Subject: Thai Pickled Carrots
From: Unicorn (unicorn@indenial.com)
Date: Sun Nov 05 2000 - 02:50:24 EST
F O O D F U N N Y
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Reader Laura Soule writes, "I thought that this was funny. It
mentions dinner, so I figured that could constitute a "food funny."
Keep up the great work!"
Judi was startled to see the nonchalant way Jon was taking the fact
that his lady love was seen having a romantic dinner with another man.
"You said you love her and yet you saw her with another man and you
didn't knock the guy down?"
"I'm waiting," Jon said.
"Waiting for what?" asked Judi.
"Waiting to catch her with a smaller fellow."
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T O D A Y ' S R E C I P E
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These pickled carrots make a wonderful condiment with curry, and add a
tangy, sweet and sour note to salads. As with all the recipes this
week, this is adapted from "All Around the World Cookbook" by Sheila
Lukins, Workman Publishing Company, 1994, available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/1563052377/worldwiderecipes
Thai Pickled Carrots
8 oz (225 g) carrots, peeled and cut into match sticks
about 2 inches (5 cm) long
1 Tbs (15 ml) coarse salt
1 cup (250 ml) rice wine vinegar
2 Tbs (30 ml) light brown sugar
Crushed red chili pepper flakes, to taste
Place the carrots in a bowl and toss with the salt. Allow to sit for
1 hour. Drain well. Meanwhile, combine the vinegar, brown sugar, and
chili flakes in a small saucepan. Heat over moderate heat until the
sugar dissolves. Allow to cool to room temperature. Add the vinegar
mixture to the carrots and toss well. Allow to marinate for 1 to 2
hours before serving, or store covered in the refrigerator for up to 2
weeks. Makes about 1+1/2 cups (375 ml).
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