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I got a big ol' basket of Bing cherries at the farmers' market
yesterday, and I intend to make a clafouti on Tuesday. (I've already posted my dessert intentions for tonight and tomorrow.) The basic clafouti recipe I'll use as a starting point is this: Clafouti Limousin Cake flour Confectioner's sugar Fine salt Large eggs Whole milk Cherries (need a pound) Large shallow casserole butter Measure out 3 cups milk. Scald and set aside. Stem and pit cherries. Preheat oven to 400°F. Generously coat the casserole dish with butter. Sift cake flour; measure out 10 tablespoons. Put into mixing bowl. Measure out 10 tablespoons confectioner's sugar. Add to mixing bowl. Measure out 1/2 teaspoon fine salt. Add to mixing bowl. Whisk to combine dry ingredients. Crack 3 large eggs into separate bowl and beat slightly. Verify that milk is cool, then stir liquid ingredients together. Using a wooden spoon, add little bits of the dry ingredients to the wet ingredients, stirring to completely incorporate after each addition. The mixture should be very smooth. Pour batter into casserole dish. Put cherries into batter; you want them to be distributed evenly so that servings will be consistent. Bake for 30 minutes, or until the top is delicately browned. Sprinkle the top generously with confectioners' sugar and serve warm or cold from the casserole. Here's the experimental part: Rather than using the whole milk specified, I plan to use coconut milk. I'll report on how well or poorly it worked. Bob |
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On Jun 24, 4:27*pm, Bob Terwilliger >
wrote: > I got a big ol' basket of Bing cherries at the farmers' market > yesterday, and I intend to make a clafouti on Tuesday. (I've already > posted my dessert intentions for tonight and tomorrow.) > > The basic clafouti recipe I'll use as a starting point is this: > > Clafouti Limousin > > Cake flour > Confectioner's sugar > Fine salt > Large eggs > Whole milk > Cherries (need a pound) > > Large shallow casserole > butter > > Measure out 3 cups milk. Scald and set aside. > > Stem and pit cherries. > > Preheat oven to 400°F. > > Generously coat the casserole dish with butter. > > Sift cake flour; measure out 10 tablespoons. Put into mixing bowl. > Measure out 10 tablespoons confectioner's sugar. Add to mixing bowl. > Measure out 1/2 teaspoon fine salt. Add to mixing bowl. Whisk to combine > dry ingredients. > > Crack 3 large eggs into separate bowl and beat slightly. Verify that > milk is cool, then stir liquid ingredients together. > > Using a wooden spoon, add little bits of the dry ingredients to the wet > ingredients, stirring to completely incorporate after each addition. The > mixture should be very smooth. > > Pour batter into casserole dish. Put cherries into batter; you want them > to be distributed evenly so that servings will be consistent. Bake for > 30 minutes, or until the top is delicately browned. > > Sprinkle the top generously with confectioners' sugar and serve warm or > cold from the casserole. > > Here's the experimental part: Rather than using the whole milk > specified, I plan to use coconut milk. I'll report on how well or poorly > it worked. > > Bob I think the coconut milk will make it even better. Are you using coconut milk from a can or one of those brands in a box like So Delicious or Silk? I think you would be better off with the milk from the can. |
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ImStillMags > wrote:
-snip- > >I think the coconut milk will make it even better. Are you using >coconut milk from a can or one of those >brands in a box like So Delicious or Silk? I think you would be >better off with the milk from the can. Something to think about--- Coconut milk must not have any regulation saying what it needs to contain-- In one cup- Goya - 372cal [322 calories from fat] Vitarroz- 280 calories for 2 oz- 240 calories from fat Silk- 80cal - 47cal from fat So Delicious- 80cal- 50 from fat So be sure to tell us what kind you used and how it worked, Bob- Jim |
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ImStillMags wrote:
>Bob Terwilliger wrote: >> I got a big ol' basket of Bing cherries at the farmers' market >> Here's the experimental part: Rather than using the whole milk >> specified, I plan to use coconut milk. > >I think the coconut milk will make it even better. Coconut (tropical) will compliment stone fruit (temperate) like TIAD on steroids... may as well do peaches, apricots, and plums with coconut. There are very few tropical fruits that can stand up to the very potent flavor of coconut; pineapple, banana, citrus, and maybe a couple others. Bing cherries are rather mildly flavored and are not intended for cooking, their value is in texture, juciness, and appearance... coconut will totally over power big cherry, will over power sour cherry as will. Bing cherry with coconut is not even a split, it's a gutterball. |
