Sugar with a Flavor Boost

Muscovado sugar is sugar that is lightly refined. It is dark in color and has a high degree of moisture content. It is sometimes referred as Barbados sugar, moist sugar, or raw dark sugar. It is considered a specialty sugar, so may not be in your neighborhood market, but they can order it in. It something you may want to try.

This is a cane sugar that is made by pressing the sugar cane. The purpose of the pressing is to release the sweet juices from the cane. Lime juice and coconut milk are often added to the juices from the cane. The cane sugar is then cooked lightly.  During this quick cook, impurities rise to the top in a froth and are scooped off.  The sugar is then allowed to dry. After it is dry the muscovado is ready to break apart and package. Even though the sugar is allowed to dry, it has a very high moisture content and is often sticky.

Muscovado sugar has a very deep and strong flavor. It has been described with the a lot of adjectives like, smoky, spicy, strong molasses, deep caramel, distinctive, and just plain good. There are many different things than muscovado sugar can be used for.

Facial scrub

Natural facial scrubs are a healthy indulgence. Since muscovado sugar has coarse texture, it works great in a scrub. There are many different combinations. This one is simple and works well. Empty a chamomile tea bag into your food processor and grind it down to a powder. Mix chamomile tea powder, ½ cup muscovado sugar, 1 teaspoon olive oil and any essential oils if you wish. Mix it lightly to retain the coarse texture. Apply to a damp face and rub in circles. Wash off. This can be stored in an airtight jar for 2 weeks.


Cooking with muscovado sugar or using it in place of dark brown sugar is an obvious choice.  The flavor is definitely different and it can add a new dimension to a current recipe or you can try some new ones.

For those who believe that breakfast is the most important meal of the day and dessert is the most fun, this is great recipe for you. These chocolate pancakes made with light muscovado sugar are a treat. You can’t have a breakfast like this everyday, but it’s good to splurge occasionally.

This blueberry sauce is very versatile and can be used for many different things. Once you make up a batch you can serve it on pancakes, shortcakes and in smoothies. It keeps well behind the bar and can be used to spruce up many drinks. Let your imagination soar.

This is not your average carrot cake. The muscovado sugar brings it to a whole new level. It is not only part of the cake, but part of the cream cheese frosting  as well. It is an easy way to immerse yourself in deep and rich flavor.

Clearly this can be used as a one ingredient change for any recipe calling for brown sugar to change up the taste a little. It is fun to experiment with something that is as simple as changing out one ingredient. Get yourself some muscovado sugar and try some scrubs and recipes.

The Basics of Blanching Fruits and Vegetables

One way to preserve some fruits and vegetables to use later is to freeze them.  Most vegetables survive the freezing process better if they are blanched before they are frozen.  Blanching is a term for the process of boiling for a short amount of time and then placing in ice water to stop the cooking process. Blanching some vegetables preserves their flavor, color and texture. The cooking times are different for various vegetables, it is advised to consult a food preservation guide or website for information on the different vegetables.

There are different ways to blanch vegetables, water blanching, steam blanching and microwave blanching.  One of the most used is water blanching.  Bring a large pot of water to a rapid boil over high heat.  While you are waiting for the water to heat, fill a medium bowl about three fourths full with ice and add enough cold water to cover the ice.  Cut the vegetables into bite size  and add to the boiling water in small batches.  It is important to blanch in small batches so the water maintains a boil.  Once the vegetables are cooked the recommended amount of time, remove with a slotted spoon and put immediately into the ice water.  As soon as they are no longer warm, you can remove them from the ice water.

They can be dried off and packaged in whatever size servings you prefer.  Some items you may want to flash freeze on a baking tray before freezing so they do not freeze into a ball.  If they are frozen on a tray before freezing it will be easier to remove a certain amount without needing to thaw the entire package.

Steam blanching is only recommended for a few certain vegetables such as broccoli, pumpkin, sweet potatoes and winter squash.  Microwave blanching may not be as effective as the other two methods.

Some items that can be frozen without blanching are onions, peppers, raw tomatoes and some berries.  They can be washed and cut into small pieces and frozen.  They may not have the same crispness as they had, but can be used in casseroles and other meals where they are cooked.

Some vegetables such as lettuce do not survive freezing at all.  It is best to use these while they are fresh.  There is no way to preserve lettuce to use in the future.

Blanching is a way to preserve some vegetables so that they retain more of their color, flavor and texture after they are frozen.

