Thai food

limey said:

I proudly ate the dish, now find I am still holding an unopened package
of bean sprouts. Good grief.

That's Thai cooking, Charlie Brown!

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Well, I took my first venture into Thai cooking. One of the ingredients
was bean sprouts.

I proudly ate the dish, now find I am still holding an unopened package of
bean sprouts. Good grief.

Hey, I did the same thing last week! Funny. I never ended up using them,
unfortunately. They sort of melted in the fridge.

What did you make?

Chris

In article <[email hidden]>,

limey said:

Well, I took my first venture into Thai cooking. One of the ingredients
was bean sprouts.

I proudly ate the dish, now find I am still holding an unopened package of
bean sprouts. Good grief.

Dora

Soup or stir fry. ;-)

And soon. Those things don't keep.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Chris" wrote in message >

Quoted message said:

"limey" wrote in message

Quoted message said:

Well, I took my first venture into Thai cooking. One of the ingredients
was bean sprouts.

I proudly ate the dish, now find I am still holding an unopened package
of bean sprouts. Good grief.

Hey, I did the same thing last week! Funny. I never ended up using them,
unfortunately. They sort of melted in the fridge.

What did you make?

Chris

A basic, elementary something - my first try. Rice sticks (couldn't find
rice noodles), egg - scrambled, shrimp, green onions and a Taste of Thai pad
thai sauce. I at least dipped my toe into the waters, but it certainly
wouldn't impress a native Thai!
I'll get better, I hope.

Dora

"OmManiPadmeOmelet" wrote

Quoted message said:

limey said:

Well, I took my first venture into Thai cooking. One of the ingredients
was bean sprouts.

I proudly ate the dish, now find I am still holding an unopened package
of
bean sprouts. Good grief.

Dora

Soup or stir fry. ;-)

And soon. Those things don't keep.

Cheers!
--
Om.

So I understand. They were hard enough to find, too - darn it. Oh,
well - as I said, I've much to learn. Get the right noodles, for one - all
I could get were rice sticks. Our country supermarket isn't exactly on the
cutting edge.

Which reminds me - lemon grass. The supermarket did have some kind of lemon
grass paste concoction in a tube - any good? They can order in fresh,
however, but had never heard of kaffir leaves.

Dora

Dora

limey said:

A basic, elementary something - my first try. Rice sticks (couldn't find
rice noodles), egg - scrambled, shrimp, green onions and a Taste of Thai pad
thai sauce. I at least dipped my toe into the waters, but it certainly
wouldn't impress a native Thai!
I'll get better, I hope.

Dora

Sounds like you are off to a good start. If you like Thai (or other
Asian foods) and you want a much better result the next step would be to
get the basic ingredients and use them instead of those sauces. To me
Thai, teriyaki or other sauces produce a result akin to instant coffee.

limey said:

Which reminds me - lemon grass. The supermarket did have some kind of lemon
grass paste concoction in a tube - any good? They can order in fresh,
however, but had never heard of kaffir leaves.

Dora

Dora

You can usually find frozen kaffir lime leaves in Asian markets.

limey said:

Well, I took my first venture into Thai cooking. One of the ingredients
was bean sprouts.

I proudly ate the dish, now find I am still holding an unopened package of
bean sprouts. Good grief.

Dora

They'd be great with a somewhat spicey omelet.

In article <_JHdf.2149$vS4.1890@trnddc01>, "limey" <[email hidden]>

Quoted message said:

"OmManiPadmeOmelet" wrote

Quoted message said:

limey said:

Well, I took my first venture into Thai cooking. One of the ingredients
was bean sprouts.

I proudly ate the dish, now find I am still holding an unopened package
of
bean sprouts. Good grief.

Dora

Soup or stir fry. ;-)

And soon. Those things don't keep.

Cheers!
--
Om.

So I understand. They were hard enough to find, too - darn it. Oh,
well - as I said, I've much to learn. Get the right noodles, for one - all
I could get were rice sticks. Our country supermarket isn't exactly on the
cutting edge.

That's why I try very hard to find CANNED bean sprouts!
They really are quite good and stay surprisingly crispy!

They are expensive at the local supermarket tho'. I don't understand why
the oriental market does not carry them. :-(

I'm seriously considering seeing if I can Can them myself in 1/2 pint
jars. I'd need to join the food preservation list to learn to do it, or
try googling it.

Quoted message said:

Which reminds me - lemon grass. The supermarket did have some kind of lemon
grass paste concoction in a tube - any good? They can order in fresh,
however, but had never heard of kaffir leaves.

