Get Stuffed

Maybe it's the preponderance of Asian foods of all kinds here that led me to order some Grains of Paradise & Ras al Hanout from an online source tonight.

Anyone use either substance much at all?

An online article at Heavy Table got me searching for watermelon salad recipes - with a large seedless watermelon chilled and only 2 of us to eat it, I wanted some alternatives to just the fruit. What do you make when there's a bit too much watermelon in the house?

I found the recipe that sounds like the source for the local restaurant's version -- with Serrano & lime Vinaigrette dressing, fine slices of pickled watermelon rind, and a base of greens - on the Epicurious site here

I tried the…

Hi everyone,

I've lived in London for a few years now, just about the right time to be able to hop on board a culinary bandwagon that's been rolling, at least in this city, for 3 or 4 years. (Interestingly, I have not seen them anyewhere else in Britain, although admittedly my search has been limited to Bristol, Cardiff and Edinburgh.) Anyway, you'll read, especially in some magazines and on blogs, about certain Vietnamese restaurants having the best banh mi sandwich, but I've been to quite a…

Hi everyone,

I'm going to be in the city of Chiang Mai for 4 days towards the end of July and I'm quite interested in doing a Thai cookery course for a day or two, so have a couple of questions if anyone has any experience of these:

1. Is it worth even doing a one day course? Will I learn enough to make it worthwhile or should I commit to two full days? I am not really all that fussed about showing off my new skills when I get home, but I would like to be able to get enough out of it for…

From the, boar. What is it good for?

Ebesse Zozo Hot Sauce made here in British Columbia by a Togolese-many layers of flavour it's easy to see where the iconic Caribbean Hot Sauces got their beginnings.

Speaking of Caribbean a simple Yellow Scotch Bonnet sauce from Jamaica very well balanced and not too much salt-very important to me personally.

Some american friends on this branch have spent considerable time bolstering my opinion of American food ... it all came tumbling down today when I went browsing for soup recipies and came accross several that included something called "Half and Half"... it appeared in a number of recipes... so it wasn't typo..... and then the last straw.... was a chowder recipie that included frozen hash browns >>>>> please ... tell me there is a cultural explaination !!!

I am sure that when I was a child, over fifty years ago in England, a sort of shortbread biscuit was usually served with strawberries and cream and also with icecream. It was very different from the wafer which often comes with icecream.

Is it in your experience usual to serve any kind of biscuit with the above and if so what sort of biscuit?

Thanks

If my freezer is working properly, how long should a chicken last in it, & still be OK?

hi there,i will be in phuket-patong in july ,does anyone have a favourite thai resturant in patong,,as i have been a little disapointed by the thai food there before,,thanks