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Wednesday: 14 December 2011
Modified Thai Green Curry

 

My obsession with Thai began my freshman year of college; one of the cheapest eats are definitely Thai specials at lunch time. Appetizer, entree, and a drink all for ~$10 in Manhattan? Count me in! So of course, when I was finally able to have a kitchenette dorm this year, I immediately shopped Chinatown and scoured the internet for recipes and ingredients to make some of my favorite dishes.

This is my variant of a Green Curry I can actually get behind. That is to say, I don’t die too much when eating it, and add and subtract a few vegetables from the authentic recipe.

Ingredients

  • Cooking Oil
  • 1 tbsp Green Curry Paste*
  • 1 cup Canned Coconut Milk
  • 1/2 cup Water
  • Chicken, Beef, or Seafood of your choice
  • Sliced Canned Bamboo (or whatever way you can find it)
  • Palm Sugar (optional)
  • Vegetables of your choice; I like green beans and mushrooms. If you want to go authentic, use Thai eggplants, which are usually small, green, and can be described as grape-size when compared to other eggplant variants
  • Kaffir Leaves (optional garnish) – this would actually be important if you were making a paste from scratch. But then you’d need lemongrass too and then you’d be on a trip.

Directions

Pour in a dollop of cooking oil in pan. Heat oil, then add curry paste. Let warm in pan before adding in coconut milk and water. Place in the meat of your choice (if you choose to have a meat). Cover pan and let simmer until meat has turned the appropriate color for having been cooked. Add in vegetables and let simmer with cover on some more. After it has boiled, try your curry for spiciness-level. If it’s too spicy, add in some grated palm sugar. Serve hot with rice.

* I use curry paste I buy from small Thai grocers; they’re $3-$5 of dense paste that will last you for years, considering that I use about 1 tbsp per 2 servings. The recipe tastes better with canned coconut milk, but the powdered stuff is cheaper and lighter to carry back, a big concern when you walk your groceries back to campus. The most recent brands I’ve been using:

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Saturday: 10 December 2011
Eggs, Spear Mint: An Egg Salad

Less the spear mint, of course, but still holding on to the attempted pun.

I had a lot of leftover mayonnaise from the one time I bought it to glue a sandwich together. Obviously, I hadn’t made a sandwich since, but I needed to find something to make that would use it all up before winter break or make a lot of hungry children in continents that will not be named angry at me for waste. The transiency of college dorm life. It comes with room checks and empty fridge rotations every four months.

I ended up choosing potato salad, southern style.

I used this recipe without the relish or celery. I also used deli-style dijon mustard, which gave my salad a distinct yellow tone, which resonated with the egg yolk.

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Thursday: 24 November 2011
Woodsman-ing

The obvious photos are by G, plus some.

A long Thanksgiving hike through little red riding hood’s neck of the woods.

 

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Monday: 14 November 2011
Travelbug

It’s been a few months since I got on a plane to go anywhere off-continent, and that being the case, I was flipping through these pictures from Chile this past spring break I scanned in from the Golden/Half. They sell for about $40-50 USD depending on where you buy them, and are super unobtrusive and easy to take covert pictures with. Since they double the roll capacity of any film you use with them, they’re pretty economical, too. Unfortunately, way too often I find myself forgetting to wind the film or take off the cap when I pass it off to someone else.

The camera gets really soft at the edges (and isn’t too sharp anywhere else for that matter), but I love the lomo toy-camera look all the scanned pictures have. Especially in bright light, there’s an out-of-world whimsy about them.

We ended up getting cheap seats at a South American soccer game…they come with free riot police.

 

 

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Wednesday: 9 November 2011
Potstickers Forthcoming

Not really a recipe post, since I want to perfect the filling ingredients a little bit more and be able to document the actual making process (these are a very visually-necessary food stuff to make). These are, however, the most satisfyingly crunchy potstickers I’ve been able to make, so at least I know I have the cooking process down!

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