Read it for the alliteration, make it for the taste!


http://www.seriouseats.com/recipes/2...an-recipe.html

Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry)
J. KENJI LÓPEZ-ALT

INGREDIENTS
6 dried guajillo, California, or pasilla chilies, stemmed and seeded (45g)
6 medium cloves garlic, roughly chopped (30g)
2 medium shallots, peeled and roughly chopped (60g)
2 to 6 red Thai bird chilies (to taste), roughly chopped
1 large bunch cilantro stems (about 1 ounce; 30g), roughly chopped
3 fresh or dried makrut lime leaves (see note above), hard central stem
removed and discarded, leaves roughly chopped
1 stalk fresh lemongrass, bottom 3 to 5 inches only (40g), tough outer
leaves removed and discarded, tender core thinly sliced
1 (1-inch) knob galangal, peeled (see note above)
1/2 teaspoon (2g) freshly ground white or black pepper
Kosher salt
3 tablespoons (45ml) vegetable oil or coconut oil
1 (12-ounce; 340g) block firm tofu, cut into 1- by 1- by 1/2-inch
squares, pressed firmly between paper towels
1 pound (450g) green beans or long beans, trimmed and cut into 1
1/2-inch lengths
1 tablespoon (14g) sugar
1 tablespoon (15ml) soy sauce
Steamed jasmine rice, for serving

On Wednesday, April 27, 2016 at 12:40:08 PM UTC-6, Biz Cochito wrote:
> Read it for the alliteration, make it for the taste!
>
>
> http://www.seriouseats.com/recipes/2...an-recipe.html
>
> Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry)
> J. KENJI LÓPEZ-ALT
>
> INGREDIENTS
> 6 dried guajillo, California, or pasilla chilies, stemmed and seeded (45g)
> 6 medium cloves garlic, roughly chopped (30g)
> 2 medium shallots, peeled and roughly chopped (60g)
> 2 to 6 red Thai bird chilies (to taste), roughly chopped
> 1 large bunch cilantro stems (about 1 ounce; 30g), roughly chopped
> 3 fresh or dried makrut lime leaves (see note above), hard central stem
> removed and discarded, leaves roughly chopped
> 1 stalk fresh lemongrass, bottom 3 to 5 inches only (40g), tough outer
> leaves removed and discarded, tender core thinly sliced
> 1 (1-inch) knob galangal, peeled (see note above)
> 1/2 teaspoon (2g) freshly ground white or black pepper
> Kosher salt
> 3 tablespoons (45ml) vegetable oil or coconut oil
> 1 (12-ounce; 340g) block firm tofu, cut into 1- by 1- by 1/2-inch
> squares, pressed firmly between paper towels
> 1 pound (450g) green beans or long beans, trimmed and cut into 1
> 1/2-inch lengths
> 1 tablespoon (14g) sugar
> 1 tablespoon (15ml) soy sauce
> Steamed jasmine rice, for serving

You call that FOOD...ahahahahahahaha
====

On Wednesday, April 27, 2016 at 2:48:26 PM UTC-4, Roy wrote:
> On Wednesday, April 27, 2016 at 12:40:08 PM UTC-6, Biz Cochito wrote:
> > Read it for the alliteration, make it for the taste!
> >
> >
> > http://www.seriouseats.com/recipes/2...an-recipe.html
> >
> > Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry)
> > J. KENJI LÓPEZ-ALT
> >
> > INGREDIENTS
> > 6 dried guajillo, California, or pasilla chilies, stemmed and seeded (45g)
> > 6 medium cloves garlic, roughly chopped (30g)
> > 2 medium shallots, peeled and roughly chopped (60g)
> > 2 to 6 red Thai bird chilies (to taste), roughly chopped
> > 1 large bunch cilantro stems (about 1 ounce; 30g), roughly chopped
> > 3 fresh or dried makrut lime leaves (see note above), hard central stem
> > removed and discarded, leaves roughly chopped
> > 1 stalk fresh lemongrass, bottom 3 to 5 inches only (40g), tough outer
> > leaves removed and discarded, tender core thinly sliced
> > 1 (1-inch) knob galangal, peeled (see note above)
> > 1/2 teaspoon (2g) freshly ground white or black pepper
> > Kosher salt
> > 3 tablespoons (45ml) vegetable oil or coconut oil
> > 1 (12-ounce; 340g) block firm tofu, cut into 1- by 1- by 1/2-inch
> > squares, pressed firmly between paper towels
> > 1 pound (450g) green beans or long beans, trimmed and cut into 1
> > 1/2-inch lengths
> > 1 tablespoon (14g) sugar
> > 1 tablespoon (15ml) soy sauce
> > Steamed jasmine rice, for serving
>
> You call that FOOD...ahahahahahahaha
> ====

