| limey |
Well, I took my first venture into Thai cooking. One of the ingredients
was bean sprouts.
I proudly ate the dish, now find I am still holding an unopened package of
bean sprouts. Good grief.
Dora
--
limey113@yahoo.com
|
|
|
| Mark Thorson |
limey wrote:
>
> I proudly ate the dish, now find I am still holding an unopened package
> of bean sprouts. Good grief.
That's Thai cooking, Charlie Brown!
|
|
|
| Chris |
"limey" <limey113@yahoo.com> wrote in message
news:3tng3kFt8mmoU1@individual.net...
> Well, I took my first venture into Thai cooking. One of the ingredients
> was bean sprouts.
>
> I proudly ate the dish, now find I am still holding an unopened package of
> bean sprouts. Good grief.
>
Hey, I did the same thing last week! Funny. I never ended up using them,
unfortunately. They sort of melted in the fridge.
What did you make?
Chris
|
|
|
| OmManiPadmeOmelet |
In article <3tng3kFt8mmoU1@individual.net>,
"limey" <limey113@yahoo.com> wrote:
> Well, I took my first venture into Thai cooking. One of the ingredients
> was bean sprouts.
>
> I proudly ate the dish, now find I am still holding an unopened package of
> bean sprouts. Good grief.
>
> Dora
Soup or stir fry. ;-)
And soon. Those things don't keep.
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| limey |
"Chris" wrote in message >
> "limey" wrote in message
>> Well, I took my first venture into Thai cooking. One of the ingredients
>> was bean sprouts.
>>
>> I proudly ate the dish, now find I am still holding an unopened package
>> of bean sprouts. Good grief.
>>
>
> Hey, I did the same thing last week! Funny. I never ended up using them,
> unfortunately. They sort of melted in the fridge.
>
> What did you make?
>
> Chris
A basic, elementary something - my first try. Rice sticks (couldn't find
rice noodles), egg - scrambled, shrimp, green onions and a Taste of Thai pad
thai sauce. I at least dipped my toe into the waters, but it certainly
wouldn't impress a native Thai!
I'll get better, I hope.
Dora
|
|
|
| limey |
"OmManiPadmeOmelet" wrote
> "limey" wrote:
>> Well, I took my first venture into Thai cooking. One of the ingredients
>> was bean sprouts.
>>
>> I proudly ate the dish, now find I am still holding an unopened package
>> of
>> bean sprouts. Good grief.
>>
>> Dora
>
> Soup or stir fry. ;-)
>
> And soon. Those things don't keep.
>
> Cheers!
> --
> Om.
So I understand. They were hard enough to find, too - darn it. Oh,
well - as I said, I've much to learn. Get the right noodles, for one - all
I could get were rice sticks. Our country supermarket isn't exactly on the
cutting edge.
Which reminds me - lemon grass. The supermarket did have some kind of lemon
grass paste concoction in a tube - any good? They can order in fresh,
however, but had never heard of kaffir leaves.
Dora
Dora
|
|
|
| George |
limey wrote:
>
>
> A basic, elementary something - my first try. Rice sticks (couldn't find
> rice noodles), egg - scrambled, shrimp, green onions and a Taste of Thai pad
> thai sauce. I at least dipped my toe into the waters, but it certainly
> wouldn't impress a native Thai!
> I'll get better, I hope.
>
> Dora
>
Sounds like you are off to a good start. If you like Thai (or other
Asian foods) and you want a much better result the next step would be to
get the basic ingredients and use them instead of those sauces. To me
Thai, teriyaki or other sauces produce a result akin to instant coffee.
|
|
|
| George |
limey wrote:
>
> Which reminds me - lemon grass. The supermarket did have some kind of lemon
> grass paste concoction in a tube - any good? They can order in fresh,
> however, but had never heard of kaffir leaves.
>
> Dora
>
> Dora
>
You can usually find frozen kaffir lime leaves in Asian markets.
|
|
|
| jake |
Newsgroups: rec.food.cooking
X-Trace: 1131905515 dreader2.news.tiscali.nl 727 82.170.232.163:10007
User-Agent: Mozilla Thunderbird 0.7.3 (Windows/20040803)
X-Accept-Language: en-us, en
MIME-Version: 1.0
In-Reply-To: <3tng3kFt8mmoU1@individual.net>
Content-Type: text/plain; charset=us-ascii; format=flowed
Content-Transfer-Encoding: 7bit
NNTP-Posting-Date: 13 Nov 2005 19:11:55 CET
X-Complaints-To: abuse@tiscali.nl
Xref: spool6-east.superfeed.net rec.food.cooking:1125411
limey wrote:
> Well, I took my first venture into Thai cooking. One of the ingredients
> was bean sprouts.
>
> I proudly ate the dish, now find I am still holding an unopened package of
> bean sprouts. Good grief.
>
> Dora
>
They'd be great with a somewhat spicey omelet.
|
|
|
| OmManiPadmeOmelet |
In article <_JHdf.2149$vS4.1890@trnddc01>, "limey" <limey113@yahoo.com>
wrote:
> "OmManiPadmeOmelet" wrote
>
> > "limey" wrote:
> >> Well, I took my first venture into Thai cooking. One of the ingredients
> >> was bean sprouts.
> >>
> >> I proudly ate the dish, now find I am still holding an unopened package
> >> of
> >> bean sprouts. Good grief.
