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Cooking Method - Boil
Slather this sauce on during the last five minutes of cooking—just long enough for the sugar to caramelize and brown.
Emil O. Topel, Executive Chef of Fancy's Restaurant, was raised in England, received his culinary training in France, and produces his own line of condiments. Here he presents a wonderful, spicy soup that is a great starter, or a wonderful light lunch.
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

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This recipe and others can be found in the following article:

Bugged Out in Thailand!

By Paul Ross

This is a favorite soup at The Regent Resort Chiang Mai. It is well worth the effort to prepare it.

This recipe and others can be found in the following article:

Bugged Out in Thailand!

By Paul Ross

Although most commercial salsas and picante sauces are made from similar 
ingredients, their flavors differ because of spices, cooking techniques,
and the proportion of ingredients. Perhaps this home-cooked version
outdoes the original of the best-selling American salsa--you tell me. It
is important to use only Mexican oregano, as Mediterranean oregano will
make this taste like a pasta sauce.

Although most commercial salsas and picante sauces are made from similar ingredients, their flavors differ because of spices, cooking techniques, and the proportion of ingredients. Perhaps this home-cooked version outdoes the original--you tell us. It is important to use only Mexican oregano, as Mediterranean oregano will make this taste like a pasta sauce.

"It is the stuff of ancient legend, and even of poetry. Songs are sung of it, odes penned, memories and meals made complete by it." Read more about the kimchi culture here.


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This is a uniquely Korean dish. It has a robust, feisty flavor thanks to the happy marriage of tastes between the nutty rice and fresh, well-pickled cabbage kimchi. This recipe calls for whole cabbage kimchi, either homemade or store-bought. Only the stem part of the cabbage is used, not the stuffing. With its robust kimchi flavor, this rustic one-dish meal does not need to be accompanied by any other sauce.
 

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