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

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.

In article m>,
says...
>
> 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.

Sounds good to me! I make clafoutis with plums and cinnamon, coconut
would go with that ...

Janet UK

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

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.

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.

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.

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

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

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

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

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.

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.

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.

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.

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

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

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

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.

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.

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.

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.

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

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.

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

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/>

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

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
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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.

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.

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

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.

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.

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.

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.

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

--
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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.

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.

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.

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.