Interesting trick, the Sprite, that is.
#EdenCooks - Pad Thai and a Singapore Sling - Monday, Jan 21, 8pm EST
01/21/2013
I have to say cocktails made with fresh fruit are an entirely different animal. You definitely want something to sweeten it up and kill some of the acidity or you will have a tummy ache in a heartbeat.
I squeezed three oranges the other night into a screwdriver and I couldn't drink more than half of one glass.
I squeezed three oranges the other night into a screwdriver and I couldn't drink more than half of one glass.
01/21/2013
Quote:
That's why I found it funny. My friend works 38 hours a week because his job is adamant on not giving him full time! They gave him a raise before they gave him full time. I will root for you to get a "real job"! Do your best!
Originally posted by
Antipova
Which means I gotta foot my own health insurance bill and all of that... I should get myself a real job sometime soon!
The first step is to chop up the pineapple. Use a nice knife to give it some flat surfaces. Then cut off the skin. Cut ... more
The first step is to chop up the pineapple. Use a nice knife to give it some flat surfaces. Then cut off the skin. Cut ... more
Which means I gotta foot my own health insurance bill and all of that... I should get myself a real job sometime soon!
The first step is to chop up the pineapple. Use a nice knife to give it some flat surfaces. Then cut off the skin. Cut it into chunks that will fit into your blender.
Our pineapple wouldn't blend right away, so we added the gin early so the blender blades could get some purchase on the pineapple flesh.
It was neat to see how the pinapple separated while waiting after being blended---in most bars, if you order a Singapore Sling, they will add a bunch of Sprite or other carbonated beverage to make you feel like you have pineapple pulp.
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The first step is to chop up the pineapple. Use a nice knife to give it some flat surfaces. Then cut off the skin. Cut it into chunks that will fit into your blender.
Our pineapple wouldn't blend right away, so we added the gin early so the blender blades could get some purchase on the pineapple flesh.
It was neat to see how the pinapple separated while waiting after being blended---in most bars, if you order a Singapore Sling, they will add a bunch of Sprite or other carbonated beverage to make you feel like you have pineapple pulp.
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I guess I get to start enjoying these drink recipes when I can buy some gin! Sucks being underaged.
01/21/2013
Quote:
Aw
Originally posted by
Bleu
That's why I found it funny. My friend works 38 hours a week because his job is adamant on not giving him full time! They gave him a raise before they gave him full time. I will root for you to get a "real job"! Do your best!
I ... more
I ... more
That's why I found it funny. My friend works 38 hours a week because his job is adamant on not giving him full time! They gave him a raise before they gave him full time. I will root for you to get a "real job"! Do your best!
I guess I get to start enjoying these drink recipes when I can buy some gin! Sucks being underaged. less
I guess I get to start enjoying these drink recipes when I can buy some gin! Sucks being underaged. less
But at least you get a chance to learn what will taste good when you are. Saves a year of buying crap at the bars and thinking you're drinking good stuff.
Once you're ready to make your drink, pour your pineapple pulp and gin, along with lime juice, cherry liqueur, and orange liqueur into your martini shaker. It is my humble recommendation that you scale waaaaay back on the Benedictine, because it has a cough-syrup-herbal taste that overtakes the pineapple if you use more than a dash. Shake with ice, strain into glasses, and garnish with a pineapple wedge.
(I only had two pretty glasses, the rest were just mugs.)
But my goodness, is pineapple tasty.
01/21/2013
All right, now that we've all learned how to make pad thai and singapore slings, it's time for the gift card portion of the meeting!
Today, Eden Cooks gets to give out five $10 Edenfantasys gift cards. I will give out two randomly-chosen gift cards for people who ask questions about how preparing Pad Thai might work for them, and three for answers to the questions.
01/21/2013
Gah I almost forgot about this tonight. Must catch up lol
01/21/2013
So be thinking---do you not have a piece of equipment that I show here? Or will you have a hard time finding an ingredient and need a replacement? Does someone you cook for have an allergy? Just need one of the steps spelled out? Ask away! And if you know somebody's answer, dive in!
Start asking and answering right now, and we'll go until . But we'll make sure every question gets answered, too!
01/21/2013
Quote:
Oh well join right in now for the gift card part!
Originally posted by
ScarletFox
Gah I almost forgot about this tonight. Must catch up lol
01/21/2013
Quote:
I don't think I've ever actually seen (or paid attention) to fish sauce in my grocery store. Would it be with the "ethnic" foods or is it hidden somewhere else?
