Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Posts posted by cmsoulbrother

  1. Hi All,

    I made this at the weekend and it worked it really quite well. I used a standard pannacotta recipe (300 ml double cream, 150 ml milk, 3 sheets gelatine, sugar to taste) but i subsituted the milk for coconut milk.  I found with using coconut milk the recipe didnt need a lot of sugar.

    Works a treat - give it a go. I served it with a mango and lime coulis.

    That sounds great...I have some really good fresh locally made passion fruit juice in the fridge, and I think this coconut panna cotta beside a passion fruit sauce will work out great - very tropical! :biggrin:

  2. My wife's family tends a small rice paddy in Thailand and we are sometimes the lucky recipient of a very freshly harvested sack of Jasmine rice - and it is the cat's meow. Both softer and far far more flavorful. Great stuff.

  3. Basmati and related rices are often labelled "aged" as this is an indication of certain desirable characteristics. Aged Basmati has a lower water content and a specific fragrance (smells a bit musty/mousy in the un-cooked state, but gives a characteristic fragrant nutty flavour on cooking). Also aged rice produces a drier, non-sticky rice, so in regions that like dry rice they tend to age it and vise versa.

    From memory I thought that the as the rice is aged with the bran intact, fatty acids in the bran break down and generate aromatic molecules, however Harold McGee discusses aging rice here, where he indicates that one of the characteristic flavor molecules of jasmine and basmati rice actually decrease on storage.

    I would imagine that there are more then one group of aroma molecules, after all Jasmine and Basmati taste quite different and maybe there is an increase in some of these on aging, but given the data given by McGee, the major effect of aging in on texture.

  4. I think the best pizza sauces are pretty much uncooked. Just blanched and peeled tomatoes peeled and blended with a bit of olive oil and salt.

    Depends on the kind of pizza you're making though...For a deep dish heavily loaded style pizza, a simmered and herbed sauce does well, but for a thin crust Italian style, the simpler the better.

    Always a very hot oven though!!!

  5. I'm living (and cooking) in Thailand, and whenever my wife or the staff in the kitchen are out of, or too lazy to head down to the market to get some green papaya, they just substitute cucumber.

    I think it tastes pretty good too, but for some reason it seems even spicier than som tam with papaya?

  6. I live in Thailand, and as such every market is an Asian market! Shrimp are generally sold complete here, and it's no big deal to clean them. Make a slit through the back of the tail to devein, and then just chop off the antennas, give em a good rinse and Bobs yer uncle.

    All that extra shell, and head and claw (although the shrimp we get don't have much in the way of claws...I'm not sure why??) adds great flavor to any soup or stir fry, and here anyways, the shrimp are almost always served on the plate whole. It's easy to to take the heads off at the table with a spoon and fork, and then just make a little pile on the side of the plate as you eat.

    If this sounds unappetizing to you (It is a different way to eat) then I'd just clean the shrimp completely, and reserve all the extra for stock.

    Good luck, and I'd love to hear how you make out!

  7. I remember reading a cooks illustrated article on grilling corn, and they tried grilling it husked, unhusked, and also husked, but with the silk left on, and decided that grilling with the silk alone got the best results.

    Not so steamy as husk grilled, and not quite so charred as naked on the grill.

    That's been the way I do it, and It works well. Obviously grilled, but not quite so scary looking as the blackened naked corn on the grill.

  8. I find I get a smoother texture by using the spice grinding attachment to a blender, and filling it completely. When it's really full, it seems to grind the seeds more completely, with less fiddling.

  9. How about zucchini pasta? You know, use your mandolin to make pasta shapes shreds of zucchini, blanch them very quickly and toss with most any pasta sauce. Can be good for hot day when you crave a little pasta...but you know that's CRAZY!

  10. Normally a Mexican stock is much lighter in flavor than an American or European stock. Could the depth of flavor and dark color come from a toasted, rehydrated and pureed ancho chile paste mixture. That's sometimes how we used to make it at my restaurant.

  11. But what is it? Is it like the like pork collar butt? I live in Thailand, and it looks a lot like something my butcher is always trying to give me, which she calls hump meat.

    I do buy the occasional hump.

  12. Those marinades sound good.

    I think one of the keys to a good flank steak (besides all the usual steak stuff, good brown crust etc. etc.) is that you need to cook flank steak a little bit more than you would cook another cut. If you like a medium rare steak, you should go just a touch beyond that with a flank steak. Rarish flank steak is VERY CHEWY!!

  13. Agreed, all you need is red wine vinegar, bacon fat and a bit of EVOO. Maybe they are not using enough vinegar. I think that due to the bitterness of the spinach, a spinach salad requires more vinegar than a standard vinaigrette...and lots of good bacon, the real kind!

  • Create New...