• 909 perilla and coconut

    From MICHAEL LOO@1:123/140 to JIM WELLER on Monday, February 04, 2019 17:32:02
    Koreans sometimes refer to perilla as "wild sesame"
    That's an easy one. Perilla oil tastes like sesame oil
    I see.

    I think I see.

    I don't have access to red or green shiso or perilla so I make
    with a blend of mint, basil and lemon thyme.
    maybe a drop of varnish.
    No thanks, I'll pass on that idea. If I want terpene flavours in my
    food I'll stick to bay leaves.

    Speaking of which, I just had a pudding made of
    nance fruit and topped with cotija-like cheese.
    The only reason for my ordering this was to taste
    the fruit, which turns out to be grainy, greasy,
    cheesy, brown sugary, and with more than a touch
    of varnish. It was ... interesting ... and needed
    much of the incredibly large dose of salty bland
    cheese to cut the weirdness.

    3/4 c Coconut milk, light
    If the recipe means thin coconut milk, okay, but
    someone once bought me a can of light coconut
    milk and earned a reprimand.
    I am familiar with coconut cream, thick and thin coconut milk and
    young coconut water. What the heck is light coconut milk, if not thin
    coconut milk ... super diluted thin?

    It at one time (at least) existed. It got its
    thickness and body and mouthfeel from some kind
    of gum or another. Oh, look what I found -
    Thai Kitchen(r) Lite Coconut Milk has 60% less
    calories and fat than regular coconut milk, and is
    made from the pressing of fresh, ripe coconut meat.
    ...
    Nutrition information (per Serving)
    This product has no significant nutritional value.
    - mccormick.com

    I am not making this up.

    Rule of thumb, never buy anything labeled "light."
    Certainly true of ice cream and beer!

    Soy sauce.

    The recipe is random, not connected to the thread. I just cleaned up
    a bunch of old poorly formatted and labelled recipes collected years
    ago.
    Title: Albondigas / Cuban Meat Balls on Onions And Salsita
    From: www.mayraldole.com
    Snagged by: Kevin JCJD Symons

    Ah. The recipe itself doesn't seem bad.

    ... "Be Good or Be Gone" - McSorley's

    Pesada de nance
    categories: Panamanian, sweet
    yield: 1 batch

    6 to 8 c nance (2 bottles)
    3 L water
    1 c cornstarch
    3/4 c sugar
    h - Optional
    pineapple chunks/juice
    lime or passion fruit juice

    Add nance to a blender with enough water to
    cover by a little. Pulse for 5 to 10 secs,
    quick to avoid blending�/breaking the seeds.

    Use a colander to strain out the seeds.
    Press the nance through the colander with
    your hands. That way it will be gentle and
    you will avoid getting seeds in your pesada.

    Add a little extra water or juice and squeeze
    as much fruit as you can out of that nance.

    Taste the nance mixture, and if it's too bland,
    blend a some mixture with a little bit of a sour
    fruit such as: pineapple, passion fruit or lime
    juice. Blend the fruit and make sure you pass
    through a sieve to make sure your pesada stays
    smooth.

    Set a pot with the puree in it over medium high
    heat, add the sugar and cornstarch and keep
    stirring for 7 to 12 min until the pesada
    thickens up. For a thicker pesada, mix more
    cornstarch with a citrus juice, add to mixture
    and cook for a few more minutes.

    Serve the pesada de nance with a lot of queso
    blanco molido.

    cocinerita.com, Little Lady Cook "La Cocinerita"
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