By Lonely Planet
Sign up for us on the desk for this 34-course dinner party of unique tales from food-obsessed writers and cooks sharing their life-changing nutrition experiences.
The doubtful pleasure of a Twinkie, the hunger-sauced rhapsody of fish heads, the grand party of an Indian marriage ceremony banquet; the issues we devour and the folks we consume with stay strong signposts in our thoughts, lengthy after the plates were cleared. Tuck in, and bon apetit!
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Additional info for A Fork In The Road: Tales of Food, Pleasure and Discovery On The Road (Lonely Planet Travel Literature)
In the glass: A Chenin Blanc from South Africa is a good choice to pair with this nutty, spicy dish. There is a range of sweetness among Chenin Blancs. Look for a fruit-driven bottle with brisk acid from producers like Graham Beck or Indaba. TH E CA R B OH Y D R AT E CUR E 35 START TO FINISH 40 minutes HANDS-ON TIME 40 minutes serves 2 Pad Thai Every now and then I have an unrestrained need for pad thai. You know, that party of a noodle dish flecked with tart tamarind and lime, balanced by sweet honey and salty fish sauce, and all tossed together with scrambled egg, green onions, garlic, shrimp, bean sprouts, and cabbage.
Having in your flavor arsenal. It has a kick, as it usually includes paprika, garlic, white pepper, and cayenne, as well as celery seed, basil, thyme, and parsley. Look for it on the grocery shelf with the other spice and herb blends. You can also add it to burgers, stews, soups, barbecue, seafood, or anything that needs a touch of attitude. 3. Add the tomatoes with their juices and the chicken broth and return the chicken thighs to the pan, nestling them down into the liquid. Bring the mixture to a boil.
You may have to go to the Asian market to find these noodles, but in a pinch, the widest rice noodles you can find at your grocery store or even spaghetti or linguine will work just fine. Tamarind is a tart Asian fruit that adds an important flavor layer to Thai dishes. I prefer to use the concentrate because it saves time. The more traditional dried tamarind comes in a block that has to be soaked and strained through a fine mesh strainer to remove the fibers and seeds. With the tamarind concentrate, all that work has been done for you.
A Fork In The Road: Tales of Food, Pleasure and Discovery On The Road (Lonely Planet Travel Literature) by Lonely Planet