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Thai Basil
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Boatman
Posts: 854
Watched a re run of Iron Chef America and the secret ingredient was......Basil. Do you use Thai Basil and what do you cook with it? Does it give things a nice little kick
Comments
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Boatman,
Thai basil is a little less sweet and a little more pungent than sweet basil. Good stuff.
SteveSteve
Caledon, ON
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Love regular basil....gotta try some now....thanks
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its got a little more tang. good stuff, a little purple color too.
i make both the shrimp and the lobster curry with the thai basil, freeze what you dont use, it turns black but thats ok in stews sauces etc
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=396712fukahwee maineyou can lead a fish to water but you can not make him drink it -
Purple basil is also a nice herb. Little more pungent than thai or sweet, but a very nice flavor, unfortunately my plant did not survive the Florida freezes. Just have to grow another.
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We use it often, and it has an amazing flavor. Almost a cinnamon hit to it. We use it in Phó, or Vietnamese soup, and in summer rolls (rice paper rolls).
Very unique and intriguing flavor.
Beers!
Chris -
Been thinking about getting a Thai cookbook....do you recommend the one you bought
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I really like Pho, so I guess I have had it and didn't realize. Got a great Pho recipe to share?
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the one i mentioned to bob is a pretty simple easy recipe book, everything ive made from it was good so far. heres a thai marinaded tuna steak, i ate this alot last fall when the prices dropped around here. that red chili sauce is good on alot of things and if you add mayo or yogurt to it it can be used on even more
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=717673&catid=1fukahwee maineyou can lead a fish to water but you can not make him drink it -
Greetings,
I lived with a Thai lady for 8 years and got the best of real Thai foods. Thai basil is a true find when you can get the real stuff. True Thai Basil can be easily identified by the red flowering tops when ripe and when rubbed between the thumb and index finger will have a very pungent and distinct smell of licorice. That is usually the flavor people love about Thai food but just can't pinpoint.
Good luck. -
I use Andrea Nguyen's recipe, found here: http://www.vietworldkitchen.com/blog/2007/06/chicken_pho_noo.html
Thai basil is the most-used herb in my garden! -
The best English language Thai cookbook I've found is David Thompson's "Thai Food". It's not about quick & easy, but it is detailed, precise, and full of real Thai ingredients.
http://www.amazon.com/Thai-Food-David-Thompson/dp/1862055149/ref=sr_1_1?ie=UTF8&s=books&qid=1269896113&sr=8-1 -
As I can get it much fresher so that it lasts in the fridge for two weeks vs 2 days, I've gone over to using it everywhere I would used to have used regular Basil. Tonight in an Italian bolognese sauce. As long as you are cooking to taste, it works fine.
Doug -
Mrs. Nature cooks the Pho. She learned from her Mom. It takes so long to prepare properly, I have never been patient enough to watch the whole process.
Cheers!
Chris -
I realize that there are many versions of pho. Here is a great beef one. What is the base of yours?
http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html -
The basis of her Pho is Love.
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Well said....
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The best meal!! LOL
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