>It's not that I think coconut milk would be overpowering, it's that I probably wouldn't think of it in time to have it around.
As you know, soymilk is my usual substitute for cow's milk. I mainly use coconut milk for curries. I wouldn't buy a carton of it to drink, but the cans have become a secondary pantry staple. More than half of each can tends to end up in a couple of little containers in my freezer. When I ate dairy, I had not really discovered coconut milk, and had relatively little understanding of curries. So I'm working on memory...but I think coconut milk would be preferable to milk.
Ginger puree gives a different than the dried powder. In many contexts, I would use the ginger puree to emphasize the brightness of ginger more than the heat, plus some capsascin for heat. (I'd expect it to need a little salt.) For you, I'd just want both kinds of ginger, and lots of them.
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Date: 2012-04-05 05:03 pm (UTC)As you know, soymilk is my usual substitute for cow's milk. I mainly use coconut milk for curries. I wouldn't buy a carton of it to drink, but the cans have become a secondary pantry staple. More than half of each can tends to end up in a couple of little containers in my freezer. When I ate dairy, I had not really discovered coconut milk, and had relatively little understanding of curries. So I'm working on memory...but I think coconut milk would be preferable to milk.
Ginger puree gives a different than the dried powder. In many contexts, I would use the ginger puree to emphasize the brightness of ginger more than the heat, plus some capsascin for heat. (I'd expect it to need a little salt.) For you, I'd just want both kinds of ginger, and lots of them.