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NFT: Thai one on, Jimmy Googs

Bill in UT : 2/18/2021 11:35 pm
So, I had my colonoscopy today and they gave me a 10 year pass :) My post-op instructions said no alcohol today, but I did that for them yesterday and they weren't getting l2 days in a row out of me, especially since I passed my test. So I tore up the instructions, so they didn't count. And I figured I'd go with something light afterwards, like Thai food. I had friends over, so I got their opinions, too. The main course was Drunken Noodles. I used a recipe from Jet Tila that I altered a bit after looking at other recipes. This is what it ended up being:

Sauce:

2 tablespoons sweet soy sauce
2 tablespoons oyster sauce
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon Sriracha
1 teaspoon minced garlic
6 to 8 Thai basil leaves, cut chiffonade

Noodles:
3 tablespoons canola or peanut oil
2 to 3 cloves garlic, minced
2 large eggs
1 to 2 serrano chiles, thinly sliced
6 to 8 large shrimp, peeled and deveined, or fish or chicken
1/2 medium white onion, sliced
3 scallions, cut into 1 inch pieces
4 cups fresh rice noodles, separated
1 cup Thai basil leaves, loosely packed
1 roma tomato, sliced

Directions:
Make sauce: Combine all of the ingredients in a small bowl. Set aside.
Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
Add the noodles, basil, tomato and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

I doubled the sauce, used 2 romas, regular basil,pre-cooked a 10 oz package of rice noodles, used 1/2 jalapeno, but left in a lot of the ribs. You could make it hotter if you want. Used 1 lb. of 31-40 shrimp, but the noodles probably could have taken double that. Dish was delicious, but probably not nearly as good as you had in Vegas, JG.

Also made some Thai deviled eggs- a recipe from Kelsey Nixon, who I really like from Cooking Channel and BYU originally. I nice change on regular deviled eggs, with a kick. Link enclosed

Oh, and Outrageous Brownies for dessert
Also made a Jicama and Orange salad which I've made before. Not Thai, but with a little kick in the dressing

Hopefully, I'll survive the night :)
Link - ( New Window )
Thai is my favorite  
Dr. D : 2/19/2021 8:24 am : link
I've never cooked drunken noodles. Looks real good, Bill.
Congrats on passing your test btw  
Dr. D : 2/19/2021 8:29 am : link
I'm due for another. Have to call Dr. Anis. Seriously, my colon inspector is Dr. Anis. How lucky is he?
RE: Congrats on passing your test btw  
Dr. D : 2/19/2021 8:33 am : link
In comment 15156948 Dr. D said:
Quote:
I'm due for another. Have to call Dr. Anis. Seriously, my colon inspector is Dr. Anis. How lucky is he?

I was told Jay Leno once read a local news story featuring Dr. Anis on his Late show. I don't know if the Dr. thought it was cool or kinda shitty.

Sorry Bill for taking your post down this path.
RE: RE: Congrats on passing your test btw  
Bill in UT : 2/19/2021 8:50 am : link
In comment 15156953 Dr. D said:
Quote:
In comment 15156948 Dr. D said:


Quote:


I'm due for another.
Sorry Bill for taking your post down this path.


Not a problem. Some other people have put up serious threads and I've rectum
Your doctor called  
give66 : 2/19/2021 9:42 am : link
Wants to know if you found his watch
Bill in UT  
Jimmy Googs : 2/19/2021 9:59 am : link
Thanks for the call out in thread title although I assume many folks on BBI like Thai food!

First of all, glad to hear you got the clean bill of health. And second, I applaud the choice to blow off doctor's orders and have a drink (or two...) when you break bread with friends.

The dish sounds great and glad you provided the directions as I have already cut and pasted into my Recipe file. See you went with shrimp over the sea bass which is what they use at Lotus of Siam in Vegas. Glad it worked well as I assume you can interchange that part with many things. I go heavy on the spicy with most things but definitely thai.

Our favorite local Thai restaurant hasn't yet re-opened yet from the pandemic and its killing me I miss it so much.

Later, my man...
funny - Mrs S and I had Thai last night as well -  
Del Shofner : 2/19/2021 10:54 am : link
the local Thai restaurant here has remained open and is very good. Tom Yum soup with seafood for me - it's a meal in itself.
My proctologist...  
BamaBlue : 2/19/2021 11:00 am : link
Dr. Dover... Dr. Ben Dover. Second best name for a medicial person. #1 is my Dentist... Dr. Payne.
RE: My proctologist...  
Jimmy Googs : 2/19/2021 11:06 am : link
In comment 15157119 BamaBlue said:
Quote:
Dr. Dover... Dr. Ben Dover. Second best name for a medicial person. #1 is my Dentist... Dr. Payne.


