Tennis Warehouse-Mid Atlantic Chapter

[PaulMan]

Originally Posted by tennismonkey

paul -- it's our first win of the season. should be a good season. are you playing this season or taking a break?

i've made a couple of attempts at making kai rabert at home. always using ground chicken and chopped garlic and those little red peppers. i've tried olive oil and peanut oil. always use sugar and fish sauce. i've tried thai basil but can never find holy basil. i've used regular basil and it just plain sucks. i've thrown in bean sprouts and onions. i'll try your suggestion of tamarind. i'm not even sure what that is but i'm sure i've tasted it before. and i think lime juice is part of the sour component. oh and runny fried eggs i think makes the dish. i've also tried it with different rice -- jasmine, sushi, brown. jasmine is best.

zap -- if you set up a twmac tennis outing with all of watching the legends, put me down. i'll go but i'll likely need a ride. i can meet at pretty much any metro stop.

I'm not playing this year and probably done with USTA. Not happy with the knee or my tennis game most days...

You've definitely had tamarind before. It is one of the more flavorful sour component of Thai cooking vs lime juice. Thai basil is the way to go and easy to find/grow. I'm not particular fond of runny eggs but to each his/her own. Jasmine rice for this dish is definitely the way to go, although really good high quality brown rice would be awesome too.

http://www.theepicentre.com/Spices/tamarind.html

P.S. Traditional Vietnamese sour soup (which you've probably had before), the sour component is the tamarind.

[downs_chris]

Originally Posted by PaulMan

I'm not playing this year and probably done with USTA. Not happy with the knee or my tennis game most days...

You've definitely had tamarind before. It is one of the more flavorful sour component of Thai cooking vs lime juice. Thai basil is the way to go and easy to find/grow. I'm not particular fond of runny eggs but to each his/her own. Jasmine rice for this dish is definitely the way to go, although really good high quality brown rice would be awesome too.

http://www.theepicentre.com/Spices/tamarind.html

i wonder if it's using this as a base? i bet it is...i'm going to try to make it this weekend...

[PaulMan]

Originally Posted by downs_chris

i wonder if it's using this as a base? i bet it is...i'm going to try to make it this weekend...

Prolly, but any tamarind based paste/sauce should work. Adjust the chili, salt, and sugar so the sauce is to your liking.

[f1 tech]

Originally Posted by Topaz

Heck yeah!!!

Tickets are on sale this Monday. We should all get tickets together. Maybe one person collects money and buy them at the same time. This will be a fun event!

[PaulMan]

Originally Posted by tennismonkey

ig speeds 18x20 that were blessed by saint chris of downs himself. [/b]

Getting down wit it eh??!! lol That stick felt pretty nice when Chris had it and hit with me a few weeks ago...

[PaulMan]

kai = chicken and rabert = bomb

so really kai rabert is literally chicken bomb or close enough to exploded chicken...lol

[downs_chris]

Originally Posted by PaulMan

kai = chicken and rabert = bomb

so really kai rabert is literally chicken bomb or close enough to exploded chicken...lol

it's pretty much all the good things about a chicken -- the ground up meat and the eggs...all rolled into one delicious meal...

[tennismonkey]

good call paulman. i'm gonna try it with tamarind. it's on like donkey kong. definitely give it a shot downs. i've not made the perfect imitation kai rabert yet but my wife and family love it all the same. the dish works well as lettuce wraps too.

the ig speeds are great sticks. at the moment though the poly and stiffness is doing a number on my wrist. but i betcha soft multi with stiff frame is gonna be nice. i'll just take em to my tennis shop tonight and get em strung paul but thanks!

who's organizing the tennis legends ticket buy?

[Angle Queen]

Originally Posted by tennismonkey

paulman / downs -- i think i'm missing the sour component of the dish. probably lime juice. but i don't think it's that complicated. i still think it's just a variation of minced chicken/pork/beef with basil (preferably holy or thai basil).

i figure: fish sauce, garlic, oil, red or thai chili peppers, sugar or cane sugar, lime juice, thai or holy basil. maybe oyster sauce or soy sauce.

I'm officially jealous. All this talk of real Thai food. Yum, yum and double-yum.

When I attempt chicken with basil, I use this recipe:

10 thai chili peppers
8 cloves garlic
6 shallots or 1 small onion (can't always find decently priced shallots)
1/3 c fish sauce
1/3 c chicken broth
1 T sugar
2 lbs ground chicken
3 c Thai basil
3 T lime juice (usually 1-2 limes) and if I'm stuck with just the one lime and not enough juice, I'll sneak in some lime zest to bump up the twang.

So...yeah, your "guess" is pretty good. My recipe, BTW, is from Cook's Illustrated...the holy grail of cooking for geeks. They'll dissect every component of the recipe til they find the right combination (even if it's a bit out of norm or goes against convention).

[zapvor]

Tennismonkey-I am not sure where you are located but if you want sticks done on the spot the new shop down in glover park can do that for you. about $30 per stick too. I am not going to be by a stringer today or I could string it up for you. Where are you anyways?

I say F1 organize the event since he took the initiative. Unless he doesn't want to.