I sure do. This recipe makes me want to go out for Thai food, or
at least use the jar of Thai roasted chile paste that I've got at
home.

Cindy Hamilton

On 4/27/2016 1:01 PM, Cindy Hamilton wrote:
> On Wednesday, April 27, 2016 at 2:48:26 PM UTC-4, Roy wrote:
>> On Wednesday, April 27, 2016 at 12:40:08 PM UTC-6, Biz Cochito wrote:
>>> Read it for the alliteration, make it for the taste!
>>>
>>>
>>> http://www.seriouseats.com/recipes/2...an-recipe.html
>>>
>>> Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry)
>>> J. KENJI LÓPEZ-ALT
>>>
>>> INGREDIENTS
>>> 6 dried guajillo, California, or pasilla chilies, stemmed and seeded (45g)
>>> 6 medium cloves garlic, roughly chopped (30g)
>>> 2 medium shallots, peeled and roughly chopped (60g)
>>> 2 to 6 red Thai bird chilies (to taste), roughly chopped
>>> 1 large bunch cilantro stems (about 1 ounce; 30g), roughly chopped
>>> 3 fresh or dried makrut lime leaves (see note above), hard central stem
>>> removed and discarded, leaves roughly chopped
>>> 1 stalk fresh lemongrass, bottom 3 to 5 inches only (40g), tough outer
>>> leaves removed and discarded, tender core thinly sliced
>>> 1 (1-inch) knob galangal, peeled (see note above)
>>> 1/2 teaspoon (2g) freshly ground white or black pepper
>>> Kosher salt
>>> 3 tablespoons (45ml) vegetable oil or coconut oil
>>> 1 (12-ounce; 340g) block firm tofu, cut into 1- by 1- by 1/2-inch
>>> squares, pressed firmly between paper towels
>>> 1 pound (450g) green beans or long beans, trimmed and cut into 1
>>> 1/2-inch lengths
>>> 1 tablespoon (14g) sugar
>>> 1 tablespoon (15ml) soy sauce
>>> Steamed jasmine rice, for serving
>>
>> You call that FOOD...ahahahahahahaha
>> ====
>
> I sure do. This recipe makes me want to go out for Thai food, or
> at least use the jar of Thai roasted chile paste that I've got at
> home.
>
> Cindy Hamilton
>

That Thai Kitchen curry paste is outstanding stuff.

And I will again sing the praises of:

http://www.gourmetgarden.com/en/prod...ass-stir-paste

It's OK to use a good processed product, and this is one of the very
best taste-wise.

