Agree with keltrue. I find beet sugar more of an issue than the evaporated cane juice. Pretty much the cane juice is - and acts like - regular sugar, it's just more rustic tasting. Kind of caram...

I use the evaporated cane juice for baking and it works fine.

Grape first, then price, then region.

I freeze mine in 1/2 cup increments and use it in cooking pretty much indefinitely. White for risottos, red for spaghetti sauce...

You can use anything. I make mine with backs and feet, along with any scraps I've saved in the freezer, and it turns out marvelously good. The backs have some meat clinging to them, and the feet a...

Migas!

I haven't found that they are extremely perishable. Mine can last a month or so if I store them correctly. To do this I wipe them dry (but don't wash them), and insert into a ziploc bag flattened...

Only eat Thai food at home, because mine is better than any restaurant out there and I always end up disappointed in restaurant versions. Only eat fried chicken and BBQ out because I ...

I make a nice curry with them. They are great sauted with a tarka of cumin and mustard seeds and cooked with onion & chilis.

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...