Dcarl1’s Profile
Recent Comments
Seriously Asian: Thai Curries, Part One: Yellow
Very nice series - I love your writing! A few minor clarifications though...
1. No Thai curry pastes have fish sauce in the paste (although they almost all do in the curry itself once it is made up into its saucy goodness). What pastes often have is shrimp paste, which adds a wonderful umaminess and roundness. I buy Thai brands, as the others (Filipino, etc) are stronger and not right for Thai cooking.
2. I've never seen this made with ground turmeric and don't think that's traditional for any Thai curry. What is often used, and what I use is fresh turmeric root. It's aromatic, fragrant, and bright orange. The dried, while lovely for Indian curries gives a mustiness that's not quite right for Thai.
But these are small quibbles - I'm thrilled you are getting people excited about making Thai curry pastes. I love them so much!
Seriously Asian: Thai Curries, Part Two: Red and Green
Nice series! I've been cooking Thai food for years and find great satisfaction in pounding away at a curry paste to release its fragrance. Note that kaffir limes freeze well - just pop them in a ziploc bag whole and stash for a year or more. I always have some in the freezer as they are seasonal, and even here in CA not always easy to find in the off-season. The dried rind is a very good pantry item. Kaffir lime leaves are quite easy to find in CA - even many supermarkets have them here, but limes are another matter entirely.
See more comments by Dcarl1 ยป
Recent Posts
Dcarl1 hasn't written a post yet.
Recent Favorites
Dcarl1 hasn't favorited a post yet.
Recent Polls
Dcarl1 hasn't answered any polls yet.
Recent Quizzes
Dcarl1 hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Seriously Asian: Thai Curries, Part One: Yellow
ChiChi - Oh - I misunderstood, someone in the comments mentioned that she expected to see fish sauce in the paste. I guess I misunderstood your response.
I find turmeric root in my local regular old supermarket (lucky I know!), but elsewhere I can find it in Lao markets, and sometimes also at big Asian marts like 99 Ranch. I'm surprised it's hard to find in NYC, but maybe out in Queens there'd be more availability of it.
Seriously Asian: Thai Curries, Part One: Yellow
Very nice series - I love your writing! A few minor clarifications though...
1. No Thai curry pastes have fish sauce in the paste (although they almost all do in the curry itself once it is made up into its saucy goodness). What pastes often have is shrimp paste, which adds a wonderful umaminess and roundness. I buy Thai brands, as the others (Filipino, etc) are stronger and not right for Thai cooking.
2. I've never seen this made with ground turmeric and don't think that's traditional for any Thai curry. What is often used, and what I use is fresh turmeric root. It's aromatic, fragrant, and bright orange. The dried, while lovely for Indian curries gives a mustiness that's not quite right for Thai.
But these are small quibbles - I'm thrilled you are getting people excited about making Thai curry pastes. I love them so much!
Seriously Asian: Thai Curries, Part Two: Red and Green
Nice series! I've been cooking Thai food for years and find great satisfaction in pounding away at a curry paste to release its fragrance. Note that kaffir limes freeze well - just pop them in a ziploc bag whole and stash for a year or more. I always have some in the freezer as they are seasonal, and even here in CA not always easy to find in the off-season. The dried rind is a very good pantry item. Kaffir lime leaves are quite easy to find in CA - even many supermarkets have them here, but limes are another matter entirely.
Dinner Tonight: Pork Patties with Lime Leaves and Cilantro
I've made these and they are great. they don't need any sauce, but sometimes to gild the lily I will mix lime & fish sauce and some thai chilis to make a dipping sauce.
Complimentary Korean Hotel Breakfast of Deliciousness
That's a lot of yummy food, but not so different from my typical breakfasts here in the US. I have either leftover curry & rice, congee with pork meatballs and ginger, Indian chillas (garbanzo bean pancakes), fried rice with chilis, garlic, veg and whatever protein is around, etc.
It's a fabulous spicy start to the day.
Critic-Turned-Cook Finds Critical Eating Habit Hard to Break
No. I do not give a restaurant a second chance. I live the the SF Bay Area - a place awash in great restaurants at every price point. And I have a very limited budget for eating out - so if I have a bad experience I do not go there again, unless it is solely a service issue. If I love the food but the service is bad I might try again. But for bad food? Never.
What strange things are in the door of your fridge?
4 kinds of nam prik pao; home-made Indian lime pickle; pickled garlic, fermented tofu. And all the usual stuff like mustard, capers, mayo, ketchup, etc...
Cook the Book: 'The Pioneer Woman Cooks'
Mine is "Mahanandi" filled with wonderful, never-fail Indian vegetarian cuisine. It is a window into Indian home-cooking of a type never found in restaurants.
The Nasty Bits: Stomach-Stuffed Arepas
So - where do you find stomach? I don't even think I've seen it at 99 Ranch...
The 10 Worst Food Trends? Really?
Sorry - molecular gastronomy is just ridiculous. It's also something that matters not a bit to many of us except as an oddity - even those of us who cook & eat seriously. But gotta love the onion though.
Help for a picky vegetarian?!
My Mom is veg, no spicy, no dairy, and she does a lot with Indian dal and/or veg curry recipes minus the chilis.
All About Curry
Thai curries do not always, or even often, start with ground chilis added to curry base. They usually start with fresh chilis, pounded to a paste - which is then further pounded into a smooth paste along with many other herbs and other ingredients (often including shrimp paste) - before being added to the liquid and aromatics used to make the curry. Some pastes start with the herbs being pounded along with roasted ground chilis.
I understand this is just a small recap - but the description you provide is fairly inaccurate.
The Nasty Bits: Dashi-Simmered Eel
Soooooo...will they gut it for you at the market usually? I love eel and don't mind skinning it - but I am not up for the gutting. Do Chinese markets usually have it? I was at Ranch 99 last week and didn't see it, but maybe I wasn't looking very hard.
Should Bagel Shops Charge For Toasting?
Yes, most bagels in the US are just big, muffin-like bready doughy things. I do miss Columbia Bagels - that was an awesome place.
Should Bagel Shops Charge For Toasting?
Never seen it and wouldn't patronize any shop that did it unlesd it was a place that ONLY sold "bare" bagels to go, like a bakery, and didn't make any kind of sandwich offerings.
Don't make the customers wait? Can they just hurl the bagels at them then? No bags of course, because that extra 5 seconds would make the customers wait. And costs need to be rounded up to an exact dollar so no change is made. And coffee - god forbid. Hey, just take the bagel and scram already!
Is Locavorism For Rich Folks Only?
Even the most expensive local tomato is still way, way, way cheaper than most crappy food eaten out. I buy local. I like to cook. I prefer my food dollars to go to good food, and if one shops sensibly it is not that expensive.
Example:
- cheap chain grocery green beans: $1.50/lb
- frou-frou Ferry Plaza Farmer's Market green beans - could be $3/lb to $4/lb
- Civic Center Farmer's Market - catering to a different demographic: $1/lb.
Is Locavorism For Rich Folks Only?
I think cost is a factor, but it's not prohibitive. I try to eat mostly locally - not exclusively, and I'm not doctrinaire about it. But I generally try to buy local when possible. I buy my food either from local sources, or from general sources at a local Mom & Pop non-chain store. My grocery bill is about $40/wk. To put that in perspective, I spend 2.5x as much on health insurance as I do on food. The strains on my budget are from many places - but food isn't really one of them.
Serious Heat: A Guide to Chile Substitutions
I don't think jalepnos are in any way a substitute for habaneros. Jalepenos are mild, herbal and have thick skins. Even 10 of them would not be hot enough to be a habanero. Better by far would be the little thai chilis.
The Nasty Bits: The Tale of Veal
Oh I love oxtail. Shame it has gotten so pricey. I make a great Thai/Chinese style braise...mmmmmmmmmm
The Battle of the Reusable Shopping Bags
Got mine in India for about 30 rupees (75 cents). It's served me well for five years now. I see no need to buy anything trendy. Mine is very sturdy, holds a ton, and has groovy wooden handles.
Seriously Asian: Stir-Frying Vegetables
Love all greens - especially morning glory (water spinach) and chinese broccoli!
Interestingly - the same issue with mise-en-place prep time vs. cooking time is similar for Indian cuisine. You need to have everything ready to go, so ingredients for tarka can be added in quick succession at just the right time.
The Crisper Whisperer: Hairy Gourd Bread
Interesting use. I like fuzzy melon and use it in soups and curries.
The wildest food you've ever tried and will never try again
I've eaten a lot of weird things, including insects (fried beetles), eel, all kinds of offal, durian, haggis, etc and pretty much liked these all, and would eat these things again. The one weird-ish thing I have tried and cannot get myself to like no matter what are "1000-year-old-eggs" - that gelatinous black egg white is just too gross. I keep thinking it's maybe something I should get over my dislike of - so periodically I try it again, but no luck yet. Ick.
Balut is very popular here in San Francisco - you can get it at the farmer's market among other places - but I've never worked up the nerve to try it.
The Nasty Bits: Crisp Fried Pig's Tail
It just occurred to me - I made a Thai/Chinese style braised and deep fried duck recently. Well, not *I* with my fear of frying - but I watched it being done by braver souls. One of the steps was to let it air dry after braising for a while. A hair dryer was actually employed, although I think you could let it dry in the fridge for a few hours instead. then it was fried. That reduced the splatter I think. Would that work here?
What strange things are in the door of your fridge?
Given the fact that my family has moved back to RI from MI, and can't move into our new house 'til Friday (we'll be celebrating Thanksgiving on the weekend (boo hoo, sniff, sniff) so we're staying in a hotel suite.The only items on the door of the fridge here are Irish butter and some bottles of lemon Perrier.
Seriously Asian: Thai Curries, Part One: Yellow
Hi Dcarl1, there isn't any fish sauce in the curry paste recipes - only shrimp paste or anchovies as a substitute. I'm not sure where you're seeing fish sauce listed as an ingredient in the paste recipe.
Fresh turmeric root is terribly difficult to track down; otherwise I would certainly use it! Also, my palate isn't as sensitive to the "mustiness" that you describe.
What strange things are in the door of your fridge?
The usual assortment of American and Asian condiments, pickles, capers, sundried tomatoes and olives. A jar of yellow curry paste and a jar of Jamaican jerk seasoning.
Here's the one oddity: macapuno strings (I make a killer fruit salad of fresh strawberries, a drained can of lychee, and macapuno)
@WIGirl : Try this with your red curry paste. Fry about a tablespoon of paste in a skillet for a minute. Stir in a can of coconut milk and a can of water. Toss in a pound of chuck roast cut into 1 inch cubes. Simmer for about 45 minutes until the meat is done and the gravey thickens - watch that it doesn't get too dry. A simple substitute for Indonesian rendang. Serve over rice.
What strange things are in the door of your fridge?
@nightowl, are you suppossed to refrigerate tapioca? i have it in my pantry.
What's Your Favorite Sandwich?
The roast beef at Manny's Deli in Chicago. I get it extra rare on an onion roll that is SOAKED in roast beef juice. The potato pancake and pickle on the side aren't too shabby either.
What's Your Favorite Sandwich?
The sandwich you make on Thanksgiving after all your guests have left is my all time fav and probably even more so because it's a special once a year thing. You know, it's that sloppy dagwood of a thing piled preciptously with turkey (reheated in a frying pan with a little oil so it's a little bit golden) mashed potatoes, green bean casserole, sweet potatoes, stuffing, and cranberry sauce held together by an entirely too small parkerhouse roll.
Complimentary Korean Hotel Breakfast of Deliciousness
It's funny because in Korea, this meal can be either breakfast, lunch, and dinner! Love Korean food!
What strange things are in the door of your fridge?
Fridge door inventory:
Butter saver shelf: carton of eggs, half a lime
Shelf 1: butter, ketchup, small cans of pineapple juice, a pineapple fruit cup, a bottle of fruit smoothie drink, 8 oz glass bottle of Dr Pepper
Shelf 2: spray margarine, peanut butter, sugar free strawberry preserves, bottled bbq sauce, tabasco, cream cheese, box of baking soda in a ziploc, cold brew coffee concentrate
Shelf 3: bottle of aloe vera infused lotion, bottle of sriracha, bottle of balsamic viniagrette, bottle of ranch dressing, bottle of Cristalino, sour mix
Shelf 4: chocolate syrup, sugar free chocolate syrup, hazelnut flavored syrup, 2 kinds of homemade bbq sauce, white vinegar, hummus, maraschino cherries, tapioca pearls
Some of this is undoubtedly completely weird.
What strange things are in the door of your fridge?
I also have Dianas Spicy Southwest in my refrigerator! I brought it back from a trip to Nova Scotia.
When it comes to strange, hmmmm...strawberry vodka? Habanero Peach Preserves, szechuan salad dressing from the chinese market (I still have no idea what to do with it), yellow curry sauce, tandoor marinade, garlic scape pesto.
I also have a jar of Baconaise, not the stuff you have on the website, the packaged stuff not made with bacon.
Wasabi dressing from my trip to Vermont. I could go on and on...
What's Your Favorite Sandwich?
The roast pork, greens and sharp provolone sandwich from DiNics in the reading terminal market in Philly... pure bliss!
What's Your Favorite Sandwich?
By the way, when you get the Junglee sandwich at Dimple's Bombay off the NJ Turnpike, keep in mind that it is HUGE! We ordered one each, and all 4 of us had to bring the second halves with us the rest of the way home. It was pretty good cold when we arrived--but even better hot in the restaurant. It takes a few minutes waiting for the order, but the Junglee is a wonderful, delicious reason to make a stop while driving.
