Six-pack-to-go

Hand's down the worst beer to ever grace the planet is Milwaukee’s Best (I would hate to try their worst) a.k.a. the beast a.k.a. Frat boy fuel. Notabale runners up include Ortlieb's, coors light, and pretty much anyhting else that comes in a can.

I am traveling on my stove... I meant it metaphorically. However I would to actually like to go to India one day!

Hence the thread topic description!! Yes, chicken soup is a worldwide phenomenon. I love to try other peoples takes on it. Tell me more about this African Chicken stew with Peanut butter. I think I have heard something about these containing chickpeas. Is this the one you refer to? Got a more complete description of what it contains? Anyone knows of any northern African or Middle Eastern chicken soups/stews. How about Indian? Russian or eastern European? This may sound dopey but I do really find chicken soups world wide fascinating. It seems to be the one food all civilizations have in common.

Oh my snowangel that sounds awesome! I got a whole bottle of fish sauce the other day and am looking for ways to use it and this sounds like a definite must. Have you ever tried to make it yourself? Any last minute additions or instuctions on it? I love the fact that food/cooking can be an heirloom to be passed from generation to generation.

If you saw mine you would see it with rice also. Jus forgot to add it to the thread. Oh forgot about the oregano too! It's hard to pull these things from memory sometimes! Anyone have any memorable exoctic chicken soups or chicken based soup? I am big fan of cream of chicken but have never tried to make it at home. I also have a fondness for escarole soup and Italian wedding soup. Anyone have any recipes for either?

I have yet to try to make Avgolemono. It is one on my list list of soups to try and make. Any difficulties you may have had to eliminate or any fine tuning you can suggest?

It is getting to be that time again up north here. The leaves have all turned color and most have fallen from the trees. The storm windows are all down and the thermostat is slowly rising to cut the chill of winter’s upcoming onslaught. People everywhere are having their first sniffle. Let's not argue about authenticity, let's celebrate what is available to us to create the most varied and prized liqueur that transcends all cultures and peoples all over the world. The one sure-fire remedy that may or may not kill the cold but most definitely relieves the symptoms. What is your favorite recipe for chicken soup to help you cope with winter's chill (or summers heat depending on where you are?) Mine is a Mexican style lime soup that starts with homemade stock and contains generous amounts of shredded chicken, onions, celery and chilies. As well as a heaping amount of cumin and ancho chile powder. In addition, on the side, a handful of fresh cilantro and a squeeze of fresh lime juice to customize to the individuals liking. If this soup does not clear up your nostrils nothing, will! I like mine loaded with veggies maybe you prefer jus two big matzo balls or some wontons. Do you prefer the traditional that grandma made or an exotic Thai Tom Kha Gai? I wanna know your favorite recipes for chicken soup. Have any good stories related to chicken soup? Share whatever you got related to all things chicken soup!

You know, I just did not realize that shallots were part of the Thai kitchen until after I did a little research on different sites about Thai cooking. I usually associate them with French cooking. However, as far as I am concerned if there are onions and garlic in a recipe then there is always room for shallots. As far as the lemon juice is concerned it was that I did not have any lime leaves or limes handy and it needed a little more acidity to balance out the flavors. Jus making use of what I had. Next time, for my final Survivor party, I will make sure that I have at least fresh limes on hand if not lime leaves also. Dark meat just has more flavor to it and I like the texture when it is cooked in liquid better then white meat which as a tendency to get to dense. The dark meat was boneless chicken thighs, which are becoming readily available at my supermarket. Oh basil, Thai basil, sweet pungent anisette where would my curry be without you?

That's it! I think it had something to do with a language barrior or jus shutting me up and keeping the line moving. Any which way it turned out downright scrumptous and I can't wait to devour the leftovers tonight. You didn't have to go to the trouble of drawing an artistc rendition for me, though it is appreciated. wink, wink