> >>
> >> Dora
> >
> > Soup or stir fry. ;-)
> >
> > And soon. Those things don't keep.
> >
> > Cheers!
> > --
> > Om.
>
> So I understand. They were hard enough to find, too - darn it. Oh,
> well - as I said, I've much to learn. Get the right noodles, for one - all
> I could get were rice sticks. Our country supermarket isn't exactly on the
> cutting edge.
That's why I try very hard to find CANNED bean sprouts!
They really are quite good and stay surprisingly crispy!
They are expensive at the local supermarket tho'. I don't understand why
the oriental market does not carry them. :-(
I'm seriously considering seeing if I can Can them myself in 1/2 pint
jars. I'd need to join the food preservation list to learn to do it, or
try googling it.
>
> Which reminds me - lemon grass. The supermarket did have some kind of lemon
> grass paste concoction in a tube - any good? They can order in fresh,
> however, but had never heard of kaffir leaves.
>
> Dora
Someone on this list sent me Kaffir leaves. :-)
They were interesting.
I've never done much with lemon grass. For lemon flavor, I prefer dried
lemon balm, (used to have a HUGE patch in my herb garden but need to
re-plant it now) or ground lemon peel.
IMHO lemon grass might be a classic, but it's a PITA to deal with.
But, that's just me. <G>
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| OmManiPadmeOmelet |
In article <437781eb$0$727$5fc3050@dreader2.news.tiscali.nl>,
jake <kaaskoper@hotmail.com> wrote:
> limey wrote:
>
> > Well, I took my first venture into Thai cooking. One of the ingredients
> > was bean sprouts.
> >
> > I proudly ate the dish, now find I am still holding an unopened package of
> > bean sprouts. Good grief.
> >
> > Dora
> >
> They'd be great with a somewhat spicey omelet.
Yeah! I'd forgotten that. :-)
I've used leftover stir fry (including bean sprouts!) in Omelets and
Fritattas.
Goes well in Quiche too.
Emu breeding season is going on right now and one single egg makes a
wonderful quiche. ;-d
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| aem |
OmManiPadmeOmelet wrote:
>
> That's why I try very hard to find CANNED bean sprouts!
> They really are quite good and stay surprisingly crispy!
>
> They are expensive at the local supermarket tho'. I don't understand why
> the oriental market does not carry them. :-(
>
> I'm seriously considering seeing if I can Can them myself in 1/2 pint
> jars. I'd need to join the food preservation list to learn to do it, or
> try googling it.
>
Canning bean sprouts sounds like a big challenge, since you wouldn't
want them to cook for but a moment. Why not put that effort into
growing them instead? -aem
|
|
|
| elaine |
"OmManiPadmeOmelet" <Omelet@brokenegz.com> wrote in message
news:Omelet-262A36.13101213112005@corp.supernews.com...
> In article <_JHdf.2149$vS4.1890@trnddc01>, "limey" <limey113@yahoo.com>
> wrote:
>
>> "OmManiPadmeOmelet" wrote
>>
>> > "limey" wrote:
>> >> Well, I took my first venture into Thai cooking. One of the
>> >> ingredients
>> >> was bean sprouts.
>> >>
>> >> I proudly ate the dish, now find I am still holding an unopened
>> >> package
>> >> of
>> >> bean sprouts. Good grief.
>> >>
>> >> Dora
>> >
>> > Soup or stir fry. ;-)
>> >
>> > And soon. Those things don't keep.
>> >
>> > Cheers!
>> > --
>> > Om.
>>
>> So I understand. They were hard enough to find, too - darn it. Oh,
>> well - as I said, I've much to learn. Get the right noodles, for one -
>> all
>> I could get were rice sticks. Our country supermarket isn't exactly on
>> the
>> cutting edge.
>
> That's why I try very hard to find CANNED bean sprouts!
> They really are quite good and stay surprisingly crispy!
>
> They are expensive at the local supermarket tho'. I don't understand why
> the oriental market does not carry them. :-(
>
> I'm seriously considering seeing if I can Can them myself in 1/2 pint
> jars. I'd need to join the food preservation list to learn to do it, or
> try googling it.
>
>>
>> Which reminds me - lemon grass. The supermarket did have some kind of
>> lemon
>> grass paste concoction in a tube - any good? They can order in fresh,
>> however, but had never heard of kaffir leaves.
>>
>> Dora
I bought some frozen lemon grass a couple of months ago for 99 cents.. It's
still in my freezer. I'm afraid to use it because it looks kinda pulpy.
I also bought some dried kaffir leaves and haven't used them either because
I'm not sure where they belong. Are they a lime leaf? Do they have a
flavour when they are dried. Like a Bay leaf?
Elaine (wishing I had a Thai friend that could explain all this to me)
|
|
|
| OmManiPadmeOmelet |
In article <1131911187.926244.230700@g14g2000cwa.googlegroups.com>,
"aem" <aem_again@yahoo.com> wrote:
> OmManiPadmeOmelet wrote:
> >
> > That's why I try very hard to find CANNED bean sprouts!
> > They really are quite good and stay surprisingly crispy!
> >
> > They are expensive at the local supermarket tho'. I don't understand why
> > the oriental market does not carry them. :-(
> >
> > I'm seriously considering seeing if I can Can them myself in 1/2 pint
> > jars. I'd need to join the food preservation list to learn to do it, or
> > try googling it.
