Posts by ChicagoTerry

I remember thinking it tasted soapy the first couple of times I tasted it raw. Somehow I persisted and now I use it liberally both cooked and raw, sprinkled on top of things. I make a lot of Indian, Asian and Mexican food and luckily...

That looks and sounds wonderful.   Plenty is a drop dead gorgeous book, isn't it?

And I have an Italian friend who is also a pastry chef who swears what you get outside of Italy is never true gelato!

I've never heard of a pina colada made with whipped cream! Usually they are made with cream of coconut.   Cream of coconut comes in a can and is a sweetened product. Don't confuse it with canned coconut milk, which is...

Yes, toss that plastic strainer and get a metal one. Preferably stainless.   To clean that burnt-on stuff from the toaster oven rack--since it is removable, try soaking it in a mixture of hot water and dish soap with a scoop...

Squid brand is good, too.   A couple of Thai food websites recommend Healthy Boy brand but I have never been able to find it here in Chicago, despite the plethora of South Asian grocery stores in my...

I wouldn't pair a creamy dressing with a creamy main course. I'd go the vinaigrette route to offset the richness.   But, then, I pretty much ONLY do vinaigrettes, using varying combinations of vinegars and oils.  I'm not...

Check the refrigerated cases in your local market. There should be fresh-made wheat and egg noodles there that will do very nicely for more western-style pasta dishes. Every Chinese market I've ever set foot in has them in various...

A little nosing around on the internet turns up a couple of Malaysian restaurants in the US that serve dishes--seafood or chicken and vegetables-- in a deep fried edible bowl made of taro. Taro is a root which is also called yam on...

K-girl   I'd be lost, LOST without an instant read thermometer!