I was wondering if anyone knows the difference between “raw ginger” and regular ginger. Let me explain a little. I recently went the local Asian supermarket seeking out ingredients for a Thai curry. I was looking for Thai ginger a.k.a. Kha a.k.a. Galangal. Now most things even in the produce section are marked in English as well as Mandarin (I’m jus guessing it’s mandarin) and I came across a section that appeared to be the Thai veggie section (i.e. Thai basil, lemongrass, Thai bird chilies, and other assorted ingredients that are normally associated with Thai cuisine.) There was an unmarked root like tuber that smelled like ginger and kind of looked like it with the exception that it was thicker then ginger normally is and didn’t have the dark brown skin instead it was kind of white, I assumed it to be Thai ginger a.k.a Kha a.k.a Galangal. As western logic would dictate that if it were around other Thai ingredients, it must be Thai. Oh but western logic does not always hold up to eastern practices. So when I got to the check out I ask the clerk and she in turn did not know and ask someone else who shouted out that it was “raw ginger.” When I further pressed the issue and asked if it was Galangal I was brushed off like the guilo that I am. Upon opening it at home and trying a piece, it tasted like ginger with more menthol kind of taste. Wondering if anyone has ever heard the term, “Raw Ginger” or maybe a physical description of what Galangal looks like would help.

Success! My Thai green curry was a hit! Thanks for all your advice as I drew a little bit of knowledge from everyone who shared. I used Mai Ploy brand green curry added some coconut nut milk, chicken stock, onion, shallots (O.K. I know they are not traditional, but this is melting pot America right?), garlic, green beans, and carrots and boneless dark meat chicken. I added lemon grass, fish sauce, what I assumed to be Kha or Thai ginger, and Asian basil. I could not find kaffir lime leaves, but for acidity I added a little lemon juice. I actually found Thai eggplants but oh my, what a condition they were in so I jus passed right over them. I believe the fresh Asian basil to be the defining touch that made the dish stand out. It turned out to be a big hit. Next time I think I will try that sauce with mussels and shrimp. I can not wait. It turned out to be super easy and would suggest this recipe to anyone who ever tried to make a curry and failed. My next foray will be a chicken Korma that I have been told is fool proof. And being that I sometimes act the fool, this will be very helpful. Gotta catch my plane outta Thailand and head for India. I will report back with how that Korma goes later on in the week.

Any suggestions on temperature and time? A low temperature longer cooking time or quick and hot? Would a longer cooking time kill the flavor of the curry or improve it? Or would a wok style high temperature flash stir-fry be better?

It looks great. If only they invented taste-O-vision. Have you tried sticking it in a Safeway box? Jus curious maybe it is a bit deceptive and maybe, jus maybe it's a bit unethical to use you co-workers in a psychology experiment but you can not argue with results!

Hey thanks for the help, and thanks for fessing up about your Indian curries. I think I will try my hand at a Thai curry and jus hope for the best.

The problem is that when I use curry powder they never come out saucey jus kinda gritty, dry and bland. I have tried everything from store bought curry powders to making my own from whole seeds and still the results are the same and truely dissappointing. I think something may be missing. There are a few Aisian supermarkets (both Indian and Chinese) around my way that I have to try. Any suggestions for brands to be on the look out for? Any suggestions on what to add to get saucey creamy curry? How does cooking time affect a curry? Should I be doing longer slower lower tempature cooking or flash frying? To narrow it down let's say a Thai green curry or a chicken korma or a regular (I hate using words like this as if there is a standard one or something) yellow curry.

Sorry last minute modification turned into double-posting... my bad.

Some people are funny about homemade baked goods or other home made food. There are people in my office who wouldn't dare touch a homemade entree left on the counter from Wolfgang Puck much less Joe Shmoe. In their minds a "Safeway" donut comes prepackaged from a clean factory and is not tainted or dirty despite the fact that there is an FDA approved amount of rat feces in every bite. I chalk it up to personal OCDs so don't take it personal. It's all in their heads. Next time try bringing your desserts in a Safeway box and see what happens!

I have tried repeatedly to come up with a homemade curry that is not bland and lifeless. I am not a bad home cook; in fact, every thing else I make turns out great. Nevertheless, my curry dilemma has wreaked havoc upon my confidence as a home cook. Is there a fail-safe recipe out there for one? Any tips on what makes a curry sizzle. Pastes or Powder? Or is it just plain impossible for a white dude to make a decent curry? Indian, Thai or other, jus something that tastes good!

Hello y'all. I be taking my annual pilgrimage to see my parents at their retirement home in FL. I was wondering if anybody knows the BEST Carolina BBQ off of I-95. I looked on Hollyeats.com but they are all over the state and I jus don't have the time to get lost in NC. Specific directions as to which exit and how far would be helpful.