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Sad mistake!
I made a "Thai-style" shrimp soup yesterday. I should have realized it was watered down for western tastes when I read that ubiquitous hyphenated "style" on the recipe. It was supposed to have *lemon* juice, lemon zest, and jalapenos. It tasted like a pale, weak imitation of a simply fabulous Thai chicken and rice soup I made some time ago. No garlic (??), no chillies, no curry paste - it was supposed to be poured over freshly-cooked rice. Nick, I've never heard of Thai recipes using lemon juice, it's always lime juice or tamarind for sourness. Am I wrong? Does anyone else know? Oh, yes - 1 Tbsp fish sauce for approximately 6 cups of combined ingredients (including water). I spiced it up with some hot Thai chillies, some lobster soup base, doubled the peppercorns, added shrimp-shell stock, and doubled the fish sauce, but it's gonna need work. Advice, folks? Thanks in advance, sq |
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On Sun, 09 Jan 2005 22:57:47 -0000, "mroo philpott-smythe"
> wrote: > >I made a "Thai-style" shrimp soup yesterday. I should have realized it was >watered down for western tastes when I read that ubiquitous hyphenated >"style" on the recipe. > >It was supposed to have *lemon* juice, lemon zest, and jalapenos. It tasted >like a pale, weak imitation of a simply fabulous Thai chicken and rice soup >I made some time ago. No garlic (??), no chillies, no curry paste - it was >supposed to be poured over freshly-cooked rice. > >Nick, I've never heard of Thai recipes using lemon juice, it's always lime >juice or tamarind for sourness. Am I wrong? Does anyone else know? > >Oh, yes - 1 Tbsp fish sauce for approximately 6 cups of combined >ingredients (including water). I spiced it up with some hot Thai chillies, >some lobster soup base, doubled the peppercorns, added shrimp-shell stock, >and doubled the fish sauce, but it's gonna need work. > >Advice, folks? > >Thanks in advance, > >sq Go with some coconut milk and a bit of lemon grass & galagal, if you can get them. Boron |
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On Sun, 09 Jan 2005 22:57:47 -0000, "mroo philpott-smythe"
> wrote: > >I made a "Thai-style" shrimp soup yesterday. I should have realized it was >watered down for western tastes when I read that ubiquitous hyphenated >"style" on the recipe. > >It was supposed to have *lemon* juice, lemon zest, and jalapenos. It tasted >like a pale, weak imitation of a simply fabulous Thai chicken and rice soup >I made some time ago. No garlic (??), no chillies, no curry paste - it was >supposed to be poured over freshly-cooked rice. > >Nick, I've never heard of Thai recipes using lemon juice, it's always lime >juice or tamarind for sourness. Am I wrong? Does anyone else know? > >Oh, yes - 1 Tbsp fish sauce for approximately 6 cups of combined >ingredients (including water). I spiced it up with some hot Thai chillies, >some lobster soup base, doubled the peppercorns, added shrimp-shell stock, >and doubled the fish sauce, but it's gonna need work. > >Advice, folks? > >Thanks in advance, > >sq Go with some coconut milk and a bit of lemon grass & galagal, if you can get them. Boron |
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"mroo philpott-smythe" > wrote in message ... > > I made a "Thai-style" shrimp soup yesterday. I should have realized it was > watered down for western tastes when I read that ubiquitous hyphenated > "style" on the recipe. > > It was supposed to have *lemon* juice, lemon zest, and jalapenos. It > tasted > like a pale, weak imitation of a simply fabulous Thai chicken and rice > soup > I made some time ago. No garlic (??), no chillies, no curry paste - it was > supposed to be poured over freshly-cooked rice. > > Nick, I've never heard of Thai recipes using lemon juice, it's always lime > juice or tamarind for sourness. Am I wrong? Does anyone else know? No, you're right. Lemon is a sub-tropical fruit; lime is tropical. I don't even like lemons, except with sweet things like tarts... I love limes though, especially lemonade made with limes. Limeade? They call it lemonade in Vietnamese restaurants here, and I dislike the implications so much that I order it in Vietnamese as "soda chanh." Yes, kinda strange, I guess.... Peter |