> >
> Canning bean sprouts sounds like a big challenge, since you wouldn't
> want them to cook for but a moment. Why not put that effort into
> growing them instead? -aem
>
Because the humidity in my area makes sprouting a PITA. :-P
I've tried it.
I'm seriously considering getting a more sophisticated sprouting system
rather than using the screen topped jars I'm used to using.
Then dad could have sunflower sprouts more frequently. :-)
Those things are FANTASTIC!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| limey |
"George" wrote in message > limey wrote:
>
>> A basic, elementary something - my first try. Rice sticks (couldn't find
>> rice noodles), egg - scrambled, shrimp, green onions and a Taste of Thai
>> pad thai sauce. I at least dipped my toe into the waters, but it
>> certainly wouldn't impress a native Thai!
>> I'll get better, I hope.
>>
>> Dora
>
> Sounds like you are off to a good start. If you like Thai (or other Asian
> foods) and you want a much better result the next step would be to get the
> basic ingredients and use them instead of those sauces. To me Thai,
> teriyaki or other sauces produce a result akin to instant coffee.
That's exactly what I plan to do once I can round up the authentic
ingredients. That "genuine" Taste of Thai sauce wasn't very good.
Dora
|
|
|
| limey |
"elaine" wrote in message
>>
limey wrote:
>>> Which reminds me - lemon grass. The supermarket did have some kind of
>>> lemon
>>> grass paste concoction in a tube - any good? They can order in fresh,
>>> however, but had never heard of kaffir leaves.
>>>
>>> Dora
>
> I bought some frozen lemon grass a couple of months ago for 99 cents..
> It's still in my freezer. I'm afraid to use it because it looks kinda
> pulpy.
>
> I also bought some dried kaffir leaves and haven't used them either
> because I'm not sure where they belong. Are they a lime leaf? Do they
> have a flavour when they are dried. Like a Bay leaf?
> Elaine (wishing I had a Thai friend that could explain all this to me)
Boy, I wish the same as you, Elaine - I'm in over my head but I'm going to
swim to the surface! My problem is that I have no Asian market less than
about 50 miles away, so I'm fumbling along and relying on you guys.
Dora
|
|
|
| limey |
"jake" wrote in message
> limey wrote:
>
>> Well, I took my first venture into Thai cooking. One of the ingredients
>> was bean sprouts.
>>
>> I proudly ate the dish, now find I am still holding an unopened package
>> of bean sprouts. Good grief.
>>
>> Dora
>>
> They'd be great with a somewhat spicey omelet.
That sounds good! Thanks, Jake.
Dora
|
|
|
| elaine |
limey" <limey113@yahoo.com> wrote in message
news:AgPdf.7016$9T4.4545@trnddc04...
>
> "elaine" wrote in message
>>>
> limey wrote:
>>>> Which reminds me - lemon grass. The supermarket did have some kind of
>>>> lemon
>>>> grass paste concoction in a tube - any good? They can order in fresh,
>>>> however, but had never heard of kaffir leaves.
>>>>
>>>> Dora
>>
>> I bought some frozen lemon grass a couple of months ago for 99 cents..
>> It's still in my freezer. I'm afraid to use it because it looks kinda
>> pulpy.
>>
>> I also bought some dried kaffir leaves and haven't used them either
>> because I'm not sure where they belong. Are they a lime leaf? Do they
>> have a flavour when they are dried. Like a Bay leaf?
>
>> Elaine (wishing I had a Thai friend that could explain all this to me)
>
> Boy, I wish the same as you, Elaine - I'm in over my head but I'm going to
> swim to the surface! My problem is that I have no Asian market less than
> about 50 miles away, so I'm fumbling along and relying on you guys.
>
> Dora
OK. When I find my Thai friend, I will share him with you.
Maybe!
E.
|
|
|
| jake |
limey wrote:
> "jake" wrote in message
>
>>limey wrote:
>>
>>
>>>Well, I took my first venture into Thai cooking. One of the ingredients
>>>was bean sprouts.
>>>
>>>I proudly ate the dish, now find I am still holding an unopened package
>>>of bean sprouts. Good grief.
>>>
>>>Dora
>>>
>>
>>They'd be great with a somewhat spicey omelet.
>
>
> That sounds good! Thanks, Jake.
>
> Dora
>
>
I jsut remebered spring oniosn woudl match that combo well, too. I Love
bean sprouts.
|
|
|
| jake |
OmManiPadmeOmelet wrote:
> In article <437781eb$0$727$5fc3050@dreader2.news.tiscali.nl>,
> jake <kaaskoper@hotmail.com> wrote:
>
>
>>limey wrote:
>>
>>
>>>Well, I took my first venture into Thai cooking. One of the ingredients
>>>was bean sprouts.
>>>
>>>I proudly ate the dish, now find I am still holding an unopened package of
>>>bean sprouts. Good grief.
>>>
>>>Dora
>>>
>>
>>They'd be great with a somewhat spicey omelet.
>
>
> Yeah! I'd forgotten that. :-)
> I've used leftover stir fry (including bean sprouts!) in Omelets and
> Fritattas.
>
> Goes well in Quiche too.
