Text 2854, 126 rader
Skriven 2013-07-26 08:03:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Eating out
==================
-=> Nancy Backus wrote to Dave Drum <=-

 DD> Tangerine Beef are priced at U$5.50 Either way, you're under six
 DD> pazuzas for a tasty, filling meal. Dinner time at every Chinese
 DD> restaurant I have been to around here involves being served enough
 DD> food to support a tribe of African Pygmys for three days.

 NB> Lunch specials are generally a very good deal.  When we've ordered for
 NB> the two of us from the main menu at a Chinese restaurant, we generally
 NB> share one entree.  If we have a larger crowd, the rule of thumb is 2
 NB> entrees for 3 people, and we expect that there may be leftovers... :)

I know that feeling. My trick if I am dining alone is to ignore the rice ....
which helps. Then I take the rice home in a "go box" for making fried rice at a
later date. Thai restaurants don't get so carried away on their dinner
offerings even if the evening versions are more fulsome than the lunch menu.
 
 NB>> difference how many in the family, too... even cooking for two has
 NB>> some efficiencies at home that cooking for one doesn't have...

 DD> Well yeah. And then there is the "show off" factor and the expected
 DD> praise from the other diners.  Bv)=  I enjoy cooking for others more so
 DD> than for just myself. Probably some deep psychological meaning there -
 DD> but, that's of little concern to me.

 NB> Probably mostly just that cooking and eating is more a social thing
 NB> than merely a subsistence thing... :)  And it's nice to get the
 NB> reinforcement from others that the food is good.  ;)

 DD> I sometimes cook up large batches of Bolognese Sauce, or stew, or
 DD> chilli, or ......... and freeze the excess in Zip Loc storage
 DD> containers. But, that hasn't happened for some time.

 NB> One needs sufficient freezer space, after all.. :)  That sort of
 NB> cooking is best for cooler weather, too.  ;)

The freezer space is the big thing. The outside temperatures have never
affected what/when I cook anything. Pasta sauces, chilli and stews are mostly
done on a low heat setting or in a slow cooker around here. So the kitchen
doesn't get uncomfortable.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Penaeng Kai (Penang Curry with Chicken)
 Categories: Colonel, Poultry, Oriental, Curry, Chilies
      Yield: 4 Servings
 
MMMMM--------------------PENAENG CURRY PASTE-------------------------
     25    (to 30) dried red chilies;
           - shake them to discard
           - excess seeds.
      2 tb Chopped shallots; (purple
           - onions)
      2 tb Chopped garlic
      2 tb Very fine sliced lemon grass
      1 tb Grated galangal; use ginger
           - if you can't find galangal
      1 ts Toasted coriander seeds
      2 tb Chopped coriander root
      1 tb Kapi (shrimp paste)
      2 tb Chopped fresh roasted
           - peanuts.

MMMMM-------------------------THE CURRY------------------------------
      1 c  Chicken; in bite sized pcs
    1/2 c  Coconut milk
      1 tb Chopped garlic
      2 tb To 3 tb The curry paste
      2 tb Fish sauce
           Sugar
      2    Lime leaves; fine shredded
     10    To 15 Holy basil leaves;
           - fine shredded
 
  Penaeng is a dry curry, probably originally imported from
  Malaysia. It can be prepared with any meat, and many
  fishes. This variety uses chicken.
  
  Penaeng Curry Paste: You can buy prepared curry pastes in
  many shops, but for the full flavour you should seriously
  consider the little effort involved in making your own.
  This was a back breaking chore when the pastes were
  prepared in a heavy mortar and pestle, but these days you
  can come very close to the same result using a food
  processor. You can reduce the number of chilies used if
  you want a milder curry, but I don't recommend going to
  less than 10 chilies.
  
  Mix together to a fine paste in a food processor. This
  paste will keep under refrigeration. You can also freeze
  it; I suggest placing it in an old ice cube tray to make
  into curry paste cubes for ease of measurement later.
  
  The prepared paste should be allowed to mature for two or
  three days before use to bring out the full flavour.
  
  Note that it is better to make the paste milder than to
  use less than about 2 tablespoons in the final recipe.
  
  The curry: Place a wok over medium high heat, and warm the
  coconut milk, but don't let it boil. Add the curry paste,
  and stir it until the oil begins to separate out and form
  a thin film to bring out the maximum flavour. Add the
  remaining ingredients except the lime and basil leaves,
  and simmer until the sauce is absorbed and thickened. Then
  add the leaves and stir fry briefly before serving.
  
  Garnish with julienned red chilies, with steamed white
  rice, and the usual table condiments.
  
  Note if you particularly like your curries hot, then
  replace the fish sauce in the cooking with nam pla prik
  (chilies marinated in fish sauce), that has had at least
  a week to mature.
  
  From: Colonel I. F. K. Philpott; Chile-Heads list - 24 Feb 1996
  
  Uncle Dirty Dave's Archives
 
MMMMM

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