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Okay, I made the following recipe (I'm posting it because it is really good and I highly recommend it). When I drained the Asian noodles, some stuck to the bottom of my LC dutch oven in which I had boiled them. I left them there, off the heat, until I cleaned my pan a few hours later.
The noodles ate into the interior finish of the LC. I don't mean they dried, and when I pulled them off some finish came off. I mean, when I washed the pot by soaking it for a few minutes to get the dried noodles off the bottom, the impression of the dried noodles was "imprinted" in the finish on the bottom of the pot. It is very weird. It's still usable, but I wonder for how long? There must have been some kind of reaction between the starchy rice noodles and the enamel.
A few years ago, I was sauteeing in my LC pot that my mother had given me that was probably just a wee bit younger than myself, and the enamel started flaking off the bottom. I sent the pot to LC and explained that I LOVED it, I knew it was old, but it was my mother's and I would really appreciate it if they could re-enamel it. They sent me back a note telling me that they were unable to do so, but I could buy a new dutch oven from them for $75. I thought it was a pretty generous offer even though I mourned the loss of my mom's pot, and I took them up on it. So, this dutch oven is only about 2 years old and even though it gets a lot of use, I take good care of it. I can't imagine why this happened, but if anyone here cooks rice noodles: BEWARE!
I drag out my Caphalon pasta pot for rice noodles now.
Anyway, here is the recipe. In the interest of health, I substitute ground chicken or turkey for the pork and can't tell a difference because of the heavy spicing. It's one of my weeknight favorites, especially in the summer when I have copious amounts of Thai basil in my garden. Originally, I was using regular soy sauce for the dark, and kepak manis for the sweet, but I got some direction from the purveyor of my local Thai supermarket and use the correct Thai sauces now. But it was good the first way as well. I copied it from the food section of the LA Times a long time ago. But use an anodized pot for those noodles:
Thai Pork and Basil With Rice Noodles
Active Work Time: 15 minutes
Total Preparation Time: 25 minutes
Dark and sweet soy sauces, chile paste in soybean oil, Thai basil and extra-wide rice noodles are available at Asian markets.
2 tablespoons oil
4 cloves garlic, minced
4 serrano chiles, thinly sliced
1 pound ground pork
3 tablespoons dark soy sauce
3 tablespoons sweet soy sauce
1/4 cup fish sauce
2 tablespoons chile paste in soybean oil
1 large white onion, thinly sliced
1/2 (14-ounce) package extra-wide rice noodles
1 1/2 cups coarsely chopped Thai basil
Bring a large pot of lightly salted water to a boil.
Meanwhile, heat the oil in a wok or large skillet over high heat. Add the garlic and chiles and cook, stirring, until very fragrant, about 1 minute.
Add the pork and cook, stirring, until the pork begins to brown, about 2 minutes.
Add the dark and sweet soy sauces, fish sauce, chile paste and onion and continue to cook until the onion begins to soften, 3 to 4 minutes.
Add the noodles to the boiling water and cook until softened but still firm, about 4 minutes. Drain the noodles and add them to the wok along with the basil. Cook, stirring, until well combined, about 1 minute.
4 servings. Each serving: 502 calories; 1,935 mg sodium; 88 mg cholesterol; 19 grams fat; 4 grams saturated fat; 52 grams carbohydrates; 30 grams protein; 2.69 grams fiber.
Active Work Time: 5 minutes
Total Preparation Time: 30 minutes
1/2 cup rice vinegar
1 small cucumber, peeled and thinly sliced
1/2 small red onion, thinly sliced
1 to 2 serrano chiles, thinly sliced
Combine the rice vinegar, cucumber, red onion and chiles in a bowl. Refrigerate until serving, 20 minutes.
4 servings. Each serving: 26 calories; 5 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 6 grams carbohydrates; 1 gram protein; 1.73 grams fiber.
Edited 3/13/2007 1:16 pm ET by butterfingers