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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