On 4/27/2016 12:48 PM, Roy wrote:
> On Wednesday, April 27, 2016 at 12:40:08 PM UTC-6, Biz Cochito wrote:
>> Read it for the alliteration, make it for the taste!
>>
>>
>> http://www.seriouseats.com/recipes/2...an-recipe.html
>>
>> Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry)
>> J. KENJI LÓPEZ-ALT
>>
>> INGREDIENTS
>> 6 dried guajillo, California, or pasilla chilies, stemmed and seeded (45g)
>> 6 medium cloves garlic, roughly chopped (30g)
>> 2 medium shallots, peeled and roughly chopped (60g)
>> 2 to 6 red Thai bird chilies (to taste), roughly chopped
>> 1 large bunch cilantro stems (about 1 ounce; 30g), roughly chopped
>> 3 fresh or dried makrut lime leaves (see note above), hard central stem
>> removed and discarded, leaves roughly chopped
>> 1 stalk fresh lemongrass, bottom 3 to 5 inches only (40g), tough outer
>> leaves removed and discarded, tender core thinly sliced
>> 1 (1-inch) knob galangal, peeled (see note above)
>> 1/2 teaspoon (2g) freshly ground white or black pepper
>> Kosher salt
>> 3 tablespoons (45ml) vegetable oil or coconut oil
>> 1 (12-ounce; 340g) block firm tofu, cut into 1- by 1- by 1/2-inch
>> squares, pressed firmly between paper towels
>> 1 pound (450g) green beans or long beans, trimmed and cut into 1
>> 1/2-inch lengths
>> 1 tablespoon (14g) sugar
>> 1 tablespoon (15ml) soy sauce
>> Steamed jasmine rice, for serving
>
> You call that FOOD...ahahahahahahaha
> ====
>

You rant about anti-bullying posts and then a purely food-based one
comes in and THIS is what you reply with!

I hope you have some idea what an ASS this makes you look like with all
your accusations about the pending "death" of this group.

On Wednesday, April 27, 2016 at 1:08:01 PM UTC-6, Biz Cochito wrote:
> On 4/27/2016 12:48 PM, Roy wrote:
> > On Wednesday, April 27, 2016 at 12:40:08 PM UTC-6, Biz Cochito wrote:
> >> Read it for the alliteration, make it for the taste!
> >>
> >>
> >> http://www.seriouseats.com/recipes/2...an-recipe.html
> >>
> >> Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry)
> >> J. KENJI LÓPEZ-ALT
> >>
> >> INGREDIENTS
> >> 6 dried guajillo, California, or pasilla chilies, stemmed and seeded (45g)
> >> 6 medium cloves garlic, roughly chopped (30g)
> >> 2 medium shallots, peeled and roughly chopped (60g)
> >> 2 to 6 red Thai bird chilies (to taste), roughly chopped
> >> 1 large bunch cilantro stems (about 1 ounce; 30g), roughly chopped
> >> 3 fresh or dried makrut lime leaves (see note above), hard central stem
> >> removed and discarded, leaves roughly chopped
> >> 1 stalk fresh lemongrass, bottom 3 to 5 inches only (40g), tough outer
> >> leaves removed and discarded, tender core thinly sliced
> >> 1 (1-inch) knob galangal, peeled (see note above)
> >> 1/2 teaspoon (2g) freshly ground white or black pepper
> >> Kosher salt
> >> 3 tablespoons (45ml) vegetable oil or coconut oil
> >> 1 (12-ounce; 340g) block firm tofu, cut into 1- by 1- by 1/2-inch
> >> squares, pressed firmly between paper towels
> >> 1 pound (450g) green beans or long beans, trimmed and cut into 1
> >> 1/2-inch lengths
> >> 1 tablespoon (14g) sugar
> >> 1 tablespoon (15ml) soy sauce
> >> Steamed jasmine rice, for serving
> >
> > You call that FOOD...ahahahahahahaha
> > ====
> >
>
> You rant about anti-bullying posts and then a purely food-based one
> comes in and THIS is what you reply with!
>
> I hope you have some idea what an ASS this makes you look like with all
> your accusations about the pending "death" of this group.

