Friday, June 10, 2011
Monday, June 6, 2011
I love bean thread salad, and learned to prepare it the way I learned in Thailand. The formula, roughly, is to prepare your bean thread, and mix with a dressing of palm sugar, fish sauce, hot pepper, and lime (sweet, salt, hot, sour). Then add some vegetables, and maybe a protein with a chewy or crunchy texture. In bangkok, that might be shredded pomelo and dried shrimp; here it's fresh cucumber and salmon cracklings. The serving bowl has shredded radish for color.
Served alongside an avocado/cucumber/scallion futo maki I whipped together, sort of a Japanese sub sandwich in my book.
Wednesday, June 1, 2011
Buckwheat pancakes for breakfast, with Hodgson's Mill mix. Final seconds in the cast iron, and still steaming on the cutting board, with traditional Gerber precision cutting. Served with real maple syrup and butter.