Jamie Lee

I think you're looking off eGullet's Klary's balcony....

I don't know if it's a national thing, but my local chain supermarkets do fund raising efforts by asking if you want to "round up" your grocery bill. I always say yes (if it's too low, I will sometimes add an extra dollar) - it has little to no impact to my bottom line, but as I understand it, it raises millions for multple causes - breast cancer research, prostate cancer awareness, heart diease prevention.... I've always thought it was a clever approach.

Okay, just had to add my two cents.. One of my local chain markets (rhymes with "safeday") has apparently recently enacted a "we're the friendliest market in town" campaign.... every employee greets you, asks if you need help, follows you around to provide additional "service".... etc. Not so bad on the surface, but I hate it. Last trip: Paused for a moment while deciding which frozen shrimp to buy, I was accosted by the "butcher" (butcher my pork butt - I've asked this fellow questions at the meat counter, and got totally inane answers)... he proceeds to try to steer me to a particular product, even after I clearly expressed my desire for jumbos, he tried his best to sell me the "on sale" 30-45's. Not for me. I tried to thank him politely and move on. He appeared next to me a few minutes later in the "automotive section". I was looking for silicone spray for a stubborn car lock, and was totally capable of looking for it myself, but he butted in, and asked to help. A bit (more) chilly, I informed this "gentleman" that I could find what I needed if they carried it. Forced into some further polite conversation, we ascertained that they did not carry said silicone spray, and he offered the extremely "helpful" advice that I may find what I needed at an auto supply store. Duh, never thought of that one. I exited quickly, after offering polite (but understated) gratitude for his help, and proceed to the olive oil section to refill my dwindling supply. As I stood comparing prices, quantities, thinking about likely uses, etc.... Up shows my "butcher".... "What are you, a quart low?" He about splits a gut laughing at his own joke. ARRRGGHHHH. Leave me alone! I grab a generic EVOO bottle and flee. Last stop is produce. Again I am greeted by a produce worker cheerily, asking to assist. No thanks, I reply. Later, stunned by the total lack of quality produce, I ask where I might find shallots.... She replies, "I know I should have ordered more, but we have a few." Shown to the meager supply (literally 5 or less shallots), she quickly pockets a moldy speciman, and suggests I check them thoroughly before purchase. No shit Sherlock. They are all soft, blackened in parts and digusting. Guess she should have spent more time managing the produce and less time blowing smoke up the skirts of would-be customers. To add the final insult, I did buy some onions, some garlic and a few jalapenos. I did this because I was tired and needed to get home. Of course, you know the end of this story: The worst, hottest, most bitter aromatics known to man. I ruined a panzenella salad due to firey-hot, aged onions and garlic, and after tasting the jalapenos, can't use them in much either. (I'm not a weakling when it comes to spice, but a bad onion, garlic bulb or chili is just hot and no flavor - gross.) I'm all for friendly staff, knowledgable specialists who can answer my questions, a clean environment, yada yada. But this store has obviously forgone any valuable additional services for fake, lip service customer "service" and forgotten the thing that will really draw customers back into the store - good product, good value, REAL service. OBTW: I also (like a fool) bought a small fresh mozz cheese ball, and it has mold all over two days after purchase. Safeday - at least in my neighbourhood - you've lost a customer for life. And yes, before you ask, I have contacted the store management with my complaints. Whew! Thanks for letting me vent! Jamie

Bruce.. As always you rock. I tried to post last nights dinner, but fell in to the pit of "Camera-to-PC-to-Photo Shop-to-ImageGullet HELL! My dinner was a total freezer/fridge scavenger meal that turned out GREAT! Weird combo perhaps, but I'll definitely do it again! Orzo pasta, asparagus, long beans (in 1 inch lengths), frozen corn, red onions, red peppers, capers, olive oil, ital seasoning, parm cheese. Cooked the orzo, sauted the veggies in EVOO, garlic, shallots, added the cooked pasta and parm. It was supposed to be a cold salad, but I was overcome and ate 1/2 while hot. I meant to add black olives (kalamatas), but forgot, and scarfed the remaining "salad" at three o'clock AM. If I can figure out what I'm doing wrong with my up-loads, I'll post a pic...although it looks just like it sounds!

A bit "left" of Thai cooking.. but important all the same.. I'm a totally newbie to Thai cooking... have learned TONS from Bruce (C. Sadipus) and snowangel... and multiple others. I've done the Balancing Flavors by Kasma exercise (highly recommended!)... ...And I've come to this conclusion... Anyone who want to cook better needs to cook Thai! Case in point... I was making Corned Beef Hash yesterday (forgive me, it was canned, but I plead chemo rebound and lack of energy for the real stuff), I was frying it in alot of butter... and I remembered... somewhere dark and quiet in my brain... an article that espoused a "spicy ketchup" which I "could not forget". I searched my "archives" and I couldn't find the actual recipe... I vaguely remembered ketchup, chipotle, abobe, and something else...? So I started with K-sup, added chipotle and some adobe sauce... tasted.. umm, needed salt. Added fish sauce and soy sauce.... umm... needed sweet.. grated some palm sugar (DAMN do I love this stuff!)... and tasted again... umm.. got some sour from the K-sup, but..needed more.. squeezed a quarter lime - tasted - then the rest of the half lime .... and VOILA - a balanced, spicy, (not discernably Asian) k-sup!!!! I so totally acknowledge my feeble attempts at Thai cooking to my feeble abilities to balance flavor. To newbie cooks: Learn a few Thai basics first!"

