Text 16179, 165 rader
Skriven 2008-11-05 19:35:04 av Michael Loo (1:18/200.0)
  Kommentar till text 16118 av Nancy Backus (1:3634/12.0)
Ärende: moosic 183
==================
 NB> It is indeed enthralling to watch a real organist play such works. 

It was really amazing, even more so than the scene in the movie
(whose name I've forgotten) in which Gustav Leonhardt, in period
costume and white wig as Bach, plays that same piece, with the
camera focused on his feet. Turns out this guy is rather famous
in his world. The previous organist I worked with was Barbara
Owen, who was president of the AGO (either the local chapter or
the national, I'm not sure which). I've had good luck with
organist colleagues.

 NB> 'Tis then that I realize that I'll never quite attain to such status...
 NB> I can do a good fake, and have been assured by such real ones that I
 NB> too am truly an organist

That was perhaps like when a famous and beautiful soprano told me
that her husband and I shared one characteristic, that being that
we could make music out of anything (and there I was hoping that
she would say something suggestive).

 ... but I know better.  ;)  The only time I can
 NB> play anything of any complexity upon the pedals is when that is ALL I
 NB> am playing... the hands are helping to hold me upright on the bench,
 NB> that is all..  (G)

No fair!

 ML> Mr. Prunty might agree. How come, by the way, has there been such
 ML> an influx of church organists on this echo?
 NB> Dunno... confluence of fate, perhaps...?  ;)   Music and food are
 NB> interrelated...??  :)

I've been on this echo for 15 years, and aside from a brief
period in the mid-'90s when another viola player was on,
there's never been this kind of spate of musicians.

From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
Subject: [THAI] Kaeng Sai Mai Rong Hai
Organization: Vongchavalitkul University

The title of this note means "curry [or stew or soup] without tears".

If we have some prik kaeng (chili paste) and some basic ingredients,
then we can make curries, stews and soups easily and with a wide variety
of foods from the market.

The common thread of all these is to prepare a sauce base.  Similar
sauces can be made from any Thai curry paste; the basic method is
simple.  The paste is fried, dissolved in coconut milk, and a colorant,
taste extender, and flavor element are added.

Note:  Fried garlic in oil and fried shallots in oil are so basic that
most Thai cooks keep some ready made.  It will keep in the fridge for two
or three months.  It is best made in a small deep fat frier.

However if you don't have any, put a tablespoon of oil in a medium hot
wok and stir fry a tablespoon of garlic (or shallots) until they just
change color and the oil becomes aromatic.

Ingredients:

1 tablespoon of fried garlic in oil
1 tablespoon of fried shallots in oil
4 tablespoons of red prik kaeng (chili paste)
1 cup of coconut milk
2 tablespoons of prik chi fa daeng (red jalapenos), sliced finely
2 tablespoons of ginger
2 tablespoons of fish sauce
Pinch of sugar

Method:

In a wok, heat (or cook) the garlic and shallots, add the prik kaeng,
and stir until combined and aromatic.  In a wok, push it up the side of
pan away from the heat.  If you are using a saucepan, remove and set
aside.

Heat the coconut milk until nearly boiling and lower the heat.  Add the
chili paste, a quarter at a time, and stir until dissolved.

Now add the remaining ingredients, and stir until heated through.

You can increase or reduce the shallots/garlic and chili paste together
by a factor of two (ie if you halve the chili paste, halve the garlic
and shallots also. If you double them double them all).  Similarly the
jalapenos, ginger, and fish sauce can be adjusted by up to a factor of
two to give the flavor balance you want.

Ginger gives the dish an afterburn.  You can use any mixture of khing
(common green ginger), kha (galangal), or kachai (lesser ginger) you
wish.

1) Curry Without Tears.

You can of course make the curry with any meat, poultry, fish or
vegetables you wish.  This is for a simple kaeng phet kai (chicken
curry).

Ingredients

One portion of red curry sauce (above)
1 cup diced chicken
1 cup bamboo shoots, julienned
2 tablespoons lime leaves.

Method:

Heat the sauce.   Add the bamboo shoots and cook for three or four
minutes; then add the chicken and lime leaves and cook until the chicken
is cooked through.

(If you choose to make this with beef instead you will need to cook the
meat for longer, so add it first, and cook until it just begins to be
tender, then add the bamboo.)

2)  Stew Without Tears

Ingredients:

One portion of red curry sauce (above)
1 cup beef stock
1 cup beef, diced
1 cup broccoli, cut up into florets and sliced stems

Method:

In a medium pan, bring the sauce and stock to a boil then turn down the
heat as low as it can go.

In a wok, quickly stir fry the beef to seal it and add it to the sauce.
Poach it for 30 minutes to an hour until it is tender; then add the
vegetables, turn up the heat, and stir until the vegetables are barely
cooked.

3)  Soup Without Tears

Ingredients:

One portion of red curry sauce
2 cups fish stock
1 cup shrimp, peeled and deveined
1 cup mushrooms
2 tablespoons nam prik pao (chili paste in oil)

Heat the sauce, add the stock and nam prik pao, and stir to combine, add
the shrimp and mushrooms, and cook until the shrimp are pink.

Taste and adjust the flavor by adding fish sauce (salt), sugar, and
possibly more nam prik pao.

You can of course make changes, using different main ingredients,
different chili pastes and so on, but these three dishes, with a bowl of
rice will feed a small group (4-6 people) with plenty of variety.

Regards,

Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand

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