What Are You Eating?

albula said:
Starting a batch of Tom Kha Goong.

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And beginning to smell good in here.

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Make broth and rest in fridge overnight. Next day add coconut cream, coconut milk, makrut, sambal and fish sauce. Bring to a simmer for a while and rest again in fridge overnight. Today bring to boil and add seafood, chicken, veggies and mushrooms. Serve with sweet rice and garnish with cilantro and enjoy.

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albula said:
Yes, I have to sub ginger for galangal due to availability also. Thus the lemongrass. As much as I enjoy Thai food I have for years kept a kaffir lime tree either in the tomato room during the summer or moved into the house during the coldest part of winter. The taste element it adds is hard to replicate without it. As slowly as it grows in this climate the leaves are treasured. The one I had outdoors in The Keys got to be about 12-15 feet tall in a couple years. Got spoiled.
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I had one in Hawaii…along with several other types of lime me and citrus trees. I had a Hawaiian chili pepper plant that would blot out the sun…one of the things I missed living in the isles…
 
Any recommendations for a good carne asada seasoning you like?
SF
 
I use this, vary the dried chile powder with different types, and usually add more cumin than listed. Simple and easy, the lime helps, or just squeeze lime juice on the meat after cooking.

Ingredients
1 tablespoon chili powder use an American blend, or use a combination of ancho powder and guajillo powder
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon Mexican oregano
1 teaspoon salt or to taste
½ teaspoon ground cumin
½ teaspoon cayenne or use ground chile de arbol - optional, for spicy
½ teaspoon black pepper
OPTIONAL
1 teaspoon crystalized lime powder or use dried lime zest or a Tajin Mix
 
Salmo_g said:
That's more cayenne than I can use in a year!
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I actually use the chile de arbol in this, or a Chipotle or two...the smoky flavor goes well with the grilled carne asada.
Cayenne is not my favorite chile, not due to the heat, just the flavor isn't my favorite. It is easily available, so finds its way into a lot of things, but theres lots better chiles out there I think.
A quick trip through a good ethnic deli, be it Mexican, Asian, Indian etc will really open your eyes to all the dried chiles available for cheap.
 
Mossback said:
I actually use the chile de arbol in this, or a Chipotle or two...the smoky flavor goes well with the grilled carne asada.
Cayenne is not my favorite chile, not due to the heat, just the flavor isn't my favorite. It is easily available, so finds its way into a lot of things, but theres lots better chiles out there I think.
A quick trip through a good ethnic deli, be it Mexican, Asian, Indian etc will really open your eyes to all the dried chiles available for cheap.
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I don't think I've ever eaten Mexican food that was too hot, but Asian and Indian, I have to insist on one star only for heat!
 
Salmo_g said:
I don't think I've ever eaten Mexican food that was too hot, but Asian and Indian, I have to insist on one star only for heat!
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I love to make pico de gallo in the summer when we have ripe tomatoes from the garden; I like to add fresh jalapenos to the salad. Not all jalapenos are created equal and usually I do a taste test before slicin' and dicin' but one time I forgot and thought the pepper was mild. It was hotter than he double toothpick. Our daughter was home visiting (she loves hot and spicy food) and I rememer her saying something like "wow, Dad, this is HOT".
 
Curry.
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Onions and tomatoes cooked down over most of the day in ghee, then spiced with fresh ginger, garlic, cumin, and a clove/cardamom-heavy Kashmiri garam masala. Added 6 smoked chicken thighs with about an hour to go, then did the final spice/aromatics pitch with about 10 minutes to go - 2 wicked-hot little peppers, cilantro, green onions, more garlic and ginger, a tablespoon of fish sauce and 4tbsp of malt vinegar.
Enjoyed over good basmati with a dollop of yogurt and a freezing-cold lager.
 
So I've had this idea for a few yrs and finaly gave it a try today.

It started with Braised Lamb Shanks...

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Then shredded them.

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To make Pulled Lamb Shepherds Pie!


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Ended up to be too shredded but will know what to do next time around!
Was still delicious and look forward to the next attempt!
 
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