Nick Cramer wrote:
> " > wrote:
>> Nick Cramer wrote:
>>> The Licorice Root Extract is obtained by pounding the root of the
>>> plant, boiling it in water, then evaporating the liquid. Partial
>>> evaporation results in a syrup; further evaporation results in a
>>> gold-brown crystalline powder. The licorice powder is 50 times sweeter
>>> than sugar.
>
>> Aha! The Thai way - pounding the root! I never thought of that. It will
>> open up the pulp better than any other way.
>
> Absolutely! Using a blender or food processor mostly slices the food,
> however finely. Jun uses a mortar and pestle almost exclusively.
>
>> I got two packets of the roots, so I'll try this with one of them. I'm
>> thinking I might use it as a partial sweetener in sweet & sour dishes,
>> and maybe in Phad Thai.
>
> Heh heh! Let me know how that Licorice Pad Thai turns out. I don't think
> I've ever seen Jun use licorice!
>
> BTW Licorice is also soluble in alcohol. I don't like Anisette and I'd have
> to build a 'still to capture the evaporated liquid. So, that's out for me!
>

I used a little powdered licorice in a *******ized version of the recipe
I originally bought the stuff for, and the taste was Ok - the licorice
blended in and was not clearly noticeable unless you knew.

Thats the effect I'd want in the Phad Thai - just one note among many.
I'll let you know what happens.

Cheers,

Ian