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On Sun, 24 Jun 2012 19:58:27 -0400, Jim Elbrecht >
wrote: > ImStillMags > wrote: > > -snip- > > > >I think the coconut milk will make it even better. Are you using > >coconut milk from a can or one of those > >brands in a box like So Delicious or Silk? I think you would be > >better off with the milk from the can. > > Something to think about--- Coconut milk must not have any regulation > saying what it needs to contain-- > In one cup- > Goya - 372cal [322 calories from fat] > Vitarroz- 280 calories for 2 oz- 240 calories from fat > > Silk- 80cal - 47cal from fat > So Delicious- 80cal- 50 from fat > > So be sure to tell us what kind you used and how it worked, Bob- > > Jim I doing know what Delicious is, but Silk is just coconut flavored soy milk, so there's no problem figuring out what he means by coconut milk. He's talking about the real thing in a can. The next time I use coconut milk, I'm going to use Trader Joe's reduced fat coconut milk in a can. It will be my first time using coconut milk that isn't full fat - so I'll use it in a recipe that I've made several times before to understand the difference. -- Food is an important part of a balanced diet. |
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On Jun 24, 5:26*pm, Brooklyn1 <Gravesend1> wrote:
> ImStillMags wrote: > >Bob Terwilliger wrote: > >> I got a big ol' basket of Bing cherries at the farmers' market > >> Here's the experimental part: Rather than using the whole milk > >> specified, I plan to use coconut milk. > > >I think the coconut milk will make it even better. > > Coconut (tropical) will compliment stone fruit (temperate) like TIAD > on steroids... may as well do peaches, apricots, and plums with > coconut. There are very few tropical fruits that can stand up to the > very potent flavor of coconut; pineapple, banana, citrus, and maybe a > couple others. A pina colada clafoutis? > Bing cherries are rather mildly flavored and are not > intended for cooking, their value is in texture, juciness, and > appearance... Here, the stopped clock is right. Bings are not tart enough to go into a clafoutis. They will taste like damp straw. Considering that you've already bought them, could you alternate with some tart berries? If I was making pie from these Bings, I'd goose the filling up with lemon juice. Not sure how that would work in a clafoutis. Maybe you could provide a bowl of creme fraiche or even Greek yogurt for topping, to get the acid in every bite. > coconut will totally over power big cherry, will over > power sour cherry as will. Bing cherry with coconut is not even a > split, it's a gutterball. On the other hand, coconut milk might be the very thing that rescues the dish and makes it taste good. |
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Sitara wrote:
>> Here's the experimental part: Rather than using the whole milk >> specified, I plan to use coconut milk. I'll report on how well or poorly >> it worked. >> > > I think the coconut milk will make it even better. Are you using > coconut milk from a can or one of those > brands in a box like So Delicious or Silk? I think you would be > better off with the milk from the can. I'll be using Chaokoh brand canned coconut milk. Bob |
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spamtrap1888 wrote:
>> Bing cherries are rather mildly flavored and are not >> intended for cooking, their value is in texture, juciness, and >> appearance... > > Here, the stopped clock is right. Bings are not tart enough to go into > a clafoutis. They will taste like damp straw. Considering that you've > already bought them, could you alternate with some tart berries? HAHAHAHAHAHAHAHA! Considering that the original clafouti recipe was SPECIFICALLY INTENDED for sweet cherries like Bings, and that I've made the "normal" clafouti with Bing cherries again and again to universal wild acclaim, I think I'll just ignore those comments. Try googling clafouti limousin's definition and history sometime. (It's also sometimes spelled "clafoutis".) Clueless AOL newbie Sheldon "Pussy" Katz's streak of ignorance remains intact, to nobody's great surprise. Bob |
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sf > wrote:
