joelfinkle's Profile

Thank you for posting *real* key lime pie, because it *is* easy. I was afraid from the title that it would be a mock KLP, or a lite version, or a Semi-Ho(memade) version using off-the-shelf crust and filling ingredients.

Beige to slightly orange will be the color based on the richness of the yolks.
Bottled key lime juice is acceptable, and only a small step down. Unlike bottled lemon juice, the bottled key lime stuff is pretty good.

LauraLindaLou, if by Yellow curry you mean Thai curry, their stuff is entirely different ,consisting largely of fresh ingredients ground to a paste including chiles, lemongrass, cilantro (often the roots), shallots, galangal, ginger, and turmeric. Similar to Indian curries it will be cooked in oil or coconut cream before the protein is added.

Bok choy is one of my go-to veg to keep in the fridge: it keeps for a long time, and can be used to instantly elevate packaged ramen. I do the same thing with Gai Lan a.k.a. Chinese Broccoli, which also has the crisp stem/tender leaf thing going on.

A great quick side dish is to roughly chop some bok choy, sautee briefly with a little oil (optionally), add a dollop of good oyster sauce and a little chopped ginger, a splash of water, then cover until sufficiently wilted.

I've used extra-firm tofu as a substitute for paneer (a cheese) in Indian dishes. Not as good, but workable. Soft tofu can be whipped into salad dressings where I'd use yogurt or sour cream (you may need some acid added).

A little further afield, and needing more experimentation, would be using miso in place of a grated cheese to thicken a sauce. You get the umami and salt, but there's no doubt it's going to be different.

Another creamy ingredient which may work for salad dressings is tahini -- whisk it with a little water and you get a creamy thick sauce. I've never tried heating this for sauces.

The pesto should use cotija, not parm... and add a serrano or three. And don't forget the garlic.

But basically, I've given up on trying to keep cilantro longer, or use up leftovers. It's cheap, and I buy it no less than once a week. Why it turns to black slime in a couple days when flat-leaf parsley can keep for weeks, I'll never know.

I recall that not-red pistachios started appearing regularly around 1979 or 1980, during the Iran hostage crisis. It was a point of American pride that the California growers used to differentiate their product from the imported stuff, much of which had come from Iran prior to the fall of the Shah.

Variations: instead of the chile peppers, microplane a couple cloves of garlic.
You probably want to use at least quartered hearts, or a rough chop.
I like to top the mixture with panko and a mix of paprika+cayenne. I've also used smoked paprika or chipotle powder.

They're terrific stirred into a pasta with a creamy or white wine sauce (mushrooms, roasted peppers, etc.).
I've once used artichoke hearts as a "ghetto" substitute for banana blossoms in a thai salad, but that's another show.

Geez, why wouldn't I just turn a heavy half-sheet pan upside down? Or stack two together for more thermal capacity.

Aren't grits traditionally from hominy corn, i.e. processed with alkali?
The process, also called nixtamalization, adds calcium to the diet, plus makes niacin in the corn accessible.

Pistachio baklava beats the snot out of other versions