❗️ (Good!) 15 Minute Thai Dinners
petalique
last year
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Canning Thai Chili Sauce
Comments (15)If you have a PC I would use that, that way you're not throwing off the taste by adding more vinegar. The thing is finding a similar recipe to get the processing time from. Since it's a small amount of vinegar, even though it's a small amount of pepper too, how about using a PC recipe for plain (in water) peppers from UC Davis? You're not really concerned with the small bits going mushy, though I'm not sure what the high temps would do to the sugar. It might end up tasting a little caramelized. But if you increase the vinegar to 50:50 ratio, then you could safely BWB as in the sweet pickled pepper recipe, 1 Tbsp garlic is about 6 cloves, that's a lot for 1half pint (?) of sauce but you don't have the 7 lbs of peppers either. Maybe cut down the garlic? The Ball recipe uses 36 cloves for 9 half pints - not as much as the recipe above. Do you object to the red pepper flakes and prefer to use fresh chiles? Or is it too vinegary? As malna said, the garlic is the thing that makes it hard to acidify. Ball Thai Chili Sauce (from freshpreserving.com): 1/2 cup finely chopped garlic (about 36 cloves) 1 Tbsp salt 6 cups cider vinegar 6 cups sugar 1/2 cup hot pepper flakes 9 (8 oz) half pint glass preserving jars with lids and bands Directions: PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. COMBINE garlic and salt in a small mixing bowl. Set aside. HEAT vinegar to a boil in a large saucepan. Add sugar, stirring to fully dissolve. Reduce heat and simmer 5 minutes. Remove from heat. Add garlic mixture and hot pepper flakes, stirring well. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. I'm hoping Dave will weigh in. This post was edited by ajsmama on Thu, Sep 18, 14 at 17:04...See MoreLOOKING for: Thai dessert
Comments (5)tamarack, Here is one that I have been meaning to try. Ann Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Coconut Custard Squares ======================= Source: Creative Cooking Thai, C. France. Serve with a few slivers of mango or papaya on the side 1 teaspoon butter melted 6 large eggs 1 3/4 cups coconut milk 3/4 cups soft brown sugar pinch of salt toasted coconut lime zest . brush the butter over the inside a 7 1/2 inch square ovenproof dish or pan about 1 1/2 inches deep. Beat the eggs in a large bowl and beat in the coconut milk, sugar and salt Place the bowl over a pan of gently simmering water and stir with a wooden sppon for 15 minutes, or util it begins to thicken. Pour into prepared dish. Bake the custard in a preheated oven (350°F) for 20 to 25 minutes until just set. Remove from the oven and allow to cool completely. Cut the custard in to squares and serve scattered with toasted coconut and julienne strips of lime zest. Serve with mango or papaya...See MoreLA get-together: titillating our taste buds with Thai
Comments (27)Hey guys great to see you!!! Can't wait until it is in real person. I don't have everyone's email so I will email Gina today with our dates. Unfortunately it looks like we are going to be in LA during the week so lunch will be tricky and I know that dinner can be a bad time given other obligations. Hopefully we can arrange something but if not...............I will kill myself....See MoreWhat's for dinner 1/5?
Comments (8)Joe's Italian, with friend who is up from the beach, in the process of selling her house here and purchasing a condo. Yea, she and the owners came to an agreement. I had Mamma's spaghetti and meatballs Friend had Tortellini al Pomodoro and we shared Mamma's homemade chocolate cake, that was big enough to feed 6 people. Friend will have the remainder as her bedtime snack :o)...See Morepetalique
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