I am planning to make something in case a spot opens up Monday, but if it doesn't, what should I make that will work well if I end up having to store/freeze/cook with lots of it

leek wrote:I am planning to make something in case a spot opens up Monday, but if it doesn't, what should I make that will work well if I end up having to store/freeze/cook with lots of it

If a spot doesn't open, you could always can your contribution and bring it to the canning exchange on 10/29!!

leek wrote:I am planning to make something in case a spot opens up Monday, but if it doesn't, what should I make that will work well if I end up having to store/freeze/cook with lots of it

Lee - You can have my spot. I will stop by for drinks.

NO way! Are you sure? Seriously? I am psyched!

I am leaning toward Sweet Thai Chili Sauce (or the jam version) from (SheSimmers.com) because of Jen's suggestion of canning it (and the recent discussion of how it goes on everything these days).

Would a version with fish sauce be preferred?

I know I have appropriate jars to can it in, and have canned before, though it doesn't have to be canned, I could just use plastic.

I'm definitely doing a curry paste - either Kang Hang Le or Khao Soi . . . I'm leaning towards Kang Hang Le, but if anyone else was planning on doing one or the other, please let me know so I don't duplicate. My plan is to bring them in covered plastic containers.

I'm bringing mine in glass jars (probably panang curry paste)

Hi - sorry if my post was not clear, I would like to confirm my participation. I will be there!

Am I correct that we are each bringing 9 portions and that there are 10 of us? I don't want to take away from portion size by making too many portions.

And I will be making some kind of chili based sauce but not Sambal because that's indonesian Probably Sriracha since it doesn't appear that anyone else is doing it--if someone is, please speak up soon--thanks!!

My Spicy Funky Roasted Thai Eggplant Relish is ready to go. I'll be bringing it in hand-closed canning jars, which will need refrigeration over the long haul.

=R=

OOOHHhhhhh.... this is what I get for not logging in often enough! I really hope you do this again, because I would have LOVED to do this with you all. What a brilliant idea! Looking forward to the photos and descriptions of all your offerings!

BR wrote:Am I correct that we are each bringing 9 portions and that there are 10 of us? I don't want to take away from portion size by making too many portions.

This is how I batched mine out; bringing 9 jars tomorrow.

=R=

Yes, everyone should bring nine portions. Looking forward to seeing everyone!

Don't forget a portion for yourself!

Just FYI, they did have Kaffir Lime leaves today at Golden Pacific, but no actual Kaffir Limes as far as I could tell.

I'm bringing naam phrik na rohk bplaa thaeh raa rohm. Loosely translated, that's "smoked trout chili paste from hell." In plastic containers.

It's a riff on this recipe.

--Rich

As a novice Thai cook (my previous experience is primarily reading directions on the back of Thai Kitchen containers) I am going to need advice from you all on how to use all these condiments Plus also, how to use what I bought at Golden Pacific today that probably needs to be used up this week, or soonish:
Yellow Tofu, small round green eggplants, fresh wide rice noodles, kaffir lime leaves, lemongrass, cilantro.

Things I bought that do not need to be used right away: Green Curry paste, shrimp paste, dark soy sauce, light soy sauce, oyster sauce, dried rice noodles, two kinds of coconut milk in cans (one labelled "for cooking") and caffe du monde coffee.

I did make the Sweet Thai Chilli dipping sauce (the shesimmers version, not the fish sauce one). I got two kinds of fresh hot red peppers from Nichols at the farmer's market (and used garlic from them too). I also added some dried small red Thai chilis from a friend's garden (no idea what kind of Thai chili they are, but they had a bunch of them frozen at Golden Pacific, called "frozen Thai chilis.")

Just finished putting the "sriracha" concoction I made into jars. I'm not loving it...I think I read too many recipes and got a bit lost. Oh well. I'm bringing a jar to open in case anyone wants to help me figure it out. The drink syrup rocks though. Throw some rum and a bit of sparkling water in that baby and you'll be on a beach someplace...

RAB wrote:I'm bringing naam phrik na rohk bplaa thaeh raa rohm. Loosely translated, that's "smoked trout chili paste from hell." In plastic containers.

It's a riff on this recipe.

--Rich

Looks incredible! I love that website.

I'm looking forward to all the above mentioned condiments (and of course the company...)

ronnie_suburban wrote:My Spicy Funky Roasted Thai Eggplant Relish is ready to go. I'll be bringing it in hand-closed canning jars, which will need refrigeration over the long haul.

=R=

My panang curry paste will also be in hand-closed canned jars (important distinction--thanks for adding that Ronnie). Per the instructions, the jars are safe to freeze, though the paste flavor will be best if used in the next week or so. I'm coming from the far west suburbs tonight so I may be a little late (depending on traffic).

I made a hang le curry paste based roughly upon the David Thompson recipe. I made enough so that each person will have enough paste for roughly 8-10 ounces of pork (3-4 servings as part of a multi-course dinner). The paste is best within the first couple of weeks of refrigeration, but can also be frozen.

