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Moo Daet Diao (literally, a day of sunshine pork) is Thai style pork jerky. We have two different kinds of pork and beef jerky in Thailand , the first one we can find in China town, on Yaowarach road, this one we don’t call Moo Daet Diao but it is called Moo Pen, means pork sheets, this Moo Pen is sweet jerky. Pork and beef jerky in China town, Bangkok has been selling for nearly hundred years and has been very popular. I remember when I was a child living in Southern Thailand, every Chinese New Year my young adult brother or sister who worked in Bangkok would come home and bring us pork jerky in the red bright colourful tins. Nowadays you can find pork and beef jerky from China town at the luxury shopping centers in Bangkok or other big cities and also it is one of the most popular souvenirs for the tourists who visit China town in Bangkok . The other one, Moo Daet Diao, is normally found at Som Tum vendors or Issan style restaurants. Som Tum or Papaya salad is one of Issan or Nort...
Each region makes it his own way. Every family does it in his own way. Even my mom did. She wanted to be more "Tuscan" and try the recipes of the region, but I do not appreciated because of the very particular taste. We're talking about chestnut flour, intense, sweetish, who loves her, who hates her. Now that I'm an adult, or who are aged (!) I appreciate the 100% and I tried to go back to a balance of doses that would satisfy me. I made at least a dozen, segnandomi every time corrections until you get to what I propose. For my taste, the chestnut should not be dry and crisp but dry on the surface, well cracked and morbidino inside. I eliminated the raisins and pine nuts and open the door to Rosemary who, I swear, it gives you a perfume dream. Then everyone has their own taste, of course, but where you do not compromise on the flour and height. The best meal in my opinion is that of Mount Amiata (GR), sweet, light-colored and with regard to the height, to me, should n...
I like to buy unripe green avocados and let them ripen at home before the've been handled, squeezed and bruised by shoppers but, there are those times I need an avocado right away. Here is how I find a perfect ripened avocado every time. First, I like to get my avocados at Brennan's Market or a smaller market where the avocados are handled with care instead of the mega grocery stores where they are piled in a large bin, squeezed and bruised. Second, I look for a purple/black colored skin with no signs of being squeezed. Then I flick the dry stem off. If I see a brown patch under the stem it's going to be brown inside but if I see a nice yellow-green patch you have a perfectly ripe avocado. Now that's a perfect avocado! I'm using two of these right away in my Black Bean Avocado Dip and the other two I'll refrigerate and use them throughout the week.
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