I was thinking Terri but Vicki said she had not been moved. She is on FB so
will pm her.
Sent from my iPhone
On 19 Dec 2020, at 14:46, Chilecayenne
<chilecayenne@xxxxxxxxx<mailto:chilecayenne@xxxxxxxxx>> wrote:
Terri usually has saved recipes from years back.
Did we get her moved over?
K
———————————————-
I need a shot of salvation baby,
once in awhile...
On Dec 19, 2020, at 1:22 AM, Julia Leatherwood
<julialeatherwood@xxxxxxxxxxxxx<mailto:julialeatherwood@xxxxxxxxxxxxx>> wrote:
Hi Susan, I was wondering about the coconut as not seen a cream you grate. I
really wish I had that recipe I had posted so many years ago as it was SO good.
Someone else on the list made it later but can’t remember who it was now. I
think the ginger should be ok. I often do a Thai garlic chicken which has
ginger in the marinade and have frozen the breasts in the marinade and no
problem when at a later date defrosted and coooked so might risk it.
Will be interesting to see what we both end up with and if Kelly tries it too.
What do you serve with your version as that sounds lovely, like the idea of the
orange zest.
Julia
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On 19 Dec 2020, at 05:59, Susan Yuen
<susan.yuen@xxxxxxxxx<mailto:susan.yuen@xxxxxxxxx>> wrote:
This looks interesting but can't be made in my home as 1 daughter is severely
allergic to coconut.
Might try the other recipe using coriander seed instead of pepper and
lemongrass instead of orange.
Not sure about the ginger in a cure that lasts days......I avoid leaving ginger
marinades on meats for more than 4 hours as they can over tenderise and break
down the meats. Not sure what they will do to fish.
Susan
On Sat, 19 Dec 2020, 10:17 am Julia Leatherwood,
<julialeatherwood@xxxxxxxxxxxxx<mailto:julialeatherwood@xxxxxxxxxxxxx>> wrote:
Kelly,
This one really looks good and like the idea of the mango salsa. Think I will
try this one.
https://www.conorbofin.com/2020/02/26/complex-thai-style-cured-salmon/
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