Thai fried chicken (that recipe koko posted)
Jasmine rice
Thai cucumber salad
Pumpkin in coconut milk
Kiwi with tamarind syrup

The chicken thighs have been soaking up the garlic-cilantro goodness since
last night.

The pumpkin recipe is an interesting one. It's slightly sweet and quite
coconutty, but flavored with shallots, black pepper, dried shrimp and fresh
shrimp, so it's not at all like a dessert.

I might make Thai iced tea. I do have the tea, but I don't have
half-and-half. I need to go shopping today anyway, so maybe I'll just pick
up a carton of half-and-half while I'm at the store. But I've got
half-a-dozen other tropical iced tea options, so I haven't fully decided
what I'm going to do for a beverage.

My mind is not fully set on the kiwi dessert, either. I *will* have the
kiwis, but it might be with passionfruit syrup instead or it might just be
kiwi chunks "au naturel". They're fresh from a local farmer, and they ought
to be good on their own.

Bob

Bob Terwilliger said...

> Thai fried chicken (that recipe koko posted)
> Jasmine rice
> Thai cucumber salad
> Pumpkin in coconut milk
> Kiwi with tamarind syrup
>
> The chicken thighs have been soaking up the garlic-cilantro goodness
> since last night.
>
> The pumpkin recipe is an interesting one. It's slightly sweet and quite
> coconutty, but flavored with shallots, black pepper, dried shrimp and
> fresh shrimp, so it's not at all like a dessert.
>
> I might make Thai iced tea. I do have the tea, but I don't have
> half-and-half. I need to go shopping today anyway, so maybe I'll just
> pick up a carton of half-and-half while I'm at the store. But I've got
> half-a-dozen other tropical iced tea options, so I haven't fully decided
> what I'm going to do for a beverage.
>
> My mind is not fully set on the kiwi dessert, either. I *will* have the
> kiwis, but it might be with passionfruit syrup instead or it might just
> be kiwi chunks "au naturel". They're fresh from a local farmer, and they
> ought to be good on their own.
>
> Bob


Dinner was a classic Italian hoagie, a bag of Ruffles sour cream & onion
potato chips and a bottle of fruit punch gatorade!

The place wreaks!!! :9

Andy

"Bob Terwilliger" > wrote in
:

> Thai fried chicken (that recipe koko posted)
> Jasmine rice
> Thai cucumber salad
> Pumpkin in coconut milk
> Kiwi with tamarind syrup
>


All sounds damn good!!

You can also use sliced Kiwi fruit as a meat tenderizer.

--
Peter Lucas
Brisbane
Australia

Tell me what you eat and I'll tell you who you are.

Jean Anthelme Brillat-Savarin

Bob Terwilliger wrote:
> Thai fried chicken (that recipe koko posted)
> Jasmine rice
> Thai cucumber salad
> Pumpkin in coconut milk
> Kiwi with tamarind syrup
>
> The chicken thighs have been soaking up the garlic-cilantro goodness since
> last night.
>
> The pumpkin recipe is an interesting one. It's slightly sweet and quite
> coconutty, but flavored with shallots, black pepper, dried shrimp and fresh
> shrimp, so it's not at all like a dessert.
>
> I might make Thai iced tea. I do have the tea, but I don't have
> half-and-half. I need to go shopping today anyway, so maybe I'll just pick
> up a carton of half-and-half while I'm at the store. But I've got
> half-a-dozen other tropical iced tea options, so I haven't fully decided
> what I'm going to do for a beverage.
>
> My mind is not fully set on the kiwi dessert, either. I *will* have the
> kiwis, but it might be with passionfruit syrup instead or it might just be
> kiwi chunks "au naturel". They're fresh from a local farmer, and they ought
> to be good on their own.
>
> Bob
>

I'm glad you went into some detail about the pumpkin dish. I was
envisioning a dessert.


--
Jean B.

Andy wrote:
> Dinner was a classic Italian hoagie, a bag of Ruffles sour cream & onion
> potato chips and a bottle of fruit punch gatorade!
>
> The place wreaks!!! :9
>
> Andy

Oh, I had a slab of turkey on half of a low-carb pita, some
tomato, lettuce, and a sugar-free Jell-O for dessert. I did make
divine (based on batter smaple, bad me) LC minicheesecakes for
tomorrow.
--
Jean B.

On Mon, 09 Feb 2009 18:53:56 -0500, "Jean B." > wrote:

>I'm glad you went into some detail about the pumpkin dish. I was
>envisioning a dessert.

I though I was going to gag. Who dreamt that crap up?

On Mon, 9 Feb 2009 12:21:46 -0800, "Bob Terwilliger"
> wrote:

>Thai fried chicken (that recipe koko posted)
>Jasmine rice
>Thai cucumber salad
>Pumpkin in coconut milk
>Kiwi with tamarind syrup
>
>The chicken thighs have been soaking up the garlic-cilantro goodness since
>last night.
>
>The pumpkin recipe is an interesting one. It's slightly sweet and quite
>coconutty, but flavored with shallots, black pepper, dried shrimp and fresh
>shrimp, so it's not at all like a dessert.
>
>I might make Thai iced tea. I do have the tea, but I don't have
>half-and-half. I need to go shopping today anyway, so maybe I'll just pick
>up a carton of half-and-half while I'm at the store. But I've got
>half-a-dozen other tropical iced tea options, so I haven't fully decided
>what I'm going to do for a beverage.
>
>My mind is not fully set on the kiwi dessert, either. I *will* have the
>kiwis, but it might be with passionfruit syrup instead or it might just be
>kiwi chunks "au naturel". They're fresh from a local farmer, and they ought
>to be good on their own.
>
>Bob
>
>
That all sounds delicious. Care to share the pumpkin recipe? I'd sure
like to try it.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/08

Billy wrote:

>> I'm glad you went into some detail about the pumpkin dish. I was
>> envisioning a dessert.
>
> I though I was going to gag. Who dreamt that crap up?

