We are beginning to wonder if we really like Thai food. We chose this recipe from our Thai Street Food cookbook and it really sounded like it was going to be a good one with yummy ingredients like clams, shrimp, squid, and pork shoulder. Wrong. Well, it wasn't so much bad as just kind of blah. I felt like the pork didn't really belong in there. The pork rinds that I finally found at Wawa of all places (since the Atkins diet went out of favor and Sunchips became the rage they are hard to find) didn't add anything at all to the mix.
We are going to test our theory of whether or not we really like Thai food by going out for dinner at a Thai restaurant. Anyone with any recommendations for places in the Philly area, please let us know.
Sunday, May 8, 2011
Khao pad karee gai (fried rice with chicken and curry powder)
We chose this recipe from Vatcharin Bhumichitr's gourmet thai in minutes. Here's the generalization we have made: whenever the title of a cookbook includes the words "in minutes," "quick," or "fifteen minutes," be suspicious because the quality of the recipes goes down when the premise is how quick you can make it. This cookbook has proven this theory quite consistently. My miscalculation of salt when making 1-1/2 times the recipe doesn't change the fact that this was a pretty boring meal. Prep time: 3 minutes. Cooking time: 5 minutes. Enjoyment time: 30 seconds.
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