Warning! delicious but not a healthy choice!
Guilty pleasure.
Those are very pretty!
I need to make friends with someone who owns a lot of hens
So colorful!
Yes, but they’re bullshit expensive here now (like just about everything else). $6 a packet for original variety at each of the duopoly chains.
gorgeous!
care to share your Thai-style beef salad recipe? i have done Cambodian cured raw beef lettuce wraps with fresh herbs and rice vermicelli. wonder how they compare?
It’s pretty much a fish sauce and leftovers thing.
It’s the sauce.
Spicy Thai Beef (insert meat of choice) Salad Dressing
1/2 cup lime juice – juice of 2 large limes
1/2 cup fish sauce
2 – 4 Thai hot peppers, chopped
4 cloves garlic, minced
1/4 tsp. ground black pepper
1/2 cup chopped cilantro
Brocalli and many different vegetables are used.
red or green onions
rice noodles or over rice
Very Flexable.
Enjoy
This is a fascinating video.
When the Korean restaurant wait staff tells you to be aware that the soft tofu soup is served very hot…
Sweet potato in the background! Whoohoo!
Good eye.
I’ve had makgeolli, it’s very nice and honestly prefer it over sake but they’re not really comparable. Very different drinks, but i find makgeolli enjoyable in more casual settings.
Laurie found it a Wholefoods(!?).
Next time there I will pick some up.
Cheers!
Kkb
I had been meaning to post a rec for this umeshu plum wine. It’s also what i’m currently drinking, it is (from what Google tells me) Hakutsuru umeshu genshu.
My partner bought it for me after i picked it out as something fun for both of us to try. I love Japanese plum wine and hadn’t really tried other makes beyond Choya, this is pretty good. Would need to try them side by side, but it tastes similar to Choya at least. If you ever want to try plum wine i would recommend doing a lot of crushed ice, some ice cold water, and plum wine to taste. On its own its intensely boozy and just as intensely sweet, when it has a chance to mellow out with the ice and water it opens up and tastes very nice. It’s also deceivingly boozy and will put you on your ass if you’re not careful. I would describe the taste as very honey-like, though i have had a Choya that was made with honey and that was really damn good. I’ve also had the plum wine mixed with some kind of juice or soda, like a 7UP, and its also pretty good mixed.
Great!
Sounds like something I need to try.
Thank you,
Cheers!
Kkb
Join Smithsonian for a Free Webinar on April 16: Taste the History of Charleston
Join us for a free virtual event & cooking class on April 16th at 7pm ET that will give you a fascinating look into regionally inspired cuisine from the South Carolina Lowcountry.
You’ll also learn how to create an authentic Southern dish and popular cocktail at home.
Ann Marshall, co-founder of High Wire Distilling Co. will tell us how she became interested in local agriculture and decided to begin distilling whiskey using local Jimmy Red Corn, including her passion to revive this ancient grain.
Chef and restauranteur Vivian Howard will co-host this delicious dive into one of Charleston’s local culinary specialties, Jimmy Red Corn Johnny Cakes. Chef Howard is the author of Deep Run Roots, a New York Times bestseller and This Will Make It Taste Good: A New Path to Simple Cooking and runs Chef and the Farmer, Handy & Hot and Lenoir restaurants. The two will explore the rich history and flavor of the almost lost Jimmy Red Corn.
You will be treated to a virtual cooking lesson with Chef Howard as she
prepares Johnny Cakes using local Jimmy Red Corn which will pair perfectly with an Old Fashioned using locally distilled whiskey made from the
same grain.
Jacoba Urist, Smithsonian magazine’s Arts writer, will moderate a discussion where you can pose your own questions to round out this unique evening about the history of Charleston’s agriculture and cuisine.