-snip- >I doing know what Delicious is, but Silk is just coconut flavored soy >milk, so there's no problem figuring out what he means by coconut >milk. He's talking about the real thing in a can. And yet they don't list soy on their label-- http://www.silkpurecoconut.com/ Jim |
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On Mon, 25 Jun 2012 01:50:04 -0700, Bob Terwilliger
> wrote: >Sitara wrote: > >>> Here's the experimental part: Rather than using the whole milk >>> specified, I plan to use coconut milk. I'll report on how well or poorly >>> it worked. >>> >> >> I think the coconut milk will make it even better. Are you using >> coconut milk from a can or one of those >> brands in a box like So Delicious or Silk? I think you would be >> better off with the milk from the can. > >I'll be using Chaokoh brand canned coconut milk. I haven't seen that one-- but at 450calories per cup-- and 378 of that from fat-- I think we have a winner.[so far] Compared to- Goya - 372cal [322 calories from fat] Vitarroz- 280 calories for 2 oz- 240 calories from fat Silk- 80cal - 47cal from fat So Delicious- 80cal- 50 from fat Jim |
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On Jun 25, 1:50*am, Bob Terwilliger >
wrote: > Sitara wrote: > >> Here's the experimental part: Rather than using the whole milk > >> specified, I plan to use coconut milk. I'll report on how well or poorly > >> it worked. > > > I think the coconut milk will make it even better. * Are you using > > coconut milk from a can or one of those > > brands in a box like So Delicious or Silk? * I think you would be > > better off with the milk from the can. > > I'll be using Chaokoh brand canned coconut milk. > > Bob That is the one I always use. I love it. I make my own non dairy coffee creamer with it. |
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On Mon, 25 Jun 2012 07:28:04 -0400, Jim Elbrecht >
wrote: > sf > wrote: > > -snip- > >I doing know what Delicious is, but Silk is just coconut flavored soy > >milk, so there's no problem figuring out what he means by coconut > >milk. He's talking about the real thing in a can. > > And yet they don't list soy on their label-- > http://www.silkpurecoconut.com/ > By golly they don't. In any case, my husband bought it once so I know what it looks and cooks like. It cooks as if it's made of plastic and it doesn't have much coconut flavor; terrible stuff. The can is better for my purposes and probably for Bob's too. -- Food is an important part of a balanced diet. |
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On Mon, 25 Jun 2012 07:19:49 -0700 (PDT), ImStillMags
> wrote: > On Jun 25, 1:50*am, Bob Terwilliger > > wrote: > > Sitara wrote: > > >> Here's the experimental part: Rather than using the whole milk > > >> specified, I plan to use coconut milk. I'll report on how well or poorly > > >> it worked. > > > > > I think the coconut milk will make it even better. * Are you using > > > coconut milk from a can or one of those > > > brands in a box like So Delicious or Silk? * I think you would be > > > better off with the milk from the can. > > > > I'll be using Chaokoh brand canned coconut milk. > > > > Bob > > That is the one I always use. I love it. I make my own non dairy > coffee creamer with it. I see Chaokoh mentioned here a lot and it's one of many choices for me. I've bought other brands too and frankly I don't see much/any difference between them. Now if you're going to include those awful "coconut milk" products in a box that you buy in the refrigerated section when you talk about coconut milk, there's a difference... but comparing *real* coconut milk brands in a can to each other - I don't prefer one brand over another. -- Food is an important part of a balanced diet. |
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Jim Elbrecht wrote:
> On Mon, 25 Jun 2012 01:50:04 -0700, Bob Terwilliger > > wrote: > >> Sitara wrote: >> >>>> Here's the experimental part: Rather than using the whole milk >>>> specified, I plan to use coconut milk. I'll report on how well or poorly >>>> it worked. >>>> >>> I think the coconut milk will make it even better. Are you using >>> coconut milk from a can or one of those >>> brands in a box like So Delicious or Silk? I think you would be >>> better off with the milk from the can. >> I'll be using Chaokoh brand canned coconut milk. > > I haven't seen that one-- but at 450calories per cup-- and 378 of that > from fat-- I think we have a winner.[so far] > > Compared to- > Goya - 372cal [322 calories from fat] > Vitarroz- 280 calories for 2 oz- 240 calories from fat > > Silk- 80cal - 47cal from fat > So Delicious- 80cal- 50 from fat > > Jim Chaokoh is (or was?) supposed to be the best. It is easy to remember by the aok/ A OK. -- Jean B. |
