Susan in FL

This is the Thai we had the other night, using most of the ingredients left from the last shopping... Thai Fried Rice; "Aromatic Minced Pork, Shan Style," in HSSS aka pork laab; and a platter of lettuces and herbs, etc.

Thank you. Thank you. Thank you. Who woulda thought, Percy. I love fish and eggs. Looks good.

Cool, Alina! Are you on vacation there? Looking forward to seeing more of your meals,

Austin, I'm sure I speak for all when I say that we would really appreciate your taking the time to post photos on eGullet, as well as your blog. You are such a great contributor here. I would be honored for you to post more photos on this thread. Please...?

Good to know, Austin, thanks. The recipe in HSSS called for the eggplants to get cooked down a lot more than I did mine. I have trouble with the sliminess of eggplant anyway, so I didn't want the slime spread throughout the whole dish. Mmmm, hard boiled eggs would be good on it. I'll definitely make the Chines broccoli stir-fry again.

I wanted the wider noodles and will use them -- fresh if available -- or the fresh sheets next time. I was so sure I had wider ones in my supply, I didn't even check beforehand. But alas, I didn't. There is some good looking food on that venison thread! When we lived up north, hunter friends kept us supplied with venison and I surely do miss that.

OK, at last, jumping back five days to catch up (Austin, seeing this might cause you some frustration; I don't exactly have the desire for the same kind of authenticity as you )... To use the yu choy, I stir-fried it with mushrooms, in the style of Hot Sour Salty Sweet (HSSS). I also stir-fried the Chinese broccoli. It was a stir-fry with yellow bean sauce, using an Epicurious recipe. Both stir-fries were great. I made "The Best Eggplant Dish Ever," page 159 in HSSS. I really liked the pork part and the rest of it, but no matter what kind of eggplants or how I fix it, eggplant is still eggplant to me. It will never be among my favorite vegetables. Maybe best of all was "Our Favorite Noodles with Greens and Gravy," page 159 in HSSS. Thanks, All, for the identification of the mystery vegetable and the tips & suggestions. I might make some Thai-style soup sometime soon, using the lemongrass and galangal while they're still fresh. Who else is doing Thai cooking at home? I know you're out there! Please don't be intimidated by the beautiful food being cooked in Bangkok, like I almost was this time. However, Austin, thanks for your input.

All look good! Over the weekend we had slices of leftover pizza for breakfast, with eggs. Mine was the last piece of the pizza with prosciutto, and the egg was nice and yolky.

I have enjoyed sipping Ron Facapa Centenario 23 Years out of an "open" glass which does not concentrate the aromas, as Ed described. I never thought I would drink any brown liquor straight. It is wonderful stuff.

I don't think that I've made Tom Yum, but I'm not sure. You have me thinking in terms of some HSSS recipes. I've been looking through it, after looking up the recipe on page 202. I've got to decide soon, so Russ can pick up anything I might not have on hand on his way home from work. I hate it when I get this indecisive... We'll probably end up eating at 10:00 tonight. Meanwhile, any other ideas are welcome, everybody.

I went to the Asian market yesterday after work to see what was fresh, and buy what looked best. It was another good haul. I am hoping fellow Thai home cooks can help me decide how to best use the fresh produce I got. Also, do one of you experts know what this vegetable, with the yellow blossums, is (and what I might do with it)? She said she usually puts it in soup with noodles. I couldn't understand her when she told me what it is, even when she repeated herself. It's different than this, what is usually called "Chinese Broccoli" around here; this is less bitter than broccoli rabe: I also got some little round eggplants, a lot of basil and cilantro, baby bok choy, and lemongrass which is "fatter" than what's growing in my back yard. In my freezer I have kaffir lime leaves and Thai chiles. I think I have most of the usual staples on hand: Jasmine rice, sticky rice, rice noodles of various thicknesses, curry pastes, coconut milk, palm sugar, oyster and fish sauces, dried shrimp and shrimp paste, and other sauces and pastes -- some I've never even used, etc. What shall we have for dinner?

I was about to ask for opinions about that, except not in regard to hard workouts. This is far from vigorous or rigorous, but recently I've been taking most of my daily walk/runs -- I'm a fast walker and a slow runner -- in the evening after dinner. It's been getting hot during the day, and the evening air is cool and refreshing. It feels good and it feels healthy. Weeknights, the usual is: dinner around 7 or 8, the walk/run about 8 or 9, bedtime about 10 or 11. Does anyone else enjoy a walk or run or light workout after eating dinner?

That is pretty.

Great breakfast!

Same here. I need to go to the store and take some notes and refer to a sales receipt! Maybe this will help me remember prices in the future, and be able to recognize a bargain when I see one.

I just caught up in reading your blog Janet, and it's great! I'm with you about the raisins -- in savory foods that is. I do like them in cinnamon rolls, oatmeal cookies, and a bowl of cereal, but I just can't seem to "acquire a taste" for raisins or currants in couscous and the like. Thanks for linking to The Daily Gullet article, too. I hadn't read that one.

It looks like you got the white and the yolk each with the right amount of doneness, Percy (as usual ), which I did not achieve today (as usual ). I wanted this yolk to be more runny, but I was doing too many things at once. Nevertheless, it tasted quite good. Last night for dinner I made angel hair pasta cakes for one of the dishes. It was so good, I immediately thought of breakfast, and used up the rest of the leftover pasta to make us a couple. A change from the usual weekend breakfast potatoes!

Yes, thanks from me for the tip, too. Supposedly the law now permits beer and wine shipments into Florida. I've been getting wine shipments, but haven't yet tried ordering beer.

Oh well, I thought we were going to have a claim to fame. But we were two of the twenty mentioned! At any rate, we enjoyed every one we attended, and truly wish there was a way for us to attend this very special anniversary tour.

Really?? ...our name in print in a press release about the beer tours? Please direct me!

Hi again, Alina. Seeing your post reminded me that I have a photo of a recent breakfast I forgot to post. These scrambled eggs were very, very slowly cooked to make them soft and creamy. It seems to me that somebody discussed this method on this thread, but I'm not sure who... Whomever, thank you. Consisting of only eggs and butter, they were so good!

Richie, that rocks! So, so, so awesome! The Golden Age of Beer Tour is your baby. What a great and well-deserved tribute. Congratulations to you!

And it did smell very tantalizing...

I cooked eggs with stuff in them last night. I made this recipe for Crab Quiche. It's supposed to be Floridian John Travolta's favorite.

A fine post and great looking food, Chris, even if you don't know how to talk right. Wendy, absolutely awesome! I could practically see the tastiness of that food in the pictures.