Comments for It Doesn't Get Any Hotter Than This!

Comment on Nepalese Hot Sauce by Chile Doctor

Chile Doctor — Wed, 01 Jul 2009 12:53:35 +0000

Kala, I enjoyed putting that post together. I especially liked taking an Internet tour (Google tour?) of Nepal! I learned quite a lot. And my father-in-law and I really enjoyed your curry salsa…

Comment on Homemade Curry for Paradeshi by Chile Doctor

Chile Doctor — Wed, 01 Jul 2009 12:52:24 +0000

Janet,

I’ve kept Mae Ploy curry paste (the yellow one) in the fridge for over 3 months. The bag was open, but inside the air-tight plastic tub provided. Normally curry wouldn’t sit around my house that long, but it got pushed into the back and, well, sort of forgotten. I didn’t notice any reduction in flavor or heat level due to my neglect.

I haven’t tried freezing Mae Ploy curry pastes, but I suppose that’s possible too. If you have one of those vacuum sealers, you can even seal the paste up again and help keep it fresh!

Comment on Homemade Curry for Paradeshi by Janet

Janet — Fri, 19 Jun 2009 22:16:53 +0000

Just really love using Mae Ploy curry past. Have you discovered how long it will keep once the 400 g tub is opened? We love this product also and am glad we found the already prepared curry mix.

Comment on Nepalese Hot Sauce by Kala

Kala — Mon, 08 Jun 2009 22:49:40 +0000

You are very kind. You’ve provided a lot of insight into Nepal in your short post here, you’re very good at this blogging thing! As far as people being able to point to Nepal on a globe, it seems much better now than it was a couple of decades ago. I still remember when we had to place international calls using an operator, and when I’d tell them I wanted to call Nepal, I’d find myself connected to Italy! Anyway, thanks again for your kind words.

Kala

Comment on F4F, Summer Edition: Spicy Thai-Style Tuna Salad by Chile Doctor

Chile Doctor — Thu, 28 May 2009 18:37:50 +0000

Thanks, Norris! I’ll take a long look. As you can tell from my Recipes pages, I like Thai food!

Comment on F4F, Summer Edition: Spicy Thai-Style Tuna Salad by Norris Hall

Norris Hall — Thu, 28 May 2009 18:05:13 +0000

Try this Thai cooking website.
http://www.thaifoodtonight.com
It’s got about 30 recipes each one with a cooking video to go along.

Comment on Restart In 3, 2, … by Chile Doctor

Chile Doctor — Fri, 22 May 2009 03:31:09 +0000

Tom, I just couldn’t walk away from the revenue; you know me.

Actually, I’ve had more relatives in the hospital than I remember having, one even had a (mild?!) heart attack; I’ve been swamped with work (like you, but I’ve actually collected a check this year); and I’ve been working on a book project. Sleep finally ate into my blogging time. But all is cool now and I’m back! The Web will never be quite the same.

I put up an F4F today just in your honor.

Oh, and the dog ate my internet modem; but that’s another story…

Comment on Restart In 3, 2, … by The Trout Underground

The Trout Underground — Thu, 21 May 2009 16:37:51 +0000

Cool. It’s hard to imagine anyone abandoning the monster stream that blogging brings, but we’re glad to see you’re back for more ~~punishment~~ good food.

Comment on Restart In 3, 2, … by Chile Doctor

Chile Doctor — Thu, 21 May 2009 01:14:58 +0000

I’ll tell you, Scott, I am too! (grin)

I’ll be easing back in with the usual, like F4F and some themed recipes. Been testing (and tasting!) a lot of new Mexican and Tex-Mex in my kitchen. Experimented tonight with a pineapple pork that was scrumptious; will write that up too!

Any thoughts on the new theme?

Comment on Restart In 3, 2, … by Scott Roberts

Scott Roberts — Wed, 20 May 2009 17:05:32 +0000

I’m looking forward to seeing what you come up with!