tag:blogger.com,1999:blog-21937028.post3219388843237254409..comments2023-10-28T04:51:32.465-04:00Comments on cookblog: There's No Place Like Homepeterhttp://www.blogger.com/profile/17189314044617829401noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-21937028.post-38423897822456211292008-08-26T18:33:00.000-04:002008-08-26T18:33:00.000-04:00Brittany: I start with a couple chiles de arbol in...Brittany: I start with a couple chiles de arbol in hot oil, then add smashed ginger and garlic, then the beans. The wok should be fiercely hot. shake the beans periodically to get a good brown on as many as possible, then add mirin, nam pla, rice vinegar, soy sauce, sambal oelek, and sugar or agave nectar to help it thicken a little. Cover and let them soften as much as you like, then serve and eat them with a delirious frenzy.peterhttps://www.blogger.com/profile/17189314044617829401noreply@blogger.comtag:blogger.com,1999:blog-21937028.post-82211403097175760912008-08-26T17:59:00.000-04:002008-08-26T17:59:00.000-04:00Do you have a recipe for those beans (or a brief d...Do you have a recipe for those beans (or a brief description of what you do to them) posted anywhere? I just picked up some green beans that I'd like to Szechuan-ify. <BR/><BR/>I'm sure I could figure it out, but I don't know how close I'd be to Chinatown Magic.Brittanyhttps://www.blogger.com/profile/01964356151167396230noreply@blogger.comtag:blogger.com,1999:blog-21937028.post-11134705050517326922008-08-26T10:48:00.000-04:002008-08-26T10:48:00.000-04:00Zen: It's worth finding. Yum.Zen: It's worth finding. Yum.peterhttps://www.blogger.com/profile/17189314044617829401noreply@blogger.comtag:blogger.com,1999:blog-21937028.post-9192716274812154832008-08-25T23:39:00.000-04:002008-08-25T23:39:00.000-04:00That alaskan wild salmon is fantastic in tartares....That alaskan wild salmon is fantastic in tartares. Another great meal! I have to check out the Pouilly Fuisse you mentioned.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21937028.post-72900232767200929012008-08-24T22:32:00.000-04:002008-08-24T22:32:00.000-04:00Claudia: Thanks.Heather: I haven't, but I'm tempte...Claudia: Thanks.<BR/><BR/>Heather: I haven't, but I'm tempted. Mostly I like bush beans right now because I don't have to build them any structures to climb.peterhttps://www.blogger.com/profile/17189314044617829401noreply@blogger.comtag:blogger.com,1999:blog-21937028.post-1546216383107548742008-08-23T00:26:00.000-04:002008-08-23T00:26:00.000-04:00Have you ever tried growing Chinese long beans? Th...Have you ever tried growing Chinese long beans? Those are my next-year wish. My scarlet runners are almost ready. They are really a <I>thing</I>, man.Heatherhttps://www.blogger.com/profile/07630354073303047529noreply@blogger.comtag:blogger.com,1999:blog-21937028.post-41657810534672155182008-08-21T22:47:00.000-04:002008-08-21T22:47:00.000-04:00that tartare is just amazingly lovely. molds will...that tartare is just amazingly lovely. molds will do that... molds and flowers. not to be confused with moldy flowers.<BR/><BR/>ok, that wasn't funny.<BR/><BR/>welcome home, honey!michael, claudia and sierrahttps://www.blogger.com/profile/10466840130053606273noreply@blogger.com