Dora

Someone on this list sent me Kaffir leaves. :-)
They were interesting.
I've never done much with lemon grass. For lemon flavor, I prefer dried
lemon balm, (used to have a HUGE patch in my herb garden but need to
re-plant it now) or ground lemon peel.

IMHO lemon grass might be a classic, but it's a PITA to deal with.

But, that's just me. <G>
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

jake said:

limey said:

Well, I took my first venture into Thai cooking. One of the ingredients
was bean sprouts.

I proudly ate the dish, now find I am still holding an unopened package of
bean sprouts. Good grief.

Dora

They'd be great with a somewhat spicey omelet.

Yeah! I'd forgotten that. :-)
I've used leftover stir fry (including bean sprouts!) in Omelets and
Fritattas.

Goes well in Quiche too.

Emu breeding season is going on right now and one single egg makes a
wonderful quiche. ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

That's why I try very hard to find CANNED bean sprouts!
They really are quite good and stay surprisingly crispy!

They are expensive at the local supermarket tho'. I don't understand why
the oriental market does not carry them. :-(

I'm seriously considering seeing if I can Can them myself in 1/2 pint
jars. I'd need to join the food preservation list to learn to do it, or
try googling it.

Canning bean sprouts sounds like a big challenge, since you wouldn't
want them to cook for but a moment. Why not put that effort into
growing them instead? -aem

OmManiPadmeOmelet said:

That's why I try very hard to find CANNED bean sprouts!
They really are quite good and stay surprisingly crispy!

They are expensive at the local supermarket tho'. I don't understand why
the oriental market does not carry them. :-(

I'm seriously considering seeing if I can Can them myself in 1/2 pint
jars. I'd need to join the food preservation list to learn to do it, or
try googling it.

Canning bean sprouts sounds like a big challenge, since you wouldn't
want them to cook for but a moment. Why not put that effort into
growing them instead? -aem

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <_JHdf.2149$vS4.1890@trnddc01>, "limey" <[email hidden]>

Quoted message said:

"OmManiPadmeOmelet" wrote

Quoted message said:

"limey" wrote:
> Well, I took my first venture into Thai cooking. One of the
> ingredients
> was bean sprouts.
>
> I proudly ate the dish, now find I am still holding an unopened
> package
> of
> bean sprouts. Good grief.
>
> Dora

Soup or stir fry. ;-)

And soon. Those things don't keep.

Cheers!
--
Om.

So I understand. They were hard enough to find, too - darn it. Oh,
well - as I said, I've much to learn. Get the right noodles, for one -
all
I could get were rice sticks. Our country supermarket isn't exactly on
the
cutting edge.

That's why I try very hard to find CANNED bean sprouts!
They really are quite good and stay surprisingly crispy!

They are expensive at the local supermarket tho'. I don't understand why
the oriental market does not carry them. :-(

I'm seriously considering seeing if I can Can them myself in 1/2 pint
jars. I'd need to join the food preservation list to learn to do it, or
try googling it.

Quoted message said:

Which reminds me - lemon grass. The supermarket did have some kind of
lemon
grass paste concoction in a tube - any good? They can order in fresh,
however, but had never heard of kaffir leaves.

Dora

I bought some frozen lemon grass a couple of months ago for 99 cents.. It's
still in my freezer. I'm afraid to use it because it looks kinda pulpy.

I also bought some dried kaffir leaves and haven't used them either because
I'm not sure where they belong. Are they a lime leaf? Do they have a
flavour when they are dried. Like a Bay leaf?

Elaine (wishing I had a Thai friend that could explain all this to me)

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <_JHdf.2149$vS4.1890@trnddc01>, "limey" <[email hidden]>

Quoted message said:

"OmManiPadmeOmelet" wrote

Quoted message said:

"limey" wrote:
> Well, I took my first venture into Thai cooking. One of the
> ingredients
> was bean sprouts.
>
> I proudly ate the dish, now find I am still holding an unopened
> package
> of
> bean sprouts. Good grief.
>
> Dora

Soup or stir fry. ;-)

And soon. Those things don't keep.

Cheers!
--
Om.

So I understand. They were hard enough to find, too - darn it. Oh,
well - as I said, I've much to learn. Get the right noodles, for one -
all
I could get were rice sticks. Our country supermarket isn't exactly on
the
cutting edge.

That's why I try very hard to find CANNED bean sprouts!
They really are quite good and stay surprisingly crispy!

They are expensive at the local supermarket tho'. I don't understand why
the oriental market does not carry them. :-(

I'm seriously considering seeing if I can Can them myself in 1/2 pint
jars. I'd need to join the food preservation list to learn to do it, or
try googling it.

Quoted message said:

Which reminds me - lemon grass. The supermarket did have some kind of
lemon
grass paste concoction in a tube - any good? They can order in fresh,
however, but had never heard of kaffir leaves.

