Nice chef-trick save Jim. Potatoes can also save foods like soup that has burned on the bottom. In Thai cooking you can balance too much salt with sour, lime or sweet or pungent like chili pepper. My Thai girlfriend taught me how to mix lime juice, fish sauce, sugar, garlic, and Thai chilies in a sauce. Shifting the balance with any ingredient makes it all purpose for fish, meat, veggies, or rice. Vietnamese make a similar mix and cut it with coconut water (not milk). Great stuff.
--- In [email protected], "jim_flanegin" <[EMAIL PROTECTED]> wrote: > > --- In [email protected], "shempmcgurk" > <shempmcgurk@> wrote: > > > > --- In [email protected], "curtisdeltablues" > > <curtisdeltablues@> wrote: > > > > > > Jim, > > > > > > Running the kitchen at Sidhaland started my cooking/food > > obsession. > > > I've been running it hard ever since. Since I cook for Thai and > > > Vietnamese friends, my table often resembles a scene from Fear > > Factor! > > > Asians eat EVERYTHING. Thanks for the salt tip, I'll swing by > > > Williams Sonoma and try it. I go in and out of interest in fancy > > > salt. I enjoy the crunch factor and have some Ile de Re French > > grey > > > salt. My fingers are calibrated for plain old kosher salt, so I > > can > > > feel how much I need for a dish more reliably when I pick it up. > > But I > > > am a sucker for new, odd foods so I'll check it out. I think > > Trader > > > Joe's just stocked a red and a black salt from Hawaii. > Sometimes I > > > think it is just salt with dirt on it, and sometimes I think I > can > > > taste something. Weird black salt sounds like a good way to > > celebrate > > > Halloween! There is a great book on the history of salt from > one > > of > > > my favorite food writers, Mark Kurlansky, Salt: A World History. > > > http://www.amazon.com/Salt-World-History-Mark- > > Kurlansky/dp/0142001619 > > > > > > > > > > > > Be careful with sea salt; it can tend to be in very large > > chunks...so if you're used to a certain amount of kosher salt in > > your fingers, the feel of the same amount of sea salt can be about > > twice as much once it's on your food. > > I learned that the last time I made curry, but then was able to > actually use the 'too much salt' remedy of raw potatoes put in to > soak up the salt, and it worked beautifully-- actually had to use > thawed frozen fries because I was out of fresh potatoes, and they > worked too... > To subscribe, send a message to: [EMAIL PROTECTED] Or go to: http://groups.yahoo.com/group/FairfieldLife/ and click 'Join This Group!' Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/FairfieldLife/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/FairfieldLife/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
