Culinary, Arts, Thread.

#36,154
#36,154
I'm such an idiot. I know, most of have been telling me that for years. But I just noticed those 4 different oils in the Varietal pak are offered in 1,500 ml boxes for $30 - $36. 1613510188721.gif
 
#36,159
#36,159
My wife and I were making some Thai food yesterday. Her mom gave her a recipe for nam prik. We didn’t have fresh tamarind, so we changed the recipe a little. First, we grabbed around 70 to 80 green plums (substitute for tamarind) off the tree and smashed them in the motar with dried red chili, fresh green chili, garlic, red onion, shrimp paste, and sugar. Added some minced pork and pan fried it with coconut milk. It turned out to be extremely flavorful. Topped it on some jasmine rice.
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#36,160
#36,160
My "professional" opinion is that is awesome! I can appreciate you using a mortar and pestle, sticking as close to an authentic recipe and grounding your pork. I bet it was really good, for what it is.

My personal opinion is I don't like all Thai food and I don't think I'd like that, not on rice anyway....mainly because of its looks. I might change my mind if it was in a taco shell with some guacamole, cheese and sour cream or stuffed in a chicken maybe.

It really is cool though!
 
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#36,165
#36,165
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#36,168
#36,168
Orangeredblooded said:
NorCal, don’t be mad at me, but I agree with Behr. 😬
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Actually its a good place to drink and get some good greasy appetizers.

I assume anyway. I've never been in one. Seem to be pretty much like Bennigans, Ruby Tuesday and Applebee's and I've done plenty Happy Houring at those, especially Bennigans.
 
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