Go forth and fill your libraries with media.
Seriously, thanks to everyone for being so amazing and patient. You are the reason I love Vox.
Whoo-hooo! Great picture, that!
I was just told that the Amazon Conduit will be fixed by tomorrow. I will post here as soon as I get word that it's back up and running.
I know this has been frustrating and I am sorry there wasn't more I could do to make it less so. I really appreciate your patience though.
Cheers,
Bad news. As many of you have probably noticed, the Amazon Conduit was not fixed in the last week's release. Unfortunately, there was an undetected bug that is preventing the conduit from working.
We are working on this bug fix and hope to have the Conduit back up and running this week.
I will keep you posted.
Thank you for being so patient.
Well, nothing to say here — just the plain glory of aloo gobi.
Now this was absolutely excellent. I used to think of this as "fiskeKrateng" because I'd only ever heard of it — I never saw it written down. My hearing is possibly a little impaired. But "fiskeGrateng" — hey, that makes sense: it's that French au gratin thing, isn't it? Well, I had a try at it a little while ago, and it turned out shit. Well, the "inside" — the filling — was good, but the topping wasn't. And the topping really is the key here. It's gotta be nice and crispy and whatnot.
This time around, I really got it right. The topping, I mean. And (as is often the case, of course), I accidentally used a much bigger pan that required, and ended up with far more crust, than filling. (As a child, I would always try to snag a little more than my fair share of the crispy top, than the filling.)
But the real deal about this dish isn't the "au gratin" part. What makes this a really unique dish (well, as far as I know) is that you mix eggs into the thing — and not just that: you whisk the egg whites separately (to stiff peaks) and then fold them in. So you end up with something that is almost souflé-ish in texture. I've not seen anything similar in any other cusines.
This is very cool. It's my mother's food, and I had to ask my sister for some very vital details on this one. I mean, it is a conseptual thing, and it's so rare to find food that makes use of any radically interesting methods — but this ones does. And what's more, it was part of my childhood.
Blog Action Day is every October 15th, when blogger are asked to post something about a single issue to show our strength and conviction as an online community. It's a great way to feel connected to the greater good, and the participation of so many bloggers to support the world's leading non-profit organizations is something you can do to help, right now. By blogging today, you're supporting some of the world's leading non-profits and sharing your voice for change.
This year's topic is climate change, and we'd love to read your thoughts on the topic. If you participate, leave us a link to your post in the comments, so we know to check out your post!
Go to www.blogactionday.org to learn more, get a badge for your blog showing your participation, and see some ideas for your post on climate change.
Can't wait to read your posts!
~ daisy
Haven't done this one in a long, long time. Part of the reason for that is that Thai green curry paste is so damn fiery — to the point that after my first encounter with it, I made my own paste... But this time around, I made a mistake, and ended up having to simmer things a bit, which mellowed the paste a lot. An accident that made the dish better — you don't see that too often. But it happens.
And yeah, the small kaffir lime leaf was for decoration. Of course, them things were used in the dish. They are fantastic.
A simple meal, served cold, for someone going on a long car journey — not heavy, but tasty. Salad with garden tomatoes, and breaded strips of chicken breasts, that were flavored with my own curry powder. I used no dressing on the salad, but in retrospect I think I could, or even should, have done something more to the salad part of it all. But you do what you can, with what you've got. Looks good, though.
It's been a while since I've updated this blog. These are meatballs that quite frankly weren't as good as I hoped for — the Thai peanut dipping sauce I made came from a meatball recipe that was much better.
It doesn't present very well either, in spite of a fancy-pants little dipping sauce cup on the plate.
The broccoli in oyster sauce (with some bean sprouts) don't present very well either, but oh well. I'm serving veggies, and that can't be bad.
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