Comments on: Spicy Slivered Green Beans with Lime and Cilantro http://www.modernbeet.com/archives/163 Thoughtful Eating: Sustainable, seasonal, local food Mon, 22 Mar 2010 02:31:37 -0700 http://wordpress.org/?v=2.9.2 hourly 1 By: Maggie http://www.modernbeet.com/archives/163/comment-page-1#comment-2973 Maggie Sat, 31 May 2008 11:56:03 +0000 http://www.modernbeet.com/archives/163#comment-2973 I love spicy green beans and these sound great. Really cute mug as well! I love spicy green beans and these sound great. Really cute mug as well!

]]> By: Hiroko http://www.modernbeet.com/archives/163/comment-page-1#comment-2779 Hiroko Sun, 25 May 2008 21:25:26 +0000 http://www.modernbeet.com/archives/163#comment-2779 I'll do the same with sugar snaps! I found nice fatty ones in the farmers market today.. I’ll do the same with sugar snaps! I found nice fatty ones in the farmers market today..

]]> By: Jen http://www.modernbeet.com/archives/163/comment-page-1#comment-2761 Jen Sun, 25 May 2008 02:24:56 +0000 http://www.modernbeet.com/archives/163#comment-2761 elra - thanks! I might just take you up on your offer. Also, I just made the borek from your site -- it's in the oven now! I'm looking forward to it! elra – thanks! I might just take you up on your offer. Also, I just made the borek from your site — it’s in the oven now! I’m looking forward to it!

]]> By: elra http://www.modernbeet.com/archives/163/comment-page-1#comment-2760 elra Sun, 25 May 2008 01:58:09 +0000 http://www.modernbeet.com/archives/163#comment-2760 Jen, I am lucky enough to have 3 kaffir lime trees in my back yard. You are welcome to come over and pick some. Anyway, Draeger's sometime have it, it just they charge too much for it! Chinese market (Ranch 99 or Marina) in cupertino almost always have it too. Jen,
I am lucky enough to have 3 kaffir lime trees in my back yard. You are welcome to come over and pick some. Anyway, Draeger’s sometime have it, it just they charge too much for it! Chinese market (Ranch 99 or Marina) in cupertino almost always have it too.

]]> By: Jen http://www.modernbeet.com/archives/163/comment-page-1#comment-2740 Jen Sat, 24 May 2008 19:28:03 +0000 http://www.modernbeet.com/archives/163#comment-2740 magpie - I absolutely love cilantro, and I tend to use a lot of it when the weather is warm... the only combination I've found that I didn't really like was chard + cilantro... reminiscent of sweaty socks... Robin - Thanks! If you didn't want to use lime, I bet you could use a splash of rice vinegar and it would also be nice elra - the dish you described sounds ridiculously delicious! My old roommate used to have a kaffir lime tree and he would use the leaves in all sorts of things, but now I have no idea where to find them fresh... any ideas? finnyknits - for the pork & poblanos, I used the leftovers from this recipe: http://tinyurl.com/4u7czh I made 1/3 of the recipe, shredded the pork instead of leaving it in cubes, and also didn't bother with the cornstarch thickener. I mixed the pork with leftover brown rice, and added 1 chopped peach and 1 chopped apricot for a little fruity flavor. Then I stuffed the mixture into roasted poblano peppers and warmed it in a low over for about 15 minutes. To roast the peppers, coat the peppers with a little oil, then broil until the skin is blistered all over. Then, put peppers in a bowl and cover with plastic wrap. Wait 15-20 minutes, peel skin off & remove seeds. magpie – I absolutely love cilantro, and I tend to use a lot of it when the weather is warm… the only combination I’ve found that I didn’t really like was chard + cilantro… reminiscent of sweaty socks…

Robin – Thanks! If you didn’t want to use lime, I bet you could use a splash of rice vinegar and it would also be nice

elra – the dish you described sounds ridiculously delicious! My old roommate used to have a kaffir lime tree and he would use the leaves in all sorts of things, but now I have no idea where to find them fresh… any ideas?

finnyknits – for the pork & poblanos, I used the leftovers from this recipe: http://tinyurl.com/4u7czh
I made 1/3 of the recipe, shredded the pork instead of leaving it in cubes, and also didn’t bother with the cornstarch thickener. I mixed the pork with leftover brown rice, and added 1 chopped peach and 1 chopped apricot for a little fruity flavor. Then I stuffed the mixture into roasted poblano peppers and warmed it in a low over for about 15 minutes. To roast the peppers, coat the peppers with a little oil, then broil until the skin is blistered all over. Then, put peppers in a bowl and cover with plastic wrap. Wait 15-20 minutes, peel skin off & remove seeds.

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