Where am I? http://blakeley.com/blogofile Performance, scalability, databases, and whatever comes up. Fri, 18 May 2012 01:00:50 GMT Blogofile hourly 1 Nam Phrik Pao http://blakeley.com/blogofile/archives/492 Sun, 01 Aug 2010 17:20:11 UTC http://blakeley.com/blogofile/archives/492 Nam Phrik Pao
  • 1/2-cu dried shrimp
  • 2-cu vegetable oil
  • 1/2-cu garlic, sliced(about 1 head)
  • 1 bunch green onions, sliced
  • 12 chiles japones, or tien-tsin, or thai long chiles
  • 3-T tamarind concentrate
  • 3-T palm sugar
  • 3-T Thai fish sauce
    • Rehydrate the shimp in a small bowl, then drain and set aside. Prepare the garlic and green onions, then heat the oil in a wok. Dip a wooden spoon to test the oil: when you see tiny bubbles coming from the wooden spoon, the oil is ready.

    First, fry the garlic for 30-90 seconds. Wait for it to turn golden, but do not let it burn. You can skim the garlic out of the oil, or strain the oil into a glass container for the next step. Either way, set the garlic aside in a bowl.

    Next, fry the green onions until they begin to caramelize, 2-3 minutes. Skim or strain them out and add to the bowl containing the garlic. Fry the chiles for about 30 seconds, and add them to the bowl. Then fry the shrimp for about 1 minute and add them to the bowl.

    Using a food processor, combine the fried ingredients, the tamarind and 3-5 T of the frying oil and blend into a smooth paste. Move this paste to a saucepan, add the sugar and fish sauce, and simmer for 5-10 minutes. Remove and cool.

    Store the paste in a clean glass jar with a good lid. Refrigerated, it will keep for some time. This version of the recipe makes about 6-oz of curry paste. ]]>         RIP PoW http://blakeley.com/blogofile/archives/287 Fri, 19 Jan 2007 12:02:32 UTC http://blakeley.com/blogofile/archives/287 RIP PoW
    Prince of Wales

    The last batch of chili (#971) was excellent, too. chili recipe 971

    ]]>         The Smoke, Part II http://blakeley.com/blogofile/archives/270 Tue, 19 Dec 2006 16:53:57 UTC http://blakeley.com/blogofile/archives/270 The Smoke, Part II Stopping right now, sir!

    Their attitude toward conservation, however, sometimes appalls me.

    There's a preservation order on the exterior, eh?

    There isn't a lot to say about my last couple of days in London. I went to some very nice pubs, but all the LondonLand pubs get plenty of business without my advertising. Brooke's Market Leadenhall Market Seven Stars

    I did get to the new British Library, near St Pancras station. The architecture is nice, and the exhibit on London maps was stunning.

    St Pancras, from the British Library plaza

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