pure kona wrote:
> On Mon, 23 Mar 2009 13:33:42 -0400, Kate Connally >
> wrote:
>
>> I got another one of those Cook's Illustrated/America's
>> Test Kitchen recipes to test.
>>
>> Sauteed Peas with Coconut Milk
>>
>> The goal of this recipe was to create a simple side dish using frozen
> snipped
>> Well, you win some, you lose some, and you tie some. I guess
>> this was more of a tie than a loss.
>>
>> Anyway, maybe others will want to try this recipe and have better
>> luck with it than I did, or maybe just have a different taste than
>> I do.
>>
>> Kate
>
> Not that I profess to be a great cook, but I have noticed that some
> coconut milk is more flavorful than others. Of course, in Hawaii, we
> probably have more choices, but my SO inadvertently bought some tinned
> coconut milk that was thin and watery and quite unflavorful. Then I
> went back to the basic local brand of frozen coconut milk (Mendoncas)
> and it was far far better. Mendoncas was thick and white and smelled
> like real coconut when I opened the can.

I've been using the same brand for years. It is very flavorful
and is thick and white as you describe yours. I can't recall the
brand name but I buy it at the Asian Center, a store that sells
mostly Asian products. I don't see this brand in the supermarkets.
Anyway, I use it all the time as I *love* things with coconut milk
in them. Anyway, I spoon some more coconut milk over both by peas
and the 7-grain crap before I heated the plate in the microwave.
It was a big improvement on both dishes.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?