I didn't get to thank all who tried to help me figure out what beasts I had procured - Thanks! A special shout-out to iii_bake, who nailed the proverbial shrimp on the head! Thai River Prawns it is! I've not yet prepared them per his instructions, nor eaten the yellow "tamale" as he employs, but (as seen in previous pics above), I cleaned a few, made curry with the tails, and used the heads, shells and arms/legs for a killer shrimp stock. And killer it is... I don't think I've ever made a better shrimp stock! I only added chinese celery, a few extra shrimp shells... but I know the incredible flavor is due to the rich addition of the heads. WOW. It so totally rocks. I am just dreaming up the best way to use this liquid gold..... Thanks to all contributors. Jamie

Shoot, this thread has resulted in a totally addicted food binge for me - PANZENELLA! One of the cool things about cooking for one is that you spice it to your liking, dress it to your liking, and eat "it" (whatever it may be) to your heart's content. I got a "hankering" for panzenella, and can't get over it! Fresh tom, fresh basil, good olive oil, shallots, jalapenos, fresh garlic, good bread - YUM. Coarse sea salt, coarse ground pepper - I'm in heaven. I'm sure I'll tire of this salad soon, but for right now, I can't get enough! Keep in mind that my health status precludes me from more than a small helping, but every bite is a blessing! God loves summer-time!

Thanks to all for your suggestions... I zested them all (now frozen for future use) used my incredible hand-held juicer and froze a whole ice-cube-tray of key lime jiuce and have made a quick 'n easy key lime pie. a spunky hot-and-sour shrimp soup (day-am!) and made a wunderbar limeade and vodka cocktail (straight lime juice, simple syrup, mint and vodka!) Yes, its now frozen, but I'll never buy oversized, under-juicy, flavorless limes again. I'll keep looking and using key limes from my asian market as long as I can! Jamie

I'd have to say snowangel's Larb J. <--- Certified Larb Junkie!

Thank you all so much! It is indeed perilla. I now know to search for recipes with the proper name. I know the picture is rough, but with the perilla identified, I am sure the other is thai basil and the other is mint. All are delicious with my "larb-inspired" pork or minced chicken thighs...

I did a "wild hog" trip to my now-favorite asian market, and among other things, scored a two pound bag od key limes... (There's a new thread on Cooking about how to use this bounty!) My question here is... Three portions of "herbs" (That's all they say...) One is mint (I think) the other smell like basil but.. help?

PS: They were $1.79 for the bag!

I couldn't help myself! When I saw a huge bunch of key limes at my asian market, I bit (bought). I've read all about key lime pie (no more, please!), but what savory ideas/recipes can you come up with? I don't have access to a grill. I know how to freeze the juice in ice cube trays... but what can I do with them right now? I'm a newbie thai food junkie.. and have discovered I'm a "sour" over sweet palate, so should I just use them in larbs and curries? Help?

Marky Marc: A bit OT, but I have to ask: Will you be blogging your CIA experiences? PLEASE? Reminiscent of Malawry's highly popular blog of her year at L’academie de Cuisine.... It starts here.

Lunch today... more grape toms and fresh basil! Thought I might have mastered the "macro close up" mode of my new (cheap) dig camera... but no... I call this "Chopped Caprese Salad" - I used grape toms (so, no big slices), a braided cow milked mozzarella (again, didn't lend itself to big slices) and the tail end of a bunch of basil... so "chopped" it is! Lots of coarse black pepper, coarse sea salt and drizzle of EVOO. Wish I'd had a chunk of great artisian baguette, but not up to a run to the bakery today... yummmmm.

iii_bake: Thank you so much for this informative post! You pics are so much better than mine - I tried to get close ups of the head (a very scary looking thing indeed!) and your tutorial on prep was terrific. In the absence of a grill or oven... what do you think about a grill pan or skillet?

I have to admit this is one of my favorite pics.... that little guy (gal?) just comfortably hanging out in the nude... aren't childhood summers the best?

Let me say in advance, I'm a new dig camera owner/user and this pic sucks... but Lunch was a grilled cheese but not any grilled cheese... I used 9 Grain Bread, good butter and a combo of muenster and medium sharp ched. Served with a cherry tomato/fresh basil salad... Eaten with fingers, mixing both the sandwich and salad in mouth!

Lapin D'or: For me, those thoughts rock. Thank you.

Ted : Kudos and whammo! Keep it up, keep the realization that LAC (Life After Cancer) really does exist! To all the other readers, CA patients or no, please answer the original question from Malawry... If you only had two weeks to eat, what would you eat?

Okay, I'm an eGullet newbie with a new dig camera... so don't expect much! The beasts... arms fell off while frozen, so the full impact: After cleaning, the stock stuff: More to follow, after I figure out this camera, and the crazy upload/display process!

Miz D: This gentleman is so lucky to have you... Your patience and persistance are worthy of a Nobel prize! I've "lurked" your personal blog, and am in awe of your individual triumphs as well... you are certainly finding and living your ground. Go Woman!

I love this blog! God job, you're commiting yourself in full while dealing with a lot of "outside" issues... whoa. My question is easy - why are you embedding a number (altho silent) in Jo3n's name? Is this some new "hip" thing, a Dutch thing or just your creativity?

Octaveman.. Holy Smokes! That is some Beuuuu - ti - ful larb! I like to chunk up my own protein, but I have never gotten it so fine or so even... nice job! Stupid question for all larb lovers... do you eat larb hot, warm, room temp or cold?

Oh my, we have a true "Son of a Beech"! In my fourth try at larb, I'm reminded how inept I am at balancing thai flavors. I've made larbs too bland (not enough hot), curries too sweet, larbs too hot.. and now a larb too sour! I have learned that I tend towards hot and sour, but I'm a bit over-zealous in leaning one way or another. I have GOT to find the calm, centered, spiritual sense of balance! BTW: What a delicious way to discover oneself - none of my "mistakes" has been unworthy of eating! And Bruce, you can call me "kind lady" any day of the week!