tag:blogger.com,1999:blog-5156654.post2488436441051117967..comments2024-01-29T19:23:58.553-07:00Comments on Indian Food Rocks: Thai Cooking Class at Culinary School of the RockiesIndian Food Rockshttp://www.blogger.com/profile/13397829480472038159noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-5156654.post-8318969049360144032011-06-01T10:53:30.536-06:002011-06-01T10:53:30.536-06:00I also enjoyed this class and the Mango dessert wa...I also enjoyed this class and the Mango dessert was my favorite! We were so busy that I really didn't get time to know you but LOVE your blog.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5156654.post-8992383444170176672011-05-13T18:16:51.685-06:002011-05-13T18:16:51.685-06:00Di, I hope you like it! I looked up this dessert s...<b>Di</b><i>, I hope you like it! I looked up this dessert some more and found that mango is really the star but I do love the coconut sauce!</i>Indian Food Rockshttps://www.blogger.com/profile/13397829480472038159noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-2806089106010491032011-05-06T08:22:12.723-06:002011-05-06T08:22:12.723-06:00Wow! looks yum! I've thickened coconut milk wi...Wow! looks yum! I've thickened coconut milk with corn starch in the past. But it tasted so starchy/powdery. I will try this with tapioca starch. Also, looking forward to your pad thai recipe.Diana https://www.blogger.com/profile/00844384172519740552noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-47275643678023812552011-05-05T16:22:48.370-06:002011-05-05T16:22:48.370-06:00Miri, in general, people are afraid of new tastes ...<b>Miri</b><i>, in general, people are afraid of new tastes and flavors although that is changing quickly. Fish sauce is an ingredient that is usually added by request, especially in our area. Another reason may be that there are a lot of vegetarians and vegans in this area. I'm just guessing. My friend Teri is working on perfecting the Pad Thai recipe. Once she has it down pat, I will just steal it from her! A lot of people swear by Jaden's recipe (Steamy Kitchen) but Teri said Pad Thai paste is an ingredient in that recipe, and neither of us have a clue what that is.<br /><br />I found this interesting: "I always find it amusing when restaurant reviewers judge the quality of a Thai restaurant by the quality of its Pad Thai, as noodles can hardly take claim as lying at the heart of my country's cuisine." From <a href="http://www.thaifoodandtravel.com/recipes/pad-thai-recipe.html" rel="nofollow">here</a>. Her recipe has a few more ingredients than Chef Suzanne's.</i><br /><br /><b>GB</b><i>, I will! I will! I've just borrowed <a href="http://www.amazon.com/gp/product/0688165427/ref=as_li_ss_tl?ie=UTF8&tag=polarmate-20&linkCode=as2&camp=217145&creative=399349&creativeASIN=0688165427" rel="nofollow">Cracking the Coconut: Classic Thai Home Cooking</a> from my library and I am going to compare the recipes. I would use a lot less chicken than recommended or maybe I was just served a lot of chicken. The soup was very satisfying!</i><br /><br /><b>Anjali</b><i>, you know how odd that sounds? Coming from a Koli-girl?! I know you've been vegetarian forever but still!</i> :-D<br /><br /><b>Sassy Fork</b><i>, and I wish all the food you get to sample were closer to me!</i><br /><br /><b>Sunshinemom</b><i>, thanks! Most of the online recipes mix the coconut sauce into the rice so it's a thick glutenous mass, without the gluten of course. I like this method because it means I can have more of the sauce and less rice!</i><br /><br /><b>Torviewtoronto</b><i>, it's very easy to make! Try it!</i><br /><br /><b>Pel</b><i>, did I say </i>all<i>? I haven't been to all.</i> ;-)<i> Of course, it wouldn't be accurate! Most of the Thai restaurants in our area don't use fish sauce, unless you request it. We have to go to specific neighborhoods near Denver to get the authentic stuff!<br /><br />According to <a href="http://www.shesimmers.com/2010/06/som-tam-tutorial-how-to-make-thai-green.html" rel="nofollow">this Thai blogger</a>, the tam in som tam means to pound. What changes when it is tam som? </i><br /><br /><b>Jaya</b><i>, there were so many different flavors in each course that this was the best way to break it al up and actually remember the experience! Find a class, it's fun!</i><br /><br /><b>Indu</b><i>, thanks! This dessert was easy and I knew exactly what flavors I was looking for but otherwise, I need to cook a dish several times before I post so it will be a while. Until then check the two blogs I linked to in my replies above. They might be of some help. </i><br /><br /><b>Sacredfig</b><i>, interesting that you should say that! I bought an Indian-Chinese cookbook written by Anjan Chatterjee, chef / owner of Mainland China restaurants in Bombay and he says that there is <a href="http://twitter.com/#!/indianfoodrocks/status/35912387659960320" rel="nofollow">no fish in fish sauce</a>. I still have to get over that one! I don't know when Pel will be back to drop pearls again but I hope it is soon!</i><br /><br /><b>Kulsum</b><i>, it sounds like this dessert is calling your name! It was a fun class. I can't wait to take another class soon!</i>Indian Food Rockshttps://www.blogger.com/profile/13397829480472038159noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-21781176105705806752011-05-04T10:08:46.239-06:002011-05-04T10:08:46.239-06:00I have come across this dessert many times in blog...I have come across this dessert many times in blogsphere and always tempted to try. Now that I see it here, its that last boost I wanted to get! <br /><br />Looks like a fun class btw.Kulsumhttps://www.blogger.com/profile/01638043110199529097noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-15777811585625786402011-05-04T06:32:21.480-06:002011-05-04T06:32:21.480-06:00Discovered fish sauce thanks to some encouragement...Discovered fish sauce thanks to some encouragement from Mark Bittman (who used it in a 'minimalist' recipe) and a thai relative who gifted me a bottle. I think I'm quite addicted to the stuff, and use it with ketchup to get my sure-shot indian-chinese fix. It leads to the street-side strength umami we crave. You're encouraging me to try the dried shrimp etc as well...maybe when I stop being lazy!