What did you cook or eat today (September 2025)?

Steak last night, too. The garden is still producing. I'm surprised I got potatoes with the lack of rain. The old clay is like cement back there. I had these with what I think may be the last zucchini of the season. We've had frost the last two nights

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Rocklobster said:
Steak last night, too. The garden is still producing. I'm surprised I got potatoes with the lack of rain. The old clay is like cement back there. I had these with what I think may be the last zucchini of the season. We've had frost the last two nights
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I'm still getting chili's a mile a minute!
 
badjak said:
Yeah, it has many different spellings as most Thai has due to using a different alphabet.
The most confusing is that khing (or king) means ginger. But phat phrik khing contains no ginger.

Page 34 (if you got the same edition) gives the paste recipe, although I normally use bought red curry paste
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So I used all of these chili's and garlic from my garden:
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Dried Guajillo chili's from Morelo's Market:
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Several dried habaneros and the frozen lemongrass stalks and lime leaves I got from my trip to the Thai store at the first of the year.

I've got quite a bit now and it definitely has a brighter flavor than any I've ever purchased. 🤤

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Tried my hand at Instant Pot aka Electric Pressure Cooker, Chicken Jook/Congee/Rice Porridge.
I found a boatload of my homemade Chicken Stock in the Deep Freeze from as far back as 2023!
It tastes amazing!
That's breakfast for Moi tomorrow, DH can't even look at it, we have to eat in shifts :laugh:
 
rascal said:
Is there kaffir in it??

Russ
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Yes. I used 1/2 Tbsp of regular lime peel zest and 3 shredded kaffir leaves in the paste I made. The recipe came from True Thai by Victor Sodsook, page 34. I didn't have a whole kaffir lime, unobtainable here, so went with what I did have. I can buy the leaves in hand frozen packages at a Thai store 80 miles away. They're like $3.20 for a dozen or so.

Made the paste here.
 
Barriehie said:
Yes. I used 1/2 Tbsp of regular lime peel zest and 3 shredded kaffir leaves in the paste I made. The recipe came from True Thai by Victor Sodsook, page 34. I didn't have a whole kaffir lime, unobtainable here, so went with what I did have. I can buy the leaves in hand frozen packages at a Thai store 80 miles away. They're like $3.20 for a dozen or so.

Made the paste here.
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After reading recipes here I went and bought a kaffir plant. I must make another paste. My kids love it.

Russ
 
kaneohegirlinaz said:
View attachment 133886
Tried my hand at Instant Pot aka Electric Pressure Cooker, Chicken Jook/Congee/Rice Porridge.
I found a boatload of my homemade Chicken Stock in the Deep Freeze from as far back as 2023!
It tastes amazing!
That's breakfast for Moi tomorrow, DH can't even look at it, we have to eat in shifts :laugh:
Click to expand...
What's up with rice porridge??? My rice cooker has a porridge button but I've never used it. I've giggled Congee and it's like rice cooked into mush???
 
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