Content about Palm Sugar
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August 13, 2007
Part of the reason I bought a wok in the first place was because I read the excellent, thorough, and inspiring post at Chez Pim called "Pad Thai for Beginners." It made a mysterious dish of the takeout world suddenly, approachably attainable. Every step was lovingly explained, each ingredient inspected. Pad Thai could be mine.
With a wok bought, seasoned, and oiled, I set off to Chinatown to procure the necessary...
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All content copyright Nick Kindelsperger and Blake Royer.
