Subj : Re: Spice powders
To : Dale Shipp
From : Dave Drum
Date : Sat Aug 12 2023 04:55:06
-=> Dale Shipp wrote to Dave Drum <=-
DD> Gonna depend on the heat level of the chile flakes. Some places sell a
DD> flaked Anaheim/NuMex ripe chile that's been crushed/flaked. Others may
DD> use serrano or jalapeno which are somewhat spicier. If I'm at a cafe
DD> or restaurant and want to add chile flakes from the on-table shaker I
DD> will *always* sample a flake or two for heat level so there are no
DD> surprises.
DS> We went to Costco's a week ago. A bottle of sriracha powder jumped
DS> into our basket. I had never seen that in powder form. It has a good
DS> taste and then heat at the back of the mouth. This is the Kirkland
DS> brand, but we found that there are dozens of varieties on the market
DS> elsewhere -- all with different formulations. The Kirkland brand
DS> sriracha powder lists sugar as first ingredient, followed by sriracha
DS> sauce.
Thanks for the "head's up". I've never seen the powdered sriracha. Have
to look for it. But probably not at Costco. Nearest one is about 100
miles away (St. Louis).
I do stock sriracha both as sriracha (two brands) and as sriracha ketchup.
I stock Who Flug Foo (Rooster Sauce) and Shark Brand - which is somewhat
zippier than the Rooster sauce. The ketchup is from Red Gold who cut a
deal with Huy Fong the makes of the Rooster sauce they use. The rooster
emblem is displayed on the label. Really wakes up French fries and hot
dogs.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Couscous w/Pistachios & Apricots
Categories: Pasta, Fruits, Nuts, Herbs, Citrus
Yield: 5 Servings
1/2 c Chopped red onion
1/4 c Lemon juice
10 oz Box couscous; abt 1 1/3 c
2 tb Olive oil; divided
1 ts Salt; + more to taste
1/2 c Shelled raw pistachios *
10 Dried apricots; chopped
1/3 c Chopped parsley
2 ts Harissa or Sriracha; opt
* If you only have access to shelled roasted pistachios,
use them and skip step 2 in the method instructions.
Place the chopped onion in a small bowl. Pour the lemon
juice over the onions, set aside and let the onions soak
in the lemon juice.
Toast the pistachios in a small pan on medium-high heat
until lightly browned and fragrant. (Take care when
toasting nuts, they can burn quickly if you don't pay
attention!) Remove from heat and place into a small bowl
to cool. (Skip this if using pre-toasted pistachios.
Also, omit or cut back on the salt if the nuts from the
store are pre-salted.)
Put 2 cups of water in a medium saucepan and bring to a
boil. Add one tablespoon of olive oil and one teaspoon of
salt to the water. Once the salt dissolves, stir in the
couscous, turn off the heat and cover the pot. Move the
pot off the hot burner and let the couscous steam,
covered, for 5-6 minutes.
Scoop out the couscous into a large bowl and fluff with a
fork. Stir in the harissa, if using. Stir in the
pistachios, chopped apricots and parsley. Stir in the red
onion and lemon juice. Add one more tablespoon of olive
oil, stir well and add salt to taste. Serve warm or at
room temperature.
Yield: Serves 4-6 as a side dish.
UDD Notes: I made this to go with the cilantro-lime
chicken I was test flying. The recipes went very well
together. I only had salted, pre-roasted pistachios in
the shell available to me. It's a lot of work to shell
out a half-cup of those. But, it's worth it if you can't
find just the pistachio meats. I also used cilantro in
place of the parsley - as I had the rest of a bunch from
the cilantro-lime chicken that was to go with this dish.
From:
http://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... Always mistrust a subordinate who never finds fault with his boss.
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