Comments on: Sardines http://laocook.com/2009/03/15/sardines/ Kitchen Blog, Lao Cuisine, Lao Food, Laotian Chef, Laocook, Thai Laotian Cooking, Recipes, Laos, Vientiane, Lao Chef Sat, 19 May 2012 05:18:12 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: laocook » Blog Archive » Malt Brulee http://laocook.com/2009/03/15/sardines/comment-page-1/#comment-31221 laocook » Blog Archive » Malt Brulee Sun, 08 Jan 2012 19:48:31 +0000 http://laocook.com/?p=2200#comment-31221 [...] It was over a discussion about the many different beers (all 1100 of them!) and how I used to brew my own that I realised that I knew exactly where to get hold of malt extract. I had some at home. I always [...] [...] It was over a discussion about the many different beers (all 1100 of them!) and how I used to brew my own that I realised that I knew exactly where to get hold of malt extract. I had some at home. I always [...]

]]> By: Hank http://laocook.com/2009/03/15/sardines/comment-page-1/#comment-21561 Hank Thu, 19 Mar 2009 00:47:26 +0000 http://laocook.com/?p=2200#comment-21561 Lovely presentation on the sort-of-irashi sushi. We eat a lot of sardines in summer, but they are out of season at the moment. In due time... Lovely presentation on the sort-of-irashi sushi. We eat a lot of sardines in summer, but they are out of season at the moment. In due time…

]]> By: Vienne http://laocook.com/2009/03/15/sardines/comment-page-1/#comment-21557 Vienne Tue, 17 Mar 2009 22:07:35 +0000 http://laocook.com/?p=2200#comment-21557 Hola Sithilert and King. Sriracha Mayo is just a mixture of regular Mayo and Sriracha sauce. Sriracha chilli sauce is great for mixing because it is not to "vinegary" or overly hot. It is best mixed with homemade Mayo, but seeing as we are not permitted to serve homemade Mayo at the restaurant (though I can serve Steak Tartare with a raw egg!..go figure!), we have to use the commercial one instead. King, glad you like the new theme! :cool: Hola Sithilert and King.

Sriracha Mayo is just a mixture of regular Mayo and Sriracha sauce. Sriracha chilli sauce is great for mixing because it is not to “vinegary” or overly hot. It is best mixed with homemade Mayo, but seeing as we are not permitted to serve homemade Mayo at the restaurant (though I can serve Steak Tartare with a raw egg!..go figure!), we have to use the commercial one instead.

King, glad you like the new theme! :cool:

]]> By: KING LAOCOOK http://laocook.com/2009/03/15/sardines/comment-page-1/#comment-21556 KING LAOCOOK Mon, 16 Mar 2009 21:41:27 +0000 http://laocook.com/?p=2200#comment-21556 The new layout looks nice and vibrant 2009 is looking good for laocook. The new layout looks nice and vibrant

2009 is looking good for laocook.

]]> By: Sithilert http://laocook.com/2009/03/15/sardines/comment-page-1/#comment-21555 Sithilert Mon, 16 Mar 2009 17:00:21 +0000 http://laocook.com/?p=2200#comment-21555 Would you be able to tell me how to create the Sriracha Mayo?  It looks and sounds delicious.  Thank you. Would you be able to tell me how to create the Sriracha Mayo?  It looks and sounds delicious.  Thank you.

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