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”
Living in South St Louis in the Tower Grove area puts me within walking distance of South Grand, which boasts the most diverse collection of ethnic restaurants in the city. So, I’m pretty lucky, but I rarely eat at any of them. Sure I’ll grab a shawarma from The Vine once in awhile, but usually I prefer to make my food investments at the little mothership of international grocery shopping, Jay International. Continue reading “New Series: Found at Jay International”
Every article about chilled soups begins thus: The hot, gungy, sticky, filthy, smelly summer is not the time for rich, braised meat or thick, creamy chowder. No, no. No. Summer is the season for light, cool foods, if you didn’t know, and chilled soups are the perfect nutrient delivery system during the disgusting middle months.
Not all chilled soups are created equal, though. As the old nursery rhyme goes:
My guest on this episode is Robin Wheeler, cooking teacher par excellence, Woody Guthrie expert, and author of the highly anticipated book with the working title, Woody Guthrie In Love. Robin bares her soul to me about the book, kimchi cliches, her first catering gig and so much more in this very special installment of General Concerns.