Huy Fong - Sriracha Hot Chili Sauce 17 Oz.

Customer Review: The Ketchup of Tomorrow
Love this stuff. I use it on eggs, rice, potstickers, potatoes, fried foods, pizza, chicken, basically anywhere you put ketchup and then some. It's been called the country's fastest growing condiment, coming straight outta Rosemead, CA. Note that the price shown currently on Amazon ($7.48) is nuts. I got my 17 oz. bottle in NYC Chinatown for $2.99.
Customer Review: An anecdote
INT. ALEX'S APARTMENT - LIVING ROOM - NIGHT A party. College kids drinking, eating pizza. Everyone talking, no one listening. ALEX takes a slice of pizza from the greasy box, puts it on a paper plate. Goes to kitchen. Pulls down HUY FONG SRIRACHA HOT CHILI SAUCE. Proceeds to drown the slice with stream after stream of thick red paste. ALEX takes a big bite. GIRL looks on, horrified. GIRL: What are you doing? ALEX: You've never heard of sriracha? GIRL: No. That's just hot sauce. ALEX: Hah! You ignorant fool. You can't have any. GIRL: Um, okay. Not like I wanted to anyway. Freak. GIRL walks away. ALEX continues devouring the slice, sweating from the chili spiciness, oblivious to how insane he looks. ALEX (V.O.) That girl doesn't know about sriracha. Good. More for me. More, more, more, for me. CLOSE-UP on Alex. His eyes close in silent joy. FADE TO BLACK.

As the weather begins to warm up in various parts of the country, it won't be long until you begin to have the scent of grilled meats and barbeque sauce wafting over your backyard fence. In fact, these delightful scents may get you thinking about dusting off your own grill and looking for some new recipes for your favorite grilled meats and vegetables. Well, look no further, as seasoned skewers may be just what you are looking for.

If you are looking to add the same great flavor that you put on the outside of your meat on the inside as well, then seasoned skewers may be just what you need. These skewers are made of untreated wood that has been infused with flavored oils. As the meat heats up and cooks, you find these delicious flavors seeping inside of your meat. