General fitness, health and nutrition · Public discussion

Stir fry over mashed

Started by Andy Katz · · Last activity · 6 posts · 352 views

← Back to General fitness, health and nutrition

Thread navigation

Jump through the discussion

Go to the original post, the replies on this page, or the latest preserved contribution.

01 / Original postStir fry over mashedAndy Katz · 10 Oct 2005 02 / This pagePosts 1–6Page 1 of 1 · chronological order 03 / Latest replyPost #6Andy Katz · 13 Oct 2005

Thread details

What we know about this thread

Original section
General fitness, health and nutrition
Published
10 October 2005
Last activity
13 October 2005
Original author
Andy Katz
Posts
6
Discussion status
Public discussion
Total views
352
Views / 30 days
0

The navigation and discussion metadata provide context. Posts remain in their original chronological order.

Showing posts 1–6 of 6
Posts remain in their original chronological order.

Text size
  1. Original post
    Andy Katz
    Archived post
    #1

    It seems obvious, but I rarely see it in recipes.

    The other night I marinated one of those pieces of meat my old f&b
    director loved because they were all purpose, a cross between flank
    and hangar steak. My marinade was mirin, lime, cumin, garlic, salt,
    sugar, sesame & peanut oil & double black soy. About 8 hours, then,
    for laughs, I sliced the meat and returned it to the marinade.

    For the mashed I just whisked about 1/3 cup wasabi powder into cream
    and butter, riced them in with garlic and salt. All set.

    I drained the beef. Stir-fried it with garlic and dried red peppers,
    added the marinade in with a mirin slurry and served over the potatoes
    with sesame seeds and keecap manis.

    Now I'm thinking about beef or pork with maybe a peanut flavor, maybe
    cooked in coconut milk over ... lime mashed? Lime with a trace of
    cumin?

    Didn't River Cafe in London do a lime-infused mashed? I'm trying to
    remember ... something by Jeffrey Steingarten?

    Perhaps lime zest rather than juice for the potatoes?

    What about a curried stir-fry?

    What sort of mashed goes with that?

    Andy Katz

    ***************************************************************
    Being lied to so billionaires can wage war for profits
    while indebting taxpayers for generations to come, now
    that's just a tad bit bigger than not admitting you like
    the big moist-moist lips of chunky trollops on your pecker.

    Paghat, the Rat Girl

    Report
  2. Bob Terwilliger
    Archived post
    #2
    Andy said:

    Now I'm thinking about beef or pork with maybe a peanut flavor, maybe
    cooked in coconut milk over ... lime mashed? Lime with a trace of
    cumin?

    I'd switch it a bit: Beef/pork with peanut/lime sauce over potatoes mashed
    with coconut milk. (DAMN! Got that song running through my head now: "She
    put the lime in the coconut..."😉

    If you want to do it as you wrote above, you could infuse cream with
    lemongrass, kaffir lime leaves, or lime zest and then incorporate that into
    your potatoes. I'm not sure about the cumin; depends on what else is in the
    peanut sauce. I'd think you'd also want to pick from this list of
    "essential flavors": fish sauce, garlic, chiles, and cilantro.

    Quoted message said:

    What about a curried stir-fry?

    What sort of mashed goes with that?

    Depends on the kind of curry. To hugely generalize: If it's a Thai or South
    Indian curry, coconut mashed potatoes would be good. If it's a North Indian
    curry, mustard and cardamom would be good, or maybe garam masala. If it's a
    Chinese curry, you could add soy, fermented black beans, or maybe pureed
    steamed broccoli. If it's a Jamaican (or other West Indian) curry, lime
    juice and some kind of tropical fruit (e.g., mango or papaya) would work.

    Bob

    Report
  3. jmcquown
    Archived post
    #3
    Bob Terwilliger said:
    Andy said:

    Now I'm thinking about beef or pork with maybe a peanut flavor, maybe
    cooked in coconut milk over ... lime mashed? Lime with a trace of
    cumin?

    I'd switch it a bit: Beef/pork with peanut/lime sauce over potatoes
    mashed with coconut milk. (DAMN! Got that song running through my
    head now: "She put the lime in the coconut..."😉


    Harry Nilsson; he did a lot of great songs 🙂

    Quoted message said:

    If you want to do it as you wrote above, you could infuse cream with
    lemongrass, kaffir lime leaves, or lime zest and then incorporate
    that into your potatoes. I'm not sure about the cumin; depends on
    what else is in the peanut sauce. I'd think you'd also want to pick
    from this list of "essential flavors": fish sauce, garlic, chiles,
    and cilantro.

