rolling nutrition nazis 2010

http://allisonwriting.files.wordpress.com/2009/05/coconut_milk.jpg

we've been cooking the hell out of some collards lately. my gf is pesco-veg, so cooking with delicious delicious pork fat is out of the question :-/

our method is to remove the stems, steam them, then toss in warmed olive oil, garlic, lemon juice, chili pepper flakes, a little salt.

some (probably superior) methods here:
http://www.naturalchoice.net/articles/cookinggr.htm

what are collards? i always here the name in old run dmc songs but

http://poorimpulsecontrol.net/blog/uploaded_images/collard_greens-753950.jpg

so just a type of cabbage then?

here u go http://en.wikipedia.org/wiki/Collard_greens

Sigh 2010. Okay my upcoming lunch:

Lentil soup w spinach, coconut milk, curry, onion, NO BACON.
Salad

wonderful absence of bacon

http://www.morningstarfarms.com/images/ServeImage.aspx?BID=15000&MD5=582f4c60ba46ff373085e90da58499f5&w=250

either that doesnt look like bacon or i've been a vegetarian too long

Tbh it's missing a little something in flavor because of not having any meat in it, but that's partly made up for by toasting one of the kinds of lentils until they turn golden-brown and start to smell nutty and roasted.

collard greens rule.

dyao - what if you don't usually get enough fruits and veggies?

I read online that you can substitute soy milk for coconut milk; next time I'll try either that or the light version. The green curry chicken dish was much more delicious than the green curry tofu substitute I made.

if you're making thai curries there really is no substitute for coconut milk

and the lite shit sucks, avoid it

Which is the healthier lunch option: saturated fat coco milk green curry with tofu, orange and yellow bell peppers and basmati rice or whatever our belated work holiday party has in store (past options included fried chicken and fried rice)?

am0n 0tm, full fat coconut milk for curries, anything else makes it too soupy

saturated fat coco milk

http://www.vegfamily.com/dietician/1205c.htm

it won't taste nearly the same either w/out it. a lot of recipes i've found call for too much of it anyway so i usually halve the amount and you can always add water or stock to thin it out

never rely on the work holiday party

anyone need a bottle of fish sauce, i can't take the smell of it. its evil

hahah i bought some and totally agree w/you--will languish until i move.

btw these guys will make custom cereals/granola and send them to you: http://www.meandgoji.com. i kind of want to try it.

<3 <3 <3 fish sauce but maybe it is in part bcz I don't have a sense of smell, eh? Thai curry just does not taste right w/out it.

yeah like 3 drops of fish sauce can really drastically improve certain dishes!

you aren't supposed to smell it

it does smell like a rotting body though

maybe i was misinformed--imagined it as more of a condiment on its own than something you use three drops of. i don't make a lot of complicated curries or anything (and by "not a lot" i mean "none at this point in my life").

def not something i would just pour onto a completed dish like i would hot sauce or sriracha.

yeah you do not want to use it as a condiment or your food may taste like a corpse. you mix it in the sauce. it's def key if ur making pad thai too imo

yeah may patience for sauces/oils/seasonings extends to "what i can pour directly from a bottle"

used a couple drops of fish sauce in my broth last night. makes it richer imo

The Splendid Table cookbook swears by a couple of drops of fish sauce in *everything* for umami. Like, in beef stew and marinara sauce and stuff. Have not really tried this but I guess I agree in theory.

splendid table drives me crazy

i would only use it in a dish where i felt the fish scent would be complimentary to the other items already in the dish. not beef stew! if you have to rely on fish sauce to get your achieved flavor profile in that kind of dish, you might need to go back and study complimentary ingredients and cooking procedures imo.

fishy beef stew

fish sauce is the greatest! so key in thai + viet food

i like slightly fishy tasting marinara sauce and think it would be ok in beef stew if i liked beef stew. the fishyness comes out differently depending on what else is in there.

otoh the spendid table promos make me want to hurl so maybe tehresa is right

fish sauce is used in alot of different dishes. the smell goes away and you're left with savory madness of the most delectable sort

You could just put 1 or 2 chopped up anchovies in yr bolognese if that's what you want.

i tried listening to the podcast for a while last year and that woman is just like "HEY WE ADDED LOTS OF BUTTTTTERRR MMMMMMM BUTTTTTTERRRRRR SO TASTY" and i couldn't take it. she did once interview a cool senegalese chef, though!
xpost

anchovies are so salty!

very overpowering, even in small quantities.

I don't mind listing to TST but the cookbook gets a thumbs down from me, and not just because of the fish-sauce-in-everything philosophy.

yeah i wouldn't touch anchovies if i could use fish sauce instead
btw you can also use sardines....

can use it in anything once you put it in while cooking, rice/noodle based dishes or anything chinese/thai is amazing. i don't think it's that weird to use in pastas or stews either, rotting fish is in lots of sauces! i've never really noticed the smell apart from when i put the bottle to my nose first time i bought some. it's not really v strong, are you really lashing it on? i can't smell it in the cupboard at all.

i just don't think you should depend on it for everything! be adventurous and creative, people!!!!

try it you will like it