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"mroo philpott-smythe" > wrote in message ... > > I made a "Thai-style" shrimp soup yesterday. I should have realized it was > watered down for western tastes when I read that ubiquitous hyphenated > "style" on the recipe. > > It was supposed to have *lemon* juice, lemon zest, and jalapenos. It > tasted > like a pale, weak imitation of a simply fabulous Thai chicken and rice > soup > I made some time ago. No garlic (??), no chillies, no curry paste - it was > supposed to be poured over freshly-cooked rice. > > Nick, I've never heard of Thai recipes using lemon juice, it's always lime > juice or tamarind for sourness. Am I wrong? Does anyone else know? No, you're right. Lemon is a sub-tropical fruit; lime is tropical. I don't even like lemons, except with sweet things like tarts... I love limes though, especially lemonade made with limes. Limeade? They call it lemonade in Vietnamese restaurants here, and I dislike the implications so much that I order it in Vietnamese as "soda chanh." Yes, kinda strange, I guess.... Peter |
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"mroo philpott-smythe" > wrote in message
... > > Nick, I've never heard of Thai recipes using lemon juice, it's always lime > juice or tamarind for sourness. Am I wrong? Does anyone else know? > FWIW, Thai ex-pats often use lemons instead of limes if they live in areas where limes are too expensive. One of my friends in Japan feels it is a small sacrifice to pay when faced with never having her favourite foods again because she can't afford limes. I, however, would rather buy a $2 lime and just eat Thai food less frequently. rona -- ***For e-mail, replace .com with .ca Sorry for the inconvenience!*** "[America] is filled with people who decided not to live in Europe. We had people who really wanted to live in Europe, but didn't have the energy to go back. We call them Canadians." ---Grover Norquist in Newsweek, November 22, 2004 sq |
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"mroo philpott-smythe" > wrote in message
... > > Nick, I've never heard of Thai recipes using lemon juice, it's always lime > juice or tamarind for sourness. Am I wrong? Does anyone else know? > FWIW, Thai ex-pats often use lemons instead of limes if they live in areas where limes are too expensive. One of my friends in Japan feels it is a small sacrifice to pay when faced with never having her favourite foods again because she can't afford limes. I, however, would rather buy a $2 lime and just eat Thai food less frequently. rona -- ***For e-mail, replace .com with .ca Sorry for the inconvenience!*** "[America] is filled with people who decided not to live in Europe. We had people who really wanted to live in Europe, but didn't have the energy to go back. We call them Canadians." ---Grover Norquist in Newsweek, November 22, 2004 sq |
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Boron Elgar > wrote in
: > On Sun, 09 Jan 2005 22:57:47 -0000, "mroo philpott-smythe" > > wrote: > >> >>I made a "Thai-style" shrimp soup yesterday. I should have realized it >>was watered down for western tastes when I read that ubiquitous >>hyphenated "style" on the recipe. >> >>It was supposed to have *lemon* juice, lemon zest, and jalapenos. It >>tasted like a pale, weak imitation of a simply fabulous Thai chicken >>and rice soup I made some time ago. No garlic (??), no chillies, no >>curry paste - it was supposed to be poured over freshly-cooked rice. >> >>Nick, I've never heard of Thai recipes using lemon juice, it's always >>lime juice or tamarind for sourness. Am I wrong? Does anyone else >>know? >> >>Oh, yes - 1 Tbsp fish sauce for approximately 6 cups of combined >>ingredients (including water). I spiced it up with some hot Thai >>chillies, some lobster soup base, doubled the peppercorns, added >>shrimp-shell stock, and doubled the fish sauce, but it's gonna need >>work. >> >>Advice, folks? >> >>Thanks in advance, >> >>sq > > Go with some coconut milk and a bit of lemon grass & galagal, if you > can get them. The recipe required 1 cup of coconut milk, which I did use, and although I had lemongrass, I didn't add it, but you're right, it would have made the soup immeasurably better. Next time I'll try 12 hot chillies also. sq |
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Boron Elgar > wrote in
