tag:blogger.com,1999:blog-1007405411987426633.post2290369943013400056..comments2023-09-07T11:46:08.501-07:00Comments on Dish Gracepoint Berkeley: Thai Currytomkimhttp://www.blogger.com/profile/10231325561434566078noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1007405411987426633.post-32968406579271800682009-08-05T18:55:48.811-07:002009-08-05T18:55:48.811-07:00I tried this recipe for our last home worship serv...I tried this recipe for our last home worship service of about 40 people, and it turned out fabulous. Although I did end up overdoing the chicken (15 pounds was way too much) and could have probably bought more coconut milk, when the curry got a little too chunky and not enough liquid, I just added whole milk to the curry (I figured, milk is milk, right?) I've never cooked a meal for more than 30 people where all the food I made was gone. Thanks for the recipe, Tim & Tom!Judyhttps://www.blogger.com/profile/01741680094305003970noreply@blogger.comtag:blogger.com,1999:blog-1007405411987426633.post-24352615224630493042009-01-13T15:19:00.000-08:002009-01-13T15:19:00.000-08:00sure, i'll try to write about it in the futuresure, i'll try to write about it in the futuretomkimhttps://www.blogger.com/profile/10231325561434566078noreply@blogger.comtag:blogger.com,1999:blog-1007405411987426633.post-85194886100162246592009-01-11T23:26:00.000-08:002009-01-11T23:26:00.000-08:00Hi Tom, can you put on some posts about how to dam...Hi Tom, can you put on some posts about how to damage control food somewhere in the middle after it's decidedly gone wrong... some questions I have are like: <BR/>- what to do if something is too salty (this happens a lot, eg i suppose in soup you can add water and try to dilute, but is there some other way that doesn't dilute the rest of the flavours? what if it's more like a stir fry type, do you ehhh add water/sugar/??)[I suppose part of this question is, when you have clearly OD-ed with salt/soysauce/osyter sauce/whatever - are you better of just leaving it alone?] <BR/>- what to do if too sour, is there something that counter-balances the sour taste? (related to that, can you do a post on the different types of vinegars - when the recipe just says "vinegar" - is that just white distilled vinegar?)<BR/>- if a big pot of something is burning on the bottom but you have no other option but to keep cooking it (like should you just not scrap the bottom and keep cooking on low or change to another pot...?)<BR/><BR/>okay, thanks!! it's a really helpful blog. :)<BR/>kaitlynAnonymousnoreply@blogger.com