>
> Emu breeding season is going on right now and one single egg makes a
> wonderful quiche. ;-d
You have emu eggs?
|
|
|
| OmManiPadmeOmelet |
In article <4378da5c$0$717$5fc3050@dreader2.news.tiscali.nl>,
jake <kaaskoper@hotmail.com> wrote:
> OmManiPadmeOmelet wrote:
>
> > In article <437781eb$0$727$5fc3050@dreader2.news.tiscali.nl>,
> > jake <kaaskoper@hotmail.com> wrote:
> >
> >
> >>limey wrote:
> >>
> >>
> >>>Well, I took my first venture into Thai cooking. One of the ingredients
> >>>was bean sprouts.
> >>>
> >>>I proudly ate the dish, now find I am still holding an unopened package of
> >>>bean sprouts. Good grief.
> >>>
> >>>Dora
> >>>
> >>
> >>They'd be great with a somewhat spicey omelet.
> >
> >
> > Yeah! I'd forgotten that. :-)
> > I've used leftover stir fry (including bean sprouts!) in Omelets and
> > Fritattas.
> >
> > Goes well in Quiche too.
> >
> > Emu breeding season is going on right now and one single egg makes a
> > wonderful quiche. ;-d
>
> You have emu eggs?
I will soon...
Titania generally starts laying at the end of November with the highest
fertility rates being at the start of the season.
I sell them for the shell value of $5.00 each since that is what I sell
the empty, clean shells for on ebay.
Suitable for eating or hatching, but I cannot guarantee hatchability on
mailed eggs..... ;-)
I can let you know when they are available?
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| Clay Irving |
On 2005-11-13, elaine <sass@ca.inter.net> wrote:
> I bought some frozen lemon grass a couple of months ago for 99 cents.. It's
> still in my freezer. I'm afraid to use it because it looks kinda pulpy.
Lemon grass is always fibrous. A common way to prepare lemon grass is to
smash it in a motar and pestle. See:
http://www.panix.com/~clay/cookbook...cgi?lemon-grass
> I also bought some dried kaffir leaves and haven't used them either because
> I'm not sure where they belong. Are they a lime leaf? Do they have a
> flavour when they are dried. Like a Bay leaf?
Like most spices, fresh leaves are better. They are lime leaves (bai makrut
in Thai; "bai" meaning leaf). They have a very-citrus lemon-like flavor. One
of the most common Thai dishes, Tom Yum soup, is made with Kaffir lime leaves.
They are also used in some curries, like "Jungle" curry.
--
Clay Irving <clay@panix.com>
His hair was perfect.
- Warren Zevon
|
|
|
| Clay Irving |
On 2005-11-14, Clay Irving <clay@panix.com> wrote:
>> I also bought some dried kaffir leaves and haven't used them either because
>> I'm not sure where they belong. Are they a lime leaf? Do they have a
>> flavour when they are dried. Like a Bay leaf?
> Like most spices, fresh leaves are better. They are lime leaves (bai makrut
> in Thai; "bai" meaning leaf). They have a very-citrus lemon-like flavor. One
> of the most common Thai dishes, Tom Yum soup, is made with Kaffir lime leaves.
> They are also used in some curries, like "Jungle" curry.
Odd coincidence -- Today, I received an Email message from Temple of Thai
with this recipe containing Kaffir lime leaves:
Green Beef Curry Thai Green Curry with Beef
This Green Curry recipe features beef but could also be prepared with
chicken or catfish. If sweet basil leaves are not available, you may
substitute European basil, or leave it out.
Serve accompanied with a cooling soup, like Glass Noodle Soup
(Gaeng Joot), stir-fry vegetables, and steamed jasmine rice.
Ingredients:
* 400 grams beef (a little less then 1lb.)
* 3 tbsp green curry paste (see green curry paste recipe or use
ready-made curry paste)
* 2 1/2 cups coconut milk (1 1/2 cans Chaokoh brand coconut milk
or squeezed out from 400 grams grated fresh coconut)
* 5 small fresh Thai eggplants, quartered
* 2-3 fresh red spur chilies, sliced diagonally
* 2 kaffir lime leaves, torn
* 1/4 cup sweet basil leaf (optional)
* 1 1/2 tbsp fish sauce
* 1 1/2 tsp palm sugar
* 1 tbsp cooking oil (not olive oil, but corn, safflower or peanut oil)
* Sweet basil leaves and red chili slices for garnish
Preparation:
1. Slice the beef into thin pieces, about about 1/3" (3 cm) thick.
2. Saute the curry paste in oil over medium heat until fragrant,
reduce the heat, gradually add 1 1/2 cups of the coconut milk a
little at a time, stir until a film of green oil surfaces.
3. Add the beef and kaffir lime leaves, continue cooking for 3
minutes until fragrant and the beef is cooked through. Transfer to
a pot, place over medium heat and cook until boiling. Add the
remaining coconut milk, season with palm sugar and fish sauce.
When the mixture returns to the boil add the eggplants. Cook until
the eggplants are done, sprinkle sweet basil leaves and red
chilies over, then turn off the heat.
4. Arrange on a serving dish and garnish with sweet basil leaves and
red chilies before serving.