: > On Sun, 09 Jan 2005 22:57:47 -0000, "mroo philpott-smythe" > > wrote: > >> >>I made a "Thai-style" shrimp soup yesterday. I should have realized it >>was watered down for western tastes when I read that ubiquitous >>hyphenated "style" on the recipe. >> >>It was supposed to have *lemon* juice, lemon zest, and jalapenos. It >>tasted like a pale, weak imitation of a simply fabulous Thai chicken >>and rice soup I made some time ago. No garlic (??), no chillies, no >>curry paste - it was supposed to be poured over freshly-cooked rice. >> >>Nick, I've never heard of Thai recipes using lemon juice, it's always >>lime juice or tamarind for sourness. Am I wrong? Does anyone else >>know? >> >>Oh, yes - 1 Tbsp fish sauce for approximately 6 cups of combined >>ingredients (including water). I spiced it up with some hot Thai >>chillies, some lobster soup base, doubled the peppercorns, added >>shrimp-shell stock, and doubled the fish sauce, but it's gonna need >>work. >> >>Advice, folks? >> >>Thanks in advance, >> >>sq > > Go with some coconut milk and a bit of lemon grass & galagal, if you > can get them. The recipe required 1 cup of coconut milk, which I did use, and although I had lemongrass, I didn't add it, but you're right, it would have made the soup immeasurably better. Next time I'll try 12 hot chillies also. sq |
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"Peter Dy" > wrote in
: > "mroo philpott-smythe" > wrote in message > ... >> I made a "Thai-style" shrimp soup yesterday. I should have realized >> it was watered down for western tastes when I read that ubiquitous >> hyphenated "style" on the recipe. >> It was supposed to have *lemon* juice, lemon zest, and jalapenos. It >> tasted >> like a pale, weak imitation of a simply fabulous Thai chicken and >> rice soup >> I made some time ago. No garlic (??), no chillies, no curry paste - >> it was supposed to be poured over freshly-cooked rice. >> Nick, I've never heard of Thai recipes using lemon juice, it's always >> lime juice or tamarind for sourness. Am I wrong? Does anyone else >> know? > No, you're right. Lemon is a sub-tropical fruit; lime is tropical. I > don't even like lemons, except with sweet things like tarts... I love > limes though, especially lemonade made with limes. Limeade? They > call it lemonade in Vietnamese restaurants here, and I dislike the > implications so much that I order it in Vietnamese as "soda chanh." > Yes, kinda strange, I guess.... Hi, Peter, welcome back, happy New Year! Lemon just doesn't have enough zing to it! I just had the leftovers, reheated with about 1 Tbsp frozen lemon zest (I have a Meyer lemon tree, so I have an endless supply of zest), and it was better, but still not there. Thanks for the info, though. sq |
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"Rona Yuthasastrakosol" > wrote in message ... > "mroo philpott-smythe" > wrote in message > ... >> >> Nick, I've never heard of Thai recipes using lemon juice, it's >> always lime >> juice or tamarind for sourness. Am I wrong? Does anyone else know? >> > > FWIW, Thai ex-pats often use lemons instead of limes if they live in > areas > where limes are too expensive. One of my friends in Japan feels it > is a > small sacrifice to pay when faced with never having her favourite > foods > again because she can't afford limes. I, however, would rather buy > a $2 > lime and just eat Thai food less frequently. > > rona Contrastingly, I'm told that lemons are rather expensive in Mexico and limes are not, hence Mexican food often uses limes. The results are pretty good and I'll certainly go along with the custom of a slice of lime in my beer! Fortunately, limes and lemons are relatively inexpensive where I live, -- James V. Silverton Potomac, Maryland, USA |
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"Rona Yuthasastrakosol" > wrote in message ... > "mroo philpott-smythe" > wrote in message > ... >> >> Nick, I've never heard of Thai recipes using lemon juice, it's >> always lime >> juice or tamarind for sourness. Am I wrong? Does anyone else know? >> > > FWIW, Thai ex-pats often use lemons instead of limes if they live in > areas > where limes are too expensive. One of my friends in Japan feels it > is a > small sacrifice to pay when faced with never having her favourite > foods > again because she can't afford limes. I, however, would rather buy > a $2 > lime and just eat Thai food less frequently. > > rona Contrastingly, I'm told that lemons are rather expensive in Mexico and limes are not, hence Mexican food often uses limes. The results are pretty good and I'll certainly go along with the custom of a slice of lime in my beer! Fortunately, limes and lemons are relatively inexpensive where I live, -- James V. Silverton Potomac, Maryland, USA |