That posting was for YOUR benefit asshole, so you can see how annoying YOUR follow-up postings are to others.
Get STUFFED!!!!
=====

On 4/27/2016 1:28 PM, Roy wrote:

>>>> http://www.seriouseats.com/recipes/2...an-recipe.html
>>>>
>>>> Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry)
>>>> J. KENJI LÓPEZ-ALT
>>>>
>>>> INGREDIENTS
>>>> 6 dried guajillo, California, or pasilla chilies, stemmed and seeded (45g)
>>>> 6 medium cloves garlic, roughly chopped (30g)
>>>> 2 medium shallots, peeled and roughly chopped (60g)
>>>> 2 to 6 red Thai bird chilies (to taste), roughly chopped
>>>> 1 large bunch cilantro stems (about 1 ounce; 30g), roughly chopped
>>>> 3 fresh or dried makrut lime leaves (see note above), hard central stem
>>>> removed and discarded, leaves roughly chopped
>>>> 1 stalk fresh lemongrass, bottom 3 to 5 inches only (40g), tough outer
>>>> leaves removed and discarded, tender core thinly sliced
>>>> 1 (1-inch) knob galangal, peeled (see note above)
>>>> 1/2 teaspoon (2g) freshly ground white or black pepper
>>>> Kosher salt
>>>> 3 tablespoons (45ml) vegetable oil or coconut oil
>>>> 1 (12-ounce; 340g) block firm tofu, cut into 1- by 1- by 1/2-inch
>>>> squares, pressed firmly between paper towels
>>>> 1 pound (450g) green beans or long beans, trimmed and cut into 1
>>>> 1/2-inch lengths
>>>> 1 tablespoon (14g) sugar
>>>> 1 tablespoon (15ml) soy sauce
>>>> Steamed jasmine rice, for serving
>>>
>>> You call that FOOD...ahahahahahahaha
>>> ====
>>>
>>
>> You rant about anti-bullying posts and then a purely food-based one
>> comes in and THIS is what you reply with!
>>
>> I hope you have some idea what an ASS this makes you look like with all
>> your accusations about the pending "death" of this group.
>
> That posting was for YOUR benefit asshole, so you can see how annoying YOUR follow-up postings are to others.
> Get STUFFED!!!!
> =====
>

You flamed yourself roy boy, and I mean a total self immolation.

Nice work, HYPOCRITE!

Biz Cochito wrote in rec.food.cooking:

> Read it for the alliteration, make it for the taste!
>
>
> http://www.seriouseats.com/recipes/2...ing-with-tofu-
> long-beans-dry-fry-thai-curry-vegan-recipe.html
>
> Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry)
> J. KENJI LÓPEZ-ALT
>
> INGREDIENTS
> 6 dried guajillo, California, or pasilla chilies, stemmed and seeded
> (45g) 6 medium cloves garlic, roughly chopped (30g)
> 2 medium shallots, peeled and roughly chopped (60g)
> 2 to 6 red Thai bird chilies (to taste), roughly chopped
> 1 large bunch cilantro stems (about 1 ounce; 30g), roughly chopped
> 3 fresh or dried makrut lime leaves (see note above), hard central
> stem removed and discarded, leaves roughly chopped 1 stalk fresh
> lemongrass, bottom 3 to 5 inches only (40g), tough outer leaves
> removed and discarded, tender core thinly sliced 1 (1-inch) knob
> galangal, peeled (see note above) 1/2 teaspoon (2g) freshly ground
> white or black pepper Kosher salt 3 tablespoons (45ml) vegetable oil
> or coconut oil 1 (12-ounce; 340g) block firm tofu, cut into 1- by 1-
> by 1/2-inch squares, pressed firmly between paper towels 1 pound
> (450g) green beans or long beans, trimmed and cut into 1 1/2-inch
> lengths 1 tablespoon (14g) sugar 1 tablespoon (15ml) soy sauce
> Steamed jasmine rice, for serving

Humm! The biggest thing I noticed (other than looks yummie) is the rice
proportion is smaller than standard asian would use. It would be more
50/50 from what I have experienced. Maybe though there was lots of rice
under the mound of bean/tofu.



