What can you expect in the Food Thread on PF?

[Evo]

Had the flame-roasted tomatoes and peppers tonight as salsa on our cheesburgers. A little tuning is in order (more blackening needed!) but definitely a keeper. I think that we've got to keep this blackening off the grill and on the side-burner, where the vegetables can be scorched without the cooking. It's a delicate balance between fresh salsa and fresh salsa with a little scorching and carmelization. I'd love to have a restaurant if I could stand being around people. Fragrances (and even "unscented" cosmetics with their masking fragrances) cripple me for days, with asthma, migraines, and joint pain, so a restaurant is out of the question. I love cooking, and can come up with a sauce for almost anything with a quick rummage through the pantry. Some of my most popular sauces (for chicken shishkebab and grilled shrimp in particular) arose from my wife's insistance that "we need something for supper, and you should come up with a meal". If you've got some cheap red wine, some vinegar or lemon juice, and a basic supply of spices, I can give you a primo meal with a minimum of time or fuss.

Edit: I'm assuming that you have some cold-pressed olive oil, molasses, brown sugar, dry mustards, etc, that I can press into service. If you have just salt, pepper and Mrs. Dash, you're on your own. I can't help you.

You can come cook for me anytime!

 

[Astronuc]

Had the flame-roasted tomatoes and peppers tonight as salsa on our cheesburgers. . . . . Some of my most popular sauces (for chicken shishkebab and grilled shrimp in particular) arose from my wife's insistance that "we need something for supper, and you should come up with a meal". If you've got some cheap red wine, some vinegar or lemon juice, and a basic supply of spices, I can give you a primo meal with a minimum of time or fuss.

Edit: I'm assuming that you have some cold-pressed olive oil, molasses, brown sugar, dry mustards, etc, that I can press into service. If you have just salt, pepper and Mrs. Dash, you're on your own. I can't help you.

I've done much the same. I like to experiment with food flavor and spices, although the rest of the family is not so keen. I like it when I try something and the flavors just go together - like braised chicken and cilantro, and the right white wine (chardonnay, without fermentation or aging in oak).

I also like to certain cuts of beef in red wine (e.g. certain Cabernets or Merlots) which makes a really nice gravy.

I have Mrs. Dash in the cupboard, along with other spices. Mrs. Dash works in a pinch.

We have an herb garden and grow a fair amount of basil, which brings me to something I heard tonight -

Celebrating Late Summer's Basil Bonanza
http://www.npr.org/templates/story/story.php?storyId=5726130
by Jack Staub

All Things Considered, August 28, 2006 · Commentator Jack Staub rhapsodizes about his favorite herb, basil, which is abundant this time of year. He also offers hints about what to do with all of it, including a recipe for handy and easy-to-use pesto cubes.

These cubes will maintain a zingy, summery bite even after months in the freezer. To use, just thaw one or two. For real Italian pesto, reprocess with pine nuts and fresh Parmesan cheese.

You can also use them for marinating meats, tossing with vegetables and a squeeze of lemon, starting salad dressings, and adding fresh, green body to soups and stews. And, best of all, they'll keep that yearned-for taste of summer lingering on your tongue all winter long.

Commentator Jack Staub lives and gardens in Bucks County, Pa. He's also the author of 75 Exciting Vegetables for Your Garden.

Pesto Cubes
Bunch of fresh, rinsed and dried basil leaves
Olive oil
3 or 4 fat garlic cloves
Salt and pepper

Pack the basil leaves into a food processor, add about an inch of good olive oil, the garlic, a palm-full of salt, and some generous grindings of fresh pepper.

Process into a thick, green emulsion, adding more oil if necessary.

Pour into plastic ice cube trays and freeze.

When the cubes are frozen, pop them out and store them in freezer bags.

I thought this was a cool idea, and I'll have to try this. But I will probably have to buy a freezer.

See also - Indian Food: Eating in Technicolor
Kitchen Window By Roseanne Pereira

I love curries, especially Madras hot curries - the hotter, the better.