I took a typing class in high school years ago, and my teacher was Mr. Klick.

not joking...
RE: Bill in UT  
Bill in UT : 2/19/2021 11:46 am : link
In comment 15157048 Jimmy Googs said:
Quote:
Thanks for the call out in thread title although I assume many folks on BBI like Thai food!



I did the call out because you were the one who mentioned drunken noodles to me. Also, with you being one of the most beloved posters, I knew you'd be good for click bait :)
Ha! I hope that works well for you then...  
Jimmy Googs : 2/19/2021 12:32 pm : link
.
RE: Bill in UT  
Gatorade Dunk : 2/19/2021 1:10 pm : link
In comment 15157048 Jimmy Googs said:
Quote:
Thanks for the call out in thread title although I assume many folks on BBI like Thai food!

First of all, glad to hear you got the clean bill of health. And second, I applaud the choice to blow off doctor's orders and have a drink (or two...) when you break bread with friends.

The dish sounds great and glad you provided the directions as I have already cut and pasted into my Recipe file. See you went with shrimp over the sea bass which is what they use at Lotus of Siam in Vegas. Glad it worked well as I assume you can interchange that part with many things. I go heavy on the spicy with most things but definitely thai.

Our favorite local Thai restaurant hasn't yet re-opened yet from the pandemic and its killing me I miss it so much.

Later, my man...

The mere mention of Lotus of Siam has my mouth watering.

I have yet to find anywhere else who can make Khao Soi even remotely close to theirs.
There's two restaurants..  
FatMan in Charlotte : 2/19/2021 1:13 pm : link
in the US that I will stop at if I am in the area for over a night. Lotus of Siam is the best Thai I've had here - and it is still very reasonably priced and easy to eat at.

The other is a Burmese restaurant in Silver Spring called Mandalay. Some tie-in's to Thai food.

Their green papaya salad is fantastic!
Love Thai Basil  
Juice921 : 2/19/2021 1:19 pm : link
Cant wait til growing season returns. Cant find it anywhere in the winter in CT. Recipe looks fantastic.
RE: RE: Bill in UT  
Jimmy Googs : 2/19/2021 1:46 pm : link
In comment 15157243 Gatorade Dunk said:
Quote:
In comment 15157048 Jimmy Googs said:


Quote:


Thanks for the call out in thread title although I assume many folks on BBI like Thai food!

First of all, glad to hear you got the clean bill of health. And second, I applaud the choice to blow off doctor's orders and have a drink (or two...) when you break bread with friends.

The dish sounds great and glad you provided the directions as I have already cut and pasted into my Recipe file. See you went with shrimp over the sea bass which is what they use at Lotus of Siam in Vegas. Glad it worked well as I assume you can interchange that part with many things. I go heavy on the spicy with most things but definitely thai.

Our favorite local Thai restaurant hasn't yet re-opened yet from the pandemic and its killing me I miss it so much.

Later, my man...


The mere mention of Lotus of Siam has my mouth watering.

I have yet to find anywhere else who can make Khao Soi even remotely close to theirs.


GD - it is very good at Lotus. Another joint in San Fran does a very credible job...Amphawa Thai House. Been a few years though so not sure if still around.
Hey Bill!  
Grey Pilgrim : 2/19/2021 2:15 pm : link
A Question... do you have any recommendations for bread recipes? Raisin bread in particular...

TIA
Love drunken noodles  
mattlawson : 2/19/2021 2:16 pm : link
But if he went to Siam of paragon in Vegas, yours didn’t come close sorry Bill ;)
Sorry  
mattlawson : 2/19/2021 2:17 pm : link
lotus of Siam
RE: Hey Bill!  
Bill in UT : 2/19/2021 2:23 pm : link
In comment 15157306 Grey Pilgrim said:
Quote:
A Question... do you have any recommendations for bread recipes? Raisin bread in particular...

TIA


I've made pita, naan, Italian. I do have some really good focaccia recipes
RE: RE: Hey Bill!  
Grey Pilgrim : 2/19/2021 2:26 pm : link
In comment 15157311 Bill in UT said:
Quote:
In comment 15157306 Grey Pilgrim said:


Quote:


A Question... do you have any recommendations for bread recipes? Raisin bread in particular...