--

On 4/27/2016 5:45 PM, cshenk wrote:
> Biz Cochito wrote in rec.food.cooking:
>
>> Read it for the alliteration, make it for the taste!
>>
>>
>> http://www.seriouseats.com/recipes/2...ing-with-tofu-
>> long-beans-dry-fry-thai-curry-vegan-recipe.html
>>
>> Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry)
>> J. KENJI LÓPEZ-ALT
>>
>> INGREDIENTS
>> 6 dried guajillo, California, or pasilla chilies, stemmed and seeded
>> (45g) 6 medium cloves garlic, roughly chopped (30g)
>> 2 medium shallots, peeled and roughly chopped (60g)
>> 2 to 6 red Thai bird chilies (to taste), roughly chopped
>> 1 large bunch cilantro stems (about 1 ounce; 30g), roughly chopped
>> 3 fresh or dried makrut lime leaves (see note above), hard central
>> stem removed and discarded, leaves roughly chopped 1 stalk fresh
>> lemongrass, bottom 3 to 5 inches only (40g), tough outer leaves
>> removed and discarded, tender core thinly sliced 1 (1-inch) knob
>> galangal, peeled (see note above) 1/2 teaspoon (2g) freshly ground
>> white or black pepper Kosher salt 3 tablespoons (45ml) vegetable oil
>> or coconut oil 1 (12-ounce; 340g) block firm tofu, cut into 1- by 1-
>> by 1/2-inch squares, pressed firmly between paper towels 1 pound
>> (450g) green beans or long beans, trimmed and cut into 1 1/2-inch
>> lengths 1 tablespoon (14g) sugar 1 tablespoon (15ml) soy sauce
>> Steamed jasmine rice, for serving
>
> Humm! The biggest thing I noticed (other than looks yummie) is the rice
> proportion is smaller than standard asian would use. It would be more
> 50/50 from what I have experienced. Maybe though there was lots of rice
> under the mound of bean/tofu.
>
>
>
I had not even noticed that.

It's neat to share a Vegan recipe that has real flavor though.

On Wednesday, April 27, 2016 at 7:45:27 PM UTC-4, cshenk wrote:
> Biz Cochito wrote in rec.food.cooking:
>
> > Read it for the alliteration, make it for the taste!
> >
> >
> > http://www.seriouseats.com/recipes/2...ing-with-tofu-
> > long-beans-dry-fry-thai-curry-vegan-recipe.html
> >
> > Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry)
> > J. KENJI LÓPEZ-ALT
> >
> > INGREDIENTS
> > 6 dried guajillo, California, or pasilla chilies, stemmed and seeded
> > (45g) 6 medium cloves garlic, roughly chopped (30g)
> > 2 medium shallots, peeled and roughly chopped (60g)
> > 2 to 6 red Thai bird chilies (to taste), roughly chopped
> > 1 large bunch cilantro stems (about 1 ounce; 30g), roughly chopped
> > 3 fresh or dried makrut lime leaves (see note above), hard central
> > stem removed and discarded, leaves roughly chopped 1 stalk fresh
> > lemongrass, bottom 3 to 5 inches only (40g), tough outer leaves
> > removed and discarded, tender core thinly sliced 1 (1-inch) knob
> > galangal, peeled (see note above) 1/2 teaspoon (2g) freshly ground
> > white or black pepper Kosher salt 3 tablespoons (45ml) vegetable oil
> > or coconut oil 1 (12-ounce; 340g) block firm tofu, cut into 1- by 1-
> > by 1/2-inch squares, pressed firmly between paper towels 1 pound
> > (450g) green beans or long beans, trimmed and cut into 1 1/2-inch
> > lengths 1 tablespoon (14g) sugar 1 tablespoon (15ml) soy sauce
> > Steamed jasmine rice, for serving
>
> Humm! The biggest thing I noticed (other than looks yummie) is the rice
> proportion is smaller than standard asian would use. It would be more
> 50/50 from what I have experienced. Maybe though there was lots of rice
> under the mound of bean/tofu.

Possibly, but why should we care what a standard Asian would use? I
rarely eat more than 1/2 cup of rice at a meal, and that only about
once a month.