The recipe is from _Practical Thai Cooking_, by Puangkram C. Schmitz and
Michael J. Worman. They are better cooks than you are. Then again, most
people are.

Bob

koko wrote:

> That all sounds delicious. Care to share the pumpkin recipe? I'd sure
> like to try it.

This is from _Practical Thai Cooking_, by Puangkram C. Schmitz and Michael
J. Worman:

Winter Squash in Coconut Milk

"Slightly sweet and very coconutty, this is good as an accompaniment to
curries or as a side dish for any meal."

Serves 6-8

2 lbs winter squash (I used cooking pumpkin)
3 cups coconut milk
1/2 cup dried shrimp, rinsed and coarsely pounded in a mortar
1 tsp peppercorns, whole or freshly ground
2 Tbsps chopped shallots (or substitute red onion) -- I used a shallot
1 tsp shrimp paste ("kapi")
5 oz medium shrimp, shelled and deveined
3 Tbsps fish soy ("nam pla")
1 tsp sugar (or to taste)

Peel the winter squash and cut it into 1-inch chunks. Place the coconut milk
in a saucepan over medium heat. Add the dried shrimp, peppercorns, chopped
shallots, and shrimp paste. When the mixture boils, add the squash. Cook 15
minutes (squash should be tender but not mushy) and add the shrimp. [1] Cook
5 more minutes, and add the fish soy and sugar. Bring just to a boil, remove
from heat, and serve.

BOB'S NOTE:
[1] It took more like 25 minutes of cooking before the squash got tender.


Bob

Billy wrote:

> I though I was going to gag. Who dreamt that crap up?

This question brought to you by the fount of creativity that asks about
pepper on cantaloupe.

You're livin' large there, Billy.

--Lin

On Mon, 9 Feb 2009 21:06:11 -0800, "Bob Terwilliger"
> wrote:

>koko wrote:
>
>> That all sounds delicious. Care to share the pumpkin recipe? I'd sure
>> like to try it.
>
>This is from _Practical Thai Cooking_, by Puangkram C. Schmitz and Michael
>J. Worman:
>
>Winter Squash in Coconut Milk
>
>"Slightly sweet and very coconutty, this is good as an accompaniment to
>curries or as a side dish for any meal."
>
>Serves 6-8
>
>2 lbs winter squash (I used cooking pumpkin)
>3 cups coconut milk
>1/2 cup dried shrimp, rinsed and coarsely pounded in a mortar
>1 tsp peppercorns, whole or freshly ground
>2 Tbsps chopped shallots (or substitute red onion) -- I used a shallot
>1 tsp shrimp paste ("kapi")
>5 oz medium shrimp, shelled and deveined
>3 Tbsps fish soy ("nam pla")
>1 tsp sugar (or to taste)
>
>Peel the winter squash and cut it into 1-inch chunks. Place the coconut milk
>in a saucepan over medium heat. Add the dried shrimp, peppercorns, chopped
>shallots, and shrimp paste. When the mixture boils, add the squash. Cook 15
>minutes (squash should be tender but not mushy) and add the shrimp. [1] Cook
>5 more minutes, and add the fish soy and sugar. Bring just to a boil, remove
>from heat, and serve.
>
>BOB'S NOTE:
>[1] It took more like 25 minutes of cooking before the squash got tender.
>
>
>Bob
>
>
Thanks Bob, I appreciate it. I'm going to make this soon.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/08

koko wrote:

> Thanks Bob, I appreciate it. I'm going to make this soon.
>

It was amazing! One of my favorite parts of last night's meal for sure.

--Lin

koko wrote:

> Thanks Bob, I appreciate it. I'm going to make this soon.

One thing I forgot to mention, and which is probably old news to you anyway:
When you pound the dried shrimp and start cooking it, the kitchen will REEK
of it. Don't worry, the intense smell in the kitchen doesn't equate to an
intensely fishy taste in the final dish. But I had to turn the vent fan on
high so that Lin would have any appetite at all.

Bob

On Tue, 10 Feb 2009 22:46:59 -0800, "Bob Terwilliger"
> wrote:

>koko wrote:
>
>> Thanks Bob, I appreciate it. I'm going to make this soon.
>
>One thing I forgot to mention, and which is probably old news to you anyway:
>When you pound the dried shrimp and start cooking it, the kitchen will REEK
>of it. Don't worry, the intense smell in the kitchen doesn't equate to an
>intensely fishy taste in the final dish. But I had to turn the vent fan on
>high so that Lin would have any appetite at all.
>
>Bob
>
>
Thanks for the heads up Bob.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/08