TIA



I've made pita, naan, Italian. I do have some really good focaccia recipes


They all sound good! Please post your fav one!
RE: Love drunken noodles  
Bill in UT : 2/19/2021 2:26 pm : link
In comment 15157307 mattlawson said:
Quote:
But if he went to Siam of paragon in Vegas, yours didn’t come close sorry Bill ;)


hey, don't count me out. I've become quite the Thai chef in the last day or two :)
RE: RE: RE: Hey Bill!  
Bill in UT : 2/19/2021 2:38 pm : link
In comment 15157313 Grey Pilgrim said:
Quote:
In comment 15157311 Bill in UT said:


Quote:


In comment 15157306 Grey Pilgrim said:


Quote:


A Question... do you have any recommendations for bread recipes? Raisin bread in particular...

TIA



I've made pita, naan, Italian. I do have some really good focaccia recipes



They all sound good! Please post your fav one!


Tomato-Olive Focaccia (from Milk Street) (this is a new one, that we and friends loved)

Ingredients
500 GRAMS (32/3 CUPS) BREAD FLOUR
5 TEASPOONS INSTANT YEAST
1 TEASPOON WHITE SUGAR
2 CUPS WATER, COOL ROOM TEMPERATURE
8 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
1 3/4 TEASPOONS TABLE SALT, DIVIDED
1 CUP CHERRY TOMATOES, HALVED
1 CUP CASTELVETRANO (GREEN) OLIVES, PITTED AND HALVED
1 TEASPOON DRIED OREGANO
3/4 TEASPOON GROUND BLACK PEPPER

Directions
In a stand mixer with the dough hook, mix the flour, yeast and sugar on medium until combined, about 30 seconds. With the mixer on low, drizzle in the water, then increase to medium and mix until the ingredients form a very wet, smooth dough, about 5 minutes. Turn off the mixer, cover the bowl and let stand for 10 minutes. Meanwhile, coat the bottom and sides of a large bowl with 2 tablespoons of oil; set aside.
Sprinkle 1 teaspoon of salt over the dough, then knead on medium until smooth and elastic, about 5 minutes; the dough will be wet enough to cling to the sides of the bowl. Using a silicone spatula, scrape the dough into the oiled bowl (OR oiled baking pan). Dip your fingers into the oil pooled at the sides of the bowl and dab the surface of the dough until completely coated with oil. Cover loosely with plastic wrap and let stand at room temperature for 5½ to 6 hours; during this time, the dough will double in volume, deflate, then rise again (but will not double in volume again).
After the dough has risen for about 4½ hours, heat the oven to 500°F with a baking steel or stone on the middle rack. Mist a 9-by-13-inch metal baking pan with cooking spray, then pour the remaining 2 tablespoons oil in the center of the pan; set aside.
When the dough is ready, gently pour it into the prepared pan, scraping the sides of the bowl with a silicone spatula to loosen; try to retain as much air in the dough as possible. The dough will eventually settle into an even layer in the pan; do not spread the dough with a spatula, as this will cause it to deflate. Set aside while you prepare the tomatoes.
In a medium bowl, use a potato masher to lightly crush the tomatoes. Scatter the olives evenly over the dough, then do the same with the tomatoes, leaving the juice and seeds in the bowl. If the dough has not fully filled the corners of the pan, use your hands to lightly press the tomatoes to push the dough into the corners. Let stand uncovered at room temperature for 20 minutes.
Drizzle the dough with the remaining 4 tablespoons oil, making sure each tomato is coated. Sprinkle evenly with the oregano, remaining ¾ teaspoon salt and the pepper. Place the pan on the baking steel or stone and bake until golden brown and the sides of the focaccia have pulled away from the pan, 20 to 22 minutes. Cool in the pan on a wire rack for 5 minutes Using a wide metal spatula, lift the focaccia from the pan and slide it onto the rack. Cool for at least 30 minutes before serving.
Tip: Don't disturb the dough during its rise. And when transferring the dough to the baking pan, handle it gently. The goal is to retain as much gas in the dough as possible so the focaccia bakes up with an airy texture. Don't use a baking dish made of glass or ceramic; neither will produce a crisp, browned exterior, and glass is not safe to use in a 500°F oven.

My old go-to for plain focaccia is from Anne Burrell, linked
Link - ( New Window )
RE: RE: RE: RE: Hey Bill!  
Grey Pilgrim : 2/19/2021 2:42 pm : link
In comment 15157322 Bill in UT said:
Quote:
In comment 15157313 Grey Pilgrim said:


Quote:


In comment 15157311 Bill in UT said:


Quote:


In comment 15157306 Grey Pilgrim said:


Quote:


A Question... do you have any recommendations for bread recipes? Raisin bread in particular...

