Aroma draws us to a dish, inviting anticipation of the delights just around the corner. This is particularly true of today’s submission, Panang Beef Curry, as Cook’s Illustrated suggested the preparation in its 2017 collection of recipes. In common with many curries, Thai ones especially, coconut milk is not merely important, it’s central to the… Continue reading By a Nose
A dish boasting such vibrant colors is bound to be packed with effusive flavors too, and today’s entry excels in both regards. In taste and in tone, this curry is off the charts. Good thing it wasn’t featured on an old Technicolor television set, or the poor equipment wouldn’t have been able to keep pace… Continue reading So, That’s What They Taste Like
Those familiar with Thai cuisine know cooking is all about building layer upon layer of taste. This ensures each ingredient is distinct, identifiable and doesn’t get lost. Still, they make up a chorus of flavors all equally assertive, yet complimenting each other beautifully. That combination is no more exquisitely balanced than in today’s creation, Guay… Continue reading Jeweled Ingredients
Until this weekend, Lamb Tagine filled the kitchen with the most magnificent aroma ever. It was narcotic. Suddenly, tough, a new contender appeared yesterday, meaning to take the title all for itself. Tom Kha Gai (Thai Chicken Coconut Soup) just might do it too, loaded with enough beautiful aromatics to rocket it to the top.… Continue reading At Last, Competition
When a country labels one of its culinary creations Aromatic Black Tiger Shrimp with Fresh Garden Vegetables, the kitchen had better draw people with enticing scents. Fortunately, today’s entry fulfils that mission, and then some. Actually, calling the aroma “enticing” understates its appeal. “Intoxicating” would be more accurate. Consider what goes into the sauce that… Continue reading Yes, Absolutely!
The Terrified Amateur 