Dora

I bought some frozen lemon grass a couple of months ago for 99 cents.. It's
still in my freezer. I'm afraid to use it because it looks kinda pulpy.

I also bought some dried kaffir leaves and haven't used them either because
I'm not sure where they belong. Are they a lime leaf? Do they have a
flavour when they are dried. Like a Bay leaf?

Elaine (wishing I had a Thai friend that could explain all this to me)

In article <[email hidden]>,

aem said:

OmManiPadmeOmelet said:

That's why I try very hard to find CANNED bean sprouts!
They really are quite good and stay surprisingly crispy!

They are expensive at the local supermarket tho'. I don't understand why
the oriental market does not carry them. :-(

I'm seriously considering seeing if I can Can them myself in 1/2 pint
jars. I'd need to join the food preservation list to learn to do it, or
try googling it.

Canning bean sprouts sounds like a big challenge, since you wouldn't
want them to cook for but a moment. Why not put that effort into
growing them instead? -aem

Because the humidity in my area makes sprouting a PITA. :-P
I've tried it.

I'm seriously considering getting a more sophisticated sprouting system
rather than using the screen topped jars I'm used to using.

Then dad could have sunflower sprouts more frequently. :-)
Those things are FANTASTIC!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

aem said:

OmManiPadmeOmelet said:

That's why I try very hard to find CANNED bean sprouts!
They really are quite good and stay surprisingly crispy!

They are expensive at the local supermarket tho'. I don't understand why
the oriental market does not carry them. :-(

I'm seriously considering seeing if I can Can them myself in 1/2 pint
jars. I'd need to join the food preservation list to learn to do it, or
try googling it.

Canning bean sprouts sounds like a big challenge, since you wouldn't
want them to cook for but a moment. Why not put that effort into
growing them instead? -aem

Because the humidity in my area makes sprouting a PITA. :-P
I've tried it.

I'm seriously considering getting a more sophisticated sprouting system
rather than using the screen topped jars I'm used to using.

Then dad could have sunflower sprouts more frequently. :-)
Those things are FANTASTIC!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

George said:

Quoted message said:

A basic, elementary something - my first try. Rice sticks (couldn't find
rice noodles), egg - scrambled, shrimp, green onions and a Taste of Thai
pad thai sauce. I at least dipped my toe into the waters, but it
certainly wouldn't impress a native Thai!
I'll get better, I hope.

Dora

Sounds like you are off to a good start. If you like Thai (or other Asian
foods) and you want a much better result the next step would be to get the
basic ingredients and use them instead of those sauces. To me Thai,
teriyaki or other sauces produce a result akin to instant coffee.

That's exactly what I plan to do once I can round up the authentic
ingredients. That "genuine" Taste of Thai sauce wasn't very good.

Dora

"elaine" wrote in message

Quoted message said:

Quoted message said:

limey said:

Quoted message said:

Quoted message said:

Which reminds me - lemon grass. The supermarket did have some kind of
lemon
grass paste concoction in a tube - any good? They can order in fresh,
however, but had never heard of kaffir leaves.

Dora

I bought some frozen lemon grass a couple of months ago for 99 cents..
It's still in my freezer. I'm afraid to use it because it looks kinda
pulpy.

I also bought some dried kaffir leaves and haven't used them either
because I'm not sure where they belong. Are they a lime leaf? Do they
have a flavour when they are dried. Like a Bay leaf?

Quoted message said:

Elaine (wishing I had a Thai friend that could explain all this to me)

Boy, I wish the same as you, Elaine - I'm in over my head but I'm going to
swim to the surface! My problem is that I have no Asian market less than
about 50 miles away, so I'm fumbling along and relying on you guys.

Dora

"elaine" wrote in message

Quoted message said:

Quoted message said:

limey said:

Quoted message said:

Quoted message said:

Which reminds me - lemon grass. The supermarket did have some kind of
lemon
grass paste concoction in a tube - any good? They can order in fresh,
however, but had never heard of kaffir leaves.

Dora

I bought some frozen lemon grass a couple of months ago for 99 cents..
It's still in my freezer. I'm afraid to use it because it looks kinda
pulpy.

I also bought some dried kaffir leaves and haven't used them either
because I'm not sure where they belong. Are they a lime leaf? Do they
have a flavour when they are dried. Like a Bay leaf?

Quoted message said:

Elaine (wishing I had a Thai friend that could explain all this to me)

Boy, I wish the same as you, Elaine - I'm in over my head but I'm going to
swim to the surface! My problem is that I have no Asian market less than
about 50 miles away, so I'm fumbling along and relying on you guys.

Dora