Cindy Hamilton

Cindy Hamilton wrote in rec.food.cooking:

> On Wednesday, April 27, 2016 at 7:45:27 PM UTC-4, cshenk wrote:
> > Biz Cochito wrote in rec.food.cooking:
> >
> > > Read it for the alliteration, make it for the taste!
> > >
> > >
> > > http://www.seriouseats.com/recipes/2...k-khing-with-t
> > > ofu- long-beans-dry-fry-thai-curry-vegan-recipe.html
> > >
> > > Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry
> > > Stir-Fry) J. KENJI LÓPEZ-ALT
> > >
> > > INGREDIENTS
> > > 6 dried guajillo, California, or pasilla chilies, stemmed and
> > > seeded (45g) 6 medium cloves garlic, roughly chopped (30g)
> > > 2 medium shallots, peeled and roughly chopped (60g)
> > > 2 to 6 red Thai bird chilies (to taste), roughly chopped
> > > 1 large bunch cilantro stems (about 1 ounce; 30g), roughly chopped
> > > 3 fresh or dried makrut lime leaves (see note above), hard central
> > > stem removed and discarded, leaves roughly chopped 1 stalk fresh
> > > lemongrass, bottom 3 to 5 inches only (40g), tough outer leaves
> > > removed and discarded, tender core thinly sliced 1 (1-inch) knob
> > > galangal, peeled (see note above) 1/2 teaspoon (2g) freshly ground
> > > white or black pepper Kosher salt 3 tablespoons (45ml) vegetable
> > > oil or coconut oil 1 (12-ounce; 340g) block firm tofu, cut into
> > > 1- by 1- by 1/2-inch squares, pressed firmly between paper towels
> > > 1 pound (450g) green beans or long beans, trimmed and cut into 1
> > > 1/2-inch lengths 1 tablespoon (14g) sugar 1 tablespoon (15ml) soy
> > > sauce Steamed jasmine rice, for serving
> >
> > Humm! The biggest thing I noticed (other than looks yummie) is the
> > rice proportion is smaller than standard asian would use. It would
> > be more 50/50 from what I have experienced. Maybe though there was
> > lots of rice under the mound of bean/tofu.
>
> Possibly, but why should we care what a standard Asian would use? I
> rarely eat more than 1/2 cup of rice at a meal, and that only about
> once a month.
>
> Cindy Hamilton

Nothing wrong with your lesser use but the item may seem 'too hot'
because it lacked the bland rice backing in every mouthful that was
normal to it.

--

On Thursday, April 28, 2016 at 6:53:29 PM UTC-4, cshenk wrote:
> Cindy Hamilton wrote in rec.food.cooking:
>
> > On Wednesday, April 27, 2016 at 7:45:27 PM UTC-4, cshenk wrote:
> > > Biz Cochito wrote in rec.food.cooking:
> > >
> > > > Read it for the alliteration, make it for the taste!
> > > >
> > > >
> > > > http://www.seriouseats.com/recipes/2...k-khing-with-t
> > > > ofu- long-beans-dry-fry-thai-curry-vegan-recipe.html
> > > >
> > > > Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry
> > > > Stir-Fry) J. KENJI LÓPEZ-ALT
> > > >
> > > > INGREDIENTS
> > > > 6 dried guajillo, California, or pasilla chilies, stemmed and
> > > > seeded (45g) 6 medium cloves garlic, roughly chopped (30g)
> > > > 2 medium shallots, peeled and roughly chopped (60g)
> > > > 2 to 6 red Thai bird chilies (to taste), roughly chopped
> > > > 1 large bunch cilantro stems (about 1 ounce; 30g), roughly chopped
> > > > 3 fresh or dried makrut lime leaves (see note above), hard central
> > > > stem removed and discarded, leaves roughly chopped 1 stalk fresh
> > > > lemongrass, bottom 3 to 5 inches only (40g), tough outer leaves
> > > > removed and discarded, tender core thinly sliced 1 (1-inch) knob
> > > > galangal, peeled (see note above) 1/2 teaspoon (2g) freshly ground
> > > > white or black pepper Kosher salt 3 tablespoons (45ml) vegetable
> > > > oil or coconut oil 1 (12-ounce; 340g) block firm tofu, cut into
> > > > 1- by 1- by 1/2-inch squares, pressed firmly between paper towels
> > > > 1 pound (450g) green beans or long beans, trimmed and cut into 1
> > > > 1/2-inch lengths 1 tablespoon (14g) sugar 1 tablespoon (15ml) soy
> > > > sauce Steamed jasmine rice, for serving
> > >
> > > Humm! The biggest thing I noticed (other than looks yummie) is the
> > > rice proportion is smaller than standard asian would use. It would
> > > be more 50/50 from what I have experienced. Maybe though there was
> > > lots of rice under the mound of bean/tofu.
> >
> > Possibly, but why should we care what a standard Asian would use? I
> > rarely eat more than 1/2 cup of rice at a meal, and that only about
> > once a month.
> >
> > Cindy Hamilton
>
> Nothing wrong with your lesser use but the item may seem 'too hot'
> because it lacked the bland rice backing in every mouthful that was
> normal to it.

