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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-06-2018, 04:33 PM   #1
ShadowDriver
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Default High Plains Wings - Thai & Korean Edition
Good things ahead.

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Old 05-06-2018, 04:42 PM   #2
16Adams
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Going to be great.
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Old 05-06-2018, 04:52 PM   #3
ShadowDriver
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John Henry's Mojave Garlic Pepper on the bird.



It's still Derby Weekend, so I think I'll sip on a cold Mint Julep while I plot my next move.

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Old 05-06-2018, 05:32 PM   #4
ShadowDriver
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Time to get busy on the Thai Green Curry Sauce.

Broke out one of my few packets of curry paste left from a visit to Udon Thani, Thailand in 2014.



Spread this across a skillet on med-low and sizzled slowly for a while - don't burn, just warm a little.

Added a can of Coconut Cream. This is a whole mess of liquid, but we'll work on that.

Stirred it through, and tasted - yep, it needs lime to balance things out, so I added 5 Tbsp lime juice (just like I did on the red curry sauce, months ago), and it balanced out.



Simmering on med-low to reduce the sauce to a better consistency.

More to follow.
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Old 05-06-2018, 05:35 PM   #5
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tuned in to Thai time!
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Old 05-06-2018, 05:36 PM   #6
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I love green curry, I can already tell, I will be taking notes on this one.
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Old 05-06-2018, 05:36 PM   #7
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We'll wait......
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Old 05-06-2018, 05:52 PM   #8
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And there off! Derby weekend right!
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Old 05-06-2018, 06:10 PM   #9
ShadowDriver
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I got the friggin' munchies while waiting for this sauce to reduce and thicken.

Oooh! Wicken Yanks' Chip Dip in the fridge!? Yes please!



These "Everything Pretzel Chips" will be the end of me, I swear...
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Old 05-06-2018, 06:19 PM   #10
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Too exotic For me (weak stomach) but I Bet It's Great for those who can handle it.
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Last edited by SmittyJonz; 05-06-2018 at 06:39 PM..
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Old 05-06-2018, 06:44 PM   #11
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Thai side of the house rather sorted. Time to get busy with the Korean.

Garlic and Ginger into the pan with some good butter. Simmer - Sauté.



Add some brown sugar, the gochujang, sesame oil, and rice wine vinegar



Oh, yes. CINCHOUSE requested that I revisit the rice wine vinegar to brighten the flavor from the dark side. - Shack.



Nearly time to get that Vortex singing.
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Last edited by ShadowDriver; 05-06-2018 at 07:13 PM.. Reason: i kain't speel.
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Old 05-06-2018, 06:47 PM   #12
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Quote:
Originally Posted by SmittyJonz View Post
Too exotic For me (weak stomach) but I Bet It's Great for those who can handle it.
Pfffft.

It's nothing crazy, brother... just a bit of garlic, ginger, and local flavors. CINCHOUSE informed me that she thinks our 2 yr-old could handle the heat on the sauces (that means I paid attention to the spice/heat, for once).

No matter what, I hope you have the opportunity to try some of these flavors with/without the spice.
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Old 05-06-2018, 06:47 PM   #13
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Looking sooooo good. Alchemy underway!
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Old 05-06-2018, 06:56 PM   #14
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Quote:
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Good things ahead.
That Mohave garlic pepper saved many a meals for me out here! I put it on just about everything the DFAC has to offer!
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Old 05-06-2018, 07:05 PM   #15
ShadowDriver
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Quote:
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That Mohave garlic pepper saved many a meals for me out here! I put it on just about everything the DFAC has to offer!
Well done, sir! I've got the BossLady applying it to fries and all sorts of stuff back home in CONUS (w/o input from yours truly). Great stuff!

I did the same thing with some Tabasco Chipotle and some HP back in '10 (Oops... I'm showing my age).

Best to you and the crew. Job well done, mate.
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