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-=> Alan Beck wrote to all <=-

 AB> How do I get a recipe into Now You're cooking?

 AB> That is with reference to posted messages with recipes in them.

When all else fails, RTFM. Here's a good tutorial www.ffts.com/tutorials.htm

And of course there's always the tried and true  X then  V to
cut & paste what you want.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Prik Kaeng Panaeng (paste for a dry chili)
 Categories: Thai, Condiments, Chilies
      Yield: 2 Cups
 
      1 c  Prepared red chilies
     10 tb Shallots; chopped
      5 tb Garlic; chopped
     10 tb Lemon grass; fine sliced
      5 tb Galangal; grated
      1 tb Coriander seeds
      1 tb Cumin seeds
      5 tb Coriander root; chopped
      1 tb Kapi
      5 tb Fresh toasted peanuts;
           - crushed
 
  Follow the same general method, toasting the seeds, then
  blending everything together.
  
  General Instructions for all: If you can't get prik ki
  nu, you can use half a pound habanero chilies or one
  pound jalapeno chilies.
  
  If you use the latter deseed them before use. Note that
  if you use a substitute you will get a different volume
  of paste, and that you will need to use different
  amounts in subsequent recipes.
  
  If you can't get kha use ginger if you can't get bai
  makroot use lime zest if you can't get coriander root,
  use coriander leaves.
  
  Thai 'curries' are typically made using a 'curry' paste.
  However that is an oversimplification: firstly the word
  used for these dishes in Thai is kaeng (pronounced
  'gang') and it covers soups, stews and of course curries.
  A paste which is used could be used just as well for a
  soup as for a curry.
  
  Secondly of course it is not true that Thais call them
  curry: the word for curry is kari and it is only applied
  to a small number of dishes: the dishes that appear on
  western Thai restaurant menues as 'curries' are kaengs,
  and they are made not with curry paste but with a sauce
  made from prik kaeng (which in this case could be
  translated better as chile paste).
  
  There are many different prik kaeng in Thai cuisine and
  from them you could make a vast number of different
  dishes by using different protein ingredients, and
  vegetable ingredients and so on to the extent that it
  is said that most Thai housewives could cook a different
  kaeng every day of the year.
  
  However if you know the four basic pastes listed here,
  and the basic techniques from my next posting, you can
  make a vast array of dishes, if not perhaps quite one
  per day for a year.
  
  A rough rule of thumb is that one cup of raw chilies
  yields a cup or so of paste (since there is air in the
  chilies). Further it will keep about 3 months in a
  preserving jar in the fridge.
  
  Since the average kaeng will require (depending on how
  hot you make it) between 2 and 8 tablespoons of paste,
  and since there are roughly 16 tablespoons in a cup,
  you can scale this recipe up to suit your needs. Suffice
  it to say that we make these pastes on a cycle over 8
  weeks and make 6-8 portions of each of them. As they
  say in US motor advertisements: your mileage may vary!
  
  Regards, Colonel Ian F. Khuntilanont-Philpott Systems
  Engineering, Vongchavalitkul University, Korat 30000,
  Thailand
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


... It should be hot-enough-to-notice, not hot-enough-to-destroy-you.

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