The Thompson kang hang le recipe is a little sweet for my taste (imo, due more to the tamarind and thick soy than the palm sugar), but there are plenty of other kang (or kaeng or gaeng) hang le (or lay or hangle) recipes on the web and I'll bring along some of my notes on adjustments to the Thompson recipe.

Are we bringing recipes for our concoctions? I can certainly provide the one(s) from which my contribution was based but likely can't be completely accurate about the final result since I did some (unfortunate) doctoring. I'm not sure anyone is going to want to recreate this anyway (or maybe they'd like to know what I did so they can be sure NOT to do that when/if they try to make Sriracha )

Our haul from tonight's exchange:


This exchange really was a terrific idea, and we couldn't wait to taste everything. So instead, we threw together a quick and easy meal:


Delicious. Many thanks to all who participated.
--Rich

Great time tonight! And very exciting to have a larder stocked with aromatic and pungent sauces. I tasted them all when I got home and can't wait to work with them, very delicious.
Two things about my balachaung. I mistakenly described it as Indonesian, when it is in fact a Burmese recipe. It might go really well with BR's Kaeng Hang Le recipe.
Also, I forgot to mention that there are habaneros in the mix. They mellowed a bit with a saute, but yield quite the afterburn. Hope you enjoy!

Sounds like it was a good time! I've made the Thai chili jam from SheSimmers but that's as far as my Thai condiment experiments have gone. Looking forward to any more reports.

Arriving home last night after the exchange was great - opening up each one of my new treats and tasting was a little like Christmas/Hanukkah morning. I quickly cooked up some rice and had a small feast. Every one of the items was really outstanding - I was just blown away.

As for my curry paste, please excuse its loose texture. I processed the shallots/garlic in the food processor and was quite lazy about squeezing out the excess water. Having cooked with the paste though, I was happy with the results. Please note that although I amped up the heat in the paste, it's not intended to be a super-hot curry although I'm sure when you cook it up you'll detect a fair amount of heat.

Thanks again to trixie-pea for organizing (and for the terrific pizza) and to everyone for their wonderful and funky contributions.

My feast looked much like RAB/REB's except I didn't bother with the sandwich Everything, and I do mean everything, was delicious. I could put that eggplant spread on just about anything!

thanks again to miss T-P for putting the evening together AND for the delicious thai pizzas.

Jefe wrote:Great time tonight! And very exciting to have a larder stocked with aromatic and pungent sauces.

and I'm sure this isn't necessary but just wanted to note that unless your larder is refrigerated, everything we took home tonight needs to be stored in the fridge or freezer

See you all again soon hopefully!

boudreaulicious wrote:

Jefe wrote:Great time tonight! And very exciting to have a larder stocked with aromatic and pungent sauces.

and I'm sure this isn't necessary but just wanted to note that unless your larder is refrigerated, everything we took home tonight needs to be stored in the fridge or freezer

I thought larder sounded hipper than fridge.

I have nothing to add (at the moment) other than a huge thank you to Trix (conceived the event, organized the event and made us delicious schnacks), and to everyone who participated...including Mr. Matty Eggleston at Bar DeVille for the fine Thai Ti Punch he crafted in honor of our event.

The few condiments I tasted last night at the event were terrific, and I cannot wait to put them to use.

This was like Thai Condiment trick or treat, a week early!

=R=

I just wanted to chime in about how much I enjoyed the condiment exchange. It was actually my first time at Bar DeVille. What a cool spot! Thanks Trixie-pea for organizing. I'm also enjoying the condiments. Last night, we took a page from the RAB/REB playbook and tasted everything over sticky rice (as a side dish to a little panang curry). Really great stuff. Tonight we made pad thai incorporating the sweet chili jam into the sauce with a little sriracha topper (boudreaulicious--you totally undersold that stuff--I think it's great). I'm going to try and find some pork neck this weekend to make the gang haeng le. Can't wait for the next one...

I'm +1 on the Sriracha. Made my first noodle dish, a very underwhelming Pad See Euw, and the Sriracha saved it.

This event inspired me to order Dave Thompson's "Thai Food" and I immediately delved into the chapter about the tradition of naem, now that I have all these relishes on hand. Last night I made his recipe for sweet pork and sliced some raw veg.- cukes, red pepper, and sunchoke (not sure they've got those in Thailand, but they are in season and have a great raw crunch, so I though what the heck). A certain butcher I know insists on selling me my meat with all the fat and skin on, so I had him score the skin and I sliced it off and fried up some cracklins. White rice rounded out the plate. I dished up only the relishes from the exchange, I'll save the curry pastes and am using the hot sauces for everyday use. Ronnie's eggplant relish was great on the pork, its acidity cutting nicely through the unctuousness of the pork collar. m'th'su's salted egg relish was great with all the veggies, particularly the pepper. RAB's fiery smoked trout paste was also nice dabbed on the pork, but so intense (good intense) that it was nice simply mixed into the rice. And Trixie's chile jam was supremely awesome with the pork cracklins. What a flavor extravaganza! Thanks again everybody!