<br /><br />It sounds like you had a lovely time at the class. I second the request for the Tom Kha recipe please....<br /><br />@Pel, no clue about the difference between som tam and tam som - didn't even know something like Tam Som exists...so kindly enlighten :)Aspiring Annapoornahttps://www.blogger.com/profile/16613793035491691536noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-75716942574598012722011-05-04T01:38:46.618-06:002011-05-04T01:38:46.618-06:00The dessert pic is nice....Had thai food just once...The dessert pic is nice....Had thai food just once or twice, like it very much though...request for thai savory recipes and if possible substitutes for ingredients that you dont think are easily available in India...Induhttps://www.blogger.com/profile/04736647660276545024noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-62791276620395581612011-05-03T16:05:57.176-06:002011-05-03T16:05:57.176-06:00I would love to take a Thai class one of these day...I would love to take a Thai class one of these days if I can find one nearby. Cooking and eating each course sounds so gourmand. The sticky rice reminds me of our Jessel bhat minus the saffron and cardamom and the spices. Ok, this is totally different.Desisoccermomhttps://www.blogger.com/profile/06636571476699845725noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-46361708151006399612011-05-03T00:45:31.413-06:002011-05-03T00:45:31.413-06:00To say that all American Thai restaurants avoid us...To say that <i>all</i> American Thai restaurants avoid using fish sauce, dried shrimp and paste (and crab paste, fish paste, etc) would not be quite accurate. <br /><br />This is how it is in my little city: the most-popular Thai restaurant with the lovely dining-room and cocktail lounge doesn't use fish sauce; it's owned and managed by a savvy businesswoman from Thailand. Every dish on the menu is a "toned-down' version of the original... and rarely have I seen any of the local Thais and Laotians dine there! But it's the pride of the local bourgeois...<br /><br />And then, across town in a little strip-mall, there is an unassuming Thai cafe (they might serve beer) run by a mother-daughter team. They don't skimp on any of the ingredients (though they do serve the non-oily tom yum gai/goong which I can't help but hold against them); they also have a larger menu than what suddenly appears in front of you when you sit- if you were to ask! ;-) The place is heavily-frequented by the local Thais and Laotians who chatter away in their native tongues. The food is phenomenally good- and gorgeously presented! They serve both som tam and tam som (if you're in the know, you'll know what I mean).<br /><br />And the ever-popular Viet dish, <i>pho</i> (in several avatars), is served on weekends...<br /><br />So, all that glitters... is the key- could be.<br /><br />Cooking, eating- sounds like you had a grand time!Pelicanohttps://www.blogger.com/profile/00858951498917328458noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-40740297973815507332011-05-02T17:20:11.252-06:002011-05-02T17:20:11.252-06:00lovely post mango sticky rice looks deliciouslovely post mango sticky rice looks deliciousTorviewtorontohttps://www.blogger.com/profile/00453013731812540021noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-45066610239531558972011-05-02T11:41:17.285-06:002011-05-02T11:41:17.285-06:00Can see you had a gastronomic time:). My version ...Can see you had a gastronomic time:). My version however has lot of coconut milk almost bringing it to the consistency of kheer. I still have to try with authentic Thai sticky rice at home. I like the simple presentation too.Sunshinemomhttps://www.blogger.com/profile/17570660228190249499noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-28995334288384904582011-05-02T11:01:00.212-06:002011-05-02T11:01:00.212-06:00Pad Thai looks lovely.Wish your classes were close...Pad Thai looks lovely.Wish your classes were closer!Sassy Forkhttps://www.blogger.com/profile/06828080924725539448noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-55343479708218653212011-05-02T07:38:09.093-06:002011-05-02T07:38:09.093-06:00Aha! I see how much fun it might have been. I love...Aha! I see how much fun it might have been. I love Thai too but without the fish sauces for me :)Anjali Kolihttps://www.blogger.com/profile/01461685370304758571noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-15923623569970763932011-05-02T06:28:56.366-06:002011-05-02T06:28:56.366-06:00Oh please please share the recipe for the tom kha ...Oh please please share the recipe for the tom kha gai (along with brand names for the ingredients too!)Yummmmmmmmm, my mouth is watering already.GBhttps://www.blogger.com/profile/09663791299848516601noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-33106417425207702832011-05-02T00:30:16.797-06:002011-05-02T00:30:16.797-06:00I would love to attend a Thai cooking class - its ...I would love to attend a Thai cooking class - its one of my fav cuisines! And I thought the absence of fish sauce is only in restaurants in India! Why would they avoid it in the US??- surely people can't mind it over there as well?! I had Tom Yum soup in Singapore and I can't bear to have it in India now....it was so so different. :( can't wait to see the Phad Thai recipe sometime - its my favourite noodle dishMirihttps://www.blogger.com/profile/13676408925598600874noreply@blogger.com