Another of my favourites, introduced to me by my Grandfather is tea from sassafras roots. Then came the FDA and declared it carcinogenic. Hasn't killed any of me or mine.

Sassafras tea is made by boiling the root bark of the tree in water for 15CÇô20 minutes, allowing the flavors to infuse the liquid.

ItCÇÖs commonly combined with other herbs, including ginger, cinnamon, cloves, or aniseed, to produce a flavor-packed, nutrient-rich beverage.


... Your chance of being killed by a meteorite are low, but not zero.

--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)

JIM WELLER wrote to RUTH HAFFLY <=-

We don't have a Nando's restaurant here yet either but Loblaws now

We had one for about a year, but they didn't last long.

carries their hot peri-peri sauce. I just bought a bottle for my
office lunches and I like it. It's medium hot with a nice pepper

I used to buy the bottles from the restaurant when they were open, now
like you loblaws. It's just right for adding a bit of flavour.

Shawn

... A life? Where can I download that?

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* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

On 30 Aug 2021, Shawn Highfield said the following...

I used to buy the bottles from the restaurant when they were open, now like you loblaws. It's just right for adding a bit of flavour.

My standard fall-back has always been Franks, but like everything else in my life these days, it's time for a change. :-)

My recipe for the day:

Fry up some bacon, add two sunside-up whole chickens in their shell.
Add Franks!

Thanks-you

Mick Manning
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* Origin: Central Ontario Remote BBS (1:249/307)

Mick Manning wrote to Shawn Highfield <=-

My standard fall-back has always been Franks, but like everything else
in my life these days, it's time for a change. :-)

Franks is just fine. I sometimes buy franks, grace brand, tobasco, depends what strikes my mood that day at the store.

Fry up some bacon, add two sunside-up whole chickens in their shell.
Add Franks!

Almost breakfast time here. Might just have that. :)

After the chickens have grown out of the shell:

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Fried Chicken (GF Shawn's) **FAVORITE**
Categories: Meat
Yield: Servings

3 lg Chicken Breast,Cut In Strips
1 c Skim Milk
1 Lemon,Juiced
Salt,Pepper, Hotsauce,To
-Taste
2 Eggs,Beaten
1 1/2 c All Purpose Flour
1/2 c Almond Flour
3 T Corn Starch
1 T Baking Powder
3 t Dried Oregano
3 t Dried Rosemary
3 t Dried Thyme
1 t Hot Pepper Flakes
3 t Black Pepper
2 t Salt

[Note: Gluten free / sounds weird to use skim milk powder and then add
lemon, but it does impart a bit of a lemon flavour. We also never have
milk in the house. If buttermilk is in the fridge use that.]

1) Mix the milk, lemon, salt, pepper, hotsauce (grace brand extra hot
is what I use). Add the chicken strips and make sure they are all
covered by the milk. Cover with plastic and leave in fridge for at
least 4 hours, can go as long as overnight.
2)In a bowl place the 2 beaten eggs.
3) In a large pie plate add the rest of the dried stuff and mix well.
4) Remove chicken from liqued and let rest on a wire rack to dry a bit.
Once dried place on a plate and wash rack for next step
5) Heat oil in a cast iron pan to frying temp. (375ish I guess)
6) Dredge chicken strips in dry / egg / dry and shake off excess each
time, place on wire rack.
7) Fry 2-3 peices at a time until golden brown and internal temp is 175.

8) Drain on paper towel

Enjoy hot or cold, leftovers (if any) will last about 3 days in the
fridge. Stays crunchy when you re-heat due to the corn starch.

-----


Shawn

... All five-second grenade fuses will burn down in three seconds.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Jim,

Guess I need to brush up on my Louisianna cooking terminology. I
like to eat it, never cooked it

I've read about it a lot but have never tasted it other than my own mangled versions of it. For example, I can't get file powder and
rarely buy okra.

