KennethT

For those growing chillies, how does one know when they are ripe and ready to be picked? By feel? Also, if looking to pick them green, how do you know when they're ready since they stay green for quite a while before ripening?

It seems like chilli peppers in general like lots of light and are heavy nutrient feeders, so I am giving them a lot of light and am using a strong bloom formula nutrient, so yeah, I'm really happy with the way this plant is working out. All the leaves look great - no sign of nutrient deficiency which also means that the roots are in good shape as well. I think I'm going to harvest a bunch of the chillies green - maybe today... and then freeze them since I don't have much time for cooking this next week. Hopefully that will make the plant want to start flowering again as flowering has really slowed. I'll let the rest of the chillies ripen on the plant - hopefully they won't get too far while we're away starting in a little over a week.

The first of my keriting chillies has started ripening!

Steak-Umms were present in my NYC suburb in the early '80s as well. They were always in our freezer - although we never had anything as nice as a plancha or the Blackstone back then! We just used a frying pan... evidently, since the 80s, they've expanded their product line to a chicken version (using breast/rib meat) and an Angus version!

I just saw this now.... as I'm sure you know, cilantro doesn't like too much heat or light or it will bolt. So, it makes a great houseplant! It loves normal room temperature and will love a north or east facing window. No preservation required!

Thanks a lot for this. I'm sure it entailed hours of research and writing - I, for one, truly appreciate it.

hmmm.... thanks. That helps a little. I'm still a little embarrassed but no longer completely shamefaced.... 😁

Please tell me that that feast came from a restaurant. If you had made all of that from scratch after just home from holiday, I will hang my head in shame forever that I would not even attempt such a feat!

According to Andy Ricker, the term laap refers to the sound the cleaver makes while chopping. He also, not surprisingly, recommends chopping finely with a cleaver as opposed to a meat grinder.

What do you use for the wrap itself? Is it a flour tortilla (like you'd use for a burrito) or something else?

I remember those from my college days... One bar made it with Blue Curacao as the triple sec.... I can't imagine how many of those I had over the years there....

Thanks. I have 2 David Thompson books but don't remember much from either! Then again, I don't make much Thai food anymore....

I enjoy sticky rice - especially with anything Northern Thai or Isaan - the home of sticky rice and what would traditional be served with laap. But I agree with @C. sapidus, it requires forethought for the soaking which I rarely think far enough ahead to do. Hence why my ziplock bag of sticky rice sits in the back of my cupboard! Although Pai from hot-thai-kitchen.com provides a "fast" method for dealing with sticky rice, but she says it doesn't come out as good so I've never tried it.

No sticky rice!?! Criminal!! 😂

What is their Za'atar like? Years ago, my wife brought some home from a trip to Israel and it was wonderful - it was fresh, so the spices weren't truly dried - they were still damp and it had a great freshness to it.