Taste experiment

[magid]

Peanut butter on slices of preserved ginger is not as wonderful as I had hoped: the creaminess of the peanut butter seems to cut the spiciness of the ginger. Though I'd try flavoring something else with both peanut and ginger; I still think there's some potential...
e

Comments

[slinkr.livejournal.com]

A lot of the Vietnamese restaurants in Chinatown serve chicken or tofu with a mix of ginger and peanuts (and onions). It's very good stuff. But that's fresh ginger and regular peanuts, not peanut butter and preserved ginger.

Are you using sweetened peanut butter or the straight-up ground peanuts with nothing added variety?

[magid.livejournal.com]

plain ground-up peanuts, salt added, nothing else. a

[jbsegal.livejournal.com]

Peanut and Ginger work together. We know this.
(cf: Thai Food.)

Now...is there an icecream in this someplace?
:)

[magid.livejournal.com]

Well, I've had ginger ice cream, and nut ice creams, so I don't see why not on the ginger-peanut ice cream. Though for ice cream, I might consider peanut butter.
Hm. Chocolate goes with peanut butter, and with giner (chocolate-covered ginger from Burdick's... yum): chocolate peanut butter ginger ice cream? (Reese's ginger ice cream?)

Is there going to be a list somewhere of the ice cream flavors that get made at Baitcon? With comments?

Unfortunately, I've had almost no Thai food in my life: there aren't any kosher Thai restaurants around here (don't know if there are any in NYC or not). I did make a Thai Shabbat dinner once, using recipes out of a book.... the 10 hours of cooking and prep meant I was unlikely to do it again... (I ended up making coconut milk and everything).e

[jbsegal.livejournal.com]

A) http://www.baitcon.org/flavors.html

B) YKIOKIJNMK :)

YKIOKIJNMK

[magid.livejournal.com]

(I'm too zonked to come up with some cute wrong sentence for this...)

Which stands for...?

Thanks for the URL."

Re: YKIOKIJNMK

[jbsegal.livejournal.com]

Your Kink Is OK, It's Just Not MY Kink.
;)

[cellio]

The kosher store here in Pittsburgh carries coconut milk (and some sauces and stuff). Don't the ones in Boston? That would be sad.

Coconut milk

[magid.livejournal.com]

This was some years ago (eek! 8!), when the local kosher stores were not quite so multi-ethnic. Now I believe they do have coconut milk, a bunch of sauces, etc. I guess it's the once burned theory of trying to make ethnic food I've never tasted before...

Re: Coconut milk

[cellio]

I guess that's the advantage of coming to kashrut late and slowly. :-) I still eat vegetarian out (but not meat), and I still have fond memories of some treif. (The two hardest things for me to give up were bacon and eel.) The downside of this, though, is that I know precisely how inaccurate the fake bacon is.

Bacon & Eel

[magid.livejournal.com]

I definitely have some friends who recommend bacon (cthulhia looks around innocently), but eel? Really? It seems like it would be sort of rubbery or something (perhaps I'm thinking of octopus for rubberiness?)...

Re: Bacon & Eel

[cellio]

My eel experience comes entirely through Japanese restaurants (primarily, but not exclusively, sushi). Grilled eel with whatever that sauce they tend to use is tasty, tender, and not at all rubbery. Octapus is kind of rubbery, and squid is really rubbery and I never liked it. (Again, I'm talking sushi.)

I never would have eaten eel if a sushi chef I implicitly trusted hadn't handed me a roll and said "try this".

To Treif or not to treif

[teddywolf.livejournal.com]

I have used pastrami as a substitute for bacon with great success. Not that its cheep...

Re: To Treif or not to treif

[magid.livejournal.com]

I've seen pastrami used in PLT sandwiches, but haven't really seen it used elsewhere as a bacon substitute. I have seen "fake bacon" made of turkey or something, at Bread & Circus, I think. Haven't tried it yet, though.

Re: To Treif or not to treif

[teddywolf.livejournal.com]

I had a chance to experiment with this a few times with Martha and her family several years back. They gave it very high marks. Frankly I'm surprised it's not used more often as a substitute for bacon.

[gingicat]

I think ginger-peanut sauce works because it also has vinegar to bring out the spiciness. Remind me to read the ingredients on the (alas, not hechshered) bottle of sauce I have.

[teddywolf.livejournal.com]

I think you probably want to see about making chocolate ice cream with peanut butter swirls and candied ginger bits. Add a dash of hazelnut for fun.

I'm unsurprised that the peanut butter cut the spice of the ginger. Butter-type substances in general have that effect. But if you made a fresh peanut butter with fresh ginger you'd be close to a Thai peanut sauce I think. It'd make an interesting PBJ sandwich too.

I think soon I'm going to look into the ingrediments list for making mango lhassi.

Mango lassi

[magid.livejournal.com]

Just out of curiosity...

How did you get from peanut butter-chocolate-ginger stuff to mango lassi?

Re: Mango lassi

[teddywolf.livejournal.com]

It was more an off-hand comment. Have you ever tried the mango lhassi at the Indian place in Union Square? Very tasty.

Re: Mango lassi

[magid.livejournal.com]

No, I haven't tried it there, though I have had it at other places. I find I have to be in the right mood to drink something that intense (compared to my usual water), though.