And this looks good - Keeping Cool: Salads Stay Composed - some pretty decent salad recipes:
Chicken Paillard with Spicy Summer Corn
Warm Salad of Salmon and Orange
Sesame Chicken Salad
Quick Shrimp and Spinach Salad
Lobster and Wild Rice Salad

And then early this summer - Summer's Here: Grills Catch Fire:
Spice-Rubbed Flank Steak with Cajun Swamp Sauce

Turbo, we definitely need to get together and experiment.

 

[ZapperZ]

I also like to certain cuts of beef in red wine (e.g. certain Cabernets or Merlots) which makes a really nice gravy.

That is very European. Popular dishes such as boef bourgeneon and others are often marinated and cooked in robust, red wines.

I have a "pot-roast" recipe that calls for beef marinated overnight in a dry red wine, rosemary, garlic, and peppercorns. It is then braised on the stove for about 3 hrs until fork tender. Supposedly, this is an italian country dish, so it is supposed to be rustic. You reduce the roasting liquid at the end as the gravy. Serve with mash potatoes and simple steamed vegetables and you have it made.

I've served this for several dinner parties and always got very good compliments for it.

Zz.

 

[turbo]

I have a "pot-roast" recipe that calls for beef marinated overnight in a dry red wine, rosemary, garlic, and peppercorns. It is then braised on the stove for about 3 hrs until fork tender. Supposedly, this is an italian country dish, so it is supposed to be rustic. You reduce the roasting liquid at the end as the gravy. Serve with mash potatoes and simple steamed vegetables and you have it made.

Zz.

When I make a pot roast, I kind of reverse that. I rub the roast with salt, pepper, onion powder and garlic powder, then brown it heavily on all sides. I use a big pot with a little peanut oil, and do the browning outside on the grill's side burner to avoid smoking up the house, because it's important to get the meat well-browned. When the meat is browned, there is a heavy layer of carmelized juices on the bottom of the pot. I put the pot (with the meat) on the gas range and add about 2 cups of water and 2 cups of dry red wine to the pot, and bring to a rapid boil to dissolve the carmelized juices, then reduce to a simmer and add carrots, potatoes, cabbage, turnip and onions and seasonings. Add hot water as needed, cover and simmer for at least 2 hours. The long cooking time helps the carmelized meat juices and wine penetrate the vegetables. Near the end, remove the cover, and let the juices reduce. When you're ready to eat, remove the meat and vegetables from the pot, and while the roast is relaxing, whisk some flour-and-water mixture into the juices with a little added salt and pepper to make a gravy. Make more than you need - people often go for seconds, and if there are left-overs, they won't go to waste. If you chop the leftovers and pan-fry them, they make a wonderful breakfast hash.

 

[turbo]

I thought this was a cool idea, and I'll have to try this. But I will probably have to buy a freezer.

When our second crop of basil comes in, I'll have to freeze some pesto cubes. Our second 13 ft³ chest freezer will be delivered today. Our first one is full, and we have been shuffling food to relatives' freezers in order to keep up with the berries and the garden. I checked the berry patches yesterday, and tomorrow, I will probably get close to 4 gallons of wild blackberries. The zucchinis are swamping us and we need the freezer ASAP.

Edit: Yay! 10:40 and the appliance guys showed up and delivered the freezer. Now, I'll have to go visit the relatives and get all that food out of their freezers and into our new one.

Turbo, we definitely need to get together and experiment.

We'll have to cook in secret, or the PF sisters will arrange a field trip and eat all our experiments. Maybe we could schecule it on the same weekend as the big chocolate festival, so they'll be distracted.:!)

 

[Astronuc]

That is very European. Popular dishes such as boef bourgeneon and others are often marinated and cooked in robust, red wines.

I have a "pot-roast" recipe that calls for beef marinated overnight in a dry red wine, rosemary, garlic, and peppercorns. It is then braised on the stove for about 3 hrs until fork tender. Supposedly, this is an italian country dish, so it is supposed to be rustic. You reduce the roasting liquid at the end as the gravy. Serve with mash potatoes and simple steamed vegetables and you have it made.

OK, the three of us have to get together and compare recipes, and eat and drink.

The zucchinis are swamping us and we need the freezer ASAP.

Make zucchini boats!

 

[turbo]

OK, the three of us have to get together and compare recipes, and eat and drink.