Styles of Crust used by Dominos Pizza

Hand tossed, deep dish, thin or Brooklyn, what crust will you choose on your next Domino’s Pizza? Domino’s Pizza offers four styles of crusts for your pizza enjoyment, which just may put Domino’s Pizza in the lead as far as crust variety goes. Variety in crust types is important to m ost pizza fans, as most have a preference to crust thickness and texture. Read on to discover the differences between the crusts available at Domino’s Pizza.

The first type of crust offered is the Classic Hand Tossed. According to it is “the traditional, hand-engineered crust that started it all”. As the name implies this is the original Domino’s Pizza crust, used exclusively since the franchise’s founding in 1960 to the late 80s when other crust styles were introduced in response to competition. The classic hand tossed crust is just what you picture when you think of Domino’s Pizza, not too thick, not too thin, with the right balance between crunchy and chewy.

The next type of Domino’s Pizza crust is the Ultimate Deep Dish crust, which in the words of Domino’s Pizza is “manufactured thick to support potential topping overload”. this is a thicker crust, but it is by no means to be confused with a true Chicago deep dish pizza. It is a good crust, however, and has less of the greasy crispiness of the Pizza Hut deep dish variety.

The third Domino’s Pizza crust variety is the Crunchy Thin Crust, “precisely thin enough for the optimum crispy to crunchy ratio”. This thin, crispy crust is sure to delight true fans of a thin crust pizza. It is not as filling as a thicker crust pizza, but this crust would be a true contender in the St. Louis Style pizza wars, the only missing element is the trademark provolone cheese.

The fourth style of domino’s pizza crust is the Brooklyn style “specifically engineered to be big, thin, and perfectly foldable”. This crust is a compromise between the hand tossed and the thin crispy crust. It is not at all crispy, it is floppy actually, and the oversize cut pieces are designed to be folded in half. I’m not so sure that a true Brooklynite would give up his local slice of “pie”, but this is a fun marketing ploy, and a passable tasting crust.

All in all Domino’s continues to retain it’s market leading status for being on the cutting edge of pizza trends, able to reinvent pizza for what the market demands. These four crust varieties speak to this, and keep people coming back to Domino’s over and over again.

The Advantages of Working in a Coffee Shop

If you are considering working in a coffee shop, then there are some things you really need to know before filling out that application. These things are the many benefits to being a barista. Yes, the benefits far outweigh any bad points. Besides, there are no bad points to working around coffee (unless you dislike coffee).

Coffee education

If you take a job as a barista because you love coffee, then the next natural step would be to learn as much as possible about it. Working as a barista allows you the opportunity to learn how to properly roast, grind and serve this most delicious beverage. Learning how to grind coffee can be an extremely rewarding task in itself. Just imagine the rich aroma of those freshly ground beans, so yummy. Aside from the awesome aroma, you will learn the significance of the grind for each type of coffee. You will also be learning what goes into each delicious specialty coffee. All of this valuable information, plus getting paid to be around coffee! What could be better? Well, getting to sample different coffees is even better, but that is a topic for a different day.


Working in a coffee shop can offer up ample opportunities for being creative with coffee drink mixtures. You can even serve customers their steaming beverage with a little creative flare (chocolate sprinkles, whipped cream that resembles a scoop of ice cream, etc.). Who knows, you might be able to come up with a winning flavor combination that will become your shop’s next big hit!

The customers

After you have worked at a coffee shop for awhile, you will get to know the regular customers. Some of these nice people can become friends (especially after you start remembering what each one orders each day). You can learn a lot about coffee, people and even the world by simply having friendly conversations with your customers. For your regular customers, getting your fast and friendly service can brighten their day. Some regulars look forward to sitting in their favorite coffee shop, drinking their favorite brew and talking to happy and helpful baristas. 


When you are fortunate enough to work with people who are as passionate about coffee as you are, then the workday is even better. You have the chance to make lasting friendships and bond over coffee! That is like one of the most ideal workplace environments ever. You can learn from your coworkers and they can learn from you. Sharing a common interest in the job itself helps promote a happy and productive workplace. 

The joy of coffee is a good enough reason to want to work in a coffee shop. The advantages of being a barista are unique to each one; and that just adds to charm and enthusiasm of being one. When you “boil” it all down, the best part of working in a coffee shop is the people. Sure you can enjoy a great cup of Joe alone, but who really wants to?

