Susan in FL

I guess I should also ask if there are any to avoid, as well. I've already searched online for the Thai restaurants in Tampa, and read some reviews, so I don't need links. I am hoping someone has info or recommendations based on personal experience or word of mouth. I'll be there Wednesday through the weekend. Thanks!

Today, one day short of a year later, we went back. We both had the Anniversary Ale this time. It was delicious, nice fresh citrusy hops flavor. We had a platter of appetizers, which included deep-fried pickles... first time to eat those! We want to try the BBQ next time. It's worth driving over an hour for this brewpub.

Great looking food, all... especially that tomato and basil photo Jason! Most of our weekend food was eaten out or called in. Friday started with an appetizer of ribs in a local restaurant's bar at happy hour and then we cooked duck confit (store-bought), balsamic-roasted potatoes, and peas at home. Yesterday we went to Melbourne, FL to Russ's sister's. We went out to dinner last night and she cooked breakfast this morning. On the way home today, we stopped at a brew pub and had beer and appetizers for lunch, and tonight at home was pizza delivery. Might edit later for photos, depending on how they look and the time factor. I hope everybody has a good time watching the Oscars and whatever food and drink you're enjoying with it! I'll probably be viewing it Sideways from the couch, so I expect I might fall asleep before it's over.

Chufi, I'm glad you joined in. eGullet certainly opened my eyes about Thai, starting with larb. Back in the pre-eG era, I didn't think I would like Thai because Uninformed Me thought everything had coconut in it and/or was too hot. Obviously I know differently now and I'm hooked. My preconceived notion of Thai back when I was ignorant of it even kept me out of Thai restaurants. But limitied repertoire is what I'm seeing now. The recipes I've seen for jungle curries look real good to me! I am going to continue to try to acquire a taste for it. I don't like to not like something, and from the slow pace I'm taking, so far so good. If I'm not mistaken, I have made a dish with rice noodles in it only once. I followed the soaking directions and the recipe directions, but did have to hurry and also add some extra liquid (whatever it was, I can't remember right now) to keep it from sticking or gumming up. I read that and was interested in trying her method for Jasmine rice. I have been using the Hot Sour Salty Sweet method. I think I was especially thick-headed when I was reading it. Do I understand correctly that a bowl sits in the steaming section of a steamer and in that bowl is the rice AND hot water? With her emphasis on not boiling the rice, it threw me that the rice would be cooking in water. ← Whoa, this browser window has been open for weeks, apparently... I had this typed out: Yes, that's how I understood it. The water poured over the rice is not actually boiling, it's about as hot as you would have water prepared for, say, black tea. ← Thanks for getting back to us on that! As you can see, I'm saved by the better late than never philosophy.

Shrimp and Baby Corn in Chili-Tamarind Sauce from True Thai by Victor Sodsook 1 pound shrimp, peeled 1 1/2 tablespoons vegetable oil 10 cloves garlic, pounded to a mash or crushed and chopped 4 teaspoons commercially made chili-tamarind paste (nam phrik pao) 2 teaspoons Thai fish sauce (nam pla) 2 tablespoons sugar 3/4 pound fresh baby corn, broken into 2-inch peices, or 1 can (15 ounces) baby corn, drained 2 tablespoons chicken stock, or canned chicken broth, or water Sprigs of cilantro I am abbreviating his directions rather than going verbatim... you guys know the basics. Add the garlic to the hot oil in the wok and stir-fry briefly. Raise the heat to high and add the shrimp. Stir-fry until they begin to turn pink. Add the chili-tamarind paste, fish sauce, and sugar and stir-fry until the sugar is dissolved and blended. Add the baby corn and chicken stock and stir-fry just until the corn is cooked through, about 2 1/2 minutes for fresh and 1 to 1 1/2 minutes for canned. Garnish with cilantro and serve with steamed jasmine rice. We had fresh baby corn. There is a recipe for Chili-Tamarind Paste in the book, and that is an option for this recipe, but I didn't include that in this post since I used store-bought. I followed this recipe close to exact... but didn't count out the cloves of garlic and our amount of baby corn was less. My apologies for taking so long to post this!

My thanks to you for a wonderful blog! I am looking forward to having the time to go back to it and read it again more thoroughly; I was not able to keep up with it live!! The time you put into this is greatly appreciated. You did a beautiful job.

Jello salad with canned fruit and coconut in it.

Elie, Wendy, Susan, what great photos! It all looks delicious. I just can't get enough Thai. I think I have been hesitant about curries because I am taking it slow on developing a taste for the flavor of coconut. But it's about time. Some version of a Tom Yum soup is definately in the near future. And now, I want to check out that recipe that you adapted from HSSS, Susan. Wendy, that food looks so good, and what I particularly like about your photos is that they are small yet still kept the clarity and brightness. Nice job. I try to keep size in mind for those who don't have the large computer screens, but when I reduce them to that small, they lose something. I want to make spring rolls soon, too. I bought the wrappers.

