[Roland]

Re: Nervous hello

This is a favourite off my husband and son particularly. Sadly I am not keen on sweet potato, but they love it so I am happy to go with it.[...]

Copy pasting some random recipe? Not even cleaning it up to make it seem your own?

[KerryYoung]

Re: Nervous hello

I apologise, you are correct that I cut and pasted but it is not a random recipe, rather one that we use regularly.

I accept that I went for an easy shortcut and that was in error, let me try again.

Alternatively is it just the fact that I use some recipes from the internet that is the issue and the expectation is for more original recipes?

Thank you for your guidance.

[Joanna Lytton-Vasey]

Re: Nervous hello

Budget is an issue here too. Getting the ingredients like pepper is not. What ingredients do you miss? Maybe this forum can help out.

Pay no attention, Roland. In London, Sichuan peppercorns are readily available to anyone with the brains to know where Sichuan is and enter the appropriate grocery store.

[KerryYoung]

Re: Nervous hello

Pay no attention, Roland. In London, Sichuan peppercorns are readily available to anyone with the brains to know where Sichuan is and enter the appropriate grocery store.

Indeed you are correct Joanna, I should have consulted Google before posting. I had never seen it before but apparently it is available in supermarkets here.

[Isabella White]

Re: Nervous hello

This is a favourite off my husband and son particularly. Sadly I am not keen on sweet potato, but they love it so I am happy to go with it.

21 Ingredients
6 Method Steps

2 tbsp extra virgin olive oil

1/4 cup fresh sage leaves

600g lean beef mince

1 brown onion, halved, sliced

2 garlic cloves, crushed

Large pinch of ground cloves

1 large zucchini, chopped

1 red capsicum, cut into 1cm dice

2 tbsp plain flour

1 tbsp tomato paste

2 cups Massel beef stock

1 tbsp soy sauce

2 tsp brown sugar

1 tbsp chopped fresh thyme leaves

1/4 cup chopped fresh basil leaves

Extra 1 tbsp chopped fresh sage leaves

800g orange sweet potato, peeled, chopped
Maple Pecan Topping

1 cup pecans

2 tbsp brown sugar

1/4 tsp ground cinnamon

1 tbsp maple syrup

Select all ingredients
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Step 1
Preheat oven to 200°C/180°C fan-forced. Heat oil
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in a large, deep frying pan over medium-high heat. Add sage leaves in 2 batches. Cook for 1 minute or until crisp. Using a slotted spoon, transfer to paper towel to drain. Set aside.
Step 2
Add mince to pan. Cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add onion, garlic and cloves. Cook for 3 minutes or until onion just softens. Add zucchini and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender.
Step 3
Add flour. Cook, stirring, for 2 minutes. Add paste, stock, soy sauce and sugar. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 5 minutes or until mixture bubbles and thickens. Season. Stir in thyme, basil and extra sage. Cool 10 minutes.
Step 4
Meanwhile, place sweet potato and 1 tablespoon of water in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 6 minutes or until tender. Drain. Roughly mash. Season with salt and pepper.
Step 5
Make Maple Pecan Topping Combine pecans, sugar, cinnamon and maple syrup in a bowl. Season with salt and pepper.
Step 6
Transfer mince mixture to a 6cm-deep (8-cup-capacity) baking dish. Top with mash and pecan topping. Bake for 20 minutes or until pecans are caramelised. Stand for 10 minutes. Serve topped with crispy sage.

Oh, my! That does sound delicious, dear Miss Kerry, and I do thank you for sharing this with us. I must say, I am particularly impressed by the maple syrup and pecans atop the mixture of garlic, minced beef, tomato, zucchini, sage and soy sauce. Goodness; I must make this sometime for the girls at my Wednesday Afternoon McGill Street Ladies' Bible Study, Prayer Meeting and Tea & Social. Sister Hortense will swoon over this! Now, is this dish sometimes enveloped in decorative pate a choux cases?

[Basilissa]

Re: Nervous hello

Oh, my! That does sound delicious, dear Miss Kerry, and I do thank you for sharing this with us. I must say, I am particularly impressed by the maple syrup and pecans atop the mixture of garlic, minced beef, tomato, zucchini, sage and soy sauce.

I must admit, that bit seemed a bit excessive to me (especially with the 2 tsp and then 2 tbsp of brown sugar listed separately). And garlic with sweet potato?.... That sounds like an interesting combination although I'm not willing to experiment with it in my kitchen!

