jazzbo Posted July 22, 2009 Share Posted July 22, 2009 This may be basic stuff for all you Le Cordon Bleu graduates out there, but Mark Bittman is always a great source for ideas... and most of the stuff is available if not thriving here in LOS... no anchovies, however, in Isaan that I can find. http://www.nytimes(dot)com/2009/07/22/dini...;pagewanted=all Link to comment Share on other sites More sharing options...
jazzbo Posted July 22, 2009 Author Share Posted July 22, 2009 Link does not work -- try this -- http://www.nytimes(dot)com/2009/07/22/dini...;pagewanted=all Link to comment Share on other sites More sharing options...
jazzbo Posted July 22, 2009 Author Share Posted July 22, 2009 My last try and screw the dot: http://www.nytimes.com/2009/07/22/dining/22mlist.html?hpw Link to comment Share on other sites More sharing options...
Orangutan Posted July 23, 2009 Share Posted July 23, 2009 jazzbo, Great, thank you! -O Link to comment Share on other sites More sharing options...
suegha Posted July 23, 2009 Share Posted July 23, 2009 That's fab, thanks. Link to comment Share on other sites More sharing options...
jazzbo Posted August 11, 2009 Author Share Posted August 11, 2009 Although there is only one mention (#4) of asparagus, a lot of the asparagus crop grown around Khon Kaen and Kalasin goes to Japan according to USDA crop reports... which is why the quality is so good... if you use the 'Print' or 'Single Page' option on the right at the start of the article you can get a nice print out. I've also noticed 2 kinds of cauliflower in the markets: Scrawny/dirty and white/full like in the USA... one of these days I'll try the scrawny stuff. I just noticed today that a young woman in one of the stalls selling imported shitake and enoki mushrooms from PR China... my next purchase after I clear the refrigerator... I bought a half kilo of snow pea pods from her today. Cute... but I saw her in an argument with someone last week and she is one tough cookie. Link to comment Share on other sites More sharing options...
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