Comments on: Shrimp over Linguine in Tangy Lobster Sauce

By: Bill G

Bill G — Sun, 07 Dec 2008 15:33:00 +0000

The reason I suggested Pernod is b/c it is usually a key ingredient in bouillabaisse. I thought it might work well here too.

By: Jessica@Foodmayhem

Jessica@Foodmayhem — Sun, 07 Dec 2008 11:19:00 +0000

Knife, that is some compliment! Thanks!

By: The knife

The knife — Sun, 07 Dec 2008 08:01:00 +0000

this is the tasteist dish I have seen in the world wide web

By: Lon

Lon — Sat, 06 Dec 2008 21:49:00 +0000

Asianmommy – Thanks!

Bill – Thanks as well! Pernod would not fit well as it’s flavor is from star anise, which I think would go better with beef or lamb. Yes, turmeric is a key ingredient in curry (not just Thai), and it’s a wonderful spice. It’s nicknamed “the poor man’s saffron” and sometimes I use it that way. It lends beautiful color. However, it tastes nothing like saffron; in fact, it’s in the ginger family and you can really taste it. It’s like smokey ginger. That’s half of what imparts the “tangy” in the sauce (red pepper is the other half).

By: asianmommy

asianmommy — Sat, 06 Dec 2008 21:23:00 +0000

Looks very nice!

By: Bill G

Bill G — Sat, 06 Dec 2008 20:15:00 +0000

this looks excellent – make me hungry, turmeric strikes me as an odd choice on spice (like a totally European dish with a Thai curry component). Also, did you consider Pernod in the broth?

By: Lon

Lon — Sat, 06 Dec 2008 18:59:00 +0000

Sheng – That’s a great idea! I suspect the flavors will be a perfect match, because when I was making the dish I considered adding a bit of Old Bay spice (which I otherwise think of only for crab).

Let us know how it comes out!

By: Sheng

Sheng — Sat, 06 Dec 2008 17:06:00 +0000

Sounds awesome. I just made some crab stock last night from 4 dungeness crabs. I’m going to try this pasta dish using the stock.