TIA



I've made pita, naan, Italian. I do have some really good focaccia recipes



They all sound good! Please post your fav one!



Tomato-Olive Focaccia (from Milk Street) (this is a new one, that we and friends loved)

Ingredients
500 GRAMS (32/3 CUPS) BREAD FLOUR
5 TEASPOONS INSTANT YEAST
1 TEASPOON WHITE SUGAR
2 CUPS WATER, COOL ROOM TEMPERATURE
8 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
1 3/4 TEASPOONS TABLE SALT, DIVIDED
1 CUP CHERRY TOMATOES, HALVED
1 CUP CASTELVETRANO (GREEN) OLIVES, PITTED AND HALVED
1 TEASPOON DRIED OREGANO
3/4 TEASPOON GROUND BLACK PEPPER

Directions
In a stand mixer with the dough hook, mix the flour, yeast and sugar on medium until combined, about 30 seconds. With the mixer on low, drizzle in the water, then increase to medium and mix until the ingredients form a very wet, smooth dough, about 5 minutes. Turn off the mixer, cover the bowl and let stand for 10 minutes. Meanwhile, coat the bottom and sides of a large bowl with 2 tablespoons of oil; set aside.
Sprinkle 1 teaspoon of salt over the dough, then knead on medium until smooth and elastic, about 5 minutes; the dough will be wet enough to cling to the sides of the bowl. Using a silicone spatula, scrape the dough into the oiled bowl (OR oiled baking pan). Dip your fingers into the oil pooled at the sides of the bowl and dab the surface of the dough until completely coated with oil. Cover loosely with plastic wrap and let stand at room temperature for 5½ to 6 hours; during this time, the dough will double in volume, deflate, then rise again (but will not double in volume again).
After the dough has risen for about 4½ hours, heat the oven to 500°F with a baking steel or stone on the middle rack. Mist a 9-by-13-inch metal baking pan with cooking spray, then pour the remaining 2 tablespoons oil in the center of the pan; set aside.
When the dough is ready, gently pour it into the prepared pan, scraping the sides of the bowl with a silicone spatula to loosen; try to retain as much air in the dough as possible. The dough will eventually settle into an even layer in the pan; do not spread the dough with a spatula, as this will cause it to deflate. Set aside while you prepare the tomatoes.
In a medium bowl, use a potato masher to lightly crush the tomatoes. Scatter the olives evenly over the dough, then do the same with the tomatoes, leaving the juice and seeds in the bowl. If the dough has not fully filled the corners of the pan, use your hands to lightly press the tomatoes to push the dough into the corners. Let stand uncovered at room temperature for 20 minutes.
Drizzle the dough with the remaining 4 tablespoons oil, making sure each tomato is coated. Sprinkle evenly with the oregano, remaining ¾ teaspoon salt and the pepper. Place the pan on the baking steel or stone and bake until golden brown and the sides of the focaccia have pulled away from the pan, 20 to 22 minutes. Cool in the pan on a wire rack for 5 minutes Using a wide metal spatula, lift the focaccia from the pan and slide it onto the rack. Cool for at least 30 minutes before serving.
Tip: Don't disturb the dough during its rise. And when transferring the dough to the baking pan, handle it gently. The goal is to retain as much gas in the dough as possible so the focaccia bakes up with an airy texture. Don't use a baking dish made of glass or ceramic; neither will produce a crisp, browned exterior, and glass is not safe to use in a 500°F oven.

My old go-to for plain focaccia is from Anne Burrell, linked Link - ( New Window )


Nice! Thanks Bill...will try!
RE: RE: RE: RE: RE: Hey Bill!  
Bill in UT : 2/19/2021 3:46 pm : link
In comment 15157323 Grey Pilgrim said:
Quote:

Nice! Thanks Bill...will try!


Almost forgot- I poured the dough into the oiled baking pan for the long rise and it worked great. Do not do the 5 1/2 rise in the mixing bowl.
RE: RE: RE: RE: RE: RE: Hey Bill!  
Grey Pilgrim : 2/19/2021 5:34 pm : link
In comment 15157374 Bill in UT said:
Quote:
In comment 15157323 Grey Pilgrim said:


Quote:



Nice! Thanks Bill...will try!



Almost forgot- I poured the dough into the oiled baking pan for the long rise and it worked great. Do not do the 5 1/2 rise in the mixing bowl.


Right! Thanks again!
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