Text 22343, 90 rader
Skriven 2012-03-12 07:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: coconuts
================
-=> Quoting Dave Drum to Glen Jamieson <=-

 DD> 7 oz (1/2 can) coconut milk

 GJ> I have not come across adobo with coconut.
 GJ> And of course if they did make it, no one would ever use a can.

 DD> Of course, here in America - and especially here in the Great American
 DD> Outback - coconut palms are pretty much hen's teeth. Probably the same
 DD> in Adelaide, too. So, it's gonna be canned or nothing.

You may not have palm trees in your back yard but surely you have
coconuts in your stores; even we do.

 DD> Fresh is usually better. But, many times canned is *much* more
 DD> convenient.

Certainly true. Especially when our stores don't have those cool
rotating coconut shredders in the produce isle.

 DD> 6 tb Apple cider vinegar

 GJ> Palm vinegar is usual.

 DD> As the dish was made in America - palm vinegar is fairly rare
 DD> and cider vinegar much more common. That is an understandable
 DD> substitution.

Don't you think white spirit vinegar or rice vinegar be a better
sub? Apple cider vinegar has a distinct apple cider twang, that just
doesn't seem right in Asian food.

 GJ> Much too fancy-pantsy, and lacks ginger!

 DD> I am not as huge a fan-boi of ginger as you
 DD> Perhaps I need to try some dish I like that
 DD> calls for ginger in the ingredients list - prepared both with and
 DD> without the ginger ... just to see what it is that the ginger adds.

I am becoming rather fond of ginger and am buying it more and more
frequently and in larger amounts. A good way to preserve the root is
to peel it by scraping the skin off with the edge of a spoon and
tossing it in a jar of half rice wine (or white wine or vermouth),
and half rice or white vinegar. In a pinch one part cheap scotch, one
part water and two parts vinegar works too. And don't discard the
liquid as it is good in vinaigrettes, marinades, stir fry sauces and
so on.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Celestial Habanero Mango Mustard Sauce
 Categories: Chilies, Condiments, Sauces, Fruit
      Yield: 1 1/4 cups
 
    1/3 c  Cider vinegar
    1/4 c  Hot mustard powder
      1 c  Onion; chopped
      2 ts Ginger; grated
      2 tb Vegetable oil
     15 oz can mangoes; drained
      2    Habanero chiles; stems and
           -seeds removed, chopped
 
  Pour the vinegar over the mustard powder and let sit for 15
  minutes. Saute the onion and ginger until soft. Place all the
  ingredients in a blender or food processor and puree until smooth.
  Simmer the sauce for 5 minutes to blend the flavors.
  
  HEAT SCALE: HOT
  Recipe By: Dave DeWitt and Nancy Gerlach
  Source: Celestial Arts Publishing
  
MMMMM







Cheers

YK Jim


... Every girl's dream isn't a perfect guy but eating without getting fat

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