SC - RE: The top 10 icks list

[Elaine Koogler]

I sometimes make a chicken or beef satay with a peanut sauce.  The last time I
made it for Pennsic, once the meat was gone, people were dipping their bread
into it.  It contained, among other things, peanut butter (chunky, if I recall
correctly), coconut milk (unsweetened) and hot oil.  So you had a sort of
sweet-hot thing going on.

Kiri

Sue Clemenger wrote:

> About one of the only ways I like p.b. (and yes, I ate it as a kid, and
> no, didn't much care for it then, either), is as part of a sauce
> (thai-style).  Also pretty good as part of a stirfry sauce--good if
> you're doing vegetarian-type stuff.  And an old landlady of mine, who'd
> spent time in the Phillipines, used to make this yummy dip for raw
> jicama--sauce had just a bit of a bite.  much better than those nasty
> old sandwiches that stick to the roof of one's mouth! <g>
> --Maire
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