cooking

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SOME “MUST HAVE” THAI INGREDIENTS

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FISH SAUCE (Nam Plah)   Fish sauce is probably the most commonly used ingredient in Thai cuisine.  It’s also used in Cambodian, Laotian and Vietnamese cuisine, in much the same way soy sauce is used in other Asian cultures.  Soy sauce may be used as a substitute in Thai cooking, but its flavor has a […]
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khao pad platter

KHAO PAD PAK (Thai Stir-fried Rice & Vegetables)

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INGREDIENTS   You can use any vegetables you like in this recipe.  I shoot for either a nice color combination or, in order to clean out the fridge, I’ll use just what I have on hand. I have written “more or less” on some of the ingredients.  This is to allow for personal preferences with […]
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CHICKEN IN THE LAND OF SMILES

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After a week of undertaking exhaustive research of the poultry industry of Thailand, I have arrived at two conclusions.  First, there are a lot of chickens and eggs in Thailand.  Second, I would rather cook and eat chicken and eggs than read about them.   I had already surmised my first conclusion more than twenty […]
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SIMPLE PROSPERITY

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  The automobile has always been a symbol of progress, status and prosperity.  That is usually the way it is with anything that is rare and expensive.  It’s difficult to believe, however, that chickens were once held in a similar lofty esteem—at least as a food source.  Equally astounding is that both cars and chickens […]
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Greek spinach pie cut

SPANAKOPITA

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As a child, I hated spinach.  My mother tried every tactic of persuasion to get me to eat it—to no avail.  Yes, I knew it was good for me—just like every food that seemed disgusting was “good” for me.  No, I didn’t want to be like Popeye—who would want to be a one-eyed, muttering and […]
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greek

IT’S STILL ALL GREEK TO ME

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The good don’t always win And might makes right The Sword of Damocles is hanging above your head –Lou Reed Ever since my restaurant went out of business back in April, I follow the same fruitless routine every morning.  While drinking multiple cups of coffee, I search on-line for employment opportunities.   “Dad”, my younger […]
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Bordelaise Sauce – With ‘Stock Options’

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Not everyone has a supply of any kind of fresh broth or stock hanging around in his or her refrigerator—not even professional chefs.  I simplify many of my recipes for the home chef by recommending either prepared broths or stocks or, preferably, using concentrated flavor bases.  What they lack in flavor and authenticity they make […]
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Steak-ology 101

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Meat is muscle tissue.  This muscle tissue is divided into “groups”.  On a cow, each group of muscle tissue yields a particular section or “cut” of meat.  A steak is a cut from these sections; either on its own or as the end product of being cut from a section of muscle such as a […]
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Tips for Grilling Steaks

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I have a few rules of thumb with regard to steaks that I cook on the grill.  If you’re an experienced griller, you probably follow most of them already.  If you’re not, listen up and maybe you’ll learn something to improve your burgeoning skills.   Tip #1: Use only USDA Choice or USDA Prime cuts […]
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Garlic Sauce

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The only drawbacks of this sauce are that you have to peel a lot of garlic and its aroma while cooking is very strong.  Make sure you have plenty of ventilation in your kitchen.  We’re talking exhaust fans and/or opened windows.  A little of this sauce goes a long way and it should yield over […]
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