Comments on: Hot and sweet

By: Chad

Chad — Mon, 28 Jul 2008 01:58:00 +0000

Outstanding recipe! I mixed in 1 lb of boiled shrimp and served it as a main course. Both my grandmother and my mom went home with the recipe – lovely!

By: erin

erin — Fri, 18 Jul 2008 16:15:00 +0000

Now that the weather is nice I am going to cook this up and enjoy with the family!!

By: Molly

Molly — Thu, 17 Jul 2008 21:49:00 +0000

Jill, I am woefully late in responding to your comment, but oooh yes, we LOVE fried shallots! Have you gone to Green Leaf, in the International District? They use lots of fried shallots, and they have such a lovely, lovely flavor…

By: Jill

Jill — Mon, 14 Jul 2008 22:48:00 +0000

Have you ever tried adding fried, sliced shallots to this salad? I used to work in the offices at Wild Ginger, and would order the Green Papaya Salad with fried shallots all the time for summer lunches. They have this fantastic chewy yet crispy texture combined with a mild, sweet, oniony flavor. Of course, boiling oil doesn’t sound particularly fun given the current temperature in Seattle, but if you’re feeling ambitious, they are really tasty.

By: Doris

Doris — Mon, 14 Jul 2008 00:52:00 +0000

Wow, that sounds like the Vietnamese papaya salad my mom use to make when I was younger. Instead of the unripe mango, she used unripe papaya and tossed it the fish sauce dressing. Dee-lish! I’ll definitely have to try the mango version! ^_^

By: Caroline Cummins

Caroline Cummins — Fri, 11 Jul 2008 23:06:00 +0000

Glad you’re spreading the Amster-Burton word. He also writes a column (http://www.culinate.com/columns/bacon) for us, and we talked him into sharing some of his pad Thai recipes on our site: http://www.culinate.com/columns/bacon/phat_pad_thai. Enjoy!

By: justfoodnow

justfoodnow — Fri, 11 Jul 2008 20:32:00 +0000

Every time I read your blog it just gets better! Pâté de campagne in a a boiling hot kitchen – not my idea of a relaxing afternoon. Suggestion about the veggies, though – eat them raw! I am South African and we eat a lot of veggies raw since they can be sliced, grated and marinated in a variety of sauces, oils, vinaigrettes and what have you and kept refrigated for ages. Just an idea ….. Thanks for your blog, though – I try and read it as often as I can!

By: Nikki Miller-Ka

Nikki Miller-Ka — Fri, 11 Jul 2008 03:42:00 +0000

Hi, Molly. I've been reading your blog for a while now. Today is a first for me commenting. When I first started my own food blog, I looked to yours for inspiration because it was one of the 1st ones I'd ever read.'Tis the season for Vietnamese fare, methinks. I made a <>cha gio<> salad yesterday. Too hot for much of anything else.

By: Lina

Lina — Fri, 11 Jul 2008 03:34:00 +0000

I know that feeling all too well. hehe

By: godines

godines — Fri, 11 Jul 2008 00:52:00 +0000

i wish it was too hot to cook here in buenos aires. it’s the middle of winter now, and i’m almost envying the fact that it’s summer there. seattle is beautiful and green. anyway, love your blog, it’s really warm (metaphorically speaking!) and personal. pleaseee, remember that is winter in the southern hemisphere, maybe you can sneak a nice winter recipe for us down here.. hugs!