I am in NYC and thought it was pretty great I got a massive sweet tea and chicken biscuit for $1.08. So the biscuit itself gets high marks; the chicken not so much..(Chickfila is so much better!) But the sweet tea does rock. I'll give them that.
Cuisinart! I have the cordless one and it has changed my life. I mean, it's so easy to puree things that I find myself constantly making smoothies, soup and such..
Ha! I just made this like five minutes ago for an early dinner. It was so easy! I thought the fish sauce mixed with the sugar gave off less fumes than the fish sauce on its own. But -- I couldn't find the correct chilis either and just grabbed some from a veggie stand. Assuming they weren't very hot, I split them down the middle to add more spice to my dish. Way, way too spicy! My fault, not the recipe's. Great recipe.
And we're all eating fast food...why?
Bojangles appeared briefly in New York (there's still one in Bushwick, but that's pretty far off my path). I used to have the chicken biscuit there pretty regularly, and it was mighty fine. Part of what made it so good was that the chicken was spiced with something like Tabasco, and the McD's doesn't match that, but I thought it was a decent savory breakfast, and I expect I will have it again. McDonald's breakfast is under-rated, in general I'd say. There are plenty of times, especially when I am traveling, when it is just what I want.
this was very sweet - i also recommend less sugar but mine turned out very SALTY as well... i was doubling the recipe but maybe the sauce didn't need to be doubled? i could tell the flavor would have been fantastic if it wasn't so salty... gonna try to figure out what went wrong and try again!
This recipe is great--very quick and easy to prepare and the taste is outstanding. I used 1/2 the recommended sugar and it really turned out perfect, using the whole amount recommended might be too sweet. This is one of my my successful forays into SE asian food, and will remain in my recipe book for years to come.
In regards to the fish sauce, this was my first time. I did a little web research and found a concensus amongst "those who know" more than I do and they suggested Tra Chang brand. $1.59 at local asian grocery. You can also find the Thai chilis at any asian grocer as well.
And yes, this is way more than 2 servings with 1 pound of meat. Last me about 4 servings. Give it a try.
1 pound boneless chicken to make two servings? That's a big serving of meat.
p.s. My family likes a fish sauce that has an orange label with the map of Vietnam on it. I think it's actually made in Thailand though.
This blogger has a good post on mam nem (preserved fermented fish: http://www.hustlerofculture.com/me_we/2007/12/say-hello-to-st.html
Usually mixed into a wonderful dipping sauce to be eaten with the Vietnamese beef fondue (bo nhung dam). Different brands (often made in Vietnam) are very hit or miss - you buy the wrong bottle, and just opening it can turn your stomach. But sometimes worth the risk for the yummy dipping sauce :)
Other stuff:
mam ruot (fermented fish paste - "made from flesh and entrails"!)
mam ca loc (preserved fish - actual fish parts!)
mam tom (shrimp paste - probably the least offensive of these last three)
Cybercita, I used Tiparos. Check out Bangkok Center Grocery at 104 Mosco st. in Chinatown. There's a super cheap dumpling place next door, too!
on second thought, blake, i live in nyc, so i should be able to lay my hands on just about anything... what brand did you use?
thanks. i think i can get that at hanh ah rheum. this recipe does look great!
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