    Quoted message said:

    What about a curried stir-fry?

    What sort of mashed goes with that?

    Depends on the kind of curry. To hugely generalize: If it's a Thai or
    South Indian curry, coconut mashed potatoes would be good. If it's a
    North Indian curry, mustard and cardamom would be good, or maybe
    garam masala. If it's a Chinese curry, you could add soy, fermented
    black beans, or maybe pureed steamed broccoli. If it's a Jamaican
    (or other West Indian) curry, lime juice and some kind of tropical
    fruit (e.g., mango or papaya) would work.

    Bob

    Report
  4. Andy Katz
    Archived post
    #4

    On 10 Oct 2005 00:03:02 -0500, "Bob Terwilliger"

    virtualgoth@die_spammer.biz said:
    Andy said:

    Now I'm thinking about beef or pork with maybe a peanut flavor, maybe
    cooked in coconut milk over ... lime mashed? Lime with a trace of
    cumin?

    I'd switch it a bit: Beef/pork with peanut/lime sauce over potatoes mashed
    with coconut milk. (DAMN! Got that song running through my head now: "She
    put the lime in the coconut..."😉

    If you want to do it as you wrote above, you could infuse cream with
    lemongrass, kaffir lime leaves, or lime zest and then incorporate that into
    your potatoes. I'm not sure about the cumin; depends on what else is in the
    peanut sauce. I'd think you'd also want to pick from this list of
    "essential flavors": fish sauce, garlic, chiles, and cilantro.

    Yeah. I like this suggestion. I've got plenty of kaffir lime leaves,
    and zest is no problem. Cilanto's a natural choice, and I might use it
    commercially, but personally I can't abide the stuff. Garlic, for
    sure. Maybe chiles.

    I'm not sure if fish sauce wouldn't be too strong for mashed.

    Quoted message said:
    Quoted message said:

    What about a curried stir-fry?

    What sort of mashed goes with that?

    Depends on the kind of curry. To hugely generalize: If it's a Thai or South
    Indian curry, coconut mashed potatoes would be good. If it's a North Indian
    curry, mustard and cardamom would be good, or maybe garam masala. If it's a
    Chinese curry, you could add soy, fermented black beans, or maybe pureed
    steamed broccoli. If it's a Jamaican (or other West Indian) curry, lime
    juice and some kind of tropical fruit (e.g., mango or papaya) would work.

    Great suggestions, Bob.

    Thanks,

    Andy Katz

    Ps: Coconut mashed ... you mean with coconut milk, or coconut milk &
    shredded coconut?

    ***************************************************************
    Being lied to so billionaires can wage war for profits
    while indebting taxpayers for generations to come, now
    that's just a tad bit bigger than not admitting you like
    the big moist-moist lips of chunky trollops on your pecker.

    Paghat, the Rat Girl

    Report
  5. Bob Terwilliger
    Archived post
    #5

    Andy replied:

    Quoted message said:

    Ps: Coconut mashed ... you mean with coconut milk, or coconut milk &
    shredded coconut?

    Depends on what YOU want! But I meant coconut milk and shredded coconut.

    Bob

    Report
  6. Andy Katz
    Archived post
    #6

    On 10 Oct 2005 17:41:01 -0500, "Bob Terwilliger"

    virtualgoth@die_spammer.biz said:

    Andy replied:

    Quoted message said:

    Ps: Coconut mashed ... you mean with coconut milk, or coconut milk &
    shredded coconut?

    Depends on what YOU want! But I meant coconut milk and shredded coconut.

    Tried it with light coconut milk, chiffonaded kaffir lime leaves, lime
    zest, butter, mixed in with mashed potatoes and celeriac ... not half
    bad. Much clearer taste of lime than I expected. Protein was pork
    tenderloin stir-fried in a light peanut-satay sauce.

    Definitely a start.

    Thanks,

    Andy Katz
    ***************************************************************
    Being lied to so billionaires can wage war for profits
    while indebting taxpayers for generations to come, now
    that's just a tad bit bigger than not admitting you like
    the big moist-moist lips of chunky trollops on your pecker.

    Paghat, the Rat Girl

    Report

Keep exploring

Browse the sectionGeneral fitness, health and nutrition Return to CyclingForumsStart at the home page Search discussionsFind another thread

Active in the last 60 minutes

Active in this thread

0 users · 0 guests ·0 bots ·0 total

No signed-in users are active right now.

No known search crawlers active right now.