Ah. That explains it. I never mix my rice with the other food. It's
a bite of the stir-fry, then a bite of plain white rice. Or six bites
of stir-fry then one bite of rice.

Cindy Hamilton

Cindy Hamilton wrote:
>
> Ah. That explains it. I never mix my rice with the other food. It's
> a bite of the stir-fry, then a bite of plain white rice. Or six bites
> of stir-fry then one bite of rice.

That's interesting. I do like to keep a bit of plain rice on the side
but most of it will be mixed with my stir-fry. I do like a good amount
of stir-fry to the rice though...maybe about 50-50 mix.

Cindy Hamilton wrote in rec.food.cooking:

> On Thursday, April 28, 2016 at 6:53:29 PM UTC-4, cshenk wrote:
> > Cindy Hamilton wrote in rec.food.cooking:
> >
> > > On Wednesday, April 27, 2016 at 7:45:27 PM UTC-4, cshenk wrote:
> > > > Biz Cochito wrote in rec.food.cooking:
> > > >
> > > > > Read it for the alliteration, make it for the taste!
> > > > >
> > > > >
> > > > > http://www.seriouseats.com/recipes/2...phrik-khing-wi
> > > > > th-t ofu- long-beans-dry-fry-thai-curry-vegan-recipe.html
> > > > >
> > > > > Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry
> > > > > Stir-Fry) J. KENJI LÓPEZ-ALT
> > > > >
> > > > > INGREDIENTS
> > > > > 6 dried guajillo, California, or pasilla chilies, stemmed and
> > > > > seeded (45g) 6 medium cloves garlic, roughly chopped (30g)
> > > > > 2 medium shallots, peeled and roughly chopped (60g)
> > > > > 2 to 6 red Thai bird chilies (to taste), roughly chopped
> > > > > 1 large bunch cilantro stems (about 1 ounce; 30g), roughly
> > > > > chopped 3 fresh or dried makrut lime leaves (see note above),
> > > > > hard central stem removed and discarded, leaves roughly
> > > > > chopped 1 stalk fresh lemongrass, bottom 3 to 5 inches only
> > > > > (40g), tough outer leaves removed and discarded, tender core
> > > > > thinly sliced 1 (1-inch) knob galangal, peeled (see note
> > > > > above) 1/2 teaspoon (2g) freshly ground white or black pepper
> > > > > Kosher salt 3 tablespoons (45ml) vegetable oil or coconut oil
> > > > > 1 (12-ounce; 340g) block firm tofu, cut into 1- by 1- by
> > > > > 1/2-inch squares, pressed firmly between paper towels 1 pound
> > > > > (450g) green beans or long beans, trimmed and cut into 1
> > > > > 1/2-inch lengths 1 tablespoon (14g) sugar 1 tablespoon (15ml)
> > > > > soy sauce Steamed jasmine rice, for serving
> > > >
> > > > Humm! The biggest thing I noticed (other than looks yummie) is
> > > > the rice proportion is smaller than standard asian would use.
> > > > It would be more 50/50 from what I have experienced. Maybe
> > > > though there was lots of rice under the mound of bean/tofu.
> > >
> > > Possibly, but why should we care what a standard Asian would use?
> > > I rarely eat more than 1/2 cup of rice at a meal, and that only
> > > about once a month.
> > >
> > > Cindy Hamilton
> >
> > Nothing wrong with your lesser use but the item may seem 'too hot'
> > because it lacked the bland rice backing in every mouthful that was
> > normal to it.
>
> Ah. That explains it. I never mix my rice with the other food. It's
> a bite of the stir-fry, then a bite of plain white rice. Or six bites
> of stir-fry then one bite of rice.
>
> Cindy Hamilton