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"Rona Yuthasastrakosol" > wrote in
: > "mroo philpott-smythe" > wrote in message > ... >> >> Nick, I've never heard of Thai recipes using lemon juice, it's always >> lime juice or tamarind for sourness. Am I wrong? Does anyone else >> know? >> > > FWIW, Thai ex-pats often use lemons instead of limes if they live in > areas where limes are too expensive. One of my friends in Japan feels > it is a small sacrifice to pay when faced with never having her > favourite foods again because she can't afford limes. I, however, > would rather buy a $2 lime and just eat Thai food less frequently. $2 for A SINGLE LIME???? Excuse me while I faint. Dad had lime trees, so he just always booted us out into the garden to pick limes, chillies, brinjals (eggplant), okra, and anything else he might need for his cooking. I think limes are 10c apiece, here, so I never even think about it. sq |
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"Rona Yuthasastrakosol" > wrote in
: > "mroo philpott-smythe" > wrote in message > ... >> >> Nick, I've never heard of Thai recipes using lemon juice, it's always >> lime juice or tamarind for sourness. Am I wrong? Does anyone else >> know? >> > > FWIW, Thai ex-pats often use lemons instead of limes if they live in > areas where limes are too expensive. One of my friends in Japan feels > it is a small sacrifice to pay when faced with never having her > favourite foods again because she can't afford limes. I, however, > would rather buy a $2 lime and just eat Thai food less frequently. $2 for A SINGLE LIME???? Excuse me while I faint. Dad had lime trees, so he just always booted us out into the garden to pick limes, chillies, brinjals (eggplant), okra, and anything else he might need for his cooking. I think limes are 10c apiece, here, so I never even think about it. sq |
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"James Silverton" > wrote in
: > "Rona Yuthasastrakosol" > wrote in message > ... >> "mroo philpott-smythe" > wrote in message >> ... >>> Nick, I've never heard of Thai recipes using lemon juice, it's >>> always lime >>> juice or tamarind for sourness. Am I wrong? Does anyone else know? >> FWIW, Thai ex-pats often use lemons instead of limes if they live in >> areas >> where limes are too expensive. One of my friends in Japan feels it >> is a >> small sacrifice to pay when faced with never having her favourite >> foods >> again because she can't afford limes. I, however, would rather buy >> a $2 lime and just eat Thai food less frequently.>> > Contrastingly, I'm told that lemons are rather expensive in Mexico and > limes are not, hence Mexican food often uses limes. The results are > pretty good and I'll certainly go along with the custom of a slice of > lime in my beer! Fortunately, limes and lemons are relatively > inexpensive where I live, $2 for a single lime is enough to give anyone a myocardial infarct. sq, "Counting my blessings, now" |
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"James Silverton" > wrote in
: > "Rona Yuthasastrakosol" > wrote in message > ... >> "mroo philpott-smythe" > wrote in message >> ... >>> Nick, I've never heard of Thai recipes using lemon juice, it's >>> always lime >>> juice or tamarind for sourness. Am I wrong? Does anyone else know? >> FWIW, Thai ex-pats often use lemons instead of limes if they live in >> areas >> where limes are too expensive. One of my friends in Japan feels it >> is a >> small sacrifice to pay when faced with never having her favourite >> foods >> again because she can't afford limes. I, however, would rather buy >> a $2 lime and just eat Thai food less frequently.>> > Contrastingly, I'm told that lemons are rather expensive in Mexico and > limes are not, hence Mexican food often uses limes. The results are > pretty good and I'll certainly go along with the custom of a slice of > lime in my beer! Fortunately, limes and lemons are relatively > inexpensive where I live, $2 for a single lime is enough to give anyone a myocardial infarct. sq, "Counting my blessings, now" |
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"mroo philpott-smythe" > wrote:
