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Ingrid

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  1. Ingrid

    Basil

    I love to stir fry with Thai basil. Squid, shrimp, chicken, beef, pork, tofu, vegetables -- anything. What I usually do is sautee some garlic and chilis in oil, stir fry the meat, and then, just a few minutes before serving (over jasmine rice), add a mixture of soy sauce, fish sauce (nam plaa), sugar, and tons of chopped basil. Haven't ever met anyone who doesn't love this.
  2. Narrowly escaped an accident in a pedicab (couldn't find a cab) driven by a deranged Estonian on the way to Grand Central, but that's another story. The oysters were amazing. My brother asked the waiter to choose a selection, and they were all incredible. Somehow, the Wellfleets were even better than the ones I had a week earlier in Cape Cod. The house Viognier was delicious. The only shortcoming was that the squid salad came without any dressing, and service was very, very slow. The following night I had oysters on the half shell at the Plaza Oyster Bar, and was wishing I was back in Grand Central.
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