I can get file powder and right now okra is in season so there's lots of
it available. I pickled some a few years ago but Steve doesn't even like
it in that form.

Our Wegman's is featuring Hatch chili
peppers this week, with on site roasting

That sounds wonderful. Something else we don't get here.

Sigh! After we get back from our next trip, if Wegman's still has some
Hatch chili peppers, we might buy some, and some from the local farmer's
market to dry to make our ouwn chili powder blend.

We don't have a Nando's restaurant here yet either but Loblaws now
carries their hot peri-peri sauce. I just bought a bottle for my
office lunches and I like it. It's medium hot with a nice pepper
taste (it uses four different chilies) and a distinctly lemony
flavour. The label says: Water, Vinegar, Lemon Puree (6%), Onion
Puree (6%), Salt, Spices (Cayenne Pepper, African Bird's Eye Chili, Paprika), Green Chili, Sunflower Seed Oil, Garlic Puree, Stabilisers (Xanthan Gum, Propylene Glycol Alginate (derived From Seaweed)), Preservative (Ascorbic Acid), Rosemary Extract.

Most of the ingredients sound good; there are a few that are
questionable but I guess needed to make it shelf stable. It does sound good--the lemony flavour caught my eye.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Dave Drum to Jim Weller <=-

I can't get file powder and rarely buy okra.

You probably could get file powder - the sassafras trees grow as far
north as southern Ontario. I'd be willing to wager that someone is grinding and packaging the leaves (file) for sale.

I could buy it on-line but not cheaply and then pay for shipping but
not get it locally at a bricks and mortar retail store. So I'll
stick to using a roux which is the third legit style of thickening
gumbo.

sassafras roots. Then came the FDA and declared it carcinogenic.

That's a bum wrap. It takes a huge amount to sicken a rat that's
bred to be genetically prone to cancer. It's a false extrapolation
to think drinking root beer could harm a human.

... Your chance of being killed by a meteorite are low, but not zero.

It's actually 50/50. It either hits you or it misses you!

Another carolina seafood recipe. Conches and whelks are related,
both being sea snails, but not identical.

---------- Recipe via Meal-Master (tm) v8.06

Title: Old Troy South Carolina Pinebark Fish Stew
Categories: Southern, Fish, Stews, Condiments
Yield: 8 Servings

6 sl Fat back
1 c Thinly-sliced onions
1 qt Canned tomatoes
1 lg Bottle catsup
1 1/2 lb Freshwater fish
1/2 ts Red pepper
Salt to taste
1/4 lb Butter [or less]

Place in sauce pan, 1 quart water, add onions and steam until very
tender. Fry bacon crisp and add grease to onion. Add tomatoes and
boil for 30 minutes very slowly. Then add catsup, salt and pepper
and butter to taste. Add fish and cook for 15 minutes. Serve hot
with rice or loaf bread. Serves 8.

From an old Troy, North Carolina cookbook, courtesy Martha McKinnon
Harris of Albemarle, North Carolina.

Mrs. H. B. Lewis

Notes: Some recipes add potatoes and omit the catsup. Others use
bacon rather than fat back. Worchestershire Sauce is often included.
like gumbo, the ingredient list for Pine Bark Stew is flexible

http://www.foodhistory.com

Other recipes state that this should be made over a pine wood fire
to pick up a little smoke flavour or that chopped pine needles be
added to the stew like rosemary to be truly authentic to its
traditional roots. -JW

-----


Cheers

Jim

... Fancy ass coffee and avocado toast is why Millenials can't buy houses.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hello, Mick!