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Christine Dabney > wrote:
>On Tue, 26 Jun 2012 22:24:28 -0400, "Jean B." > wrote: > >>Chaokoh is (or was?) supposed to be the best. It is easy to >>remember by the aok/ A OK. >> >>-- >>Jean B. > >Kay Hartman used to recommend Mae Ploy: it was recommended to her by >the teacher that taught her Thai cooking, if I remember correctly. That will be easier for me to remember-- The name gets my salivary glands working overtime-- I put their sweet chili sauce on everything these days- Here's the count so I have them all together- Chaokoh -450calories per cup-- [322 from fat] Mae Ploy- 480 cal- 459 from fat Compared to- Goya - 372cal [322 calories from fat] Vitarroz- 280 calories for 2 oz- 240 calories from fat Silk- 80cal - 47cal from fat So Delicious- 80cal- 50 from fat I'll look for the Mae Ploy next trip to the Asian store- Jim |
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I wrote:
> Here's the experimental part: Rather than using the whole milk > specified, I plan to use coconut milk. I'll report on how well or poorly > it worked. Turned out to be an even more extensive experiment than I'd intended, because one of the diners has adopted a gluten-free diet. I used almond meal in place of the cake flour. The texture turned out slightly spongy, but the flavor was still fantastic. Bob |
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Clueless AOL newbie Sheldon "Pussy" Katz blathered ignorantly:
> Coconut (tropical) will compliment stone fruit (temperate) like TIAD > on steroids... may as well do peaches, apricots, and plums with > coconut. There are very few tropical fruits that can stand up to the > very potent flavor of coconut; pineapple, banana, citrus, and maybe a > couple others. Bing cherries are rather mildly flavored and are not > intended for cooking, their value is in texture, juciness, and > appearance... coconut will totally over power big cherry, will over > power sour cherry as will. Bing cherry with coconut is not even a > split, it's a gutterball. Anyone who has ever actually cooked with coconut milk knows that its coconut flavor is quite mild. You seem to be confusing coconut milk with bartending chemical-ridden products like Coco Lopez. It's not the FIRST time you've been confused about coconuts. I remember you loudly blathering that coconut water was a powerful laxative, which of course was met with universal and well-deserved ridicule. Bob |
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Bob Terwilliger wrote:
> It's not the FIRST time you've been confused about coconuts. I remember > you loudly blathering that coconut water was a powerful laxative, which > of course was met with universal and well-deserved ridicule. If Shelley didn't empty his brain of all that backed-up sewage here on RFC, he'd probably be screaming at the kids in his neighborhood. |
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On Jun 25, 1:56*am, Bob Terwilliger >
wrote: > spamtrap1888 wrote: > >> Bing cherries are rather mildly flavored and are not > >> intended for cooking, their value is in texture, juciness, and > >> appearance... > > > Here, the stopped clock is right. Bings are not tart enough to go into > > a clafoutis. They will taste like damp straw. Considering that you've > > already bought them, could you alternate with some tart berries? > > HAHAHAHAHAHAHAHA! > > Considering that the original clafouti recipe was SPECIFICALLY INTENDED > for sweet cherries like Bings, and that I've made the "normal" clafouti > with Bing cherries again and again to universal wild acclaim, I think > I'll just ignore those comments. As long as you have your head up your ass, why not check around for polyps? > > Try googling clafouti limousin's definition and history sometime. (It's > also sometimes spelled "clafoutis".) from http://fr.wikipedia.org/wiki/Clafoutis La Cerise de Montmorency est spécialement réputée pour les clafoutis. http://www.750g.com/fiche_de_cuisine.2.123.437.htm Ingrédients 125 g de farine une cuillerée à café d'huile neutre 4 oeufs entier 50 g de sucre en poudre 500 g de cerises type Montmorency 30 g de beurre 1/4 l de lait Look up "Montmorency cherry," there's a good lad. Cf. "Prunus cerasus." > > Clueless AOL newbie Sheldon "Pussy" Katz's streak of ignorance remains > intact, to nobody's great surprise. Boy, when you step in it, you really step in it. |
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Christine Dabney wrote:
> On Tue, 26 Jun 2012 22:24:28 -0400, "Jean B." > wrote: > >> Chaokoh is (or was?) supposed to be the best. It is easy to >> remember by the aok/ A OK. >> >> -- >> Jean B. > > Kay Hartman used to recommend Mae Ploy: it was recommended to her by > the teacher that taught her Thai cooking, if I remember correctly. > > Christine I am not sure I even see Mae Ply coconut milk. I will check when I am next in an Asian store, which should be in a day or two, knowing me. -- Jean B. |
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On Sat, 30 Jun 2012 23:16:55 -0400, "Jean B." > wrote:
> I am not sure I even see Mae Ply coconut milk. I will check when > I am next in an Asian store, which should be in a day or two, > knowing me. You'd know if it's ubiquitous. I know I don't se Mae Ploy - maybe one product once somewhere off my beaten track and I don't see Goya brand anything either unless I'm in a certain Mexican market. -- Food is an important part of a balanced diet. |
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spamtrap took a page out of Pussy's Book:
>> Considering that the original clafouti recipe was SPECIFICALLY INTENDED >> for sweet cherries like Bings, and that I've made the "normal" clafouti >> with Bing cherries again and again to universal wild acclaim, I think >> I'll just ignore those comments. > > from http://fr.wikipedia.org/wiki/Clafoutis > > La Cerise de Montmorency est spécialement réputée pour les clafoutis. I didn't say that you *couldn't* make a clafouti out of sour cherries. I said that the original clafouti experiment was specifically intended for sweet cherries. Therefore, everything else you wrote was pointless and stupid. For the record, the clafouti tasted great -- as it ALWAYS HAS. Bob |
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sf wrote:
> On Sat, 30 Jun 2012 23:16:55 -0400, "Jean B." > wrote: > >> I am not sure I even see Mae Ply coconut milk. I will check when >> I am next in an Asian store, which should be in a day or two, >> knowing me. > > You'd know if it's ubiquitous. I know I don't se Mae Ploy - maybe one > product once somewhere off my beaten track and I don't see Goya brand > anything either unless I'm in a certain Mexican market. > Well, to be perfectly honest, I am so focussed on seeing and getting the Chaokah brand that it could very well be in my haunts and go unseen by me. -- Jean B. |
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On Sun, 01 Jul 2012 21:06:23 -0400, "Jean B." > wrote:
>sf wrote: >> On Sat, 30 Jun 2012 23:16:55 -0400, "Jean B." > wrote: >> >>> I am not sure I even see Mae Ply coconut milk. I will check when >>> I am next in an Asian store, which should be in a day or two, >>> knowing me. >> >> You'd know if it's ubiquitous. I know I don't se Mae Ploy - maybe one >> product once somewhere off my beaten track and I don't see Goya brand >> anything either unless I'm in a certain Mexican market. >> > >Well, to be perfectly honest, I am so focussed on seeing and >getting the Chaokah brand that it could very well be in my haunts >and go unseen by me. I looked for the Mae Ploy on my last trip to the Asian Supermarket. They have the Mae Ploy sweet chili sauce, so I was expecting to find it. Nope- Chaokah coconut *Cream*- but no milk. I picked up some Roland [400cal/cup], Arroy-D [340cal], and Dragonfly [180cal]. Jim |
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On 2012-07-02, Jim Elbrecht > wrote:
> I looked for the Mae Ploy on my last trip to the Asian Supermarket. > They have the Mae Ploy sweet chili sauce, so I was expecting to find > it. Nope- Chaokah coconut *Cream*- but no milk. Wow!! Jump on some Choakah coconut cream! Usually, coconut cream, by itself, is hard to find. I've only run across it a couple times, in dozens of Asian mrkts, typically in frozen foods. NEVER seen it in a can. As for Choakah vs Mae Ploy coconut milk, they usta be about equal in quality, the two premier Thai brands. Kasma Loha-unchit, my go-to gal on all things Thai, goes into detail on Thai ingredients he http://www.thaifoodandtravel.com/ingredients.html ......see coconut milk: http://www.thaifoodandtravel.com/ing...s/cocmilk.html The mark of a good can of coconut milk is the percentage of coconut cream to watery milk. Both these brands are 1/3rd to 1/2 cream, or usta be. At one time, Kasma issued a warning on her blog that both brands had severly decreased in quality, greatly reducing the amount of cream per can. I don't see that warning, now, so perhaps things have returned to normal. Anyway, since then, I've always grabbed coconut cream whenever I found it. I suggest you do likewise if yer serious about Thai cooking. Never hurts to have it on hand. You can always add cream to lesser canned brands of coconut milk, like Taste of Thai, and it freezes perfectly. Also, be aware Coco Lopez brand, that stuff fer pina coladas, is bogus. Avoid entirely, except fer, well, pina coladas! ![]() happy Thai cooking nb -- vi --the heart of evil! Support labeling GMOs <http://www.labelgmos.org/> |