--
Clay Irving <clay@panix.com>
My mother taught me about ENVY:
"There are millions of less fortunate children in this world who don't
have wonderful parents like you do!"
|
|
|
| Jo Anne Slaven |
On Sun, 13 Nov 2005 14:04:42 GMT, "limey" <limey113@yahoo.com> wrote:
>Which reminds me - lemon grass. The supermarket did have some kind of lemon
>grass paste concoction in a tube - any good? They can order in fresh,
>however, but had never heard of kaffir leaves.
I have used the lemon grass paste. It's quite good, IMO, but there
seems to be a lot of preservatives in it. I also have the hot chili
paste (my favourite condiment).
Nice to have on hand for stir fry.
Jo Anne
|
|
|
| Clay Irving |
On 2005-11-15, Jo Anne Slaven <joanne.slaven@sympatico.ca> wrote:
> I have used the lemon grass paste. It's quite good, IMO, but there
> seems to be a lot of preservatives in it. I also have the hot chili
> paste (my favourite condiment).
>
> Nice to have on hand for stir fry.
You must mean Sriracha -- The Huy Fong brand is made in the Los Angeles
area:
http://www.huyfong.com/no_frames/sriracha.htm
Did you know Sriracha (pronounced "see-racha") is named after a small sea-
side city in Chon Buri province in Thailand? It is known for its spicy
chili sauce called "nam prik si racha". "Nam Prik" means "chili sauce".
Last month when I was in Thailand, I bought a bottle of "Three Mountains"
brand sriracha made by Bangkok Sauce Ltd. It is slightly less red (more
orange) and a little sweeter than the Huy Fong sriracha.
--
Clay Irving <clay@panix.com>
I have a microwave fireplace in my house...The other night I laid down in front
of the fire for the evening in two minutes.
- Steven Wright
|
|
|
| jake |
OmManiPadmeOmelet wrote:
> In article <4378da5c$0$717$5fc3050@dreader2.news.tiscali.nl>,
> jake <kaaskoper@hotmail.com> wrote:
>
>
>>OmManiPadmeOmelet wrote:
>>
>>
>>>In article <437781eb$0$727$5fc3050@dreader2.news.tiscali.nl>,
>>> jake <kaaskoper@hotmail.com> wrote:
>>>
>>>
>>>
>>>>limey wrote:
>>>>
>>>>
>>>>
>>>>>Well, I took my first venture into Thai cooking. One of the ingredients
>>>>>was bean sprouts.
>>>>>
>>>>>I proudly ate the dish, now find I am still holding an unopened package of
>>>>>bean sprouts. Good grief.
>>>>>
>>>>>Dora
>>>>>
>>>>
>>>>They'd be great with a somewhat spicey omelet.
>>>
>>>
>>>Yeah! I'd forgotten that. :-)
>>>I've used leftover stir fry (including bean sprouts!) in Omelets and
>>>Fritattas.
>>>
>>>Goes well in Quiche too.
>>>
>>>Emu breeding season is going on right now and one single egg makes a
>>>wonderful quiche. ;-d
>>
>>You have emu eggs?
>
>
> I will soon...
>
> Titania generally starts laying at the end of November with the highest
> fertility rates being at the start of the season.
>
> I sell them for the shell value of $5.00 each since that is what I sell
> the empty, clean shells for on ebay.
>
> Suitable for eating or hatching, but I cannot guarantee hatchability on
> mailed eggs..... ;-)
>
> I can let you know when they are available?
I think that is very exotic. And probably a lot of fun.
|
|
|
| OmManiPadmeOmelet |
In article <437a51aa$0$749$5fc3050@dreader2.news.tiscali.nl>,
jake <kaaskoper@hotmail.com> wrote:
> OmManiPadmeOmelet wrote:
>
> > In article <4378da5c$0$717$5fc3050@dreader2.news.tiscali.nl>,
> > jake <kaaskoper@hotmail.com> wrote:
> >
> >
> >>OmManiPadmeOmelet wrote:
> >>
> >>
> >>>In article <437781eb$0$727$5fc3050@dreader2.news.tiscali.nl>,
> >>> jake <kaaskoper@hotmail.com> wrote:
> >>>
> >>>
> >>>
> >>>>limey wrote:
> >>>>
> >>>>
> >>>>
> >>>>>Well, I took my first venture into Thai cooking. One of the
> >>>>>ingredients
> >>>>>was bean sprouts.
> >>>>>
> >>>>>I proudly ate the dish, now find I am still holding an unopened package
> >>>>>of
> >>>>>bean sprouts. Good grief.
> >>>>>
> >>>>>Dora
> >>>>>
> >>>>
> >>>>They'd be great with a somewhat spicey omelet.
> >>>
> >>>
> >>>Yeah! I'd forgotten that. :-)
> >>>I've used leftover stir fry (including bean sprouts!) in Omelets and
> >>>Fritattas.
> >>>
> >>>Goes well in Quiche too.
> >>>
> >>>Emu breeding season is going on right now and one single egg makes a
> >>>wonderful quiche. ;-d
> >>
> >>You have emu eggs?
> >
> >
> > I will soon...
> >
> > Titania generally starts laying at the end of November with the highest
> > fertility rates being at the start of the season.
> >
> > I sell them for the shell value of $5.00 each since that is what I sell
> > the empty, clean shells for on ebay.
> >
> > Suitable for eating or hatching, but I cannot guarantee hatchability on
> > mailed eggs..... ;-)
> >
> > I can let you know when they are available?
