Something Delicious

Semantics · 11-06-2012, 09:23 PM

Quote:

Originally Posted by Sun

Does anyone make any really interesting soft drinks? [/COLOR]

All summer I made a watermelon flavored soft drink.

Blend the following up with a few handfuls of ice:

2 cups cubed watermelon
2 cups seltzer or club soda
1/4 cup fresh lime juice
1/4 cup chopped mint leaves

It's good without any sweetener, but sometimes I added a simple syrup or just a few spoonfuls of sugar.

Sun · 11-06-2012, 09:28 PM

Quote:

Originally Posted by Semantics

All summer I made a watermelon flavored soft drink.

Blend the following up with a few handfuls of ice:

2 cups cubed watermelon
2 cups seltzer or club soda
1/4 cup fresh lime juice
1/4 cup chopped mint leaves

It's good without any sweetener, but sometimes I added a simple syrup or just a few spoonfuls of sugar.

Welcome Semantics!

Oh wow I love watermelon! One of my coworkers attempted to make something like this over the summer when we were melting in a 120 degree kitchen with high humidity. It seemed like no matter what we would drink it was never enough. All I wanted was crushed ice and a watermelon drink such as this.

Excellent. Thank you!

There are so many great soft drink options out there and yet I rarely hear anyone discussing them. So glad that we are getting this conversation started.

lusciouskiwi · 11-06-2012, 10:19 PM

My ex and her mum are coming up to stay with me for a few days. If any of you have any questions about Malaysian cuisine, which is huge by the way, I'll see if mummy has the answers. My ex is Nyonya and one of my favourite Malaysian cuisines. I also have to ask my ex about a Haka (Chinese) dish we had last weekend. It was a brown rice green tea soup. Really good! I just found a link for Lei Cha Fan http://www.camemberu.com/2008/05/thu...i-cha-fan.html

We had ours at a Hakka restaurant so the presentation was a bit prettier than the picture in the link.

Sun · 11-07-2012, 12:42 PM

Quote:

Originally Posted by lusciouskiwi

My ex and her mum are coming up to stay with me for a few days. If any of you have any questions about Malaysian cuisine, which is huge by the way, I'll see if mummy has the answers. My ex is Nyonya and one of my favourite Malaysian cuisines. I also have to ask my ex about a Haka (Chinese) dish we had last weekend. It was a brown rice green tea soup. Really good! I just found a link for Lei Cha Fan http://www.camemberu.com/2008/05/thu...i-cha-fan.html

We had ours at a Hakka restaurant so the presentation was a bit prettier than the picture in the link.

Ok I will come up with some questions. Mostly I want to know how Tamarind soup broth is made over there and how we can replicate it here if we cant get fresh tamarinds.

ahk · 11-07-2012, 02:24 PM

Quote:

Originally Posted by Sun

Welcome ahk!

How cool that you are in New Mexico! I saw that Hatch was offering to ship frozen roasted chilis but I really wanted to do my own. Sometimes we can get them around here for a little while after the season but not if the season ends early. What caused that to happen?

I am looking forward to you sharing more with us!

probably just weather related-- not enough rain for the crop. it happens from time to time.

if you do get the chance, order some til they run out completely, though I heard it was way more expensive.

505 chili is really good and really fresh too-- I enjoy their green chili, roasted chili, and enchilada sauce -- really all of it. 505 <-- clicky clicky

and for Red Chili powder this who I enjoy the best, makes some really good red sauce RED

I will be back soon--

Sun · 11-07-2012, 04:23 PM

Quote:

Originally Posted by ahk

probably just weather related-- not enough rain for the crop. it happens from time to time.

if you do get the chance, order some til they run out completely, though I heard it was way more expensive.

505 chili is really good and really fresh too-- I enjoy their green chili, roasted chili, and enchilada sauce -- really all of it. 505 <-- clicky clicky

and for Red Chili powder this who I enjoy the best, makes some really good red sauce RED

I will be back soon--

So is it true that all you New Mexico folks are either Red or Green? That is what I heard when I was there. Thanks for the link!

ahk · 11-08-2012, 09:46 PM

Quote:

Originally Posted by Sun

So is it true that all you New Mexico folks are either Red or Green? That is what I heard when I was there. Thanks for the link!

I guess so! I tend to eat more green chili when I go out --

I know a lot of folks who do "christmas" with their chile selection-- red/green combo.

11-07-2012, 04:24 PM

Quote:

Originally Posted by Sun

Ok I will come up with some questions. Mostly I want to know how Tamarind soup broth is made over there and how we can replicate it here if we cant get fresh tamarinds.

Blocks of tamarind pulp and jars of tamarind paste are available here in the UK, maybe they are over there too. I don't know if they will be appropriate for a broth though.

Sun · 11-07-2012, 04:28 PM

Quote:

Originally Posted by Daktari

Blocks of tamarind pulp and jars of tamarind paste are available here in the UK, maybe they are over there too. I don't know if they will be appropriate for a broth though.

Hi Daktari, Welcome!

Yes we have that over here. However it is not always easy to find. I have been looking for a home cook to tell me how to make the broth. Friends in CA use a packaged dry broth base and I did not care for that. I have used the frozen pulp but did feel that something was missing.

11-07-2012, 04:34 PM

Quote:

Originally Posted by Sun

Hi Daktari, Welcome!

Yes we have that over here. However it is not always easy to find. I have been looking for a home cook to tell me how to make the broth. Friends in CA use a packaged dry broth base and I did not care for that. I have used the frozen pulp but did feel that something was missing.

I strongly suspect that a broth should be possible, especially with the blocks of pulped tamarind. It's one of my favourite flavours and prefer curry pastes that are tamarind based rather than tomato. I don't make my own curry paste bases anymore.

I haven't seen frozen pulp over here, I shall have to investigate.

Bit · 11-07-2012, 12:02 AM

Quote:

Originally Posted by Semantics

All summer I made a watermelon flavored soft drink.

Oh my word, Semantics, your recipe sounds wonderful!

You can also make watermelon popsicles just by mashing watermelon and then freezing it in molds, no sugar needed. Now I'm wondering if your watermelon soft drink would freeze well...

11-06-2012, 10:19 PM	#3
lusciouskiwi Senior Member How Do You Identify?: femme lesbian feminist Preferred Pronoun?: Anything except for "aunty" Relationship Status: Happy with my butch. Join Date: Jun 2012 Location: Aotearoa New Zealand Posts: 2,681 My Photo Gallery Thanks: 25,494 Thanked 9,095 Times in 1,899 Posts Rep Power: 21474852	My ex and her mum are coming up to stay with me for a few days. If any of you have any questions about Malaysian cuisine, which is huge by the way, I'll see if mummy has the answers. My ex is Nyonya and one of my favourite Malaysian cuisines. I also have to ask my ex about a Haka (Chinese) dish we had last weekend. It was a brown rice green tea soup. Really good! I just found a link for Lei Cha Fan http://www.camemberu.com/2008/05/thu...i-cha-fan.html We had ours at a Hakka restaurant so the presentation was a bit prettier than the picture in the link. __________________ happiness is a form of courage. George Holbrook Jackson Risk! Risk anything! Care no more for the opinions of others, for those voices. Do the hardest thing on earth for you. Act for yourself. Face the truth. Katherine Mansfield Motivate yourself or be miserable. Whatever has to be done, it's always your choice. Wayne Dyer