Archive for Something About Food

The Sugary Goodness of Thai Iced Teas

Who doesn’t love a good Thai iced tea every so often when dining at a Thai restaurant? It’s thick(-ish), refreshing and sweet. Well, because of its allure, my friend and I experimented with trying to make our own.

Well, let me say that I researched a ton of recipes and they all seem to have a similar theme besides the tea: half & half, cream, evaporated milk and condensed milk. No two tea recipes were alike, so my head was spinning a bit from all the possibilities.

Condensed milk makes the Thai tea so yummy and sweet, but boy, does it come with a lot of fat. TONS! Half & half made things okay, but not as sweet. I haven’t tried cream yet because I didn’t have any on hand. Evaporated milk didn’t seem to do anything at all, though maybe I needed to add more.

It almost seems random to me as to how to make a good Thai iced tea. Mostly it’s all about how you like to drink it will determine which dairy you add in. You can use any of the dairy items, it just has to be in the combination that creates the desired sweetness.

Scarf Girl, signing off.

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Sushi Rice

My friends and I did a sushi night at home recently and so I made sushi rice for the first time. I don’t know if you really have to add in this stuff to make sushi at home, but it did give the rice a nice little something extra. I got this recipe off of Allrecipes.com.

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Ingredients
rice
1/4 cup rice vinegar
1/4 cup white sugar
1-1/4 teaspoon of salt

1) Cook rice in a rice cooker. (I used 3 scoops of rice in this case)

2) After rice is done, scoop out the rice into a shallow wide dish/bowl.

3) Mix the rice vinegar, sugar and salt until dissolved.

4) After rice has cooled a bit, mix the vinegar solution well into the rice. I didn’t quite use all of the vinegar solution as I was tasting it along the way. I suppose this would’ve been adequate for 3.5 to 4 scoops of rice.

Enjoy.

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Cooking Quick Coq Au Vin

So we busted out the Cook’s Illustrated and found a coq au vin recipe to try over the weekend. It called for a bottle of wine so we headed off to Safeway to look. Our local Safeway seems to have a reasonable selection, but of course, we don’t really know what goes well but figured anything between $5-$10 should work.

We ended up picking a pinot noir (recommended by the magazine recipe) by Castle Rock, which is a local winery located in Monterey.

The conclusion? The chicken came out good, but a tad dry. I suppose it might have to do with the quality of the chicken (from Ranch 99) or us not being expert cooks. :-p

Next time, I’ll try maybe some organic chicken with the same wine. We’ll see if that changes anything.

Scarf Girl, signing off.

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Potluck Food

When you get invited to a potluck you are expected to bring a dish. Now, my question is, do you bring one per person or is one per couple okay?

I went to a potluck over the weekend where it was one per person and we ended up with way too much food. Then again, if it was just one per couple, I’m not sure if it would’ve been enough food.

Heh, just a random thought I had. Guess it depends on the total number of guests.

Scarf Girl, signing off.

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Chocolate Chip Macadamia Nut Cookies

While on our honeymoon, we stayed at this small inn/b&b in Wanaka, NZ. The hosts gave us some cookies during the afternoon and we loved the cookies so much that we asked for the recipe. Apparently, the cookie recipe comes from something like the Australia Women’s Weekly magazine.

Choclate Chip Macadamia Nut Cookies

Ingredients
1 cup brown sugar, packed
½ cup superfine sugar
1-1/2 cups self-rising flour
½ cup plain flour
1 cup coarsely chopped macadamia nuts
185g melted butter, cooled (1 stick + 5 tbsp)
1 egg, beaten lightly
1 egg yolk, beaten lightly
2 teaspoon vanilla extract
200g chocolate, chopped (white or milk)

1) Mix together brown sugar, superfine sugar, flours, chocolate and macadamia nuts in a bowl.

2) Add butter, eggs, vanilla and mix into a dough.

3) Place blobs of dough on tray with baking paper.

4) Bake in preheated 350-F oven for 16-18 minutes or until browning.

Enjoy!

Scarf Girl, signing off.

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