>
> I think that is very exotic. And probably a lot of fun.
Woulda been... <sigh>
I just had a run-in with new city ordinances.
I'm trying to give them away now. If this works out, no more emu eggs
for me!
We shall see.
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| limey |
"elaine" wrote in message
>>
limey wrote:
>>> Which reminds me - lemon grass. The supermarket did have some kind of
>>> lemon
>>> grass paste concoction in a tube - any good? They can order in fresh,
>>> however, but had never heard of kaffir leaves.
>>>
>>> Dora
>
> I bought some frozen lemon grass a couple of months ago for 99 cents..
> It's still in my freezer. I'm afraid to use it because it looks kinda
> pulpy.
>
> I also bought some dried kaffir leaves and haven't used them either
> because I'm not sure where they belong. Are they a lime leaf? Do they
> have a flavour when they are dried. Like a Bay leaf?
> Elaine (wishing I had a Thai friend that could explain all this to me)
Boy, I wish the same as you, Elaine - I'm in over my head but I'm going to
swim to the surface! My problem is that I have no Asian market less than
about 50 miles away, so I'm fumbling along and relying on you guys.
Dora
|
|
|
| limey |
"jake" wrote in message
> limey wrote:
>
>> Well, I took my first venture into Thai cooking. One of the ingredients
>> was bean sprouts.
>>
>> I proudly ate the dish, now find I am still holding an unopened package
>> of bean sprouts. Good grief.
>>
>> Dora
>>
> They'd be great with a somewhat spicey omelet.
That sounds good! Thanks, Jake.
Dora
|
|
|
| bob@buzzbeer.com |
: > >>You have emu eggs?
: > >
: > >
: > > I will soon...
: > >
: > > Titania generally starts laying at the end of November with the highest
: > > fertility rates being at the start of the season.
: > >
: > > I sell them for the shell value of $5.00 each since that is what I sell
: > > the empty, clean shells for on ebay.
: > >
: > > Suitable for eating or hatching, but I cannot guarantee hatchability on
: > > mailed eggs..... ;-)
: > >
: > > I can let you know when they are available?
: >
: > I think that is very exotic. And probably a lot of fun.
: Woulda been... <sigh>
: I just had a run-in with new city ordinances.
: I'm trying to give them away now. If this works out, no more emu eggs
: for me!
If you have paperwork that proves you had the Emus before the ordinances
took effect then you probably won't have to get rid of them.
|
|
|
| OmManiPadmeOmelet |
In article <1132329355.606273@newsreg.cos.agilent.com>,
bob@buzzbeer.com wrote:
> : > >>You have emu eggs?
> : > >
> : > >
> : > > I will soon...
> : > >
> : > > Titania generally starts laying at the end of November with the highest
> : > > fertility rates being at the start of the season.
> : > >
> : > > I sell them for the shell value of $5.00 each since that is what I sell
> : > > the empty, clean shells for on ebay.
> : > >
> : > > Suitable for eating or hatching, but I cannot guarantee hatchability on
> : > > mailed eggs..... ;-)
> : > >
> : > > I can let you know when they are available?
> : >
> : > I think that is very exotic. And probably a lot of fun.
>
> : Woulda been... <sigh>
> : I just had a run-in with new city ordinances.
> : I'm trying to give them away now. If this works out, no more emu eggs
> : for me!
>
> If you have paperwork that proves you had the Emus before the ordinances
> took effect then you probably won't have to get rid of them.
I wish that were true, but not in _this_ town.
It will be better this way anyway due to space. I am keeping one pet as
I'm allowed to keep up to 8 birds with the ordinance, and the two pairs
are well placed where they will have more room and be well cared for. :-)
Its' ok.
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| OmManiPadmeOmelet |
In article <4378da5c$0$717$5fc3050@dreader2.news.tiscali.nl>,
jake <kaaskoper@hotmail.com> wrote:
> OmManiPadmeOmelet wrote:
>
> > In article <437781eb$0$727$5fc3050@dreader2.news.tiscali.nl>,
> > jake <kaaskoper@hotmail.com> wrote:
> >
> >
> >>limey wrote:
> >>
> >>
> >>>Well, I took my first venture into Thai cooking. One of the ingredients
> >>>was bean sprouts.
> >>>
> >>>I proudly ate the dish, now find I am still holding an unopened package of
> >>>bean sprouts. Good grief.
> >>>
> >>>Dora
> >>>
> >>
> >>They'd be great with a somewhat spicey omelet.
> >
> >
> > Yeah! I'd forgotten that. :-)
> > I've used leftover stir fry (including bean sprouts!) in Omelets and
> > Fritattas.
> >
> > Goes well in Quiche too.
> >
> > Emu breeding season is going on right now and one single egg makes a
> > wonderful quiche. ;-d
>
> You have emu eggs?
I will soon...
Titania generally starts laying at the end of November with the highest
fertility rates being at the start of the season.
I sell them for the shell value of $5.00 each since that is what I sell
the empty, clean shells for on ebay.
Suitable for eating or hatching, but I cannot guarantee hatchability on
mailed eggs..... ;-)
I can let you know when they are available?
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| jake |
limey wrote:
> "jake" wrote in message
>
>>limey wrote:
>>
>>
>>>Well, I took my first venture into Thai cooking. One of the ingredients
>>>was bean sprouts.