What strange things are in the door of your fridge?
organic plain yogurt
butter
mozzarella cheese
2 types of soy sauce
oyster sauce
ketchup
dried up tahini
strawberry jam
Miracle Whip
Diana's Spicy Southwest marinade
stale Japanese vinaigrette
spare rib sauce
hoisin sauce
General Tao sauce
Italian dressing
Cesar salad dressing
molasses
sweet & sour sauce
yeast
canned cat & dog food
What's Your Favorite Sandwich?
@arwenb yay! another potbelly lover!
What's Your Favorite Sandwich?
I can never resist a good burger - like the one at 25 degrees in Hollywood, which was reviewed quite nicely by Damon Gambuto on this very site.
But, my all-time favorite sandwich is my own customization of the Reuben featuring both pastrami and corned beef, like the one at Junior's Delicatessen in West Los Angeles, which I recently posted on my blog.
What's Your Favorite Sandwich?
It's hard to beat the offerings at Sandwhich in Chapel Hill, NC. They make the best tuna salad I've ever tried, a bacon-apple-mushroom grilled cheese, and an incredible "Paratha" with chickpeas, fennel, eggplant, and a handful of Indian spices. I just moved from Chapel Hill and I'm having serious withdrawals!
What's Your Favorite Sandwich?
So many votes for Primanti Bros but no love for Uncle Sams? Their melty cheese sub gets my vote any day!
What's Your Favorite Sandwich?
Bay Cities in Santa Monica is incredible, the best place to grab any kind of sandwich and they're doing these little ones now, like fat cigars, stuffed with cheese and peppers and salami and fresh basil on an oiled roll. Way too addictive.
When I'm at home I use rare roast beef from Ralph's (the Boar's Head is too low sodium for me, apparently I like the additives in the cheaper stuff because the fancier all-natural meat tastes bland) on a toasted poppy seed bun with a slice of sharp cheddar, one leaf of butter lettuce, a mix of mayo and ketchup, mashed fresh avocado then sprinkled with salt and black pepper. I've been making my sandwiches exactly the same way since I was in 3rd grade.
What's Your Favorite Sandwich?
Just about any "cawnah" mom-n-pop sub shop in Massachusetts can made an Italian sub that makes me tear up just to think of it...a combo of various Italian meats & cheese (hot cappy, mortadella, salami, provolone) on a long sub roll, seeded or not, with diced pickles, onions, tomatoes, and "extra hots" -- finished off with olive oil, salt, pepper and oregano. Oh, the glory of it.
What's Your Favorite Sandwich?
The GODMOTHER from Bay Cities Italian Deli in Santa Monica, CA http://www.baycitiesitaliandeli.com
Genoa Salami, Mortadella Coppacola, Ham, Prosciutto, Provolone with the works on their amazing, amazing, uhhhmazing bread
The Nasty Bits: Dashi-Simmered Eel
@Chichi- didn't see your question when you posted it..
I only get kimosui at an unagi restaurant (in Japan, when it comes to eels we leave it to the pros), but I believe it's just a basic clear soup (bonito flakes and kelp dashi, pale soy sauce, salt) with cleaned, boiled or broiled stomach added. "kimo" usually means liver but apparently in this case it's stomach. you'll need to clean it so it wouldn't have bitter/weird taste from the gallbladder and stomach contents.
What's Your Favorite Sandwich?
Sliced green Apple, prosciutto and Brie with herb aioli on ciabatta bread.
What's Your Favorite Sandwich?
BLT on white bread with mayo.
What's Your Favorite Sandwich?
Tony Luke Roast Pork Italian w/ Broccoli Rabe and Sharp Provolone
What's Your Favorite Sandwich?
OUT :The anchovy and egg at 'wichcraft
IN: Duke's mayo, muenster cheese, lettuce w salt and pepper on crusty sourdough or french peasant bread
What's Your Favorite Sandwich?
All-time favorite sandwich: good crusty demi-baguette, split, with thinly shaved quality ham, thin slices of good brie, and seedy dijon mustard. So simple, but so good.
Recent Posts
Dcarl1 hasn't written a post yet.
Recent Favorites
Dcarl1 hasn't favorited a post yet.
Polls
Dcarl1 hasn't answered any polls yet.
Quizzes
Dcarl1 hasn't taken any quizzes yet.
ChiChi - Oh - I misunderstood, someone in the comments mentioned that she expected to see fish sauce in the paste. I guess I misunderstood your response.
I find turmeric root in my local regular old supermarket (lucky I know!), but elsewhere I can find it in Lao markets, and sometimes also at big Asian marts like 99 Ranch. I'm surprised it's hard to find in NYC, but maybe out in Queens there'd be more availability of it.