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  1. #51
    Somewhere Travelling
    man with no head's Avatar
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    Next step: roast the tomatoes and onions over a fire so the skins split and begin to char.


  2. #52
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    Chop the tomatoes and onions coarsely:


  3. #53
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    man with no head's Avatar
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    I'm lazy and going to use a food processor to chop up the ingredients. At this point the jalapeno, salt, sugar, and fish sauce are added:



    After that add the basil (forgot to mention above) and blend until chopped but not pureed.

  4. #54
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    man with no head's Avatar
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    Finished product: a bit of Mexico and a bit of Thailand. Going to grill some shrimp and dip them in the sauce. Best to let the sauce sit for 1-2 hours to let the flavors blend.


  5. #55
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    Marmite the Dog's Avatar
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    That looks so good, GoW is actually sitting here pretending to dip her sticky rice into it. I kid you not!

  6. #56
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    It was an emergency situation. My jalapeno peppers are ripening now and since my wife gave birth she can't eat tomatoes, etc. due to the possibility of giving the baby colic. Have a bunch of tomatoes ripening on my plants so decided to whip this up. Due to cooler weather stuff's been ripening a few weeks later than normal.

    Maybe tomorrow I'll go get some papaya and make some som tom. Have a few dozen cherry tomaotes I need to eat before they start rotting

    Oh, boy, that was a-spicy-a-pepper considering it had very few seeds.

  7. #57
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    man with no head's Avatar
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    Can anyone guess what I'm about to make?


  8. #58
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    Oriental fried prawns

  9. #59
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    man with no head's Avatar
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    Mmmmm.....


  10. #60
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    My jalapeno peppers are ripening now
    Have you tried making your own chipotle? That has got to be the best flavor.
    Oh and tom yum goong.

  11. #61
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    ^Not yet.

    Piss on my Thai chilis; still not hot yet. Had to put 7 in the wok just to get some fire in the soup.

  12. #62
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    Jalapenos got no fire. Nice flavor. Remember when i took my wife to the states (Ok she came lookin' for me) She didn't like "spicy food," took her to the Carneceria where they had them 79 cent tacos and big, fat, pickled jalapenos, She ate 'em like candy; loved the flavor.

    Some "Thai" restaurants in SF tried to pass off Jalapenos in fish sauce as prick naam pla...
    Should be a hangin offense
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


  13. #63
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    man with no head's Avatar
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    Don't know why but the jalapeno in my avatar sure burned the hell out of me when I bit into it a few days ago (used it to make the salsa).

    I sliced off the stem and put it to my tongue. Wowza, hotter than any of the chilis on my Thai chili plant. Looks like I'm going to need to neglect the plant for a few days and let it dehydrate and wilt. That tends to send the Scoville units through the roof.

  14. #64
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    Always noticed that letting the plant dry out some before harvesting made the peppers taste hotter too. Doesn't seem to work (at least not as noticably) with habs or thai chilies I've grown though.

  15. #65
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    ^^^ You should love this one: 12 Clove Chicken (the marinade uses 12 cloves of garlic along with salt, pepper, Thai oyster sauce, Thai sweet soy sauce, and sugar.


  16. #66
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    I really feel I should get married, Surasak will you marry me? but no touching and all that dirty stuff though

  17. #67
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    Quote Originally Posted by dirtydog View Post
    I really feel I should get married, Surasak will you marry me? but no touching and all that dirty stuff though
    That's sick, DD. He's American!

  18. #68
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    Not by heritage! I'm a bloody Scots I'm about as close as I can to being 100% Scots without having been born there (can trace the family history back to about 1000AD).

    This is part of tonight's dinner: the Anaheim peppers are starting to ripen. Anyone seen these in Thailand? Gonna roast them along with some chicken.


  19. #69
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    ^ I've seen them in Villa (I think). Imported, so a bit expensive.

  20. #70
    Somewhere Travelling
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    How to make kamtai oil:

    Buy a package of kamtai seeds, also known as annatto seeds. Cook seeds in oil (grapeseed, olive, or vegetable oil) in a 1:2 ratio of volume seeds to oil for about 5 minutes stirring over low to medium heat. Remove, let cool, and strain. You should have a nice yellowish-orange oil as shown in the bottle in the photo I've taken.

    Why bother? Because it's a nice way to impart a reddish-orange color to meat or rice without using artificial colors. This is what gives Peking Duck and Chinese char siu (roast pork) the traditional color. One of my upcoming recipes is going to make use of this oil.

    For those of you from England you'd be more familiar with this ingredient if you like cheddar



    English:

    On the Table

    Thai:

    คำไท

  21. #71
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    Oh, and a word of warning if anyone ever tries to make this: this is a natural food colorant and will make stains if you aren't cafeful.

  22. #72
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    Today's menu: Surasak Stew.



    Consists of: chicken breast, onions, corn, beans, tomatoes, potatoes, ketchup, BBQ sauce, worcestershire sauce, tabasco sauce, hot chilies, lemon juice, salt, pepper, sugar, vinegar.

  23. #73
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    After about 4 hours of simmering this is the result:



    'couse it will taste even better once refrigerated and consumed tomorrow

  24. #74
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    Well, today we have Lemon Pepper chicken. Simple, really. Drop chicken into a brine of 1 cup of salt to about 2 liters of water. Soak for several hours, remove when skin is a nice white color. Quarter a lemon and put all four wedges inside the body. Smash 5 cloves of garlic and do the same. Close the body, dry off the skin and coat with butter (or olive oil) and pepper. Roast until golden brown, quarter the chicken, and cover with lemon juice.


  25. #75
    Somewhere Travelling
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    Mmmm. Duuuuucckkkkk.

    What could we make with duck, pineapple, orange, garlic, and thyme?


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