>>>
>>>I proudly ate the dish, now find I am still holding an unopened package
>>>of bean sprouts. Good grief.
>>>
>>>Dora
>>>
>>
>>They'd be great with a somewhat spicey omelet.
>
>
> That sounds good! Thanks, Jake.
>
> Dora
>
>
I jsut remebered spring oniosn woudl match that combo well, too. I Love
bean sprouts.
|
|
|
| jake |
OmManiPadmeOmelet wrote:
> In article <437781eb$0$727$5fc3050@dreader2.news.tiscali.nl>,
> jake <kaaskoper@hotmail.com> wrote:
>
>
>>limey wrote:
>>
>>
>>>Well, I took my first venture into Thai cooking. One of the ingredients
>>>was bean sprouts.
>>>
>>>I proudly ate the dish, now find I am still holding an unopened package of
>>>bean sprouts. Good grief.
>>>
>>>Dora
>>>
>>
>>They'd be great with a somewhat spicey omelet.
>
>
> Yeah! I'd forgotten that. :-)
> I've used leftover stir fry (including bean sprouts!) in Omelets and
> Fritattas.
>
> Goes well in Quiche too.
>
> Emu breeding season is going on right now and one single egg makes a
> wonderful quiche. ;-d
You have emu eggs?
|
|
|
| Clay Irving |
On 2005-11-13, elaine <sass@ca.inter.net> wrote:
> I bought some frozen lemon grass a couple of months ago for 99 cents.. It's
> still in my freezer. I'm afraid to use it because it looks kinda pulpy.
Lemon grass is always fibrous. A common way to prepare lemon grass is to
smash it in a motar and pestle. See:
http://www.panix.com/~clay/cookbook...cgi?lemon-grass
> I also bought some dried kaffir leaves and haven't used them either because
> I'm not sure where they belong. Are they a lime leaf? Do they have a
> flavour when they are dried. Like a Bay leaf?
Like most spices, fresh leaves are better. They are lime leaves (bai makrut
in Thai; "bai" meaning leaf). They have a very-citrus lemon-like flavor. One
of the most common Thai dishes, Tom Yum soup, is made with Kaffir lime leaves.
They are also used in some curries, like "Jungle" curry.
--
Clay Irving <clay@panix.com>
His hair was perfect.
- Warren Zevon
|
|
|
| Clay Irving |
On 2005-11-14, Clay Irving <clay@panix.com> wrote:
>> I also bought some dried kaffir leaves and haven't used them either because
>> I'm not sure where they belong. Are they a lime leaf? Do they have a
>> flavour when they are dried. Like a Bay leaf?
> Like most spices, fresh leaves are better. They are lime leaves (bai makrut
> in Thai; "bai" meaning leaf). They have a very-citrus lemon-like flavor. One
> of the most common Thai dishes, Tom Yum soup, is made with Kaffir lime leaves.
> They are also used in some curries, like "Jungle" curry.
Odd coincidence -- Today, I received an Email message from Temple of Thai
with this recipe containing Kaffir lime leaves:
Green Beef Curry Thai Green Curry with Beef
This Green Curry recipe features beef but could also be prepared with
chicken or catfish. If sweet basil leaves are not available, you may
substitute European basil, or leave it out.
Serve accompanied with a cooling soup, like Glass Noodle Soup
(Gaeng Joot), stir-fry vegetables, and steamed jasmine rice.
Ingredients:
* 400 grams beef (a little less then 1lb.)
* 3 tbsp green curry paste (see green curry paste recipe or use
ready-made curry paste)
* 2 1/2 cups coconut milk (1 1/2 cans Chaokoh brand coconut milk
or squeezed out from 400 grams grated fresh coconut)
* 5 small fresh Thai eggplants, quartered
* 2-3 fresh red spur chilies, sliced diagonally
* 2 kaffir lime leaves, torn
* 1/4 cup sweet basil leaf (optional)
* 1 1/2 tbsp fish sauce
* 1 1/2 tsp palm sugar
* 1 tbsp cooking oil (not olive oil, but corn, safflower or peanut oil)
* Sweet basil leaves and red chili slices for garnish
Preparation:
1. Slice the beef into thin pieces, about about 1/3" (3 cm) thick.
2. Saute the curry paste in oil over medium heat until fragrant,
reduce the heat, gradually add 1 1/2 cups of the coconut milk a
little at a time, stir until a film of green oil surfaces.
3. Add the beef and kaffir lime leaves, continue cooking for 3
minutes until fragrant and the beef is cooked through. Transfer to
a pot, place over medium heat and cook until boiling. Add the
remaining coconut milk, season with palm sugar and fish sauce.
When the mixture returns to the boil add the eggplants. Cook until
the eggplants are done, sprinkle sweet basil leaves and red
chilies over, then turn off the heat.
4. Arrange on a serving dish and garnish with sweet basil leaves and
red chilies before serving.
--
Clay Irving <clay@panix.com>
My mother taught me about ENVY:
"There are millions of less fortunate children in this world who don't
have wonderful parents like you do!"
|
|
|
| Jo Anne Slaven |
On Sun, 13 Nov 2005 14:04:42 GMT, "limey" <limey113@yahoo.com> wrote:
>Which reminds me - lemon grass. The supermarket did have some kind of lemon
>grass paste concoction in a tube - any good? They can order in fresh,
>however, but had never heard of kaffir leaves.
