IMBB: Use Your Noodle–Lo Mein

Lo mein is a popular dish in Chinese-American restaurants, and sometimes it is quite good. Meaning “stirred noodles,” it is generally made by stir-frying a topping of some sort–meat, tofu, vegetables, with some sauce made from thickened broth seasoned with wine, soy sauce and sesame oil. All too often, in restaurants it is a travesty […]

Hillbilly Fried Rice

So we come to it. The fusion dish to end all fusion dishes.

Mu Pad Prik King: A Thai Dry Curry

Some people are confused when they hear the words, “dry” and “curry” uttered together. I am not really certain why; if one eats either Thai or Indian foods often, there are plenty of dishes that are called “curry” that are not soupy with gravy or sauce, but dry, with spices or spice pastes clinging to […]

From The Fifth Taste: Hillbilly DeLuxe Dinner

Alright, it’s true: multiple award-winning chef Bradley Ogden, the originator of this dish did not call it Hillbilly DeLuxe Dinner. That right there is my very own nomenclature. But, I figured that since I fiddled with his recipe, which I found in The Fifth Taste, to the point of substituting no less than five ingredients […]

The Return of Pad Thai

Do you remember when I wrote about pad thai the first time and mentioned that the stir-fried noodle dish was infinately variable, and that there was no one way to make it? And I said that even I didn’t make it the same way every time, and that I would change around the ingredients to […]

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