Content about Peanuts
September 16, 2010
Plus a recipe for Oaxacan-Style Peanuts with Chile and Garlic
Forget the chips.
You know the drill. You walk into a Mexican restaurant anywhere in the country. You sit down. Within moments -often before drink orders are taken- a bowl of tortilla chips and salsa are rushed out to the table. You immediately dig in. Time disappears. Before you order, before you even think about ordering, salsa stains the tablecloth and all the chips are mysteriously gone. That’s just how it goes. Right?
So...
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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.