I have used the lemon grass paste. It's quite good, IMO, but there
seems to be a lot of preservatives in it. I also have the hot chili
paste (my favourite condiment).
Nice to have on hand for stir fry.
Jo Anne
|
|
|
| Clay Irving |
On 2005-11-15, Jo Anne Slaven <joanne.slaven@sympatico.ca> wrote:
> I have used the lemon grass paste. It's quite good, IMO, but there
> seems to be a lot of preservatives in it. I also have the hot chili
> paste (my favourite condiment).
>
> Nice to have on hand for stir fry.
You must mean Sriracha -- The Huy Fong brand is made in the Los Angeles
area:
http://www.huyfong.com/no_frames/sriracha.htm
Did you know Sriracha (pronounced "see-racha") is named after a small sea-
side city in Chon Buri province in Thailand? It is known for its spicy
chili sauce called "nam prik si racha". "Nam Prik" means "chili sauce".
Last month when I was in Thailand, I bought a bottle of "Three Mountains"
brand sriracha made by Bangkok Sauce Ltd. It is slightly less red (more
orange) and a little sweeter than the Huy Fong sriracha.
--
Clay Irving <clay@panix.com>
I have a microwave fireplace in my house...The other night I laid down in front
of the fire for the evening in two minutes.
- Steven Wright
|
|
|
| jake |
OmManiPadmeOmelet wrote:
> In article <4378da5c$0$717$5fc3050@dreader2.news.tiscali.nl>,
> jake <kaaskoper@hotmail.com> wrote:
>
>
>>OmManiPadmeOmelet wrote:
>>
>>
>>>In article <437781eb$0$727$5fc3050@dreader2.news.tiscali.nl>,
>>> jake <kaaskoper@hotmail.com> wrote:
>>>
>>>
>>>
>>>>limey wrote:
>>>>
>>>>
>>>>
>>>>>Well, I took my first venture into Thai cooking. One of the ingredients
>>>>>was bean sprouts.
>>>>>
>>>>>I proudly ate the dish, now find I am still holding an unopened package of
>>>>>bean sprouts. Good grief.
>>>>>
>>>>>Dora
>>>>>
>>>>
>>>>They'd be great with a somewhat spicey omelet.
>>>
>>>
>>>Yeah! I'd forgotten that. :-)
>>>I've used leftover stir fry (including bean sprouts!) in Omelets and
>>>Fritattas.
>>>
>>>Goes well in Quiche too.
>>>
>>>Emu breeding season is going on right now and one single egg makes a
>>>wonderful quiche. ;-d
>>
>>You have emu eggs?
>
>
> I will soon...
>
> Titania generally starts laying at the end of November with the highest
> fertility rates being at the start of the season.
>
> I sell them for the shell value of $5.00 each since that is what I sell
> the empty, clean shells for on ebay.
>
> Suitable for eating or hatching, but I cannot guarantee hatchability on
> mailed eggs..... ;-)
>
> I can let you know when they are available?
I think that is very exotic. And probably a lot of fun.
|
|
|
| OmManiPadmeOmelet |
In article <437a51aa$0$749$5fc3050@dreader2.news.tiscali.nl>,
jake <kaaskoper@hotmail.com> wrote:
> OmManiPadmeOmelet wrote:
>
> > In article <4378da5c$0$717$5fc3050@dreader2.news.tiscali.nl>,
> > jake <kaaskoper@hotmail.com> wrote:
> >
> >
> >>OmManiPadmeOmelet wrote:
> >>
> >>
> >>>In article <437781eb$0$727$5fc3050@dreader2.news.tiscali.nl>,
> >>> jake <kaaskoper@hotmail.com> wrote:
> >>>
> >>>
> >>>
> >>>>limey wrote:
> >>>>
> >>>>
> >>>>
> >>>>>Well, I took my first venture into Thai cooking. One of the
> >>>>>ingredients
> >>>>>was bean sprouts.
> >>>>>
> >>>>>I proudly ate the dish, now find I am still holding an unopened package
> >>>>>of
> >>>>>bean sprouts. Good grief.
> >>>>>
> >>>>>Dora
> >>>>>
> >>>>
> >>>>They'd be great with a somewhat spicey omelet.
> >>>
> >>>
> >>>Yeah! I'd forgotten that. :-)
> >>>I've used leftover stir fry (including bean sprouts!) in Omelets and
> >>>Fritattas.
> >>>
> >>>Goes well in Quiche too.
> >>>
> >>>Emu breeding season is going on right now and one single egg makes a
> >>>wonderful quiche. ;-d
> >>
> >>You have emu eggs?
> >
> >
> > I will soon...
> >
> > Titania generally starts laying at the end of November with the highest
> > fertility rates being at the start of the season.
> >
> > I sell them for the shell value of $5.00 each since that is what I sell
> > the empty, clean shells for on ebay.
> >
> > Suitable for eating or hatching, but I cannot guarantee hatchability on
> > mailed eggs..... ;-)
> >
> > I can let you know when they are available?
>
> I think that is very exotic. And probably a lot of fun.
Woulda been... <sigh>
I just had a run-in with new city ordinances.
I'm trying to give them away now. If this works out, no more emu eggs
for me!
We shall see.
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
|