Storing Leftover Pizza

First question: what’s leftover pizza?

Okay, I admit that every once in awhile I may have a leftover slice or two. How I store them depends on where I got them.

If I ordered out or brought home leftovers from a neighborhood pizza place, the pizza box is the storage container of choice. Pizza boxes are designed to protect and preserve their contents for delivery or carryout, so why not for storage as well? Simply close the lid on your leftovers and slide the box into the refrigerator. There is even a new “green” pizza box being marketed these days that is kind of convenient. The lid is pre-perforated so that you can tear it into plate-size squares, ideal for serving your fresh or leftover pizza without dirtying dishes (which would then have to be washed) or using paper plates (more solid waste in the landfill.) I’m not fanatical about such things, but it sounds like a good idea.

One big drawback to storing your pizza in the box: storage space in your fridge. I don’t know how many times I’ve had to “reengineer” a pizza box in a hotel or motel, because those little bitty refrigerators are way too small to accommodate a full-size pizza box. Same problem at home sometimes. If the refrigerator is pretty full which mine usually is it can be a pain to try to make room for a pizza box.

On to Plan B, the one I use for leftover homemade pizza: aluminum foil and wax paper. I used to just lift the whole wedge of leftover slices out of the box or off the pan, plop it onto a big piece of aluminum foil, and wrap it up. But I’d sometimes wind up with a wedge the size of an entire half of a pizza, which can still create a storage space issue. Then, one day I was using pieces of wax paper as separators for something and the light bulb came on. “Hm-m-m-m!” The next time I had leftover pizza to contend with, I removed the wedge of slices from the box, separated them into individual slices and stacked them up, using pieces of wax paper as separators to keep the slices from sticking together. Depending on your toppings, you can stack two to four slices this way, wrap them in aluminum foil or put them in plastic storage bags or containers, and refrigerate them. They’ll take up a lot less room in the fridge and they’ll still be easy to handle when it’s time to warm them up.

Before addressing reheating techniques, allow me a couple of words about food safety. Oh so many people leave their leftover pizza out on the table or countertop overnight and oh so many people wind up sick as dogs because of it. The USDA and other food safety experts recommend leaving pizza out at room temperature for no more than two hours. After that, every extra hour that you leave it exposed to warmth, humidity, airborne pathogens, bugs, bacteria and other nasties increases the likelihood of a subsequent trip to the hospital and a visit with Mr. Stomach Pump. Or, at the very least, a lot more quality time in the bathroom. You might be able to stretch the exposure on plain cheese or veggie toppings a little, but anything with meat on it really needs to be refrigerated ASAP. And leftover pizza should only be a short-term resident in the refrigerator. Two to four days, max. Now, if the pizza is just the best that man ever created and you can’t bear the thought of throwing any of the leftovers away, but know that you won’t be able to eat them within two to four days, you can freeze leftover pizza as long as you do it within the two hour safety window. Leaving it out all night and then freezing it just means a delayed trip to the hospital.

Now, on to reheating. A lot of people like their leftover pizza cold. To each his own, I suppose. As long as it’s been properly stored, no problem. But if you are going to reheat it, you really need to stay away from that ultimate convenience device the microwave oven.

In microwave cooking, radio waves penetrate the food and excite water and fat molecules. The food “cooks” from the inside out rather than from the outside in as it would in a conventional oven a process called “conduction,” by the way. In a microwave, heat doesn’t migrate toward the interior of the food via conduction. The heat is everywhere all at once because the molecules are all excited together. When you “cook” in a microwave, the whole heating process is different because you are actually “exciting atoms” rather than “conducting heat.” This is fine if you’re dealing with nice moist food that you want to remain nice and moist. But if you’re talking about a thin and crispy pizza crust, microwaving it and exciting all those water molecules will just make it thin and soggy. That’s why they make the nifty little “crisping” trays for pizzas that are sold as “microwaveable.” The tray reacts to the microwave energy by becoming very hot. This exterior heat is then conducted by the tray, allowing the crust to become crispy as it would in a conventional oven.