Make zucchini boats!

We have been doing that, stuffing them with sauted vegetables, meats, etc, and topping them with sauces and cheeses. I've been giving extras to relatives and neighbors.

 

[Moonbear]

We'll have to cook in secret, or the PF sisters will arrange a field trip and eat all our experiments. Maybe we could schecule it on the same weekend as the big chocolate festival, so they'll be distracted.:!)

It'll never work. With the turbo-RV, we can make it to both.

If you want to open a restaurant without dealing so directly with people, maybe you could start with just a delivery service? I'm sure your spicy concoctions would be a hit during football season, even if you just sold it seasonally just as a side business.

But, never fear, I don't even own perfume, so you can serve me dinner anytime.

 

[Math Is Hard]

I wish Turbo would sell his pickles and salsa online. I would be a regular customer!

 

[Lisa!]

I'm wondering what you people with shrimp!

 

[turbo]

I wish Turbo would sell his pickles and salsa online. I would be a regular customer!

We give extra production away to family members, though I tend to be pretty stingy with the salsa - last spring we ran out and had to start buying the canned stuff. Now, I'm back in heaven with the fresh salsa. I just had a bowl of the fresh flame-roasted salsa with tortilla chips for lunch. It tastes even better than yesterday - the flavors got better overnight in the fridge.

I don't think that I would want to go through any kind of licensing procedures to go pro in the food biz. Cooking is best when you're doing it for fun and enjoyment, anyway. Right now, I'm boiling down a few gallons of fresh tomatoes, and we'll process them tonight. I'm going to have to build some shelves in the cellar for canned pickles, salsa, vegetables, etc. We are running out of pantry space.

 

[turbo]

I'm wondering what you people with shrimp!

I get the jumbo shrimp (~30 count), remove the entire shell and tail and devein them. Then I soak them in a marinade made of (amounts approximate, but in decreasing order)
Olive oil
red wine
ketchup
"Annie's Naturals" roasted red pepper salad dressing (find it at health food stores)
fresh lemon juice
molasses
our home-made HOT habanero sauce
1-2 cloves crushed garlic
oregano
salt
black pepper
cayenne

I cook them in a hinged wire basket on the grill, using high heat, and basting frequently with the marinade. You'll need at least 1/2# of shrimp per person, closer to 1#/person if it's the main course. These are the best shrimp ever. When I serve them at family get-togethers, people are always eyeing each other when the plate gets low, to see if they can snag at least one or two more without appearing too rude.

 

[Astronuc]

remove the entire shell and tail

Save the shell and tail for me. I love the tail and shell when fried and crunchy!

 

[ZapperZ]

The shell and tails also make very good broth and sauces.

Zz.

 

[Lisa!]

Ok I'll keep the shell and tails for you 2!

I get the jumbo shrimp (~30 count), remove the entire shell and tail and devein them. Then I soak them in a marinade made of (amounts approximate, but in decreasing order)
Olive oil
red wine
ketchup
"Annie's Naturals" roasted red pepper salad dressing (find it at health food stores)
fresh lemon juice
molasses
our home-made HOT habanero sauce
1-2 cloves crushed garlic
oregano
salt
black pepper
cayenne

I cook them in a hinged wire basket on the grill, using high heat, and basting frequently with the marinade. You'll need at least 1/2# of shrimp per person, closer to 1#/person if it's the main course. These are the best shrimp ever. When I serve them at family get-togethers, people are always eyeing each other when the plate gets low, to see if they can snag at least one or two more without appearing too rude.

Thanks! Well I should think what I can use instead of tat red wine!

 

[turbo]

Save the shell and tail for me. I love the tail and shell when fried and crunchy!

I'll have to try that. I remove every bit of the hard stuff, and have become pretty good at getting the tail shell off without losing the meat from the tail. The reason I do this is that I want the marinade to thoroughly cover all the meat.

Often, when I grill the shrimp, I have extra marinade, so I fill a grilling basket with sliced onions, peppers, zucchini, etc, and baste those with the marinade while grilling them. Nothing goes to waste, here. When we cook a turkey or a chicken, we break the bones, and boil the carcass afterward to make a broth that we freeze for later. Chicken broth is the secret ingredient in our home-made tomato soup - comfort food when combined with grilled cheese sandwiches (old-style sharp cheddar on rye bread).

