Text 38201, 76 rader
Skriven 2010-05-24 17:03:55 av Ruth Haffly (1:396/45.28)
  Kommentar till text 38033 av Dave Drum (40758.cooking)
Ärende: Catsup
==============
Hi Dave,

 DD> Brooks, of course, is the only catsup I stock.

 RH> I don't know that brand.  Most of what we buy now is either Lowe's Full
 RH> Circle (their organic line) or 365, the organic line from Whole Foods
 RH> Market.

 DD> It seems to be a Midwest and Mid-south brand - despite being owned by
 DD> Birdseye Foods. Were it not for the HFCS (I pretty much duck that,
 DD> too) Heinz Hot & Spicy Ketchup would be a great substitute.

They are reducing the amount of salt (by 15%) they're putting into
ketchup.  It's a start.  Maybe they will cut it even more and cut out
the HFCS--but I'm not going to hold my breath waiting.  I've thought
about making our own ketchup at different times but would want to grow
the tomatoes for it too.  That's a no go for this year; next year is
possible but not going to plan on it yet.

 DD>       Title: Thai Turkey Chilli
 DD>  Categories: Chilli, Stews, Poultry, Vegetables, Chilies
 DD>       Yield: 6 servings

 DD>      31 oz (2 cans) Brooks Hot Chili
 DD>            - Beans in chili sauce
 DD>       3 tb Peanut butter
 DD>     1/2 c  Fresh cilantro; chopped

 RH> You lost me with the peanut butter, Steve with the cilantro in this
 RH> one.

 DD> Y'all don't care much for Thai food, then? Cuz Thai uses a LOT of
 DD> peanuts/peanut butter and/or cilantro.
 DD> Using peanut butter in Thai/Oriental cooking is merely a shortcut for
 DD> using actual peanuts ... which are also often chopped and used as a
 DD> garnish.

I'd go for it with the actual peanuts.  Actually, we've eaten some Thai
food--various odd times while we were in HI.  I ordered some at the mall
food court that the little lady serving it up said wasn't too hot, about
a medium. Started out at a nice heat level but it got hotter and hotter,
the more I ate of it.  Steve ended up finishing it for me.  OTOH, at the
Phu Khet Thai in Mililani Town Center, we split something that was rated
mild.  It was too mild; a medium would have been better.  That's why we
usually order separate dishes, mild or medium (more often the latter
unless a place is known for mild being medium, medium being hot, etc)
for me, medium to hot for Steve.  Besides, then we have left overs for
another meal. (G)

 DD> Other than making an effort to leave out beer/wine/booze containing
 DD> recipe when posting to you - I make NO distinctions on ingredients ...
 DD> as the recipes are fair game for all in a public forum. Were this an
 DD> e-mail exchange I would, of course, tailor the recipes differently.

No problem, I can choose if I want to snag it or not.  It was just
funny, the way that one hit on something on both of out dislike lists.

 DD> PS - Peanut butter used in a sauce as in the recipe below is a
 DD> waaaaaaaayyyyyyy different taste from the PBJ stuff you are probably
 DD> used to (and may not care for).

I don't know; I can taste it in a lot of things.  When I do, the "YUCK!"
reflex kicks in, heavy.



---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)