Thai Kitchen menu

Menu for Thai Kitchen in Edgewater (across from steakhouse).

Thai_Kitchen_Menu

 

Selby Sub Shoppe menu

I keep losing this so I scanned in a copy.

selby_sub_shoppe_menu

More more recipes

I need a better place to keep these…

chicken and 40+ garlic cloves, with a bit of asian in it:  http://bitten.blogs.nytimes.com/2009/09/10/featured-recipe-chicken-garlic-and-soy-stew/

Forget about the steak, focus on the vietnamese chimichuri: http://bitten.blogs.nytimes.com/2009/09/22/featured-recipe-grilled-skirt-steak-with-vietnamese-chimichurri/

Soba Noodle Salad with possibilities: http://www.nytimes.com/2009/09/23/dining/231mrex.html?_r=2&adxnnl=1&ref=dining&adxnnlx=1254067367-nYYvD9mkxmYBjen10nNMQg

more recipes

http://vegweb.com/index.php?topic=11789.0

http://vegetarian.about.com/od/maindishentreerecipes/r/pinepotatocurry.htm

recent recipes

in case I lose them, organize later.

Mashed potatoes with dandelions:

http://www.nytimes.com/2009/03/11/dining/111mrex.html

Braised tofu in curried coconut milk:

http://bitten.blogs.nytimes.com/2008/12/04/how-to-cook-something-braised-tofu/?pagemode=print

Whatever you wanna call this:

http://bitten.blogs.nytimes.com/2009/02/09/cross-cultural-tofu/

rice

23 November 2008, 0015 EST

Not a wholly nautical theme, but got to thinking about rice lately.  I tried to make some tahdeeg the other day, and was wondering what to do with leftover rice when the idea of fried rice came to me.  I’ve been thinking about seasonal cooking lately, along with boat-friendly cooking, and also rice:  A long-simmering risotto to help warm up the cabin and the bones on a winter night (it’s been in the 20s overnight).  Or a quick and spicy stir-fry (or fried rice?) to keep cool in the summer.

Why rice?  It seems to me that we in the West don’t do nearly enough with rice, relegating mostly to a side dish or a risotto.  McGee writes, matter-of-factly, that about half of the world’s population lives on a principal diet of rice, providing nearly 3/4 of the food energy to some people, like Cambodians and Bangladeshis.  Rice (along with corn) feeds the world.  And what do I do with it? Occasionally, a risotto; mostly relegate it to a side dish with a pad of butter and, if feeling adventurous baptize it “spanish” and add overcooked vegetables, more for color than for taste, like sprinkles on ice cream; and half the time I don’t know what to do with leftovers.  Also, while learning to do with rice, perhaps I can learn to do more with ingredients mostly foreign to me in the galley.  I have grand, probably wrong, visions of asian dishes made hot, fast, and easily prepared in a limited area.  Stir fries, rice, curries…delicious things prepared in minutes.

Of course now it’s winter so I may stick with those long-stewing recipes… but there are always a few warm days to experiment. While I’m at it, I may end up keeping better track of galley-friendly recipes somewhere.