So, just use a conventional oven to begin with. Or a toaster oven, if you prefer. If you have a baking stone – or a pizza stone, as they’re often called warm it up in the oven (350 to 400 is fine if you’re just reheating) and slap your leftover pizza on it for about five minutes. The stone absorbs the heat and redistributes it evenly to the surface of the crust, leaving you with a nice, evenly-heated crispy crust that is hard to tell from fresh. And, they do make baking stones that fit in toaster ovens. If you don’t have a baking stone, try one of those perforated pizza pans that allows heat to circulate as the pizza bakes. If all else fails, just reheat it on the aluminum foil you stored it in. Just remember to remove the wax paper separators! And open the foil packages up. Leaving them closed produces much the same effect as microwaving does. The moisture turns to steam and steams your nice crispy crust to a limp soggy one, leaving you a little steamed when you try to eat it.

Leftover pizza can be even better than fresh sometimes. Something about the way everything marinates and blends, I suppose. But even the best leftover pizza will be bad unless it’s properly stored.

Buon appetito!

Thai Grajiab Tod Recipe

Thai food is known for its spicy and flavorful seasonings. The grajiab tod side dish or even meal is just that! The name may sound different, but grajiab tod is actually fried okra! Its a very popular side dish to curry and rice in Thailand and can even be eaten as a snack as well. They can even be made very mild, mid spicy or extra hot! There is no right or wrong way to enjoy them as a serving. It can be made very very simple in fact, it can be made in just a half hour, so its especially great to surprise guests with. Here’s a list of ingredients for this ethnic cuisine.

One half cup of water

One half cup of tapioca flavor flour

A pound of okra

One third of a cup of flour

A tablespoon of baking powder

Some cooking oil

Mixing bowl

Frying Pan

Take out your mixing bowl, mix both the tapioca flour and the regular flour, very evenly. When its all mixed together, drop your okra in the bowl. Mix your okra will with your flour by tossing and turning it into the bowl. Now its time to heat up your frying pan on regular heat on the stove. Test how hot your frying pan is by dropping some oil on it, if it sizzles, its time to batter your floured okra with the oil gently.

After you’ve battered the front, the back and the sides, its time to drop them in your skillet. You have to fry them until they turn into a nice golden brown color, which can be achieved in about five to ten minutes. You’ll have to drain the oil from them as well, or else they may get a little too messy and you want them to be dry! After you’re through with that you’re done! They should be served right away since they’re delicious toasty and hot.

These are great to used as dippers for hot chili sauce or just your standard soy sauce. They’re excellent with chili powder sprinkled on top of them as well if you’d like them hot and spicy. Remember if you’re wanting to reheat them do not put them in the microwave, this will make the okra very soggy and definitely not as delicious. You’ll have to heat them in the oven at low heat.

Deep fried okra is a great Thai food tradition and will add flavor as an appetizer to any dish.

Dry Cough Remedies For Children

Dry cough remedies for children are very popular in these modern world. Cough is a protective phenomenon which alerts the individual about the entry of some irritate materials in the trachea that can be in the form of dust particles or some germs. Cough can be categorize in two types: dry cough and wet cough. In dry cough dust particle irritates the respiratory system without the discharge of sputum. However in wet cough sputum is released along with irritation. Coughing normally prevents children to rest peacefully. However, some treatment options are excellent to control cough.

Remedies For Children

Over the years people used various natural remedies to control dry cough in children. There are many remedies for children. All of these materials are available in our kitchen but most of us are unaware of their use. Here are some commonly used dry cough home remedies for children.

  1. Grapes. Grapes have proven highly effective in controlling dry cough among the children. Take grape juice and add few drops of honey into it and gave it to coughing children. Its one of the most potent dry cough remedies for children.
  2. Almond. This method of reducing dry cough is highly popular globally. People use it confidently as one of the dry cough remedies for children. Take seven almonds and soak them for at least eight hours. After that remove the brownish peal of almond kernels and make a paste by grinding them with water. Now add 20 grams of brown sugar and honey into it. Use one teaspoon of this paste both in the morning as well as in the evening.
  3. Mixture of honey,lemon and glycerine.It’s a very effective mixture. Take equal quantities of all the materials and mix them. Gave a teaspoon of this mixture to your child. It will eliminate dry cough instantly.
  4. Onion mixed with honey. Equal quantities of onion juice and honey are mixed and are served to a coughing baby. Although it’s a pungent material but its results are miraculous. Onion is one of the most economical dry cough remedies for children.
  5. Honey. Honey is considered as one of the ideal dry cough remedies for children. In the cough it soothens the trachea and reduces the irritation. It results into decreased incidence of dry cough as well as productive cough.