No problem! And eat it any way you like of course! It just may be
hotter tasting than the recipe was intended is all.

--

On 4/28/2016 3:08 AM, Bruce wrote:

>>> Humm! The biggest thing I noticed (other than looks yummie) is the rice
>>> proportion is smaller than standard asian would use. It would be more
>>> 50/50 from what I have experienced. Maybe though there was lots of rice
>>> under the mound of bean/tofu.
>>
>> Possibly, but why should we care what a standard Asian would use? I
>> rarely eat more than 1/2 cup of rice at a meal, and that only about
>> once a month.
>
> Well, if you're interested in a Thai dish, you could start with the
> authentic version and then tweak that. Rather then start with a
> Mexican interpretation with less rice and added texmex peppers.
>
It's A Vegan recipe for Pete's sake - you kvetch even when you get a
post that's right up your alley.

Sheesh.

Bruce wrote in rec.food.cooking:

> On Wed, 27 Apr 2016 18:45:24 -0500, "cshenk" > wrote:
>
> > Someone wrote in rec.food.cooking:
> >
> > <http://www.seriouseats.com/recipes/2...-khing-with-to
> > fu-long-beans-dry-fry-thai-curry-vegan-recipe.html>
>
> (snip)
>
> > Humm! The biggest thing I noticed (other than looks yummie) is the
> > rice proportion is smaller than standard asian would use. It would
> > be more 50/50 from what I have experienced. Maybe though there was
> > lots of rice under the mound of bean/tofu.
>
> I wonder what those texmex chillies do in a Thai dish. I guess I can
> leave them out and just add as much Thai chillies as we can handle.

I think I would try then and see what happens, then try again thai
types and see the difference?


--

Bruce wrote in rec.food.cooking:

> On Wed, 27 Apr 2016 20:26:32 -0500, "cshenk" > wrote:
>
> > Bruce wrote in rec.food.cooking:
> >
> >> On Wed, 27 Apr 2016 18:45:24 -0500, "cshenk" >
> wrote: >>
> >> > Someone wrote in rec.food.cooking:
> >> >
> >> >
> <http://www.seriouseats.com/recipes/2...-khing-with-to
> >> > fu-long-beans-dry-fry-thai-curry-vegan-recipe.html> >>
> >> (snip)
> >>
> >> > Humm! The biggest thing I noticed (other than looks yummie) is
> the >> > rice proportion is smaller than standard asian would use. It
> would >> > be more 50/50 from what I have experienced. Maybe though
> there was >> > lots of rice under the mound of bean/tofu.
> >>
> >> I wonder what those texmex chillies do in a Thai dish. I guess I
> can >> leave them out and just add as much Thai chillies as we can
> handle.
> >
> > I think I would try then and see what happens, then try again thai
> > types and see the difference?
>
> It's not that I insists that much on authenticity, but I also couldn't
> get those texmex peppers here.

We are growing some this year (hopefully, planted at least).



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