Foodgasms

[fallenupright]

I revisited my mango soup today, with just a few modifications It now fits my taste buds perfectly.

• Mango, peeled and pitted, 2 lbs (I cheat and use the pre-peeled and pitted mango from Costco)
• 1 English cucumber (or, if they are in season, an equivalent amount of Persian cukes)
• 1 bunch cilantro
• Lime juice to taste (I use key lime, but any lime will do)
• Salt to taste
• dark chili powder, to taste

Chop the cucumber in half. Cut one half into large chunks and throw it in the blender or food processor, along with 1/4 cup of fresh-squeezed lime juice. Pulse. Cut about 2/3 of the mango into large chunks, add it to the blender. Blend until liquified and smooth, then add a couple pinches of salt and dark chili powder. Blend. Taste, and add more lime juice, chili powder and/or salt if needed. Pour into a good sized serving bowl. Coarsely dice the remaining cucumber and mango, add it to the puree. Chop the cilantro, adding half to the soup and serving half on the table in case people want to add more. You can serve it right away, but it's even better if you let it chill for a couple of hours, which also helps the flavors meld and bloom. Ridiculously refreshing, and obscenely aromatic.

I sometmes add an avocado to the mix (1/2 pureed and half diced). I think that next time I might try adding a seeded jalapeno as well.

This sounds yummy... I may have to go buy cucumber and cilantro.

 

[tortoise]

Yeah, I've tried various dairy in it. First time I made it, I incorporated a bit of buttermilk, as one of my favorite South India dishes is a mango and buttermilk stew. It was good. I've also done yogurt. I'm in a "pare everything down to its essence" mood at the moment, but a dollop of creme fraiche or yogurt at the end would never go amiss, especially on a bowl-by-bowl basis. I'm liking the chipotle crema idea very much. I have tossed in a few drops of Tabasco chipotle, before.

 

[tortoise]

This sounds yummy... I may have to go buy cucumber and cilantro.

Thanks. It's especially good on a warm day.

 

[foodsnob]

Yeah, I've tried various dairy in it. First time I made it, I incorporated a bit of buttermilk, as one of my favorite South India dishes is a mango and buttermilk stew. It was good. I've also done yogurt. I'm in a "pare everything down to its essence" mood at the moment, but a dollop of creme fraiche or yogurt at the end would never go amiss, especially on a bowl-by-bowl basis. I'm liking the chipotle crema idea very much. I have tossed in a few drops of Tabasco chipotle, before.

I like getting the cans of chipotle in adobo and pureeing them. Then I add it by the half-teaspoon to whatever. I imagine you'd need to eliminate the chili powder, and possibly the cuke. Having the cuke and dairy would kind of be redundant, I suspect.

 

[Tati]

oh tort, that mango soup looks luscious! I need to make it...besides, it gives me an excuse to use my mango splitter again!
http://ecx.images-amazon.com/images/I/31ZBGN5S9AL._AA280_.jpg

 

[tortoise]

*gadget wood*

 

[tortoise]

I like getting the cans of chipotle in adobo and pureeing them. Then I add it by the half-teaspoon to whatever. I imagine you'd need to eliminate the chili powder, and possibly the cuke. Having the cuke and dairy would kind of be redundant, I suspect.

Depends on the dairy. Cukes and yogurt are BFF.

Chipotle in adobo has become a pantry staple of mine. Love having the ability to instantly add smoke and heat.

 

[Saint Peter]

Iron Chef Lit!

Tortoise
vs
foodsnob


I will be the judge. Get cooking.

[/cocky food look]

 

[foodsnob]

Depends on the dairy. Cukes and yogurt are BFF.

Chipotle in adobo has become a pantry staple of mine. Love having the ability to instantly add smoke and heat.

It's just, in my head, in the context of the dish, the dairy and the cukes would overlap to a degree in terms of purpose and effect on the palette. I could certainly be wrong.

Yeah, I've always got a can around, too. My local MegaMart only carries two brands, and I've oddly found that I prefer the less expensive of the two.

 

[foodsnob]

That was really amazing! However, I doubt I'm brave enough to try the Candied Cock's Comb. I'm too afraid of the texture

Why?

That seemed to me to be one of the least "offensive" dishes on the menu.

 

[tortoise]

It's just, in my head, in the context of the dish, the dairy and the cukes would overlap to a degree in terms of purpose and effect on the palette. I could certainly be wrong.

Yeah, I've always got a can around, too. My local MegaMart only carries two brands, and I've oddly found that I prefer the less expensive of the two.

The pureed cuke, possibly (although there is still an aromatic element there that I really enjoy, and which I think complements the mango well), but the diced cukes lend something else entirely, in the way of texture.

So, yeah. I think I'd have a bit of dairy, but just a dollop for each bowl.

 

[Rambling Rose]

Tortoise
vs
foodsnob


I will be the judge. Get cooking.

[/cocky food look]

Theme ingredient?

 

[Saint Peter]

Theme ingredient?

Shrimp ramen.

 

[Hester]

lime jello ramen

 

[raindancer]

I'm making my very first batch of chicken pastry. If it goes well, I'll post my concoction.


Ooh, johnny cakes or cornbread?

 

[Tinkersquash]

Why?

That seemed to me to be one of the least "offensive" dishes on the menu.

Good. You can have my share I can't imagine what the texture would be like, but I imagine slightly gelatinous, which is not a texture I'm very fond of.

 

[Vikingstone]

Good. You can have my share I can't imagine what the texture would be like, but I imagine slightly gelatinous, which is not a texture I'm very fond of.

Or perhaps wicked chewy....*cringe*

 

[Tinkersquash]

Or perhaps wicked chewy....*cringe*

I might try it if Heston prepared it. Maybe liquorice-poached cock-comb is divine?

 

[tortoise]

Theme ingredient?

Shrimp ramen.

lime jello ramen

Mint ramen.

I might try it if Heston prepared it. Maybe liquorice-poached cock-comb is divine?

I would try anything Heston prepared, I do believe.

 

[foodsnob]

I might try it if Heston prepared it. Maybe liquorice-poached cock-comb is divine?

Blumenthal can go suck a nut.

The best cook in England, hands down, is Fergus Henderson.

 

[Tinkersquash]

Blumenthal can go suck a nut.

The best cook in England, hands down, is Fergus Henderson.

I'm interested in what rubs your rhubarb the wrong way, regarding Heston Blumenthal. Who is Fergus Henderson?

 

[Hester]

pastrami just doesn't work on whole wheat bread.

 

[unregistered]

 

[thør]

pastrami just doesn't work on whole wheat bread.

Real bread?

Or that brown colored Wonder Bread? (gack)

 

[foodsnob]

I'm interested in what rubs your rhubarb the wrong way, regarding Heston Blumenthal. Who is Fergus Henderson?

Fergus? Google him, or "St. John".

All the molecular gastronomy crap bugs. It's. Just. Lame. So, basically, Heston can bite me. But only after he learns how to cook instead of fucking around with what R&D guys at Kraft, Campbell etc have been doing for decades.