Other Alternatives

There are some other alternatives. Check out the below options:

  1. Peppermint. Its one of the best dry cough remedies for children. It reduces cough due to its soothing action. In addition it also decreases the cough reflex. Its used n the form of tea. Boil water and then add peppermint into and wait for 1 minute so that peppermint extract is obtained. Cool it properly. Give a teaspoon to your child will reduce cough. However in order to obtain an additive effect,few drops of honey can be added to it.
  2. Marshmallow roots. These roots are very famous due to their potent use as a dry cough remedy for children.Its taken in the form of tea.It is one of the most commonly used dry cough remedies for children.
  3. Reishi. If baby is suffering from asthma in addition to dry cough, reishi is an ideal choice to eliminate the signs and symptoms of dry cough and stops dry cough by soothing the respiratory canal.This is one the least commonly used remedies.
  4. Mullein. It was used enormously in the past to reduce the incidence of dry cough but now a days its use has decreased due to its higher price and lesser availability.


There are lots of options of remedies for coughing in children out there but it is always a good practice to seek advice from doctor first before try out any of them. The remedies for children vary from area to area but remedies mentioned here are used globally.

Storing Fruits and Vegetables

Fruits and vegetables store better at cool temperatures. This prevents fruits from over-ripening since this is essentially what they do when kept in warm kitchens.  Fruits and berries are fragile and over-ripening is a step closer to their decaying process.

Vegetables are longer lasting and will keep in refrigerators for longer periods if kept dry and in the crisper pans instead of stored at room temperature. Colder weather vegetables such as cabbages, Brussels sprouts, turnips,  beets, parsnips are better keepers than the more fragile lettuces and leafy greens.

* Keep at desired room temperature

Ideally an underground cellar works best for storing potatoes, cabbages, apples, onions, sweet potatoes and other produce. Other ideal places are dry unheated basements, out of the way bedrooms or cool attics in the winter. These do not do well in too cold refrigerators.
Garlic keeps well if left in a cool place. It does not need refrigerating. It mimics onions in their keeping ability. Their outside sheaving – coverings – and their particular structure gives them this advantage.

* Preserving foods by drying

Beans, all types of beans, green beans, brown beans, kidney beans, can be successfully dried and kept to be cooked during long winter months. Herbs such as parsley, sage, thyme, basil, chives and others do well when dried.

Fruits such as peaches, apples, pears, cranberries, blueberries and all other berries dry well, although much flavor is lost in berries that are dried. It is possible to dry winter squash once they are cut and peeled, but it is needless to do so, since in their hard shell, they are the best keeper of all. Store them in closets, garages, unheated and unused bedrooms.

Tomatoes can be sun dried and this gives them a peculiar taste that make them an excellent choice for winter time cooking. This is an alternative to canning or freezing tomatoes when the summer season has been just right for growing these fruits that masquerade as vegetables. They do best with plenty of sunshine, and the right amount of water, but not too much which makes they watery and less meaty, and tasteless.

* Preservation of food by freezing

Freezing food is usually only for about three months storage, longer than that then they lose flavor, and when freezer burned the cooked and reconstituted vegetable or fruit – or meat – begins to taste somewhat like the refrigerator smells when it needs cleaning.

* Canning is a long standing favorite of storing food. If done properly it can last for a couple of years. A season when the crops fail, is no problem for those with well stocked cellars and pantries with home canned foods. Beans, corn, tomatoes, spinach, kale, and most other vegetables and fruits can be canned quite successfully.

* Salt  curing of vegetables is possible, but for health reasons this is not used today as much as it once was. Cabbages do well when left to ferment with salt as do some other vegetables. Kraut is still a popular item of food, but should be used sparingly.

*Best of all storage method when purchasing fruits and vegetables is to grocery shop at least once a week and buy only enough for that week’s food supply. The purchased food then can be consumed when nearly fresh. During the summer growing season, buying from local sellers rather than chain groceries ensure the freshest produce and that which is most likely to last days longer.  Most large food markets buy from local growers and these are always the best options.

Know the Fake Vitiligo Remedies

Vitiligo is the skin disease, which leaves the skin with white or pale patches or spots on, which later develop into more patches on all over the body even on genitals as well. This disease is quite common in the world since many people are affected by this disease.

Vitiligo is not a life threatening disease. Often it is seen that the people with the disease start losing the confidence and they eventually drop socializing. These people have to be taught to live with the disease. They should be psychologically treated.

