On 1 Nov 2006 19:19:58 -0800, "aem" > wrote:

>
>modom (palindrome guy) wrote:
>> Here in Cow Hill, shrimp are not a common comestible. [snip]
>
>> After toasting and grinding the pepper and coriander, I added the
>> ground spices to a bowl with nuoc mam and lots -- LOTS -- of minced
>> fresh ginger. Then I added the juice of a lime and of half a lemon
>> and some honey. [snip]
>
>What, no lemongrass?

Now, be nice. I do latch onto flavors and ride them for a while.
>
>Just kidding, it sounds quite nice. -aem

Thanks. It was.

And BTW thanks for the fish soup recipe you shared the other day.
I've saved it for the next time there's enough water in the Sulphur
River to allow for an ichtheo-infusion in my diet. And failing that
in this time of persistent drought, the aioli tips you offered are
surely keepers for other uses. Smoked chicken comes to mind, for
example.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook