Adventurous and irreverent, I enjoy cooking, traveling, motorcycling, bicycling, reading... and I'm a serial hobbyist.
Made this tonight. I don't know if I did something wrong but while the fish came out of the oil golden brown and crisp, the coating went soft almost instantly. I follows the instructions (except for adding some powdered spices). Disappointing. I rarely deep fry and had decided to try this instead of my usual breading, hoping for more--not less--crisp.
Mine's in the oven now, developing a nice skin and looking a lot like the photos. And smelling really good. I used chicken thighs and merguez lamb sausages and both pork and duck broth that I had in the freezer. My question: if the purpose of a cassole is to expose more surface area, what about cooking it in a shallow... casserole dish? Would it cook too fast, maybe, with more surface area on the bottom as well as the top?
Easier and safer to use an immersion blender.
I bought a whole, ripe, fresh jackfruit today from a Cambodian street market here in a Philadelphia park. I'd never even had jackfruit until the first time I visited this market a few weeks ago and sampled some--it's amazing. So I watched a few videos and figured out how to cut and clean it. I was planning to try to can some (since so often it's seen in cans--and my freezer has little room), but the woman I bought it from strongly suggested freezing instead of canning... any thoughts on that?
I've made this quite a few times--with spinach leaves before I had access to "cha plu" or betel leaf (a variant of a pepper plant, I'm growing some myself). It is amazing--a single bite of explosive flavor. I cut everything into 1'4" cubes and even with mature ginger it's not overwhelming. Not with all the accompaniments. But in my version everything is cubed to the same size, including peanuts (maybe left whole) and lime....
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