> I made a "Thai-style" shrimp soup yesterday. I should have realized it > was watered down for western tastes when I read that ubiquitous > hyphenated "style" on the recipe. > sq, please excuse me for laughing at your very apt description. Now I will roll up my sleeves and present for your delectation: Hot & Spicy Thai Shrimp Soup (Tom Yum Goong) from "Thai Home Cooking from Kamolmal's Kitchen" [p. 118], my bible when Jun's not home (Serves 6 to 8): Ingredients: 1-1/2 lbs raw shrimp 1 lb fresh or canned straw or button mushrooms 6 stalks lemon grass (bottom 6" only) 2 qts water 10 Serrano or Thai chiles (to taste) 3/4 cup fish sauce 1/4 cup Roasted Red Curry (see below) 1/2 cup lime juice 1 cup cilantro (coriander sprigs) Procedu 1. Shell and devein the shrimp, leaving tails intact. Wash mushrooms, slice in half lengthwise, add to shrimp and set aside. 2. Slice the lemon grass in half lengthwise. Crush with the side of a cleaver or wide-blade knife and place in a saucepan with the 2 qts of water. 3. Remove the stems, but not the seeds, from the chiles. Crush the chiles with the side of a cleaver or wide-blace knife until they split into several pieces, and set aside. 4. Boil the water and lemon grass, covered, for 5 minutes. Add the shrimp, mushrooms, fish sauce and Roasted Red Curry. Cover the pot, bring back to a boil rapidly and cook only 'til the shrimp turn pink. 5. Remove the soup from the heat and add the lime juice and chiles. Stir to mix thoroughly, put in a serving vessel and garnish with the cilantro. Serve with rice for each diner to add as desired. Variation 1: Omit the Roasted Red Curry Sauce. Variation 2:Use chicken or shrimp stock instead of water. ************************** Roasted Red Curry (Nam Prik Pao)[p. 76] Makes 3 cups. NOTE: This is mild by Thai standards. You can kick it up a notch by using more potent dried chiles, but remember that whatever you use it in may contain additional chiles, in which case the heat would be additive. A VERY STRONG odor will develop when you're frying the dried shrimp and shrimp paste, so you may want to do it well before any guests are expected or do it outdoors. Ingredients: 3 oz. wet tamarind or 1/4 cup + 2 Tbs tamarind concentrate 1/2 cup granulated sugar 1/4 cup warm water 1/4 lb. (about 12) dried New Mexico or California chiles 1 cup vegetable oil 1/2 cup (1/4 lb.) finely chopped garlic 1 cup (1/4 lb.) finely chopped yellow onion 1-1/4 cups (3 oz.) dried shrimp 1/4 cup shrimp paste Procedu 1. (Omit if you're using tamarind concentrate) Soak the wet tamarind in the warm water for 15 minutes or until soft. Press it through a sieve, making sure to press through all the pulp you can. Scrape the outside of the sieve to capture that pulp, too. Discard the residue. 2. Place the tamarind solution and sugar in a saucepan and bring to a boil. (If you've used tamarind concentrate, add 3/4 cup warm water) Remove from heat immediately, stir to dissolve sugar and set aside to cool to room temperature. 3. Remove the stems and seeds from the chiles and tear them into pieces about 1" square or smaller. Heat a wok, add 1/2 cup of the oil and swirl over surface. Stir-fry the chiles over moderate heat until they're deep red and slightly fragrant, but don't let them burn. Remove the chiles, but not the oil, from the wok and set them aside in a bowl. 4. Add 2 Tbs oil to the wok and stir-fry the garlic 'til it's lightly golden. Remove the garlic, but not the oil, from the wok and add it to the chiles. 5. Add 2 Tbs oil to the wok and stir-fry the onion 'til it's lightly golden. Remove the onion, but not the oil, from the wok and add it to the chiles and garlic. 6. Add 1/4 cup more oil to the wok, add the dried shrimp and cook for about 1 minute. Add the shrimp paste and stir-fry 'til the color becomes uniform and the strong odor has subsided, about 1 or 2 minutes. Remove from heat and add all, including the oil, to the bowl of chiles, garlic and onion. Allow to come to room temperature. 7. Once cooled, place all the fried ingredients and oil in a food processor or blender and grind to a smooth paste. If it's too dry or crumbly, add enough oil to bring it to a smooth, thick paste. 8. Add the cooked tamarind mixture from Step 2 and stir to combine well. Store in a closed jar in the 'fridge for up to 6 months. After it stands for a few days, the oil will rise to the surface, in which case, stir before using. You can also use it as a spread on toast, cocktail snack, side dish, or just as a snack or dip. *************************** Let me know how this compares with your earlier version and don't forget to post a series of pics on alt.binaries.food °~) Gin kao! -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ To help support Our Troops & their Families, go to: http://uso.org/ Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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"mroo philpott-smythe" > wrote:
> I made a "Thai-style" shrimp soup yesterday. I should have realized it > was watered down for western tastes when I read that ubiquitous > hyphenated "style" on the recipe. > sq, please excuse me for laughing at your very apt description. Now I will roll up my sleeves and present for your delectation: Hot & Spicy Thai Shrimp Soup (Tom Yum Goong) from "Thai Home Cooking from Kamolmal's Kitchen" [p. 118], my bible when Jun's not home (Serves 6 to 8): Ingredients: 1-1/2 lbs raw shrimp 1 lb fresh or canned straw or button mushrooms 6 stalks lemon grass (bottom 6" only) 2 qts water 10 Serrano or Thai chiles (to taste) 3/4 cup fish sauce 1/4 cup Roasted Red Curry (see below) 1/2 cup lime juice 1 cup cilantro (coriander sprigs) Procedu 1. Shell and devein the shrimp, leaving tails intact. Wash mushrooms, slice in half lengthwise, add to shrimp and set aside. 2. Slice the lemon grass in half lengthwise. Crush with the side of a cleaver or wide-blade knife and place in a saucepan with the 2 qts of water. 3. Remove the stems, but not the seeds, from the chiles. Crush the chiles with the side of a cleaver or wide-blace knife until they split into several pieces, and set aside. 4. Boil the water and lemon grass, covered, for 5 minutes. Add the shrimp, mushrooms, fish sauce and Roasted Red Curry. Cover the pot, bring back to a boil rapidly and cook only 'til the shrimp turn pink. 5. Remove the soup from the heat and add the lime juice and chiles. Stir to mix thoroughly, put in a serving vessel and garnish with the cilantro. Serve with rice for each diner to add as desired. Variation 1: Omit the Roasted Red Curry Sauce. Variation 2:Use chicken or shrimp stock instead of water. ************************** Roasted Red Curry (Nam Prik Pao)[p. 76] Makes 3 cups. NOTE: This is mild by Thai standards. You can kick it up a notch by using more potent dried chiles, but remember that whatever you use it in may contain additional chiles, in which case the heat would be additive. A VERY STRONG odor will develop when you're frying the dried shrimp and shrimp paste, so you may want to do it well before any guests are expected or do it outdoors. Ingredients: 3 oz. wet tamarind or 1/4 cup + 2 Tbs tamarind concentrate 1/2 cup granulated sugar 1/4 cup warm water 1/4 lb. (about 12) dried New Mexico or California chiles 1 cup vegetable oil 1/2 cup (1/4 lb.) finely chopped garlic 1 cup (1/4 lb.) finely chopped yellow onion 1-1/4 cups (3 oz.) dried shrimp 1/4 cup shrimp paste Procedu 1. (Omit if you're using tamarind concentrate) Soak the wet tamarind in the warm water for 15 minutes or until soft. Press it through a sieve, making sure to press through all the pulp you can. Scrape the outside of the sieve to capture that pulp, too. Discard the residue. 2. Place the tamarind solution and sugar in a saucepan and bring to a boil. (If you've used tamarind concentrate, add 3/4 cup warm water) Remove from heat immediately, stir to dissolve sugar and set aside to cool to room temperature. 3. Remove the stems and seeds from the chiles and tear them into pieces about 1" square or smaller. Heat a wok, add 1/2 cup of the oil and swirl over surface. Stir-fry the chiles over moderate heat until they're deep red and slightly fragrant, but don't let them burn. Remove the chiles, but not the oil, from the wok and set them aside in a bowl. 4. Add 2 Tbs oil to the wok and stir-fry the garlic 'til it's lightly golden. Remove the garlic, but not the oil, from the wok and add it to the chiles. 5. Add 2 Tbs oil to the wok and stir-fry the onion 'til it's lightly golden. Remove the onion, but not the oil, from the wok and add it to the chiles and garlic. 6. Add 1/4 cup more oil to the wok, add the dried shrimp and cook for about 1 minute. Add the shrimp paste and stir-fry 'til the color becomes uniform and the strong odor has subsided, about 1 or 2 minutes. Remove from heat and add all, including the oil, to the bowl of chiles, garlic and onion. Allow to come to room temperature. 7. Once cooled, place all the fried ingredients and oil in a food processor or blender and grind to a smooth paste. If it's too dry or crumbly, add enough oil to bring it to a smooth, thick paste. 8. Add the cooked tamarind mixture from Step 2 and stir to combine well. Store in a closed jar in the 'fridge for up to 6 months. After it stands for a few days, the oil will rise to the surface, in which case, stir before using. You can also use it as a spread on toast, cocktail snack, side dish, or just as a snack or dip. *************************** Let me know how this compares with your earlier version and don't forget to post a series of pics on alt.binaries.food °~) Gin kao! -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ To help support Our Troops & their Families, go to: http://uso.org/ Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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"mroo philpott-smythe" > wrote:
> [] > The recipe required 1 cup of coconut milk, which I did use, Damn! I just posted a recipe for Tom Yum Goong for you, which does not use coconut milk. If the one with coconut milk is what you wanted, it's similar to Tom Ka Gia (Coconut Chicken Soup), which is sweeter and not as spicy. Nor is it as traditional, IMHO, but still good. Lemme know. The great thing about being retired is that your work is never done! °~D -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ To help support Our Troops & their Families, go to: http://uso.org/ Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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"mroo philpott-smythe" > wrote:
> [] > The recipe required 1 cup of coconut milk, which I did use, Damn! I just posted a recipe for Tom Yum Goong for you, which does not use coconut milk. If the one with coconut milk is what you wanted, it's similar to Tom Ka Gia (Coconut Chicken Soup), which is sweeter and not as spicy. Nor is it as traditional, IMHO, but still good. Lemme know. The great thing about being retired is that your work is never done! °~D -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ To help support Our Troops & their Families, go to: http://uso.org/ Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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"mroo philpott-smythe" > wrote:
> [] > What means "gin kao"? I don't speak Thai, unfortunately, though I should > learn if I'm cooking all this wonderful food. > Literally 'eat rice', but, as mostly used, 'manga!' in Italian, 'Eat!' -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ To help support Our Troops & their Families, go to: http://uso.org/ Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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"mroo philpott-smythe" > wrote:
> wrote in news:20050111003023.116 > > "mroo philpott-smythe" > wrote: > >> [] > >> I have one recipe for Tom Ka Gai (not sure if it's the same as yours). > >> I'm going to try it later this month, so feel free to send me your > >> recipe, I can always make both versions and decide which I like > >> better! > > > OK. Will do, but not tonight. > > You have a headache? %^) > You are too funny, my dear! -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ To help support Our Troops & their Families, go to: http://uso.org/ Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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"mroo philpott-smythe" > wrote:
> wrote in news:20050111003023.116 > > "mroo philpott-smythe" > wrote: > >> [] > >> I have one recipe for Tom Ka Gai (not sure if it's the same as yours). > >> I'm going to try it later this month, so feel free to send me your > >> recipe, I can always make both versions and decide which I like > >> better! > > > OK. Will do, but not tonight. > > You have a headache? %^) > You are too funny, my dear! -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ To help support Our Troops & their Families, go to: http://uso.org/ Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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"mroo philpott-smythe" > wrote:
> > I was getting ready to put on my rubber slippers and run! > Your 'rubber slippers'? I'd best not know! -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ To help support Our Troops & their Families, go to: http://uso.org/ Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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"mroo philpott-smythe" > wrote:
> > I was getting ready to put on my rubber slippers and run! > Your 'rubber slippers'? I'd best not know! -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ To help support Our Troops & their Families, go to: http://uso.org/ Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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"mroo philpott-smythe" > wrote:
