Sqwertz wrote:
> On Sat, 08 May 2010 12:11:15 -0400, Ian wrote:
>
>> PFChang's junior spin-off, Pei Wei, uses sugar in just about everything,
>> but its hard to put too much sugar for the public in a product in the
>> US, it seems.
>
> I've never eaten at both because of their "Americanization". I've
> never eaten at either, but it's kinda ironic that you mention
> they're the company because I've always considered them the same
> restaurant with just a shrug of my shoulders, without knowing they
> really *are* the same people.
>
>> My bottles of the Mae Ploy sauce are not the thin spring-roll versions,
>> I just checked.
>
>
> Good. Then I don't need to give you the Mae Ploy speech again.
>
> Except for their curry pastes... I just used some Massaman tonight
> in some cured pork butt tacos (with onions and piquillo peppers all
> fried in lamb fat and topped with chipotle cream sauce(*). I always
> have 2-3 varieties of this on hand in any given month. They only
> cost $2/14oz at my store and they last a year when you have 3 types
> on hand.
>
> -sw
>
> (*) This is not a specialty of the house. I just started pulling
> stuff out of the fridge and that's what it became. And it was very
> good. Enough left to do another lunch of it tomorrow. Using the
> red or yellow paste this time.

Thanks for the no-repeat of the speech! I think we are on the same page
there :-)

My Thai grocery lady tells me that Mae Ploy coconut milk is richer than
other products, and so best for Massaman curry especially.

I have just begun waking up to the use of the curry pastes in regular
stir fries, and they are great for quick meals.

The other product I want to use much more is Chili Bean paste (aka Toban
Djian), which can make a stir fry taste great almost without any other
seasoning.

Cheers,

Ian