insomniac
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Posts posted by insomniac
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thank you Doc, this thread has been inspirational...one question.. the second marinade for the fish, when you say water, I presume it is to make a paste, was it quite thick? (2 marinades, what a great idea!)
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lime juice is quite commonly added to certain gaeng 'curries' in Thailand...don't worry OnigiriFB, it won't curdle yr dish
I often use lime juice (along with fish sauce, sugar/palm sugar, etc.) to adjust the flavors of coconut milk curries just before serving. It may or may not be traditional, but it tastes good to me and the curry has never curdled. Perhaps that makes me a weirdo, too.
insomniac, do you know which curries traditionally use lime juice vs. tamarind vs. something else as last-minute souring agent?
Peter, I have eaten many delicious things that look a lot like your picture. Beauty is in the eyes (and tastebuds) of the beholder.
hey Bruce, I guess my use of lime juice was a local habit, I certainly couldn't say that it was traditional as my friends are all my age and not living with their parents...all I have ever used as a souring agent are tamarind and the dreaded lime juice...
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REALLY!!??? I didn't know that? Um, like the central region? Isaan region? The southern? Or the Northern? I can see Isaan, southern, and northern. I can't think of anything in the central. They use tamarind but not lime to my knowledge.
well, when I learned to cook with my friends in Rawai they did commonly use manao, thor thot ka OFB, I also speak reasonable Thai, sorry if I offended you, unintended, just passing on my experience over 10 yrs there
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lime juice is quite commonly added to certain gaeng 'curries' in Thailand...don't worry OnigiriFB, it won't curdle yr dish
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Peter, when you say roasting eggplant
1) how do you roast?
2) what stage do you take the eggplant to (how does the skin look?)
3) do you remove the skin
4) do you mean blending the cooked result? is it wet? grinding says dry to me but that might be the English (rather than US) use of the word
5) then what?
cheers
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Hiroyuki, this is an enlightening topic for me - I've just scrolled through the 170 posts!
Same here Hiroyuki i'm loving this thread, can't wait for the next instalment.
BTW cod sperm sac can also be called cod milt. I've never tried it raw but have all sorts of fish milt lightly steamed and it is delicious.
you mean milt is sperm?............. OK.....
edited for poor punctuation due shock
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Oh, thanks for checking - I have some Bomba rice purchased a couple years ago and was wondering if it would still be good to use for tonight's paella.
But I seem to recall a thread about old arborio or carnaroli and how it made the risotto taste bad or it didn't cook up right.
we had a power cut last winter so I cooked carnaroli in stock on the top of our wood burner and had to redo it with a more recent batch of rice as the bag I had grabbed in the dark had an expiration date of 2005 and it just crumbled away to the touch when I finally had a good look at it.....
edited to add not that carnaroli is Spanish rice
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ditto on the Chicken and Duck Talk, I had forgotten all about it....now I miss HK!
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XL, just wondering, do you salt the cabbage and wring out the moisture before you use it?
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No photos to share of my last larbing, but the other night, we grilled hamburgers. Diana ended up not being home for dinner, and so we ended up with two extra burgers (the two that were, ahem, medium rather than rare (my preference).
So, I crumbled those two medium burgers -- which did indeed have great char -- and larbed them. Wow.
Next time you do burgers, get some extra char on a couple of them, and take them to the medium stage and larb them. The nice char/smoke flavor. It takes larb to a new level. I've larbed (yamed?) leftover steak before, but the burger was a revelation.
sounds like the way laab is often prepared in Laos Susan..maybe not from a deconstructed burger
but the meat is more charred/crunchy outside, soft inside..makes for a very satisfying contrast in taste/texture.. -
Do you mean that hhis starter didn't make it through to the gerkin?
Yep. It was jason's starter, steven got fish, jason main and dessert is glyn.
I'd say thats a frigging good menu and its representative of our cooking i think. I wasn't so impressed with the judging generally, oliver and prue have no concept of modern food. i think that the menu would be better with the eel fish course, its not a canape, if they could understand modern cookery then they would have seen that.
agree it's a good menu however I can't quite see the Brit in a BLT and croque- monsieur, preferred the beetroot/apple eel 'canape'...would definitely order the main...
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spot on DG, normally in HK you have to ask for a Filipino San Mig or you will get the vastly inferior local brew....big mistake for a beer drinker to make...
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I second the hummus. You can cut pita bread into bite sized bits, brush them with olive oil and sprinkle with some sea salt, then toast them in the oven. I think it's my favorite snack.
if doing hummus how about baba ganoush (sp?) complementary and easy
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Oh, I so miss strawberries!
For our part, tonight was a mish mash. Some Chinese, some Thai, some Korean.
There was what started as a Thai beef salad. A marinated Australian tenderloin grilled until pink, and then left to rest and cool.