> wrote in news:20050112232046.962 > > "mroo philpott-smythe" > wrote: > > >> I was getting ready to put on my rubber slippers and run! > > > Your 'rubber slippers'? I'd best not know! > > You horrible man! %^D How quickly I have fallen from grace! <sob> > > You know all us southeast asians got those sandals (I know they call 'em > thongs in America, but I think of thongs as overly revealing underpants!) > that we flip-flop about in! > I wear them, too (sandals, not thongs). My house wear is a Thai pakhama. pic e-mailed. -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ To help support Our Troops & their Families, go to: http://uso.org/ Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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"mroo philpott-smythe" > wrote:
> wrote in news:20050112232046.962 > > "mroo philpott-smythe" > wrote: > > >> I was getting ready to put on my rubber slippers and run! > > > Your 'rubber slippers'? I'd best not know! > > You horrible man! %^D How quickly I have fallen from grace! <sob> > > You know all us southeast asians got those sandals (I know they call 'em > thongs in America, but I think of thongs as overly revealing underpants!) > that we flip-flop about in! > I wear them, too (sandals, not thongs). My house wear is a Thai pakhama. pic e-mailed. -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ To help support Our Troops & their Families, go to: http://uso.org/ Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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> wrote in message ... > "mroo philpott-smythe" > wrote: [...] >> You know all us southeast asians got those sandals (I know they call 'em >> thongs in America, but I think of thongs as overly revealing underpants!) >> that we flip-flop about in! >> > I wear them, too (sandals, not thongs). My house wear is a Thai pakhama. > pic e-mailed. We're exchanging personal photos now?! Cool! I have a pretty good one of me in a thong. It's not too revealing. Let me know if either of you want a copy! It has a leopard-skin pattern. Peter |
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"Peter Dy" > wrote:
> > wrote in message > > "mroo philpott-smythe" > wrote: > [...] > >> You know all us southeast asians got those sandals (I know they call > >> 'em thongs in America, but I think of thongs as overly revealing > >> underpants!) that we flip-flop about in! > >> > > I wear them, too (sandals, not thongs). My house wear is a Thai > > pakhama. pic e-mailed. > > We're exchanging personal photos now?! Cool! I have a pretty good one > of me in a thong. It's not too revealing. Let me know if either of you > want a copy! It has a leopard-skin pattern. > Thanks for the offer, Peter, but I'll pass! °~D -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ To help support Our Troops & their Families, go to: http://uso.org/ Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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LMAO.... Hwahahahaaaaaa... fell of the chair!
DC. "Peter Dy" > wrote in message om... > > > wrote in message > ... > > "mroo philpott-smythe" > wrote: > [...] > >> You know all us southeast asians got those sandals (I know they call 'em > >> thongs in America, but I think of thongs as overly revealing underpants!) > >> that we flip-flop about in! > >> > > I wear them, too (sandals, not thongs). My house wear is a Thai pakhama. > > pic e-mailed. > > > We're exchanging personal photos now?! Cool! I have a pretty good one of > me in a thong. It's not too revealing. Let me know if either of you want a > copy! It has a leopard-skin pattern. > > Peter > > |
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LMAO.... Hwahahahaaaaaa... fell of the chair!
DC. "Peter Dy" > wrote in message om... > > > wrote in message > ... > > "mroo philpott-smythe" > wrote: > [...] > >> You know all us southeast asians got those sandals (I know they call 'em > >> thongs in America, but I think of thongs as overly revealing underpants!) > >> that we flip-flop about in! > >> > > I wear them, too (sandals, not thongs). My house wear is a Thai pakhama. > > pic e-mailed. > > > We're exchanging personal photos now?! Cool! I have a pretty good one of > me in a thong. It's not too revealing. Let me know if either of you want a > copy! It has a leopard-skin pattern. > > Peter > > |
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