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Sanfran327

The Cooking Thread

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6 hours ago, Can_of_corn said:

Can have?  You better have some sort of acid in your coleslaw.

Actually I have seen creamy slaw recipes that didn’t call for vinegar or lemon juice. But called for sour cream and ground mustard

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2 minutes ago, Roll Tide said:

Actually I have seen creamy slaw recipes that didn’t call for vinegar or lemon juice. But called for sour cream and ground mustard

Sour cream (PH 4.5) would be an acid.

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7 hours ago, Can_of_corn said:

Sour cream (PH 4.5) would be an acid.

Noted ... actually that is probably a good compromise!

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19 minutes ago, Roll Tide said:

Noted ... actually that is probably a good compromise!

I've used yogurt.  It was OK but I wouldn't do it again.

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On 7/9/2020 at 3:49 PM, weams said:

 

It’s all Dungeness crab out here on the left coast. There is a  culture built around it. Crab is a Christmas tradition. But it doesn’t taste nearly as good. A friend of mine, born and raised in LA, still randomly brings up the time...twenty years or so ago...that I took him to a Baltimore diner and he had a soft shell crab sandwich.

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I've been wanting to make this for a while now. I keep forgetting to pick up curry when I go to the market. Used the last of it on my curry rice a couple of weeks ago. I could make it myself but I'm out of coriander also.

Edited by OsEatAlEast
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15 hours ago, Can_of_corn said:

I want to try Fufu.

I'll admit I had to look that up. A main staple with African groundnut based dishes. I wonder if it is semi-sweet with the plantain flour? I've never used either plantain or cassava flour before.

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They're former Russians who ended up in China after the border was redrawn. Not the reason I'm posting this though. There is a pretty interesting beer biscuit recipe in this vid.

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On 7/12/2020 at 9:30 PM, OsEatAlEast said:

I've been wanting to make this for a while now. I keep forgetting to pick up curry when I go to the market. Used the last of it on my curry rice a couple of weeks ago. I could make it myself but I'm out of coriander also.

So I have a version of a Thai peanut curry that I make roughly once a month that I think is really good.  The key to a good peanut sauce is fish sauce, which sounds terrible when you hear the process, but is one of the great seasonings ever.  Fish sauce, freshly ground peanuts, garlic, a little hot pepper, coconut milk, a dash of soy sauce... stir fry the chicken, some onions, pour on the peanut sauce, then throw in some basil at the very end, although you could use cilantro.  Serve over rice.  Even the 12- and 13-year old have eaten this for years.

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On 7/12/2020 at 10:05 PM, OsEatAlEast said:

Chef John recommends pairing garlic naan with his curry recipes.

I'm about 90% done with building a brick pizza oven in my back yard.  One of those projects that you get about 16 hours of hard labor into and think you may have been out of your mind since you have 60 or 80 left to go.  Especially in Southern Maryland in the summer.  But it should be great when done.  And a great way to make naan, among pizza and other things.

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31 minutes ago, DrungoHazewood said:

So I have a version of a Thai peanut curry that I make roughly once a month that I think is really good.  The key to a good peanut sauce is fish sauce, which sounds terrible when you hear the process, but is one of the great seasonings ever.  Fish sauce, freshly ground peanuts, garlic, a little hot pepper, coconut milk, a dash of soy sauce... stir fry the chicken, some onions, pour on the peanut sauce, then throw in some basil at the very end, although you could use cilantro.  Serve over rice.  Even the 12- and 13-year old have eaten this for years.

That sounds pretty good! I'll have to check that out. I'll make it without fish sauce first though just to get a baseline on the curry level.

Fish sauce is also one of the oldest condiments. I'm not sure when it was developed in Asia but in western culture it dates back to the ancient Greeks. There is a guy on youtube who recreates old recipes but his handle escapes me at the moment. I'll post it if I can find it.  Actually come to think of it the very first ketchups made were a version with anchovies in it.

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2 minutes ago, OsEatAlEast said:

That sounds pretty good! I'll have to check that out. I'll make it without fish sauce first though just to get a baseline on the curry level.

Fish sauce is also one of the oldest condiments. I'm not sure when it was developed in Asia but in western culture it dates back to the ancient Greeks. There is a guy on youtube who recreates old recipes but his handle escapes me at the moment. I'll post it if I can find it.  Actually come to think of it the very first ketchups made were a version with anchovies in it.

 

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