No treatment has been derived for this disease so far. Researchers are going on to find some treatment to eliminate the disease.

Majority of the patients and even the medical science do not understand the disease often. Understanding the disease is much essential. To understand it thoroughly and find the treatments of the disease, you should know a little about the fake remedies.

Fake Vitiligo Remedies

Virgilio also known as leucoderma is a skin disorder that is usually distinguished by milky white patches that appear on any part of the body. This skin disorder mainly affects the areas of the skin that are more often exposed to sunlight but can appear on any part of the body. These white patches appear due to destruction of melanocytes that are responsible for the production of melanin (pigment that gives color to the skin). The actual causes of Virgilio are not completely known and are still to be explored. Even its complete cure has not been discovered yet.

If you have Virgilio and are looking for a cure then I’ll suggest you that do not waste your time in searching for Virgilio cure because no cure for this condition has been discovered yet. If you have found a product that claims cure then you might have gone astray because some fraudulent people are selling fake Virgilio products. These products claim hundred percent cure and even money back guarantee but their claims are false. These people develop a fake company and keep changing its name to be on safer side and to trap more and more people. They create fake testimonials and display edited images on their websites.

I’ll suggest you to look out for re-pigmentation treatments or cosmetic camouflages. These treatments only help in re-pigmentation and do not treat the underlying cause. If you have these patches are present on the area that is not cosmetically important then you can go for the treatment.

Thai Food Recipes Pla Rad Prig

Thai cuisine has gained much popularity throughout the world. Each recipe is created with harmony as the key ingredient. Traditional Thai foods were mainly seafood that were stewed or baked and included a variety of plant life and herbs. The Portuguese introduced chilies to the Thais in the late 1600’s and Thai food soon took on new flavors. A complete Thai meal generally consists of a soup, a curry-based dish or spicy salad served with condiments, fish, vegetables and a dipping sauce. If the soup is spicy then the curry dish should be replaced with a mild dish, thus creating a harmonious meal.

While traditional Thai recipes are prepared in a more healthy manner like baking, Chinese influences introduced frying to the Thai cuisine during the 17th century. Pla Rad Prik is simply a Thai prepared style of fish that is fried and served with a rich chili sauce. The dish is commonly served with rice and condiments like Nam pla prik or Prik dong. Finding authentic Thai ingredients can still be hard to find in small markets so I have provided alternatives to some of the ingredients.


1/4 large fish (approximately 1 pound), cleaned. Use a fish that will hold up well to the frying such as sea bass, salmon or red snapper.
Rice wine
All-purpose flour
Oil (Peanut or Vegetable for frying)

2 large garlic cloves, chopped
Green Prik chee-fa or jalapeno peppers, approximately 1/4 cup
Red Prik chee-fa or jalapeno pepper, approximately 1/4 cup
1 large shallot, sliced thin
3-4 coriander leaves, chopped
1/4 cup Nam pla or fish sauce
1 tablespoon sugar or palm sugar
3-4 fresh basil leaves, chopped
3 sprigs of young green peppercorn

-Cut several slashes in the side of the fish. Dash both sides with the rice wine and dust with the flour. Deep fry in the oil until brown and crisp.

-In a saucepan or wok, fry the chilies and onions in a small amount of oil for just a few minutes. Add the fish sauce and bring to a boil. Add the sugar and stir until dissolved. Add the coriander leaves and cook until slightly reduced. Remove from the heat and allow to cool. Add the basil to the sauce when cooled. The peppercorns are gently fried without breaking them apart. This sprig will be placed on top of the fish when served.

This can be served several ways. Traditionally, the fish is placed on a platter with the sprigs on top and the sauce, rice and condiments provided separately. If you prefer, the sauce can be poured on the fish and then served.

The two common condiments Nam pla prik and Prik dong are simple to prepare. Nam pla prik can be made with 2/3 cups of Thai chili peppers and some fish sauce. This is best used after allowing it to set for about a week. Prik dong is 2/3 cups Thai chili peppers and white rice vinegar. Both should be prepared in a one pint jar and the liquid is filled to the top of the jar after the chilies.

The sauces can be adjusted to suit your palate. The Thai food that we enjoy today has seen many changes from the influences of other cultures. When preparing a Thai dinner, remember to integrate the five tastes-sweet, sour, spicy, bitter and salty. Thai cuisine is not about a certain dish but the entire meal and how the flavors of the meal work together.