Originally posted by
Antipova
So be thinking---do you not have a piece of equipment that I show here? Or will you have a hard time finding an ingredient and need a replacement? Does someone you cook for have an allergy? Just need one of the steps spelled out? Ask away! And if ... more
So be thinking---do you not have a piece of equipment that I show here? Or will you have a hard time finding an ingredient and need a replacement? Does someone you cook for have an allergy? Just need one of the steps spelled out? Ask away! And if you know somebody's answer, dive in!
Start asking and answering right now, and we'll go until . But we'll make sure every question gets answered, too!
less
So be thinking---do you not have a piece of equipment that I show here? Or will you have a hard time finding an ingredient and need a replacement? Does someone you cook for have an allergy? Just need one of the steps spelled out? Ask away! And if ... more
So be thinking---do you not have a piece of equipment that I show here? Or will you have a hard time finding an ingredient and need a replacement? Does someone you cook for have an allergy? Just need one of the steps spelled out? Ask away! And if you know somebody's answer, dive in!
Start asking and answering right now, and we'll go until . But we'll make sure every question gets answered, too!
less
01/21/2013
Actually I don't have a Wok what else could I use instead to cook with?
01/21/2013
Quote:
We don't have a wok, but we've had good luck doing stir fry-like dishes with rice noodles in a very large, cast iron pan. Any reason why this wouldn't work in cast iron as opposed to a wok?
Originally posted by
Antipova
So be thinking---do you not have a piece of equipment that I show here? Or will you have a hard time finding an ingredient and need a replacement? Does someone you cook for have an allergy? Just need one of the steps spelled out? Ask away! And if ... more
So be thinking---do you not have a piece of equipment that I show here? Or will you have a hard time finding an ingredient and need a replacement? Does someone you cook for have an allergy? Just need one of the steps spelled out? Ask away! And if you know somebody's answer, dive in!
Start asking and answering right now, and we'll go until . But we'll make sure every question gets answered, too!
less
So be thinking---do you not have a piece of equipment that I show here? Or will you have a hard time finding an ingredient and need a replacement? Does someone you cook for have an allergy? Just need one of the steps spelled out? Ask away! And if ... more
So be thinking---do you not have a piece of equipment that I show here? Or will you have a hard time finding an ingredient and need a replacement? Does someone you cook for have an allergy? Just need one of the steps spelled out? Ask away! And if you know somebody's answer, dive in!
Start asking and answering right now, and we'll go until . But we'll make sure every question gets answered, too!
less
01/21/2013
Quote:
You know the dry packages of ramen they have? The "asian" area. They usually have it there next to oyster sauce. I've seen it at walmart and they do have it labeled as the "Asian" part of the isle. I have found that if I don't want to use fish sauce I can use light soy sauce and the flavor is about the same.
Originally posted by
Lildrummrgurl7
I don't think I've ever actually seen (or paid attention) to fish sauce in my grocery store. Would it be with the "ethnic" foods or is it hidden somewhere else?
01/21/2013
Quote:
I always get mine at the Asian market, but in a regular supermarket look in the Asian or Ethnic section. What you are looking for is a tall bottle with a clear liquid in it, about the same consistency as soy sauce but lighter in color.
Originally posted by
Lildrummrgurl7
I don't think I've ever actually seen (or paid attention) to fish sauce in my grocery store. Would it be with the "ethnic" foods or is it hidden somewhere else?
01/21/2013
Quote:
You can use a regular frying pan and just take things out of the pan while other things cook.
Originally posted by
ScarletFox
Actually I don't have a Wok what else could I use instead to cook with?
01/21/2013
Quote:
I've seen it both in the 'international' food aisle and where thins like ketcup and other liquid condiments are kept.
Originally posted by
Lildrummrgurl7
I don't think I've ever actually seen (or paid attention) to fish sauce in my grocery store. Would it be with the "ethnic" foods or is it hidden somewhere else?
01/21/2013
Quote:
Yep, cast iron will be fine too. Just be sure to not overcook your shrimp or chicken while you're cooking your egg... whether you have a big enough pan for there to be a 'cool' half, or you set the first batch of ingredients in a bowl after they are cooked, and re-add them again when you're about to add the sauce.
Originally posted by
SneakersAndPearls
We don't have a wok, but we've had good luck doing stir fry-like dishes with rice noodles in a very large, cast iron pan. Any reason why this wouldn't work in cast iron as opposed to a wok?
01/21/2013
Quote:
OVERCOOK MY SHRIMP? Perish the thought!
