as most of you know,
darthfrog (heavily abetted by
bomand and
wolfmand) has become A Major Foodie over the last year or two. I'm mostly delighted by this turn of events, except when he gets on his "I'm going to teach you to like spicy food" kicks. I'm not a foodie at all - quite frankly, while I wouldn't log cooking with, say, dental surgery, it's definitely my least
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i would have to modify those some for my allergies, but oooOOOO!!!
thank you darthfrog and thank you geri too for sharing!
xxoxxoxooxxo
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*grin*
It used to be hard to find coconut milk without preservatives. There was like one brand. And nothing organic. But now there are tons. Natural Value, Trader Joe's, Native Forest (think that's right) and a bunch more. Lots of organic ones too.
I'm allergic to most preservatives so don't touch them (ironically, sulfites are the one I do tolerate).
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I used coconut milk in this recipe as Geri said she yearned for cream of mushroom soup. If you're not allergic to dairy, use cream instead. Or simply make your own coconut milk; all it is is shredded coconut meat extracted in water. It most definitely is not the liquid in the centre of a ripe coconut; that is coconut juice.
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