Boron Elgar wrote:

> On Sun, 21 Sep 2008 14:27:13 -0500, "Gregory Morrow"
> > wrote:
>
> >
> >Boron Elgar wrote:
> >
> >> Tonight's dinner will be rack of lamb, beet, endive and blue cheese
> >> salad with walnuts, and on the side, roasted veggies - cauliflower,
> >> red onions, carrots and zucchini.
> >
> >
> >I made a lovely Thai - style red pork and chicken curry in my crockpot.
My
> >goal is to get a perfect balance of flavors, with this I think I'm pretty
> >close...
> >
> >It has the meat from a small pork shoulder roast, chicken breast and
thighs
> >and assorted veg, e.g. onion, garlic, eggplant, sweet potatoes, red &
green
> >bell peppers, carrots, celery, Eye - talian flat green beans...I used a
can
> >of Maesri red curry paste along with some home - made stock and a can of
> >coconut milk and half a packet of Mama Sita tamarind soup base mix, and a
> >coupla heaping spoons of sambal oelek, also some dried basil to start and
> >some fresh towards the end. It is sweet, sour, rich, and spicy...it
takes a
> >bit for all the flavors to "register" on the tongue, which was my goal.
> >
> >My local coffee purveyor has a small outside seating area with some
potted
> >flowers and plants. I noticed some basil amongst these so I asked "What
are
> >you going to do with that basil?" to which they replied, "It's yours if
you
> >want it...". Perfect for a curry, I thought. So they are getting a
> >container of my curry...
> >
> >:-)
>
> Sounds great. A like the Maesri pastes and usually have red, green and
> Pananag on hand.


A good product, I highly recommend it. The red curry is a staple in my
pantry...that and Mae Ploy stuff.

This winter I'll try my hand at making my own curry paste, we'll see...

OH, I also put some had some Portabello mushrooms on hand which I put into
the mix (I usually have Chinese dried of some sort, I'm out and I am so due
for a trip to the Asian markets).. This was something of a "Muscovigian"
[sp?] concoction, I had some odds n' ends to use up. I also made a pasta
sauce with some more eggplant, etc. that I had...

I had somewhat fallen out of prepping food on the weekend to have for the
following week, maybe it was the warmer weather. I was gettin' tired of a
diet of tossed salads and sammiches so...

I *did* spend the last three weekends frenziedly making large amounts of
stuff for cookouts (potato salad, baked beans, coleslaw...), this was a
quiet stay - at - home weekend. Hopefully no more "mass" cooking for a
whiles...

I've also got some five - minute artisan bread dough a - risin' [the basic
white recipe], it's been a coupla months since I baked bread. I'm glad
autumn is here...

;-)


> So...is that a regular old basil you fell into, or is it Thai or Holy
> basil?


Regular...


--
Best
Greg