STORY TIME Tonight Russ cooked one of my long-time favorite dinners ever, a specialty of his, sweet and sour pork. Well over twenty years ago, before we were married, he and his brother invited their girlfriends over to Russ's house to have sweet and sour pork for dinner. That would be my best friend and me. The recipe was from Joy of Cooking; but just before it was time to begin dinner preparations, Russ realized that he didn't get custody of the Joy of Cooking book when he and his previous wife divorced. I happened to have gotten custody of Joy of Cooking when my previous husband and I divorced, so he asked me to bring mine along and I did. Well as it turned out, the exact recipe was not in the 1978 printing which I owned. He wanted the recipe familiar to him, with the sweet pickles and sour pickles. So his brother got on the telephone and called the local library. He asked them what editions they had, and asked them to look for the sweet and sour pork recipe with pickles in it. He doodled while they looked, and they found it and read it to him. This is the piece of paper that his brother wrote the recipe on, which we still use today. Literally. He usually serves stir-fried vegetables with this and did so tonight, and also made fried rice. It wasn't really fair, but I sneaked up on him and took a picture of his cooking in progress, just before he was getting ready to plate. It was a delicious and nostalgic dinner. And we lived happily ever after -- well, most of the time -- but his brother and my best friend split up.

It is so good to see a dinner post from you again! It seems like a long time, and I've missed your stunning food photography. That looks delicious. I hope this means you're back! Yes, they are beets, and thank you for asking. I accidently left that part out of the post, and so I edited it to include that the fish was served on top of a beet broth and beets. It was really good.

Okay, don't crucify me, folks, but of all the woks I've owned over many years (and I currently own three woks), my very favorite is a nonstick-coated wok by Wearever that I've had for several years! It's heavyweight aluminum, conducts heat well, doesn't rust, doesn't warp, is well balanced so it doesn't tip, and needs very little oil for cooking. The author (Victor Sodsook) of my new current favorite Thai cookbook, True Thai, would agree with you. His info on woks in the section on equipment was interesting reading.

I used the recipe from my new book True Thai, by Victor Sodsook. I can't remember without looking upthread whether you have it... If not and you would like me to post it, I would be happy to. Gotta go to work now, though... L8r...

I cooked horseradish- and panko- crusted salmon, over beets and a beet broth, garnished with the nasturtiums that keep growing and growing and growing, and a side of Israeli couscous and peas.

We made ribs using Cherry Coke twice and they were really really good.

Thanks, Erik! I hadn't realized that there had not been a Jambalaya recipe posted. Looks like a good idea when in the mood for a Creole dish cooked with the rice mixed in... and an easy, cook ahead recipe.

Patti, I'm glad you posted your most recent Tom Kha Gai attempt in follow up. It sounds like those minor modifications helped it taste more to your liking. It sounds and looks delicious. I have yet to make it. Your post certainly gave me a needed shove.

Oh my, there you go again with eggs, Percy. ...Talk about food porn!

Tell Mrs. Percy nice job!! That looks very good. Nice job, Wendy, also!

Grilled Hamburgers & Hot Dogs, and Homemade French Fries Yes, sometimes only a burger will do! That just had to be a part of our start of the summer, with the Daytona 500. We reserved Saturday to clean the porch and Sunday to begin the porch season. We ate in front of the TV too Daniel, but not on the porch floor. It was warm out there before the sun went down, but not that warm. We ate early, during the race. Before that, the first thing in my mouth after my coffee was my inaugural mojito. It was a great day topped off by cheering on my favorite driver to the win.

Gwahn-ch'YAH-leh

And just finished dessert... Vanilla Ice Cream and Plant City Strawberries with Balsamic Vinegar & Toasted Pine Nuts

Ditto!

This is absolutely wonderful. The pictures are gorgeous. I am so pleased to meet you, and I'm looking forward to the rest of the blog.

Peel & Eat Local Shrimp Rotisserie Prime Rib Cooked on the Grill Grilled Potatoes, Shallots, Garlic, and Mushrooms Salad of Cucumbers, Onions, and Radishes on Mixed Greens

Duck and andouille sounds like a match made in heaven to me . Please post pics when you do it. Okra and/or tomatoes, or no? Well, I'm a native Texan. Is that close enough? Naw, I guess probably not , but thanks for the kind words anyway. ← I think this duck and andouille gumbo was the best gumbo I ever made. I didn't use breast meat exclusively, but hopefully you can get a little inspiration by clicking here.