If you haven’t experienced St. Louis during the summer, I’ll do you a favor and stop at saying that it gets pretty hot. It’s going to be about 1,000,000° Celsius here today, but I have a favorite natural remedy: Danh Trà Hoa Sen. If you’re tired of water’s aggravating blandness but need a refreshing summertime beverage, this could be the brew for you. Continue reading “Found at Jay International: Vietnamese Lotus Green Tea”
We’ve all experienced the desire for a lil’ snack. The problems arise when we can’t decide if we want chips, shrimp, or wasabi. Thanks to the cheerful workers at the Calbee company (headquartered in Japan, with production in Thailand), you no longer have an excuse for such episodes of befuddlement.
Continue reading “Found at Jay International: Wasabi Shrimp Chips”
This spicy hot and sour Thai seafood soup is as easy as it is delicious. I prepared this particular iteration with rice noodles, which is not strictly traditional, but delicious nonetheless. Continue reading “Shrimp Tom Yum Soup”
Maybe you’ve had this experience: You open a jar of fermented shrimp paste in the kitchen, then discover 75 mewling neighborhood cats when you open the door to get some fresh air. It’s not funny, but it’s true that some Asian seafood pastes put off an aroma that travels four miles in every direction. Continue reading “Found at Jay international: Por Kwan Seafood Soup Paste”
Editor’s note: A previous version of this post referred to the dishes in all of these photos as ‘omelettes’ for the sake of brevity and broad categorization. I apologize for any offense I may have caused. The article has been edited to reflect diversity of technique and linguistic variation of these dishes.
About a year ago I bought a $3 non-stick skillet and started cooking eggs. LOTS of eggs. I’m not really sure why, but I’ve continued the practice. French omelette. Okonomiyaki, the Japanese pancake. The old egg foo young. Spanish tortilla de papas. Bosnian omelette. Oh, eggs! They’re cheap, easy, delicious and filling. I’ve decided to document every egg-in-a-pan dish I prepare from this day forward. Continue reading “Photos of Eggs Cooked Many Ways”