I didn’t know going into this lesson that I would get to revisit one of my childhood favorite egg dishes. And that’s steamed eggs (khai toon in Thai). It was such a delicious and comforting dish that I still can’t believe that I rarely thought about it. The last time I ate such a dish must have been in a Japanese restaurant. They usually come in a teensy-weensy bowl, as if there’s only half an egg in there, perfectly silky and light.
The Kitchn’s Cooking School Lesson 9: Herbs and Spices I used to have an herb garden on my balcony. I actually didn’t grow them myself but bought those herbs in pots from a farmers market and a grocery shop. There were peppermint, saranae (Thai mint or some would call lemon balm), Italian parsley, and rosemary….
The Kitchn’s Cooking School Lesson 4 I had planned to move on to the poultry lesson this week on the blog. The only thing I had left to do was to write about it. But I am now in Germany for a vacation and realized two days ago that I had forgotten to bring the…
It’s been a great but busy and exhausting week. Where to begin? What to recommend? My head is full of information and things to say, but I don’t have that much time to say them well. I’ve been studying up on eggs quite a bit since it’s the next lesson in The Kitchn’s Cooking School….