Regardless of event organization, I think we should have a meet soon. So we can all meet the lovely new members (and collect their $1k membership dues) and eat some chicken!

[hollywood9826]

Originally Posted by tennismonkey

paul -- it's our first win of the season. should be a good season. are you playing this season or taking a break?

i've made a couple of attempts at making kai rabert at home. always using ground chicken and chopped garlic and those little red peppers. i've tried olive oil and peanut oil. always use sugar and fish sauce. i've tried thai basil but can never find holy basil. i've used regular basil and it just plain sucks. i've thrown in bean sprouts and onions. i'll try your suggestion of tamarind. i'm not even sure what that is but i'm sure i've tasted it before. and i think lime juice is part of the sour component. oh and runny fried eggs i think makes the dish. i've also tried it with different rice -- jasmine, sushi, brown. jasmine is best.

zap -- if you set up a twmac tennis outing with all of watching the legends, put me down. i'll go but i'll likely need a ride. i can meet at pretty much any metro stop.

Seems like you are setting up the infamous TW-MACbail nicely.

[zapvor]

Originally Posted by Angle Queen

I'm officially jealous. All this talk of real Thai food. Yum, yum and double-yum.

When I attempt chicken with basil, I use this recipe:

10 thai chili peppers
8 cloves garlic
6 shallots or 1 small onion (can't always find decently priced shallots)
1/3 c fish sauce
1/3 c chicken broth
1 T sugar
2 lbs ground chicken
3 c Thai basil
3 T lime juice (usually 1-2 limes) and if I'm stuck with just the one lime and not enough juice, I'll sneak in some lime zest to bump up the twang.

So...yeah, your "guess" is pretty good. My recipe, BTW, is from Cook's Illustrated...the holy grail of cooking for geeks. They'll dissect every component of the recipe til they find the right combination (even if it's a bit out of norm or goes against convention).

you are going to be our MAC official chef at the next meet right

[PaulMan]

Originally Posted by Angle Queen

I'm officially jealous. All this talk of real Thai food. Yum, yum and double-yum.

When I attempt chicken with basil, I use this recipe:

10 thai chili peppers
8 cloves garlic
6 shallots or 1 small onion (can't always find decently priced shallots)
1/3 c fish sauce
1/3 c chicken broth
1 T sugar
2 lbs ground chicken
3 c Thai basil
3 T lime juice (usually 1-2 limes) and if I'm stuck with just the one lime and not enough juice, I'll sneak in some lime zest to bump up the twang.

So...yeah, your "guess" is pretty good. My recipe, BTW, is from Cook's Illustrated...the holy grail of cooking for geeks. They'll dissect every component of the recipe til they find the right combination (even if it's a bit out of norm or goes against convention).

Lol! AQ, that recipe looks fine to me!

I have to say that I'm extremely lucky with the Thai and other Asian cooking in general since my wife is half Thai and is an extraordinary cook! I can definitely cook well but it takes me twice as long and even then my cooking is AT BEST only 60% as good as the wife's! There are only a very limited number of dishes where I make as good or MAYBE better than her, so I am more than happy to give her major kudos!

[hollywood9826]

The only Thai food Iever had was when I spent a week on Wake Island. All the contractors are Thai there so the chow hall was catering towards them. I dont know what I ate though, I would go through the line. they usually had hot dogs, hamburgers and some type of american dish. I woudl just tell the guy at the counter.

"Thai food" and he would pile it on.

2nd best dining hall in my Air Foce career only being topped by basic training chow hall.

[hollywood9826]

Originally Posted by PaulMan

Lol! That recipe looks fine to me!

I have to say that I'm extremely lucky with the Thai and other Asian cooking in general since my wife is half Thai and is an extraordinary cook! I can definitely cook well but it takes me twice as long and even then my cooking is AT BEST only 60% as good as the wife's! There are only a very limited number of dishes where I make as good or MAYBE better than her, so I am more than happy to give her major kudos!

Zap has officially run off with a 8 pack of Bar-S quarter pounders and a bottle of Redken.

[tennismonkey]

AQ -- yeps. all the recipes are basically the same. but i think paulman is on the money. i think tamarind is the key for that sweet and sour component. the kai rabert at this thai place has a sorta red or orangey color sauce. i can never find shallots either. i wonder if i can be lazy and throw in some of those fried red onions in a jar after it's all cooked. give the dish some texture too.

anyone ever make penang beef? it doesn't look hard but i've never attempted to make it and it's something i always order. yum. drool.

[tennismonkey]

not that we need to talk tennis but is baghdatis ever gonna be great again?

[zapvor]

i hope so. he's fun to watch. tennis monkey are you who i suspect is?

[PaulMan]

Originally Posted by tennismonkey

not that we need to talk tennis but is baghdatis ever gonna be great again?

I think Baggy is having the same issues I've been having all these years at the club level: too many good tasting dishes and something always breaking in the body... We also don't need to mention age .

[Angle Queen]

Originally Posted by PaulMan

I think Baggy is having the same issues I've been having all these years at the club level: too many good tasting dishes and something always breaking in the body... We also don't need to mention age .

This. I miss his infectious smile.