1 lb = 2.2 kg
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Please tell me how it is. Coconut milk actually sounds very good - could take it in a bit of a Thai direction. Maybe a little cilantro.
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Southern cooks donāt do measurements. Just eyeballing.
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You are right, for cooking I also do not do measurements. Only for baking.
The only thingie for me, the recipe sounded āyummieā, I want to make that, simple, warm food. But Iāve had no idea (so nei eyeball) with 5lb. 
I will add some home grown pepper, coconut milk, maybe indeed some parsley. (eurr, is this āeyeballingā or simply changing a recipe? Iām really sorry if somebody is offended, changing or making things is how I am. But can restrain myself if people have troubles).
I will let you know.
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ā¦and that kids is how Thom Kha Gai was inventedā¦
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You know, sometimes I also think about doing some things I love for a living. Like baking bread, but the hours are to long. (Shaping is a tricky subject ;), will leave it untouched unless you want to talk about it)
Making bread for friends is enough, but after the bread for family needs, but I would love a bigger oven.
Also, going back to the kitchen (restaurant) I would love that, but my family not, andā¦ Iām not really unhappy not doing it, they will be unhappy if Iām going to do that, and if they are unhappy, Iām to.
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hehe, maybe all soups are invented like that Good find. Also sounds like a nice recipe.
Orā¦ like this: whoaā¦ whats for dinerā¦ humzzz. whatās in the cellar/fridge/cabin? What is stuff that really need to be used? What do the peeps like/dislike? etc.
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Kind of like trying to make a living off your artā¦ wait a second, thatās exactly what it is, because good bread/food is art!
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Other way around. 1kg = 2.2lb. I remember this because my baby was 1.5kg and birth and thatās about 3.3lb.
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One of MrsTobinLās Italian cookbooks has no measurements in it. The author says his mom never used them and this way you can still make the dish if you short on sausage, have extra veggies, etc cause that is how it worked in an actual home kitchen.
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And donāt forget the classic Stone Soup tale. Starting a pot with just water and adding to it with whatever you (or your guests) can find ends up magically being enough to eat and even share.
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I was trying them this morning with huevos rancheros. They tasted really good, but I had to add a little wheat flour to make them hold together. (The photo doesnāt make it look particularly appetising, but I basically cook the salsa before poaching the eggs on top. The whole thing is covered with grated cheese and I cook it with the lid on top until only the yolks are soft). Weāre all down with colds at the moment, so itās pretty much the perfect brunch.
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When we lived in China, Metro was basically the only store that had western food items. We had one of the few membership cards before they stopped allowing anyone with a foreign passport to get a card, so weād buy enough for anyone else who needed it. As soon as we got home, our childrenās nanny (OK, we had staff - it meant that we could both get working visas and our children could learn Chinese) would grab the receipt and complain about how much money weād spent. āYou spent (a week of her salary) on cheese?ā āYes, we spent it on 5 kg of European cheese for us and our friends.ā We were some of the only people with an actual oven, so we always had dozens of people over for Christmas lunch with roast turkey (only available at one store in another part of the city), French wine from Metro, Christmas pudding shipped from my parents in the UK and whatever other ingredients we could find around the city. It took a week of preparation and two weeksā salary to get that meal ready every year.
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Perfect! You can do that in the oven too, if you want to make enough for guests, but for 1-4 people, a pan on the stove is good enough.
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looks absolutely fantastic, and delicious, yum! love the smurf mug btw!
good workā¦once you start making your own fresh tortillas, it is hard to go back!
smart hack.
did you buy corn flour specifically for tortillas (nixtamalized)?
did you mix it and let it sit for 15min before rolling and pressing?
I loved your story about living in china. When Iāve lived outside the USA Iāve had similar experiences with trying to obtain certain goods for myself and other ex-pats and curious friends. I love the combination of being somewhere where there is so much new to experience, and being able to share new experiences with people as well. fun times.
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I used this flour - I donāt think it is nixtamalized, although it does say that itās good for tortillas:
I may have added too little water; it was a bit crumbly when I came back to it after about 30 mins. Iāll keep working on it, but adding wheat flour was the best quick way to save it that I could think of. This recipe uses white flour from the same brand, which might work better.
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Wait, they have one store in this city youāre living in, and they sell foreign goods, but they donāt allow those on foreign passports access? Thatās so weirdā¦ isnāt it usually the other way around (I had friends who spent time in Cuba in the 90s, and thatās how it was there)? Do you know why they restrict foreign access now?
They used to give a card to anyone with a foreign passport who wanted one, but after a while I guess the ex-pat population grew and they decided to bring it into line with the store policy in other countries - now you have to be some kind of business in order to have membership, although existing members are still welcome.
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I see! Thanks!
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do try adding more water, likely that will help, and nothing wrong with adding wheat flour if everyone there can eat it (no gluten adverse) and the flavor is good. wheat will make them more flexible when storing if you use extras later that day/week.
I use some corn flour in my wheat pancakes sometimes, it adds a great flavor.
sometimes i make cornbread pancake style. yum.
if you make corn/wheat waffles they are divine with chili and cheese on them. chili waffles were a thing where i grew up in colorado and much better then they sound. I should also add that where i grew up chili was both bean and beef with tomato and peppers.
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