Howeird mentioned a wonderful book, 'Real Thai' by Nancie McDermott and I hunted it down. I have now made my first home-made batch of Phat Thai and it was delicious!
I really love Thai cooking. The depth of flavors and the complexity of spices just delights me no end! Gotta watch the "heat factor" at some places, so being able to make my own and regulate that to my whims of the day would be perfect.
Speaking of "heat factor", just made another batch of "red beans (sausage) and rice" in the pressure cooker. DANG! Tasted darn near like the version I had from the Cajon restaurant up the road. Except wuff's wasn't quite to the "make your forehead sweat" level of the restaurant version... Just enough heat to leave a nice warmth in the mouth, and enjoy a sip of cold milk to make the next bite 'stand out' as it warmed up again.
This version didn't mix the rice directly in. Instead, we put a picturesque mound of it in the bottom of the bowl, then poured the beans and sauce from the cooker over that. YUM!
Anyway - thanks for the cookbook tip! Definitely going to go prowling for that one, and likely add it to the wuffy's growing collection.
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Date: 2011-03-31 11:48 pm (UTC)no subject
Date: 2011-04-05 03:11 am (UTC)I really love Thai cooking. The depth of flavors and the complexity of spices just delights me no end! Gotta watch the "heat factor" at some places, so being able to make my own and regulate that to my whims of the day would be perfect.
Speaking of "heat factor", just made another batch of "red beans (sausage) and rice" in the pressure cooker. DANG! Tasted darn near like the version I had from the Cajon restaurant up the road. Except wuff's wasn't quite to the "make your forehead sweat" level of the restaurant version... Just enough heat to leave a nice warmth in the mouth, and enjoy a sip of cold milk to make the next bite 'stand out' as it warmed up again.
This version didn't mix the rice directly in. Instead, we put a picturesque mound of it in the bottom of the bowl, then poured the beans and sauce from the cooker over that. YUM!
Anyway - thanks for the cookbook tip! Definitely going to go prowling for that one, and likely add it to the wuffy's growing collection.