 

[turbo]

Ok I'll keep the shell and tails for you 2!

Thanks! Well I should think what I can use instead of tat red wine!

Well, I invented this stuff in a couple of minutes and have been refining it to taste. Certainly, you can use this recipe as a base and, substitute whatever for the wine. Unsweetened fruit juices, like pineapple juice, orange juice, grape juice, etc, might be good. If you use anything with a high sugar content, be aware of scorching and carmelization, and cut out the molasses entirely.

 

[arunbg]

This is my first post in almost 2 months in PF.
Glad to see that this thread is still up and running

I have joined my new college for an engineering degree in computer science .
Ironically, I am hardly able to use the computers for internet, but I hope all that will change in a month or two. God, I have missed you guys so much, and now I feel like a newbie.
Anyway, coming back to food, my diet now consists of "timetabled" hostel food.
The food is relatively good, but there is little variety and the cuisine is different ( I am now in a different state).Monotony in food is something I hate and I'm sure you'll agree too.
But with 4 more years to go, I think I'll adjust
Vacations will start in a couple of days and I can't wait to get home.
Boy, do I miss my Mom's cooking

 

[ZapperZ]

This is my first post in almost 2 months in PF.
Glad to see that this thread is still up and running

I have joined my new college for an engineering degree in computer science .
Ironically, I am hardly able to use the computers for internet, but I hope all that will change in a month or two. God, I have missed you guys so much, and now I feel like a newbie.
Anyway, coming back to food, my diet now consists of "timetabled" hostel food.
The food is relatively good, but there is little variety and the cuisine is different ( I am now in a different state).Monotony in food is something I hate and I'm sure you'll agree too.
But with 4 more years to go, I think I'll adjust
Vacations will start in a couple of days and I can't wait to get home.
Boy, do I miss my Mom's cooking

Speaking of Mom's cooking, and since you're from India, maybe you (or Gokul or someone else) can answer this.

I love indian food, especially southern india, which isn't as easy to find here in the US. Most restaurants are typically a mixture of food from various parts of india, especially nothern that make use of the tandoor. I think most americans think indian food is nothing but tandoori this or tandoori that.

Anyway, I want to ask you about sambar. I understand it is a rather common dish that basically is a "watery", vegetarian "curry" (for a lack of a better word). I have seen it poured on rice, and have seen it used for dipping with various indian breads (paratha, roti, chapatti, etc.). Now are those the common way of how sambar is eaten?

The reason I asked this was that I thought that is how sambar is used, but there is a fairly decent indian restaurant near where I work, and I go to lunch there, oh, maybe twice a month or so. They have the best sambar that I've ever encountered, and the first time I had it, I poured it all over my rice. Suddenly, out of the blue, one of the wait staff told me that it was a soup and I may want to use a soup bowl for it (there were soup bowls and spoons close to the sambar - and oh, it was a buffet).

Well, that kinda threw a bit of doubt into my head since I thought I knew what it was and how it was commonly eaten. Ever since then, whenever I get there, I would fill my soup bowl with the sambar, and then when I get to my table, I would either spoon it all over my rice, or I would dip breads into it. I still refuse to eat it as a "soup".

So, can you help? :)

Zz.

 

[Gokul43201]

I love indian food, especially southern india, which isn't as easy to find here in the US. Most restaurants are typically a mixture of food from various parts of india, especially nothern that make use of the tandoor. I think most americans think indian food is nothing but tandoori this or tandoori that.

Too true. We've got one good South Indian restaurant here in Columbus, for the dozen or so North Indian restaurants.

Anyway, I want to ask you about sambar. I understand it is a rather common dish that basically is a "watery", vegetarian "curry" (for a lack of a better word). I have seen it poured on rice, and have seen it used for dipping with various indian breads (paratha, roti, chapatti, etc.). Now are those the common way of how sambar is eaten?

