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5/22/2008 |
Peranakan or Nonya cuisine, and curry laksa haven't really be discovered in United States, that is until recently. Laksa has begun to sporadically appear on The Food Network, the Travel Channel and other foodie programs and networks. Laksa made it's most recent appearance on last nights episode (episode 11) of Top Chef on Bravo, with a shrimp laksa made by one of the contestants. Bourdain, evidently judged the Laksa to smoky for his taste, after announcing that he "took his laksa seriously". Interestingly, it might be noted that Bourdain presumably had his first laksa two seasons back on his traveling foodie show "No Reservations".
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4/30/2008 |
Once reserved exclusively for Moroccan royalty and their most important guests, Medjool dates were considered a precious confection and for many remain so today. |
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3/31/2008 |
Almost two years ago I wrote up an article on a series of experiments I was doing smoking salt. At the time I promised a follow up article posting my results in a "couple of weeks". Clearly it has taken me longer to get here than a couple of weeks, but I didn't want to post on the subject again until I sorted out some of the details and techniques and had a chance to do some research. |
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10/5/2007 |
The chile, it seems to me, is one of the few foods that has its own god.
— Diana Kennedy |
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7/16/2007 |
A list of reputable online grocers and retailers specializing in Asian ingredient and kitchenwares |
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1/30/2007 |
This is a dish that I came up with after some experimentation I have been doing with asian spice broths. I wanted to combine four distinct spice flavors in a broth or stock base that would not overpower the subtleties of flavor and aromatics offered by the seasonings; ginger, lemongrass, star anise and Thai chile. |
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10/26/2006 |
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9/19/2006 |
This is the first time that I have smoked chiles and I am very pleased with the result that I have achieved. The process was certainly time consuming - but the ultimate results are well worth the wait. |
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4/6/2006 |
I am surrounded by wisps of the smoke of sweet orange and mesquite woods, it is a windy spring night aboard the boat, blustery, with a slight chill that is unique to spring on the water. Tonight the smoke from the onboard cooker adds gravity to the evening, seemingly weighing down the passage of time. |
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2/23/2006 |
As I may have mentioned before, New Mexico takes its chiles pretty seriously. And not without reason, New Mexico is the Bordeaux of chile growing country, and home to a famous variety of chile pepper - a member of the Capsicum annuum species of chile the Famous New Mexico Chile Pepper. |
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1/4/2006 |
Today, chile is the worlds most cultivated spice, one column couldn't possibly hope to describe the depth of impact this spice, the last great spice to be introduced to the world, has had on culture and food. Look here for a slowly evolving "notebook" on chile and the foods we make with it. |
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12/3/2005 |
Both the mild and the hot powders are fully pallatible right out of the can, and it is worth Try either of these powders in place of the generic "chili powder" you find at the grocer, and you will never go back. there is just no comparison. |
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11/26/2005 |
Throughout the country, you will find all kinds of chile peppers. But in New Mexico, there is only one chile of any real importance, The New Mexico chile, my favorite variety of which comes from the Chimayó region and is becoming harder and harder to find. |
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11/20/2005 |
This powder is great stuff. The smoke is right up front, it has a sweet smell but the taste is all chile and wood. It is great sprinkled on salads, mixed with a bit of olive oil and used as a bread dip or added to soups and stews to add both heat and a great smoky quality. |
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11/17/2005 |
I ran into this plastic tub of "red chillies" at a local Pakistani food store in Falls Church. I couldn't help picking it up for two reasons. The first was the price! At 1.99 I didn't think I could go wrong. The other reason was that I had never seen these little guys before and I just had to try them out. |
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