Comments on: Presenting… http://www.saltshaker.net/20090618/presenting Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: The King and Us http://www.saltshaker.net/20090618/presenting/comment-page-1#comment-203152 The King and Us Tue, 26 Oct 2010 13:38:54 +0000 http://www.saltshaker.net/?p=2514#comment-203152 [...] extremely picante, but for the dinners I toned it down a bit – you never know. I like putting egg nets over the top because it looks pretty. One night, with a pescetarian guest, I made a batch of this [...] [...] extremely picante, but for the dinners I toned it down a bit – you never know. I like putting egg nets over the top because it looks pretty. One night, with a pescetarian guest, I made a batch of this [...]

]]> By: dan http://www.saltshaker.net/20090618/presenting/comment-page-1#comment-190330 dan Wed, 23 Sep 2009 17:25:34 +0000 http://www.saltshaker.net/?p=2514#comment-190330 Sweet avocado dishes are not limited to Brazilian cooking... a <a href="http://appetiteforchina.com/recipes/vietnamese-avocado-shake-sinh-bo" target="_blank" rel="nofollow">Vietnamese avocado shake</a> perhaps? Sweet avocado dishes are not limited to Brazilian cooking… a Vietnamese avocado shake perhaps?

]]> By: SaltShaker » Blog Archive » Thai-ing it Up http://www.saltshaker.net/20090618/presenting/comment-page-1#comment-188420 SaltShaker » Blog Archive » Thai-ing it Up Wed, 01 Jul 2009 22:44:08 +0000 http://www.saltshaker.net/?p=2514#comment-188420 [...] and with nods to the patience of the few of you who’ve been prodding me about how the egg nets turned [...] [...] and with nods to the patience of the few of you who’ve been prodding me about how the egg nets turned [...]

]]> By: dan http://www.saltshaker.net/20090618/presenting/comment-page-1#comment-187756 dan Thu, 18 Jun 2009 20:44:55 +0000 http://www.saltshaker.net/?p=2514#comment-187756 In Thai cooking they're used like a wrap - sometimes they're pan-cooked, as these were, and sometimes deep-fried. Then wrapped around ingredients like you might put in a springroll or summer roll, or a fresh seafood type salad - one of the most traditional is a ground pork and shrimp salad filling with all sorts of lovely flavors like lemongrass, kaffir lime leaves, bean sprouts, ginger, garlic, etc. This is a picture from Martin Boetz' cookbook of how he uses them: <center><img src="/wp-content/longraineggnetrolls.jpg" width="480" height="496" alt="Longrain egg net rolls" /></center> You can see how much more delicate his are - then again, he's had years of practice. I plan to spend an afternoon next week just making stacks of them.... In Thai cooking they’re used like a wrap – sometimes they’re pan-cooked, as these were, and sometimes deep-fried. Then wrapped around ingredients like you might put in a springroll or summer roll, or a fresh seafood type salad – one of the most traditional is a ground pork and shrimp salad filling with all sorts of lovely flavors like lemongrass, kaffir lime leaves, bean sprouts, ginger, garlic, etc. This is a picture from Martin Boetz’ cookbook of how he uses them:

Longrain egg net rolls

You can see how much more delicate his are – then again, he’s had years of practice. I plan to spend an afternoon next week just making stacks of them….

]]> By: Beatrice M http://www.saltshaker.net/20090618/presenting/comment-page-1#comment-187729 Beatrice M Thu, 18 Jun 2009 15:14:29 +0000 http://www.saltshaker.net/?p=2514#comment-187729 Gorgeous!! What are the egg nets used for? Decoration or what? Gorgeous!! What are the egg nets used for? Decoration or what?

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