The meat was then drizzled with a dressing of chilis, nampla, sugar, and lime
And served with fresh lettuce, mint, and coriander (on the plate with the meat). Oh, and long beans. You have to have long beans. We just wrapped the meat up in the lettuce with bits of everything and tossed it down.
But this meat, pink and cool as it was, got me thinking that I should look up my Vivalda notes on veal with tuna sauce.
The sprouts looked good today, so we did these up in a simple Korean manner: blanched, then finished with green onion, garlic, and sesame. Simple is often the best.
And then, because I needed my Sichuan pepper fix, we did Dong'an Ji - a braised chicken with lots of chili oil and a good handful of my crushed Sichuan peppercorns. I probably should've used less stock, or more cornstarch to set that sauce, but it went well with the rice (and my face is still numb from the peppercorns).
So, I can't very well put this in Thai, Korean, or Chinese home cooking, so obviously it belongs here in Dinner.
...whimper...
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ah, the Gold Finch restaurant...right near my minibus stop...it and Sammy's Kitchen (not to be confused with Jimmy's Kitchen) in Western really take me back....strange, westernish food and the price is right!
I've still got that tattered paper placemat somewhere...
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Can't say I have ever had a white pudding served to me as part of a cooked breakfast...
Me neither, and I have been known to enjoy a nice mealie pudding with my mince and tatties... (and skirlie has been served at other times, but not breakfast-time) ...
... however including "white" pudding in a fried breakfast does indeed seem to be a particularly Irish speciality.
I had mealy pudding after porridge with salt on the Isle of Skye in the early 70's at an old friend's croft.....apparently it was white pudding...I had NO idea until now..I like porridge with salt now, must come with age...
i
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does that mean that we will have to wait even longer for the 'weekly' blog...just not good enough......hurry up.....amuse us.....
actually just my stupid sense of humour, I cannot tell you Susan how much I appreciate and will miss your tireless efforts to whip up support for the blog, not to mention postings of your time as a schoolchild in Bangkok with major beneficial ramifications for us eGers esp. on the Thai food thread while at the same time running your complicated household....'if you want a job done ask a busy person' should be your mantra.....I have always imagined you with a chainsaw or powerdrill in one hand and a butcher's knife in the other, cooking Thai food with the third and hacking up a cabin in the woods with your fourth....hmmm..hang on.......
thank you Susan, waiting eagerly for yr posts...
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I can finally see where those giant adult nappies would come in handy....
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got to have ketchup!!!!! none of this brown sauce rubbish for me but I do come from the deep south...Oz that is, where tommy k. is the national drink!
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I bought a Thai basil and Spicy Globe basil. Are they interchangeable for cooking? They smell similar, but I read that the Spicy Globe makes good coverage for pathways. Is the Spicy Globe used for eating?
you can certainly eat spicy globe basil; whether they are interchangeable or not is another matter...if you are thinking of cooking Thai food you will probably have to establish if your plant is holy basil (horapa) which is the purplish one used in curries, etc and I find that it can't be replaced by another type...or Thai basil (krapao) which is just green and doesn't have the aniseed hit...maybe you could interchange that one with spicy globe but not in Thai food....hmmm, have I confused you
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I would travel to any corner of Paris to find an actual horseradish root, my weekend bloody mary isn't quite complete without it.
you could grow some in a window box...we had great success that way in HK before we had a garden
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brilliant report PC, doesn't Japanese food appeal on so many different levels, and I curse you and yr wife for your hyperactive Chinese metabolism.....if I had one wish......however for me the downside of being reincarnated east of Suez would be that pesky inability to metabolise alcohol
ps. went to a whalemeat resto in Narita long,long ago...delicious; guess that was before rationing!
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I'm not sure how rustic you'd call it, but there are several Turkish bakeries on Stoke Newington High St making something like this. It's about 2cm thick though.
Is it the turkish bread with the really open texture? We used to buy this a lot in Sydney and it is really good for toast or griddled for bruscetta as it crisps up really well. I wouild love to find some more.
I find a a lot of british breads, including british version of continental breads, quite poor. Usually thre texture is wrong, too dense, not enough air in the mix. Is this a artifact of industrial production?
I'm in Oz twice a year and the pide there is defintely my favourite everyday bread.... and re bread in the UK totally agree Phil, in general the bread in the UK is execrable and the very small pockets of reasonable stuff are miles and miles from me...lucky I can DIY it esp. using the 'no knead' method..thanks to eG...
Smuggling Goodies
in Food Traditions & Culture
Posted
a few years ago our family took the train from Montreal to NY and we stopped at the border, a customs team with labrador boarded..the labrador sniffed out our son's baguette (cheese and ham) and ate it in a flash.....the customs lady was very apologetic... the rest of us thought it was quite humourous as we had eaten ours...from reading this thread I now realise it was a supremely efficient way of preventing banned food entering the country