lvdkeyes

Most Thai spices are available at shops that sell spices i.e.' Trader Joes. I would recommend making your own curry and spice pastes. Are you located in a large city? Which one, if you don't mind saying?

Isn't that what happened in 2000 when the Supreme Court essentially named Bush president?

I didn't know that. It's good news. Thank you. Is that why I never got the second stimulus money?

How do you think we could do this?

Would you explain this please?

I am not sure if her website explains about the ingredients; if you have questions about them I will be happy to help out.

Try this one: Meatloaf Serves 8 to 10 • 4 slices white bread, torn into pieces • 2 1/2 pounds ground beef • 1 medium yellow onion, peeled and cut into eighths • 2 cloves garlic • 2 stalks celery, cut into 2-inch pieces • 2 carrots, peeled and cut into 2-inch pieces • 1/2 cup flat-leaf parsley leaves • 1 large egg • 1 cup ketchup • 3 teaspoons dry mustard • 1 tablespoon coarse salt • 2 teaspoons freshly ground black pepper • 2 tablespoons brown sugar 1. Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef. 2. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan. 3. Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth. 4. Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.

I have a huge collection of tried and true recipes. If there is something that anyone wants to know how to make, just ask me.

Exactly!!!!!

I think Nyoen has a lack of command of English.

I am not sure where I was incorrect/incomplete in my posting.

What about simply: RECIPE EXCHANGE?

Generous to a fault.

The yellow shirts are the people who are loyal to the King. They chose yellow because that is the color for the King. Each day of the week has a specific color associated with it. Your color depends on the day of the week when you were born. The King was born on a Monday, so it's yellow. The Queen was born on a Friday so her color is blue. I was born on a Sunday so my color is red. Wear a red shirt on Sundays to show respect for me. LOL Joke!

Nyoen means to say that he/she has heard that CM has sporting events like the Asian games and would like more information about them.

This is one of my favorite Thai curries. I never see it on a menu, however. Thai Roast Duck and Pumpkin Curry 1 ½ pound kabocha or other winter squash (kabocha is the nubby ugly looking squash) 4-5 cups coconut milk 4-6 tablespoons red curry paste 1 ½ to 2 tablespoons palm sugar Thai fish sauce as needed for desired saltiness 2 ½ to 3 pounds roast duck chopped through the bones into small chunks 2-4 red hot chilies cut into thin slivers with seeds 2 cups Thai basil leaves and flower buds Basil sprigs for garnish Cut the kabocha in half, scoop out the seeds and pith. Placing the cut ends flat on a surface for balance, peel and discard the greenish skin, then cut into 1 ½ inch chunks. Do not shake the cans of coconut milk before opening. Spoon 2/3 cup of the thickest cream off the top of the can into a large pot placed over medium-high heat. Reduce cream until thick and bubbly (about 3 minutes), then add the curry paste. Stir and mash the paste into the coconut cream and fry for a few minutes until it is very aromatic and darkened in color. Pour in the remaining milk, stirring well to dissolve the paste to make a smooth rich sauce. Add 1 ½ tablespoons of palm sugar, stirring well to blend into the curry sauce. Taste and add fish sauce only as necessary to salt to the desired saltiness. ) This may not be necessary with some brands of curry paste which are already highly salted. Add the kabocha chunks and duck pieces. Stir well into the sauce. If there is not enough curry sauce to cover most of the squash and duck, add more coconut milk; or if the sauce is already thick and rich, add ½ cup water instead, as the squash and duck will thicken and enrich the sauce as they cook. Return to a boil, then lower heat to medium, or just enough to boil the sauce gently. Cook partially covered, stirring occasionally, until the squash is tender (15-20 minutes). Taste the sauce and adjust as needed with fish sauce and palm sugar to the desired salty-sweet combination. If you want it hotter, stir in the slivered chilies. If a lot of fat has cooked out of the duck, skim off the oil floating on top of the curry sauce. Stir in the basil until it wilts to a bright green color. Turn off the heat and spoon curry into a serving dish. Garnish with basil sprigs.

Is anyone interested in starting a recipe exchange?

Let's hope it is nothing serious and he recovers soon.

Why even give him a 2 then? he he he

Thank you for the suggestion.

You can also add 2-3 pandanus leaves or jasmine essence when cooking the coconut milk. And sprinkle with salted mung beans for an interesting crunchy texture.

The spelling can vary greatly, because of the transition from Thai scrip to western script. Yes, you can generally get what you want cheaper there than at department stores, but you have to know what you are buying and bargain. It is a huge market with an extensive range of products from live gold fish to gold jewelry.

You can save photos on programs like Picasa.com or Multiply.com.

LOL, if e mails make you feel special, that's very sad. I know you must be joking.

As President he really has no choice but to deal with the idiots.