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On 2 Jul 2012 14:02:34 GMT, notbob > wrote:
>On 2012-07-02, Jim Elbrecht > wrote: > >> I looked for the Mae Ploy on my last trip to the Asian Supermarket. >> They have the Mae Ploy sweet chili sauce, so I was expecting to find >> it. Nope- Chaokah coconut *Cream*- but no milk. > >Wow!! Jump on some Choakah coconut cream! Usually, coconut cream, by >itself, is hard to find. I've only run across it a couple times, in >dozens of Asian mrkts, typically in frozen foods. NEVER seen it in a >can. > >As for Choakah vs Mae Ploy coconut milk, they usta be about equal in >quality, the two premier Thai brands. Kasma Loha-unchit, my go-to gal >on all things Thai, goes into detail on Thai ingredients he > >http://www.thaifoodandtravel.com/ingredients.html > >.....see coconut milk: > >http://www.thaifoodandtravel.com/ing...s/cocmilk.html > >The mark of a good can of coconut milk is the percentage of coconut >cream to watery milk. Both these brands are 1/3rd to 1/2 cream, or >usta be. At one time, Kasma issued a warning on her blog that both >brands had severly decreased in quality, greatly reducing the amount >of cream per can. I don't see that warning, now, so perhaps things >have returned to normal. Anyway, since then, I've always grabbed >coconut cream whenever I found it. I suggest you do likewise if yer >serious about Thai cooking. Never hurts to have it on hand. You can >always add cream to lesser canned brands of coconut milk, like Taste >of Thai, and it freezes perfectly. Also, be aware Coco Lopez brand, >that stuff fer pina coladas, is bogus. Avoid entirely, except fer, >well, pina coladas! ![]() Their pina colada mix is 38% pineapple juice, it's not bogus, it's an excellent product: http://cocolopez.com/pinacoladamix.html Coconut cream and coconut milk are very easy to find, every stupidmarket I've ever been to carries the full range of Coco Lopez products: http://cocolopez.com/products.html |
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On 2012-07-02, Brooklyn1 <Gravesend1> wrote:
> Their pina colada mix is 38% pineapple juice, it's not bogus, it's an > excellent product: http://cocolopez.com/pinacoladamix.html We're talkin about Thai food, not poofta umbrella drinks. Pull yer head out. nb -- vi --the heart of evil! Support Freedom of Information Support freedom of the internet http://cdn.techdirt.com/i/net-declaration.png |
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On Sun, 01 Jul 2012 21:06:23 -0400, "Jean B." > wrote:
> > Well, to be perfectly honest, I am so focussed on seeing and > getting the Chaokah brand that it could very well be in my haunts > and go unseen by me. Why have you put such a laser focus on that particular brand? There may be slight differences between brand names, but they're pretty much all the same quality if you stick to full fat coconut milk in a can. I imagine there's a huge difference between canned and that stuff you find in an American style milk carton, but only certain morons here try to equate the two. It took me a long time to figure out they were actually talking about milk carton coconut milk, not an alternative brand in a can before I understood why they thought it was so horrible. The one and only time I cooked with milk carton coconut milk, I made crepes with it and the crepe's texture was like plastic - not something I want to repeat. -- Food is an important part of a balanced diet. |
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On Mon, 02 Jul 2012 08:50:36 -0400, Jim Elbrecht >
wrote: > I looked for the Mae Ploy on my last trip to the Asian Supermarket. > They have the Mae Ploy sweet chili sauce, so I was expecting to find > it. Nope- Chaokah coconut *Cream*- but no milk. I picked up > some Roland [400cal/cup], Arroy-D [340cal], and Dragonfly [180cal]. I don't think I've ever seen coconut cream. The can of Chaokah that I have on hand is coconut milk (150 calories per 1/3 cup serving, Calories from Fat 120). -- Food is an important part of a balanced diet. |
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notbob/nonuts wrote:
>Brooklyn1 wrote: > >> Their pina colada mix is 38% pineapple juice, it's not bogus, it's an >> excellent product: http://cocolopez.com/pinacoladamix.html > >We're talkin about Thai food, not poofta umbrella drinks. Pull yer >head out. > >numbballs You're the retard who bought Coco Lopez *pina colada mix*! DUH They have coconut milk and coconut cream too... you are obviously admitting that you are incapable of deciphering the labels, numb balls. LOL |
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Jim Elbrecht wrote:
> I looked for the Mae Ploy on my last trip to the Asian Supermarket. > They have the Mae Ploy sweet chili sauce, so I was expecting to find > it. Nope- Chaokah coconut *Cream*- but no milk. I picked up > some Roland [400cal/cup], Arroy-D [340cal], and Dragonfly [180cal]. > > Jim Do report your findings. -- Jean B. |
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Brooklyn1 wrote:
> On 2 Jul 2012 14:02:34 GMT, notbob > wrote: > >> On 2012-07-02, Jim Elbrecht > wrote: >> >>> I looked for the Mae Ploy on my last trip to the Asian Supermarket. >>> They have the Mae Ploy sweet chili sauce, so I was expecting to find >>> it. Nope- Chaokah coconut *Cream*- but no milk. >> Wow!! Jump on some Choakah coconut cream! Usually, coconut cream, by >> itself, is hard to find. I've only run across it a couple times, in >> dozens of Asian mrkts, typically in frozen foods. NEVER seen it in a >> can. >> >> As for Choakah vs Mae Ploy coconut milk, they usta be about equal in >> quality, the two premier Thai brands. Kasma Loha-unchit, my go-to gal >> on all things Thai, goes into detail on Thai ingredients he >> >> http://www.thaifoodandtravel.com/ingredients.html >> >> .....see coconut milk: >> >> http://www.thaifoodandtravel.com/ing...s/cocmilk.html >> >> The mark of a good can of coconut milk is the percentage of coconut >> cream to watery milk. Both these brands are 1/3rd to 1/2 cream, or >> usta be. At one time, Kasma issued a warning on her blog that both >> brands had severly decreased in quality, greatly reducing the amount >> of cream per can. I don't see that warning, now, so perhaps things >> have returned to normal. Anyway, since then, I've always grabbed >> coconut cream whenever I found it. I suggest you do likewise if yer >> serious about Thai cooking. Never hurts to have it on hand. You can >> always add cream to lesser canned brands of coconut milk, like Taste >> of Thai, and it freezes perfectly. Also, be aware Coco Lopez brand, >> that stuff fer pina coladas, is bogus. Avoid entirely, except fer, >> well, pina coladas! ![]() > > Their pina colada mix is 38% pineapple juice, it's not bogus, it's an > excellent product: http://cocolopez.com/pinacoladamix.html > > Coconut cream and coconut milk are very easy to find, every > stupidmarket I've ever been to carries the full range of Coco Lopez > products: http://cocolopez.com/products.html Sure, but it's entirely inappropriate for Thai (etc.) food. -- Jean B. |
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sf wrote:
> On Sun, 01 Jul 2012 21:06:23 -0400, "Jean B." > wrote: >> Well, to be perfectly honest, I am so focussed on seeing and >> getting the Chaokah brand that it could very well be in my haunts >> and go unseen by me. > > Why have you put such a laser focus on that particular brand? There > may be slight differences between brand names, but they're pretty much > all the same quality if you stick to full fat coconut milk in a can. > I imagine there's a huge difference between canned and that stuff you > find in an American style milk carton, but only certain morons here > try to equate the two. It took me a long time to figure out they were > actually talking about milk carton coconut milk, not an alternative > brand in a can before I understood why they thought it was so > horrible. The one and only time I cooked with milk carton coconut > milk, I made crepes with it and the crepe's texture was like plastic - > not something I want to repeat. > Because I have read numerous times that it was the preferred brand, and finding it fine for my purposes, I have felt no need to experiment with others. -- Jean B. |
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sf wrote:
> On Mon, 02 Jul 2012 08:50:36 -0400, Jim Elbrecht > > wrote: > >> I looked for the Mae Ploy on my last trip to the Asian Supermarket. >> They have the Mae Ploy sweet chili sauce, so I was expecting to find >> it. Nope- Chaokah coconut *Cream*- but no milk. I picked up >> some Roland [400cal/cup], Arroy-D [340cal], and Dragonfly [180cal]. > > I don't think I've ever seen coconut cream. The can of Chaokah that I > have on hand is coconut milk (150 calories per 1/3 cup serving, > Calories from Fat 120). > Before I could easily find coconut milk, I could find blocks of coconut cream, so my first experiments with SE Asian cookery were done with that. -- Jean B. |
