Either way, neither Gail nor I are fond of eating raw fish.

That's seldom going to be a problem, and
you're in the majority anyway. Even at Fu's
you could have a perfectly satisfactory meal
without having to violate that preference.

The first time we went to Fu's we did try the sushi, but the next time
got something else off of the menu. I don't recall what that was.

He has a large repertoire of non-raw-fish sushi
as well as all sorts of cooked dishes. One could
eat well off the appetizers, for example.

Recipe By : Avon International Cookbook

What's the Avon International Cookbook? The recipe

I'd never heard of it, but your mention made me look. There seem to be multiple issues/versions -- many of which are on Amazon.

Seems to have been an ancient product of the
cosmetic company of that name.

looks as if the flavors of the sauce would be Thai
enough in a mild way; the meatball technique is

Coconut milk, fish sauce, peanut butter are often associated with Thai
-- whether authentic or not. Sort of like add a slice of pineapple and
call it Hawian.

Thai is a very forgiving cuisine, with all
sorts of substitutions and adaptations
tolerated even locally. And, yes, they do
now use ketchup in pad thai in Thailand.

As to making it not mild, that would depend on how hot that red curry
powder was. You would like to also add a dozen or so Thai birds eye
peppers.

one that my mother used to use (her meatballs of
course had scallion and soy and maybe an egg, and
then she rolled them in starch and fried them as
in the recipe).

Scallion and soy == Chinese?

Sort of - if I had anything at all with soy and
scallion my immediate indentification would be
as Chinese or at least Chinese-influenced.

Orange marmalade

When we filled up the care with Costco gas the other day, we went to the nearby Trapper Joe's and they had the Trapper's Seville Orange Maralade. Price was not too bad, so we got a jar. Have not opened it yet, but did
just finish off the last of my Safeway Select SOM (now discontinued).

We're looking forward to the advice (though
I don't use marmalade myself, most of the
households I frequent do).

categories: celebrity, historical, British, preserve, dubious
yield: 1 batch

Sweet oranges, lemons => Dubius.

2 seville oranges
2 sweet oranges
2 lemons

Nothing wrong with them, just don't put them
in Seville orange marmalade.

Title: CHICKEN SATE' WITH PEANUT SAUCE
1 tb Curry powder

That's a cheat, but I admit I too do it in this
kind of recipe,

I've seldom seen red curry powder (as the
Avon book calls for) - in my experience red
curry spice comes in paste form. The main
issue is that the roots, other than turmeric,
don't take well to drying. Turmeric, according
to some (including me), tastes better if dried
first; ginger and galanga become shadows of
themselves when powdered.

Thai Red Curry Paste
Categories: Thai, Australian, Japanese, ingredient
Yield: 1 cup

16 dried chiles, in 1 cm pieces, deseeded
- or to taste
2 Tb lemongrass, trimmed, sliced
1 Tb grated galangal, peeled and grated
4 garlic cloves, peeled whole
1 Tb shrimp paste in oil
1/2 ts ground coriander
1/2 ts ground cumin
1 Tb chopped cilantro stem and roots
2 red shallots, peeled and roughly chopped
1 ts lime zest
1/4 c reserved chilli soaking water

Soak the chopped chiles in 3 c boiling water
for 30 min. Drain, and reserve water. Put
chiles in a blender or powerful food processor.
Add remaining curry paste ingredients along
with 1/4 c soaking water. Blitz on high until
smooth - test by rubbing between your fingers.
Use a touch more water as required to aid with
blending. Scrape into a bowl or airtight
container. Store for up to 3 days in the
fridge, or freeze it to use later.

Nagi at recipetineats.com after David Thompson and others.
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