I would also like to know what kind of capsicum is suited best for this recipe?... I'm sure Roland would like it to be Naga Morich. I still have a few ghost peppers left from the last growing season. Would these be appropriate to use in this recipe?

[Roland]

Re: Nervous hello

[...]
I would also like to know what kind of capsicum is suited best for this recipe?... I'm sure Roland would like it to be Naga Morich. I still have a few ghost peppers left from the last growing season. Would these be appropriate to use in this recipe?

I am not sure about that recipe but it looks like something I would eat. Given that all is cooked in an appropriate order and not ended up into some soggy mush.


As for the capsicum, there is a simple solution. If you want sweet with a bite: Carolina Reaper from Caramelz is a quick fix. It is sweet, caramelized and those Carolina reapers have a pleasant heat. And for those ghost peppers, I just toss them in any dish that can have them. I just make sure I don´t have my brother and his family over, they squirm over just about anything.



Picture of a Carolina reaper, not to scale.

[Isabella White]

Re: Nervous hello

I still have a few ghost peppers left from the last growing season. Would these be appropriate to use in this recipe?

And, just think of how economical this would be, dear Sister Basilissa. All one would have to do is to throw those peppers into a cold skillet and then let them cook themselves — no gas required!

[KerryYoung]

Re: Nervous hello

I had never considered using anything other than plain old bell peppers to be honest.

I must admit that personally I struggle with the sweetness, but the men love it and that is what matters.

Thank you for your thoughts and comments.

[Dennis Lukes]

Re: Nervous hello

I thought minstrel shows were "racist" now. But this is what the liberals watch for entertainment? Figures, it was the Democrats who founded the Confederacy and the KKK. Look it up.

[KerryYoung]

Re: Nervous hello

I thought minstrel shows were "racist" now. But this is what the liberals watch for entertainment? Figures, it was the Democrats who founded the Confederacy and the KKK. Look it up.

It seems that there is so much confusion and inconsistency in this world Sir. It is a joy to find a community of people so committed to seek out and follow the true way.

I feel. Such honour in being placed in a position to serve my husband and son as they seek to navigate us through this pending storm.

[MitzaLizalor]

Re: Nervous hello

I'm not sure to what extent it's "pending" just now.

[KerryYoung]

Re: Nervous hello

That is a very good point Mitza………very good point.

[Basilissa]

Re: Nervous hello

And, just think of how economical this would be, dear Sister Basilissa. All one would have to do is to throw those peppers into a cold skillet and then let them cook themselves — no gas required!

Let's not exaggerate, Sister. Ghost peppers are at a meager 1,000,000 SHU (Scoville Heat Units). California reaper which was suggested by Roland (see below) has a more decent 2,000,000 SHU. So comparing with California reaper, ghost peppers are rather mild.

Carolina Reaper from Caramelz is a quick fix. It is sweet, caramelized and those Carolina reapers have a pleasant heat.

Peruvian aji amarillo has an amazing smoky flavor. At a meager 50,000 SHU they aren't spicy at all (you almost can eat them like apples), but they work well combined with other peppers.

And for those ghost peppers, I just toss them in any dish that can have them. I just make sure I don´t have my brother and his family over, they squirm over just about anything.

I noted that with some of my acquaintances, too. No idea what the fuss is all about...?

I had never considered using anything other than plain old bell peppers to be honest.

Bell peppers?? Bell peppers?? Why would you use something so plainly tasteless?...

Even when a recipe calls for bell peppers, I use poblano, jalapeno, serrano, or rocoto instead. They have the same juiciness of bell pepper, but some actual flavor. I buy the poblano peppers from a grower who was able to elevate it from the meager 2000 SHU to something that actually has some pleasant sting to it (probably around the mid to high range of jalapeno, so some 5000-8000 SHU).

Rocotos are the best, as despite their low, habanero-like 50,000 SHU, the heat is distributed throughout the juicy flesh - delicious!

[James Hutchins]

Re: Nervous hello

1st Corinthians 14:34 Let your women keep silence in the churches: for it is not permitted unto them to speak; but they are commanded to be under obedience, as also saith the law.
1st Corinthians 14:35 And if they will learn any thing, let them ask their husbands at home: for it is a shame for women to speak in the church


Cat in a blender.