On Chiles

Chiles, whether fresh, frozen, roasted, dried, pickled, jellied, crushed, ground, or whole, are among my favorite flavorings in the kitchen. I have no idea how many different chiles live in my kitchen at any given moment, nor do I know in how many different forms they are stoerd there, but I do know that I […]

The Shiksa Does Blintzes

The shiksa–that’s me. I call myself that because I am a goyim married to a Jewish fellow; however, I am told by all of Zak’s relatives that I most definately -am not- a shiksa. You see, “shiksa” is a derogatory term for a non-Jewish woman or girl. I don’t take it as a derogatory when […]

Reminder: The Spice is Right IV: It’s Too Darned Hot!

This is just a super-quickie reminder that the deadline for the next edition of The Spice is Right is coming up at midnight July 15th. The theme this time around is “It’s Too Darned Hot!” and centers around chiles. Lots of cuisines around the world make use of chile peppers in one form or another. […]

Do You See What I See?

Yes, that is indeed what it looks like. My first ripe tomato of the season. It was on one of the seven foot-tall tomato plants, and there is one near it that will be ripe tomorrow. I rewarded myself by eating it after I transplanted some potted flowers and redid some of our window-boxes on […]

Panang Neur: Panang Curry Beef

Panang neur, otherwise known in English as Panang curry beef, is a fairly dry coconut milk curry that is named after the city of Panang, which borders southern Thailand and Malaysia. The chile paste is often thickened with peanuts, so those with a peanut allergy should avoid this dish; for others, the flavor is indescribably […]

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