Comments on: Guess Who’s Back, Back Again (Hint, It’s 80p)

By: dad gansie

dad gansie — Thu, 01 Oct 2009 20:17:04 +0000

80 p. Nice pics, plate and good looking food
keep up the good work it’s not just gansie’s kitchen
cooker works nice too. Who cleaned???

By: erica

erica — Wed, 30 Sep 2009 19:17:37 +0000

ok that would make way more sense if you knew i made mujadrah with millet instead of rice. erica OUT!

By: erica

erica — Wed, 30 Sep 2009 19:15:58 +0000

ps – you created a monster, ’cause nobody wanna eat cupcakes no more, they want curry or chopped liver

By: erica

erica — Wed, 30 Sep 2009 19:14:33 +0000

no way is a rice cooker cheating, and you can make anything grain based in it and it pretty much comes out perfect. i use mine for mujadrah a LOT.

By: Summer

Summer — Wed, 30 Sep 2009 15:07:38 +0000

Using a rice cooker can’t possibly be considered cheating! Rice cookers are standard equipment in Asian kitchens, so in my opinion, it’s not cheating any more than it would be cheating to use an electric stove to boil water for pasta. I dearly love my rice cooker, and use it several times a week. No clue about the brown rice, though. We stick to jasmine and basmati around here.

I make Thai curry like this, using the same Maesri curry paste. It’s been one of my fall-back quick dinners for years, so I’ve got a few suggestions.

My husband and child don’t like food as spicy as I do, so I will use less curry paste than I would if I was cooking for myself alone. I amp up the flavor by adding extra fish sauce, and if I have fresh basil, I’ll throw in a few torn leaves. If the sauce gets too thick, it can be thinned with water or broth, or even cow’s milk for the non-lactose-impaired.

I keep a jar in the fridge filled with chopped Thai bird chiles and fish sauce, and I use a few spoonfuls at the table to spice up my own portion of curry.

Curry is a great “whatever’s in the fridge” dish — I’ve made it with all kinds of proteins and vegetables, some of them very non-Thai-traditional. I horrified a Thai friend of mine when I told her I put chunks of sweet potato in curry… but it was good!

By: gansie

gansie — Wed, 30 Sep 2009 14:17:26 +0000

so we used the rice cooker. and theres two ways to cook brown rice. one way takes an HOUR AND 40 MINUTES and another way takes 40 min. 80P chose the 40 min method, but does anyone know the real difference in taste, texture, over all results, when using the long method?