Date Posted:14:18:32 09/13/06 Wed Author: Cricket Subject: Oh boy. Are we gonna have fun now~ In reply to:
Jay
's message, "Oh my . . ." on 08:40:42 09/13/06 Wed
I do have access to ingredients. There are ten international markets here in the Atlanta metro area, and the best known one is the DeKalb international market.
I have made coconut soup with lemon grass (got kaffir lime leaves in my freezer now). I am looking into a Sumeet spice grinder from India which is supposed to make it easier to grind the pastes and curries. I can even get
galangal, but that is mail order and rather pricey.
But everything else is available.
The soup was a hit, and we love it in winter. I don't use soy sauce...don't even have a bottle of it in the house.
Tell me about rice vinegar. Is that like a white vinegar, really strong and nasty and hot, or is it mellow and sweet, more like apple cider vinegar?
I have seen palm sugar, and I do use the fish sauce. Oh yeah, does that make a difference! I love Mexican food, but with so much cooking in lard, or frying, or lots of meat, I tend to avoid it except on special occasions.
I love spicy foods, but my poor family doesn't. Our oldest son and I were the only ones who liked kimchee.
With brown basmati rice, it is fantastic. Any help with a cookbook title or author would be appreciated.
I do grow basil and eat the leaves raw. I found out it boosts the immune system too, as well as kills bacteria
that resists penicillin.
I know we are supposed to let our food be our medicine, but
the health benefits of other cultures' cuisines are largely due to their freshness, being in season (sound familiar) and the fact that most restaurants have been true to the culinary roots.
Thanks!