Replying to a message of Mick Manning to Shawn Highfield:

My standard fall-back has always been Franks, but like everything else
in my life these days, it's time for a change. :-)

Do you really put that &*%#! on everything? <G>

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Survival Bread
Categories: Breads, American, Seandennis
Yield: 1 Loaf

2 c Oats
2 1/2 c Powdered milk
1 c Sugar
3 T Honey
3 T Water
1 3 oz. package of lemon
-- Jell-O
Flour, as needed

1. Preheat your oven to around 350F.

2. Take your oats, powdered milk, and sugar, and mix them together in
a medium-sized bowl.

3. Take your water, honey, and lemon Jell-O and mix these ingredients
in a medium-sized pan.

4. Bring this mixture of water, honey, and lemon Jell-O to a boil.

5. Remove this mixture from heat.

6. Slowly add the other mixture of oats, powdered milk, and sugar.

7. Combine both mixtures until they are thoroughly mixed and have a
dough-like consistency.

8. Mold the dough to form a thin brick-sized loaf of bread.

9. Take a cookie sheet and lightly dust it with some flour.

10. Place your loaf of bread on the cookie sheet.

11. Bake your bread instide your oven for around 15 to 20 minutes. If
you can make use of a dutch oven and cook your bread over an open
fire.

12. Once cooked, allow your loaf of bread to cool and then wrap it in
aluminum foil.

From:
https://survival.news/2019-01-16-timeless-survival-bread-recipe.html

Converted to MM format by Sean Dennis (1:18/200@Fidonet) on 2/1/2019.

MMMMM

Later,
Sean
--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10123 (1:18/200)

JIM WELLER wrote to DAVE DRUM <=-

I can't get file powder and rarely buy okra.

You probably could get file powder - the sassafras trees grow as far
north as southern Ontario. I'd be willing to wager that someone is grinding and packaging the leaves (file) for sale.

I could buy it on-line but not cheaply and then pay for shipping but
not get it locally at a bricks and mortar retail store. So I'll
stick to using a roux which is the third legit style of thickening
gumbo.

sassafras roots. Then came the FDA and declared it carcinogenic.

That's a bum wrap. It takes a huge amount to sicken a rat that's
bred to be genetically prone to cancer. It's a false extrapolation
to think drinking root beer could harm a human.

Rather like the scare warnings on saccharin causing bladder cancer in
lab rats. But when the numbers were crunched the rat would have had to
consume something like 20,000 times its body weight of "artificially
sweetened soda" to get enough of the saccharin to cause a problem.

... Your chance of being killed by a meteorite are low, but not zero.

It's actually 50/50. It either hits you or it misses you!

All probabilities are 50/50 at their root.

Another carolina seafood recipe. Conches and whelks are related,
both being sea snails, but not identical.

---------- Recipe via Meal-Master (tm) v8.06

Title: Old Troy South Carolina Pinebark Fish Stew
Categories: Southern, Fish, Stews, Condiments
Yield: 8 Servings

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Key West Conch Chowder
Categories: Soups, Seafood, Potatoes, Pork
Yield: 8 Servings

2 c Conch; ground three times
4 c Potatoes; peeled diced
2 qt Water
1/4 lb Salt-cured pork; diced
2 md Onions; chopped
1 lg Bell pepper; chopped
1 c Tomatoes; drained
1 ts Salt
1/4 ts Fresh ground pepper

Place ground conch in 4 quart saucepan; add potatoes
and water. Bring to a boil; reduce heat, and simmer
for 30 minutes. Fry pork in heavy skillet; add onion
and green pepper. Saute 5 minutes; add to kettle along
with tomatoes.

Season to taste; cover and simmer about 45 minutes, or
until conch is tender and potatoes have dissolved and
thickened the chowder.

Note: On the West Coast, abalone can be substituted for
the conch.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "I never saw a lawyer yet who would admit he was making money"M. R.Rinehart --- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Dale Shipp to Mick Manning <=-

Nando's / uses four different chilies) and a distinctly lemony
flavour.

Here is a recipe from our databases that claims to make a peri-peri
sauce for chicken. Looking at the ingredients, I cannot say that it
will be close to the sauce that Jim posted about -- but it does look decent.