'Poured over rice' is the most common way of eating sambar. Nearly as common is as a dip for any of the various South Indian rice/lentil-based appetizers traditionally served for breakfast (dosa, idli, vada, etc.). Rotis and parathas are of North Indian origin and are wheat-based. They go better with dals (the milder, northern cousin of the sambar).

The reason I asked this was that I thought that is how sambar is used, but there is a fairly decent indian restaurant near where I work, and I go to lunch there, oh, maybe twice a month or so. They have the best sambar that I've ever encountered, and the first time I had it, I poured it all over my rice. Suddenly, out of the blue, one of the wait staff told me that it was a soup and I may want to use a soup bowl for it (there were soup bowls and spoons close to the sambar - and oh, it was a buffet).

Either this person is not Indian, or of Indian origin but never lived there, or has lost it!

I still refuse to eat it as a "soup".

I can't remember the last time I ate sambar like a soup - it may have happened once or twice, but that's just a guess.

 

[JasonRox]

Either this person is not Indian, or of Indian origin but never lived there, or has lost it!

Could it be so that he (ZZ) won't enjoy the sambar as a soup and hopefully leave. ZapperZ is probably clearing the table!

 

[turbo]

Could it be so that he (ZZ) won't enjoy the sambar as a soup and hopefully leave. ZapperZ is probably clearing the table!

I had an interesting circumstance at an "all you can eat" lobster buffet in a restaurant in Truro, NS. After my second time back for more lobster, the lady running the buffet tried to cut me off, offering me bread pudding, tapioca, potato salad - anything but lobster. I pointed out that I had also paid for buffet meals for my wife, my mother-in-law, and my wife's aunt, all of whom ate like birds. She relented, but only reluctantly, and she only served me half a lobster (they were split down the middle). I ate it and went back up for another half just to make my point. I'm not very big, but don't offer me "all you can eat" of anything I like, unless you can make good on it. She's lucky the buffet didn't feature fresh sea scallops - that would have made her crazy.

 

[scorpa]

I had an interesting circumstance at an "all you can eat" lobster buffet in a restaurant in Truro, NS. After my second time back for more lobster, the lady running the buffet tried to cut me off, offering me bread pudding, tapioca, potato salad - anything but lobster. I pointed out that I had also paid for buffet meals for my wife, my mother-in-law, and my wife's aunt, all of whom ate like birds. She relented, but only reluctantly, and she only served me half a lobster (they were split down the middle). I ate it and went back up for another half just to make my point. I'm not very big, but don't offer me "all you can eat" of anything I like, unless you can make good on it. She's lucky the buffet didn't feature fresh sea scallops - that would have made her crazy.

Haha same thing happened to my uncle once, this guy can eat...A LOT! He was a this chinese buffet with my dad once and he went up for another plate and one of the waiters came up to him and said "No more chicken! You eat vegetables!"

 

[Hootenanny]

Crash Potatoes

Ingredients
12 medium Jersey Royal Potatoes (Don't peel)
Extra Virgin Olive Oil
Caraway Seeds
Thyme Sprigs
Sea Salt
Black Pepper
​

Scrub the potatoes and cook in simmering salted water until tender. Preheat oven to 230^oC. Place potatoes in a baking tray lined with grease proof paper. Squash them flat with a masher but do not mash. Brush liberally with the olive oil, scatter a teaspoon of caraway seeds on top together with a table spoon of chopped thyme sprigs and sea salt. Grind some black pepper over the top. Bake for thirty minutes or until crisp. You may need to grill for a few minutes if you prefer them very crispy.

One of my favourite side dished, goes excellent with steaks.

 

[Evo]

Crash Potatoes

Ingredients
12 medium Jersey Royal Potatoes (Don't peel)
Extra Virgin Olive Oil
Caraway Seeds
Thyme Sprigs
Sea Salt
Black Pepper
​

Scrub the potatoes and cook in simmering salted water until tender. Preheat oven to 230^oC. Place potatoes in a baking tray lined with grease proof paper. Squash them flat with a masher but do not mash. Brush liberally with the olive oil, scatter a teaspoon of caraway seeds on top together with a table spoon of chopped thyme sprigs and sea salt. Grind some black pepper over the top. Bake for thirty minutes or until crisp. You may need to grill for a few minutes if you prefer them very crispy.

