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United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.

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Sunday, July 16, 2006

The tapioca did give me an opportunity to use my stir-robot again.     7:32:22 PM    comment []

S o here’s the plated CBS meal. I can’t help but wonder why the article described mung beans in detail…   Yellow Mung Beans: Small dried beans that are commonly used to grow bean sprouts. Yellow mung beans are actually green mung beans that have been split and peeled. They don't need to be soaked before cooking. They have a tender texture and slightly sweet flavor.   …when nothing in the menu called for them. I have a bag of mung beans now, something I didn’t have before, but I’m not sure why. Also, at least three entrees called for a fish sauce based dressing, with sugar and lemon juice. It’s not bad, but it’s not 3x memorable. If you need that much, they should have advised that you make a big batch for starters and then use it in each of the recipes (dressing for the pork, dressing by itself, and dressing for the mango-carrot salad).   The pineapple chutney (beneath the shrimp) was heavenly with just a hint of curry. In fact, everything was good- though neither Liz nor I could make sense of the corn decorating the coconut milk tapioca. Liz said it reminded here of “school pudding.” The grilled bananas didn’t help the dessert either. I got the half-length “Asian” ones and they looked like little bratwursts on the pudding. Dessert, I don’t do too well with, so the chef is not completely to blame. However, if you like tapioca, you’ll probably love it cooked up in coconut milk.         7:25:41 PM    comment []

They’re not bay leaves, they are kaffir lime. I never heard of this ingredient before and never thought I’d find it, but the lovely woman at the Oriental Market on Rosemary street had not only these, but small pearl tapioca, Thai ginger, frozen lemongrass and Thai chilies, and 8 different bands of unsweetened coconut milk!     12:12:56 PM    comment []

Its quarter to three, There’s no one in the place ‘cept you and me   …and I’m making pineapple chutney. Details here. Here’s tomorrow’s menu:   (CBS) Chef Corinne Trang, author of "The Asian Grill," grills up a tasty Asian-influenced meal for four on a budget of $40. The menu includes: Poached Shrimp with Onion & Pineapple Chutney; Lemongrass & Kaffir Lime Leaf Marinated Pork Skewers served with a Fish Sauce Dressing and a Sour Mango Salad; and Sweet Coconut Tapioca with Grilled Summer Corn and Banana.     3:25:23 AM    comment []