Fresh swordfish with a sauce of butter, shallots, capers, wine, and lime juice.
Heretic!BTW I usually add some ketchup.
You're much too kind. (Or . . . when was the last time you saw an optometrist?)I think it looks good. A crusty component on meatloaf is for me essential, because the crusty parts are usually the tastiest bits. BTW I usually add some ketchup.
I really like the pepper aspect of this.Hmong sausages with Thai fried rice and Prik Nam Pla.
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Those birds eye chilies are pretty spicy.I really like the pepper aspect of this.
Hmong sausages with Thai fried rice and Prik Nam Pla.
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No, but if you have any info on fermenting them I would love to know..!Are these the slightly fermented ones?
you can just start by searching for Sai Krok Isan, but this is a reasonable introduction from a non-Hmong chef:No, but if you have any info on fermenting them I would love to know..!
you can just start by searching for Sai Krok Isan, but this is a reasonable introduction from a non-Hmong chef:
I like those little Thai bird peppers in Asian foods. They have the wrong flavor for Mexican food.Those birds eye chilies are pretty spicy.
I make Sai Krok Isan quite regularly (See here).
The recipe I use is below. I can highly recommend giving this a go. The sausages taste awesome!
Looks good but I would need a few more peppers.I'm used to having them served with peanuts, chunks of ginger and some thai bird chiles (goes great with some Mosel wein):
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This thread inspired me to make them again. I picked up a bunch of pork shoulder and back fat on the way homeI'm used to having them served with peanuts, chunks of ginger and some thai bird chiles (goes great with some Mosel wein):
My sister has a bread knife from that series. And that one is seriously very good.Beurre (noisette) à la bourguignonne, reverse seared steak from the Best Before: Today! shelf, IKEA 365+ 200mm Cook’s Knife in X50CrMoV15. Factory edge did not want to engage cherry tomatoes. Not pictured, couple of Hasselbacks in mini-cocottes. Took forever to cook.
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