Somehow, I didn’t discover eggplant until about high school. Ever since then, I have tried eggplant in just about every way imaginable. This recipe for Thai basil eggplant is part of my efforts to explore more Asian food, and it features the uniquely striking flavors of Thai basil. There are […]
Monthly Archives: September 2017
Following the original Thai basil eggplant post, here’s a low fat version. The low fat version doesn’t simply use less oil–the flavors are slightly different. Sometimes fats are used to make a dish taste good, and sometimes salt, sugar, or savory components fill that role. This dishes focuses on the […]
I’m a fan of fermented foods–kombucha, kimchi, pickles, etc. have been in man’s diet for thousands of years, and these days, scientists are starting to learn why those types of food are actually *really* helpful to the digestive system. Your digestive system, particularly your intestines, require certain “good bacteria” to […]
I have the unique advantage of getting to experience a lot of Chinese food and culture even though I’m not myself Chinese. Often, that leads to some really interesting flavors and experiences that I’m not sure I would have ever encountered otherwise. In the case of this particular dish, I’m […]
I have to be honest: I didn’t know carrot greens (carrot tops) could be eaten until I found myself with a bunch of farmers’ market rainbow carrots the other day and the thought occurred to me: “All these carrot greens must be good for SOMETHING…I can’t let them go to […]
Sichuan peppercorns give this dish a sort of “numb spicyness”…you kind of have to experience it to understand. These peppercorns aren’t spicy in the “hot spicy” sense and can usually be enjoyed by people who can’t tolerate spicy heat, since they’re a different sensation altogether. The dish is traditionally made […]