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On 2012-07-03, Jean B. > wrote:
> Before I could easily find coconut milk, I could find blocks of > coconut cream, so my first experiments with SE Asian cookery were > done with that. Where is that, Jean? Even in SFBA, with lotsa Asian sprmkts, rarely ever saw coconut cream by itself. nb -- vi --the heart of evil! Support Freedom of Information Support freedom of the internet http://cdn.techdirt.com/i/net-declaration.png |
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On Mon, 02 Jul 2012 21:47:22 -0400, "Jean B." > wrote:
> sf wrote: > > On Mon, 02 Jul 2012 08:50:36 -0400, Jim Elbrecht > > > wrote: > > > >> I looked for the Mae Ploy on my last trip to the Asian Supermarket. > >> They have the Mae Ploy sweet chili sauce, so I was expecting to find > >> it. Nope- Chaokah coconut *Cream*- but no milk. I picked up > >> some Roland [400cal/cup], Arroy-D [340cal], and Dragonfly [180cal]. > > > > I don't think I've ever seen coconut cream. The can of Chaokah that I > > have on hand is coconut milk (150 calories per 1/3 cup serving, > > Calories from Fat 120). > > > Before I could easily find coconut milk, I could find blocks of > coconut cream, so my first experiments with SE Asian cookery were > done with that. By "blocks" do you mean frozen? -- Food is an important part of a balanced diet. |
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On Mon, 02 Jul 2012 21:46:30 -0400, "Jean B." > wrote:
> sf wrote: > > On Sun, 01 Jul 2012 21:06:23 -0400, "Jean B." > wrote: > >> Well, to be perfectly honest, I am so focussed on seeing and > >> getting the Chaokah brand that it could very well be in my haunts > >> and go unseen by me. > > > > Why have you put such a laser focus on that particular brand? There > > may be slight differences between brand names, but they're pretty much > > all the same quality if you stick to full fat coconut milk in a can. > > I imagine there's a huge difference between canned and that stuff you > > find in an American style milk carton, but only certain morons here > > try to equate the two. It took me a long time to figure out they were > > actually talking about milk carton coconut milk, not an alternative > > brand in a can before I understood why they thought it was so > > horrible. The one and only time I cooked with milk carton coconut > > milk, I made crepes with it and the crepe's texture was like plastic - > > not something I want to repeat. > > > Because I have read numerous times that it was the preferred > brand, and finding it fine for my purposes, I have felt no need to > experiment with others. There's no point in sticking to it either, especially if another brand is on sale at a good price. -- Food is an important part of a balanced diet. |
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On 02/07/2012 10:51 PM, sf wrote:
>> Before I could easily find coconut milk, I could find blocks of >> coconut cream, so my first experiments with SE Asian cookery were >> done with that. > > By "blocks" do you mean frozen? | It is more like cakes of soap. You cut off a junk and crush it and mix it with hot water. It is not quite as good as canned coconut milk but it is a lot less wasteful. I tried it a couple months ago and it wasn't bad. The recipe in which I use most often use coconut milk uses only half a can. For less than the cost of a can of coconut milk I can get a box of the dried stuff that will do 6-8 batches of that recipe. |
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On Mon, 02 Jul 2012 23:25:35 -0400, Dave Smith
> wrote: > On 02/07/2012 10:51 PM, sf wrote: > >> Before I could easily find coconut milk, I could find blocks of > >> coconut cream, so my first experiments with SE Asian cookery were > >> done with that. > > > > By "blocks" do you mean frozen? > | > > It is more like cakes of soap. You cut off a junk and crush it and mix > it with hot water. It is not quite as good as canned coconut milk but it > is a lot less wasteful. I tried it a couple months ago and it wasn't > bad. The recipe in which I use most often use coconut milk uses only > half a can. For less than the cost of a can of coconut milk I can get a > box of the dried stuff that will do 6-8 batches of that recipe. Wow, *solid* cream??? I could say I've never seen it... but this is the first time I've even heard of it. We aren't actually talking about coconut oil or butter, right? -- Food is an important part of a balanced diet. |
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