Serious Eats - seriouseats.com

Hahaha, you guys did this one last year on Dinner Tonight as well. Slightly different, but adapted from the same Gourmet recipe:

http://www.seriouseats.com/recipes/2009/02/dinner-tonight-curried-pork-noodles-recipe.html

I recognized it because it's still one of my go-to recipes for fried noodles. So great.

"Who knew guacamole could be considered a health food?"

Yep, avacados are crazy good for you. It's nice to see the truth about them finally going mainstream.

@Chichi Wang Yes, I did only use the cream at the top. I simmered the coconut cream and paste for what seemed like far too long, but the oil never separated. It did reduce in volume quite a bit, but eventually I just gave up and added the pork and the rest of the coconut milk.

So I'm not in the states, and I'm wondering about the 16oz box of powdered sugar, which a package size that doesn't seem to be available where I am... is that 16oz by weight or by volume?

I have to admit that I let my curiosity get the better of me and I made one of these last week.

And it was pretty awesome.

I'm guessing this is their April fools joke?

I made this one last night, and hot damn, it was delicious. I did make some changes, though:

- Substituted ground ginger and garlic for fresh (about 1 tbsp of each)
- Reduced the oil to 2 tbsp for calorie reduction
- Reduced the flour to 1 tbsp, just because I try to stay away from flour in general

The tomatillos aren't mentioned in the procedure. Any ideas as to what to do with them?