I'd paint walls an apple green for contrast or a dark chocolate, leave cabinets white (or if I did paint them, paint just door faces not surround), but add cool pulls in chocolate or green, and las...
I use them a lot in Thai cooking, and a small bit in other things. They are the original Thai spice for heat, as chilis came along much later (in the 16th century). They do have quite a kick.
Lately I've been using it a lot in everything. In tabbouleh; pasta with tuna, tomatoes and parsley; egg salad; salmon burgers; fish with sherry vinegar, capers and parsley; salads; pesto.
@buda - I've never had that experience either. Sounds like it could happen if it were raw, but I never eat it raw - just barised or par-boiled. The texture is just crisp when cooked right - like ...
These are drumstick leaves - the fruit of the tree is more familiar as an ingredient in Indian curries and sambars. The leaves make an excellent stir-fried curry in the thoran style, cooked lightl...
My favorite ingredient in my kitchen! I use them all the time and cannot imagine cooking without them - vinaigrettes, thai cooking, curries, salads, etc. Plus, as you say, they are good when you ...
Hmmmm...I'm not a big fan of this. Cheese is my big budget-buster, and while this is better in that it really does show how much you are likely to spend, it also disguises the fact that per pound,...
I've been making these a few times a week this summer. I fry/boil mine - fried on both sides first and then a small amount of water added to pan covered to cook them through. Not as much oil, and...
They are wildly different, and cannot be used interchangeably, any more than you could use basmati to make a risotto. Basmati - if it is real basmati and not some Cal-Tex-Basmati-Wannabe - is also...
Yes, pretty essential unless one likes dripping stuff all over the stove and counter. I have two that are in rotation - one on stove, the other being washed or in cabinet.
I've been making roti about 2x week this way. Only I just toast it 30 seconds to a minute or so on each side and then put on an open flame very briefly to puff up. I much prefer to make my pita b...
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I think those are flowering chives, yes? I stir-fry them with oyster mushrooms, fish sauce and garlic.
I inherited it, and I love it. Although I use it only a few times a year for the big feasts.
Catfish steaks with home-made Thai red curry.
I'd paint walls an apple green for contrast or a dark chocolate, leave cabinets white (or if I did paint them, paint just door faces not surround), but add cool pulls in chocolate or green, and las...
I freeze it in 1/2 cup amounts for later use.
I use them a lot in Thai cooking, and a small bit in other things. They are the original Thai spice for heat, as chilis came along much later (in the 16th century). They do have quite a kick.
Lately I've been using it a lot in everything. In tabbouleh; pasta with tuna, tomatoes and parsley; egg salad; salmon burgers; fish with sherry vinegar, capers and parsley; salads; pesto.
Persimmons!
@buda - I've never had that experience either. Sounds like it could happen if it were raw, but I never eat it raw - just barised or par-boiled. The texture is just crisp when cooked right - like ...
I make a recipe like yours and add a little sugar to the marinade mix - but serve it cold as a side dish. It's a beautiful vegetable.
These are drumstick leaves - the fruit of the tree is more familiar as an ingredient in Indian curries and sambars. The leaves make an excellent stir-fried curry in the thoran style, cooked lightl...
My favorite ingredient in my kitchen! I use them all the time and cannot imagine cooking without them - vinaigrettes, thai cooking, curries, salads, etc. Plus, as you say, they are good when you ...
Campari...love it!
Hmmmm...I'm not a big fan of this. Cheese is my big budget-buster, and while this is better in that it really does show how much you are likely to spend, it also disguises the fact that per pound,...
I LOVE salted plums, and am not Chinese...it's an acquired taste, but well worth acquiring!
I've been making these a few times a week this summer. I fry/boil mine - fried on both sides first and then a small amount of water added to pan covered to cook them through. Not as much oil, and...
They are wildly different, and cannot be used interchangeably, any more than you could use basmati to make a risotto. Basmati - if it is real basmati and not some Cal-Tex-Basmati-Wannabe - is also...
This is why I don't like whole wheat pasta. My only thought is a frittata, but that might be a waste of eggs.
Yes, pretty essential unless one likes dripping stuff all over the stove and counter. I have two that are in rotation - one on stove, the other being washed or in cabinet.
I've been making roti about 2x week this way. Only I just toast it 30 seconds to a minute or so on each side and then put on an open flame very briefly to puff up. I much prefer to make my pita b...