One of my favourite side dished, goes excellent with steaks.

Mmmmm, that sounds yummy! I'm saving this one!

 

[Evo]

I'm always on the lookout for different things, this sounds good, and gives me ideas for playing around with it a bit. But don't call it ketchup.

CHIPOTLE KETCHUP

2 tablespoons BUTTER
1 medium ONION, minced
2 cloves GARLIC, minced
1 tablespoon GROUND CUMIN
1 tablespoon DARK BROWN SUGAR
2 CHIPOTLE PEPPERS in ADOBO SAUCE, minced
1 tablespoon ADOBO SAUCE
1 tablespoon VINEGAR
1 tablespoon WORCESTERSHIRE SAUCE
4 tablespoons TOMATO PUREE (TOMATO PASTE)
2 cups WATER
1/2 teaspoon SALT, optional
2 teaspoons SMOKED HOT PAPRIKA, optional

1. Melt the butter in a large frying pan over medium heat. When the foam subsides, add onion and garlic and saute until soft.
2. Add the cumin and brown sugar, stir to combine, and cook for ~1 minute.
3. Add the chipotle peppers, adobo sauce, vinegar, worcestershire sauce, and tomato puree, stir to combine, and cook for ~2 minutes.
4. Incorporate the water 1/2 cup at a time, reducing the sauce before each addition (this should take 20-30 minutes total).
5. Taste the sauce and decide whether you need/would like to add salt and/or smoked paprika. If so, add the spices and cook for a further few minutes. If not, remove the pan from the heat and either use the sauce/ketchup as is, or blitz in a food processor or chopper to make smoother.
6. Cool and use immediately, or refrigerate and use within one week.

http://whowantsseconds.typepad.com/who_wants_seconds/breakfast/index.html

 

[Evo]

Ive been searching for awhile a a real traditional HOT Hungarian paprikash dish. I used to be able to buy hot Hungarian paprika here, but stores stopped carrying it a few years ago, no idea why. I have found online sources, but they're so freaking expensive.

If you have access to hot Hungarian paprika, try this out. I'm going to make this as soon as I can get my hands on some.

Chicken Paprikash (Csírkepaprikás)

This is one of the classic paprika recipes from Hungary. But sure to use only imported paprika in this dish, or the flavor will not be the same. It is traditionally cooked with lard or goose fat and served with dumplings. Serve over egg noodles, plain rice, or boiled potatoes.

3 tablespoons corn oil

2 tablespoons butter

1 rounded tablespoon medium-hot paprika

1 tablespoon hot paprika

1 whole fresh long red chile , such as New Mexican

2 rounded tablespoons mild paprika

2-1/2 to 3-pound chicken, cut into serving pieces

2 medium onions, chopped

3 large cloves garlic, minced

2 tablespoons brandy

3/4 cup chicken stock

1/3 to 1/2 cup sour cream

Salt (to taste)

Heat the oil and butter in a large (4- to 6-quart) heavy stove-top casserole. Brown the chicken pieces over medium-high heat. Using a slotted spoon, remove the chicken and set aside. Add the chopped onions to the casserole and saute the onions until translucent. Add the garlic and cook for 1 to 2 minutes. Reduce heat to very low, stir in all the paprika, and cook for an additional minute, stirring constantly. Add brandy; stir to deglaze the pan. Add the browned chicken pieces and mix well. Add the chicken stock and whole hot red pepper.

Bring the mixture to a boil over high heat, reduce heat to low, cover and simmer for 45 to 60 minutes. Using a slotted spoon, remove the chicken to a serving platter and keep warm. Bring the liquid in the casserole to a boil over high heat, and reduce the liquid by about one-third. Turn the heat to low, and slowly stir in the sour cream, until the sauce is smooth. Add salt to taste. Pour the sauce over the chicken and serve immediately.

Yield: 6 servings

Heat Scale: Medium

http://www.fiery-foods.com/dave/profile_paprika.html

 

[Evo]

This is for Turbo1 and Astronuc. Well anyone that craves hot and unusual. Great little piece.