Originally posted by
Antipova
Yep, cast iron will be fine too. Just be sure to not overcook your shrimp or chicken while you're cooking your egg... whether you have a big enough pan for there to be a 'cool' half, or you set the first batch of ingredients in a bowl
...
more
Yep, cast iron will be fine too. Just be sure to not overcook your shrimp or chicken while you're cooking your egg... whether you have a big enough pan for there to be a 'cool' half, or you set the first batch of ingredients in a bowl after they are cooked, and re-add them again when you're about to add the sauce.
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01/21/2013
Hey, is there any veggies I can use to replace the shrimp/chicken in the dish? I have a vegetarian friend and have a bad time at subbing meats.
01/21/2013
I'm going to ask a question to give others a chance to answer...
If I can't find rice noodles, how would it work to use regular spaghetti or fettuccini noodles instead?
If I can't find rice noodles, how would it work to use regular spaghetti or fettuccini noodles instead?
01/21/2013
How different is the process with chicken? I throw chicken in my stir-fry all the time but both my partner and I hate seafood.
01/21/2013
Quote:
I'm no expert on Pad Thai but would tofu work as a meat substitute?
Originally posted by
Bleu
Hey, is there any veggies I can use to replace the shrimp/chicken in the dish? I have a vegetarian friend and have a bad time at subbing meats.
01/21/2013
I'm big on making my own things like shrimp sauce (cocktail sauce), can I do this for the fish sauce? I've never used fish sauce before but would it be easy to make my own or simpler to just go ahead and buy it from the store?
01/21/2013
Quote:
Perhaps you could use some firm tofu? Tofu will absorb whatever flavors you cook with.
Originally posted by
Bleu
Hey, is there any veggies I can use to replace the shrimp/chicken in the dish? I have a vegetarian friend and have a bad time at subbing meats.
01/21/2013
Quote:
I would do chopped carrots and broccoli, nice mushrooms, or maybe zucchini. But things like tofu and seitan are great options in stir-fries too. The flavor from teh sauce is enough to make the flavorlessness of tofu not matter.
Originally posted by
Bleu
Hey, is there any veggies I can use to replace the shrimp/chicken in the dish? I have a vegetarian friend and have a bad time at subbing meats.
01/21/2013
Quote:
Also, mushrooms are often used as a meat substitute because of the texture.
Originally posted by
Bleu
Hey, is there any veggies I can use to replace the shrimp/chicken in the dish? I have a vegetarian friend and have a bad time at subbing meats.
01/21/2013
Quote:
Waaaaay easier from the store---fish sauce (nam pla) is a fermented thing. It would take lots of fish meat/bones and several months to produce a bottle, and unlike making your own cheese or yogurt, it woudl smell bad the whole time.
Originally posted by
Melan!e
I'm big on making my own things like shrimp sauce (cocktail sauce), can I do this for the fish sauce? I've never used fish sauce before but would it be easy to make my own or simpler to just go ahead and buy it from the store?
01/21/2013
Quote:
Ooh, zucchini would work great!
Originally posted by
Antipova
I would do chopped carrots and broccoli, nice mushrooms, or maybe zucchini. But things like tofu and seitan are great options in stir-fries too. The flavor from teh sauce is enough to make the flavorlessness of tofu not matter.
01/21/2013
Quote:
Just the same
Originally posted by
Lildrummrgurl7
How different is the process with chicken? I throw chicken in my stir-fry all the time but both my partner and I hate seafood.
01/21/2013
Quote:
Good to know. I won't attempt it
Originally posted by
Antipova
Waaaaay easier from the store---fish sauce (nam pla) is a fermented thing. It would take lots of fish meat/bones and several months to produce a bottle, and unlike making your own cheese or yogurt, it woudl smell bad the whole time.
01/21/2013
Quote:
Oh I love pasta! Cook the noodles about 2-3 minutes less than on the package in some nicely salted water (don't go crazy). Soft and slightly crunchy but not totally undercooked. "Al dente" they like to call it. Take them out of the pot and set them aside in a bowl/away from the heat.
Originally posted by
Antipova
I'm going to ask a question to give others a chance to answer...
If I can't find rice noodles, how would it work to use regular spaghetti or fettuccini noodles instead?
If I can't find rice noodles, how would it work to use regular spaghetti or fettuccini noodles instead?
You can add them at the end just like the rice noodles, I believe. Heat them up a bit to make sure they nice and hot and follow the rest of the steps.
01/21/2013