Title: Chicken Peri-Peri Sauce
Categories: Zimbabwe
1/4 c Fresh lime juice
2 tb Cider vinegar
1/2 ts Paprika
1/4 ts Angostura bitters
1 ts Hot pepper sauce
1 Dried hot red chili
1 Fresh chili (such as jalapeno)
2 Cloves garlic

Peri-peri, piri-piri, and pili-pili, depending on the regional
accent, are the Swahili words for chile pepper. So peri-peri sauce
is simply chile sauce and look how many kinds we have collectively
invented in the Americas and Asia. Even Nando's offers six kinds.
The Portuguese picked up on the word so it has become a common one
in Portugal, Angola, Mozambique and Brazil.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: [Ch] Piri Piri Chile?
Categories: Info, Spice, Chilies
Yield: 1 text file

Piri Piri Chile

Piri means chile in Swahili so a translation of piri piri chile is
chile chile chile! Which is the next point. In general in
Africa when a word is repeated it is a form of emphasis. We see
piri piri, pila pila, berebere and for the soccer fans Bafana
Bafana and so on. I guess the repeated word means that it is
thought to be exceptional in some way.

Throughout Africa a small C. frutescens grows. It is spread both by
humans and birds and can be found growing "wild". There has been a
proposal to declare it a weed in South Africa. There may be regional
differences in physical characteristics and there are regional
differences in names. I have seen small samples of those from Malawi
(larger), Mozambique (smaller) and South Africa. I have read the
description on Zimbabwe Bird and some other countries I have
forgotten. Other than minor differences in size, heat and taste
probably due to regional developments, they are all the same.

In this neck of the woods they are called Devil Chiles, further
north others call them Zimbabwe Birds Eye and in Mozambique locals
call them piri piri or peri peri. Probably every town and village
in Africa has a different name for them.

You can ponder why a Swahili word is used by the Portuguese, who
introduced this chile to Africa (West) in the first place.

Peter Moss

MMMMM

Cheers

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

On 09-01-21 22:36, Jim Weller <=-
spoke to Dave Drum about creole vs cajun <=-

I could buy it on-line but not cheaply and then pay for shipping but
not get it locally at a bricks and mortar retail store. So I'll
stick to using a roux which is the third legit style of thickening
gumbo.

I use a dry roux most of the time, but I also sprinkle a little bit of
file powder on at the table. Gail does not like it.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Red Lentil Tostadas
Categories: Beans, Main dish
Yield: 4 Servings

3/4 c Red lentils, picked over and
-rinsed
1 tb Olive oil
1 Onion -- finely chopped
1 Carrot -- finely chopped
2 Cloves garlic -- minced
1 ts Chili powder
1/2 ts Ground cumin
1/4 ts Ground coriander
1/4 ts Salt
3/4 c V8 Juice
3/4 c Vegetable broth
1 tb Fresh cilantro -- minced
8 Tostada shells
1 lg Tomato -- chopped
1 sm Cucumber, peeled, seeded --
-diced
2 Green onions -- thinly
-sliced
1 c Alfalfa sprouts
-cheddar or Monterey Jack
-cheese (optional) --
-shredded

Place lentils in a medium bowl and cover with boiling water -- set
aside.

Heat oil in a large nonstick saucepan over medium heat. Add onion and
carrot and cook, stirring frequently, until onion begins to turn
golden, about 5-7 minutes.

Add garlic, chili powder, cumin, coriander, and salt and cook,
stirring, 1 minute.

Add lentils, juice, and broth and bring mixture to a boil. Reduce
heat and simmer, uncovered, until lentils are tender and liquid is
absorbed, about 10-12 minutes. Remove from heat and stir in cilantro.

Warm tostadas shells. To serve, bring warmed tostadas, wrapped to
keep warm, to the table. Transfer lentil mixture to a serving bowl,
and place tomato, cucumber, onions, and sprouts in small dishes or on
a platter. Let each person top each tostada with lentil mixture and
desired toppings.

From: Walt Trumble Date: 12-08-97 Vegan

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:33:50, 04 Sep 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)