Szechuan flower pepper

http://www.fiery-foods.com/dave2/sichuan.asp

Fatalii peppers

http://www.fiery-foods.com/dave/profile_fatalii.asp

 

[Evo]

I've been to Thailand, and as a result, I do not like Thai food. You cannot get real real Thai food in the US, that's a GOOD thing. I witnessed some VERY SCARY food being cooked along the roadside. I've got to find my photos and scan them in.

Thailand's DARK SIDE OF THE FORK

http://www.fiery-foods.com/dave2/weird_thai.asp

 

[DaveC426913]

Save the shell and tail for me. I love the tail and shell when fried and crunchy!

You can eat the tail and shell too?? Shrimp just got more yummy!

 

[Astronuc]

You can eat the tail and shell too?? Shrimp just got more yummy!

Yeah. I once went to a Japanese restaurant where one picks the meal the chef cooks the food on hot surface. He cooked some shrimp (ordered by a friend) and then chopped the tails off and put them aside. I asked if he was discarding them. He said yes. I then asked if I could have them. He look at me if I was nuts, but then swept the fried tails to me. They we crunchy and delicious!

 

[Astronuc]

I've been to Thailand, and as a result, I do not like Thai food. You cannot get real real Thai food in the US, that's a GOOD thing. I witnessed some VERY SCARY food being cooked along the roadside. I've got to find my photos and scan them in.

Thailand's DARK SIDE OF THE FORK

Does that mean you don't like Thai food in the US or Thai food in general?

I've always enjoyed Thai curries and other spicy food.

In Issan, one can . . . regularly scarf down swarms of deep fried and spiced waterbeetles, grasshoppers, grubs, worms and crickets. Not only a good source of protein, but also a cheap form of pest control.

I'm always up for trying something new or different.

 

[Astronuc]

This is for Turbo1 and Astronuc. Well anyone that craves hot and unusual. Great little piece.

Szechuan flower pepper

http://www.fiery-foods.com/dave2/sichuan.asp

Fatalii peppers

http://www.fiery-foods.com/dave/profile_fatalii.asp

Thanks for that!

I've got some peppercorns - tiny little things like BBs, and man they are hot.

Re: Habañeros and Sichuan peppers, Due to their high dehydrocapsacin capsaicinoid content, C. chinense peppers typically offer a somewhat delayed heat sensation that sneaks up on you.

I can testify to the delayed reaction of dehydrocapsacin. My neighbor gave me some of his habañeros, and I ate one. I thought - what's the big deal? Then about 10 seconds later - the dehydrocapsacin must have hyrolyzed - because the 'hotness' came on like a surge. It was incredible, and it lasted a good while. It was the about hottest thing I've ever eaten.

Chicken Paprikash (Csírkepaprikás) - Thanks for that too!

 

[tribdog]

This goes back a few posts, but a while ago I read a book called "Life of Pi" by Yann Martel. I thought it was a math book, but soon found out it wasn't. It's about an Indian boy who get's shipwrecked with a tiger. Very good book. I bring it up because he really does an amazing job of describing the Indian food he loves. I've never eaten anything from India that I know of and wouldn't know a chapati from a cheeto.
To Astronuc: throw away the shell and tails, they're not for eating they're for holding onto so you don't get cocktail sauce on your fingers. I had shrimp a couple of days ago, but the girl who prepared them didn't devein them and I didn't want to hurt her feelings so I didn't say anything. I ate the shrimp poop vein and all at it was still good, but when I accidently got a piece of tail (from the shrimp) along with the meat I almost choked. It was like...you know those ultra sharp pieces of popcorn shell that sometimes get stuck under your tongue? it was like that.

 

[Astronuc]

To Astronuc: throw away the shell and tails, they're not for eating they're for holding onto so you don't get cocktail sauce on your fingers. I had shrimp a couple of days ago, but the girl who prepared them didn't devein them and I didn't want to hurt her feelings so I didn't say anything. I ate the shrimp poop vein and all at it was still good, but when I accidently got a piece of tail (from the shrimp) along with the meat I almost choked. It was like...you know those ultra sharp pieces of popcorn shell that sometimes get stuck under your tongue? it was like that.

Unless they are fried, the shell and tails can be a bit tough. The shell and tail are best when crispy.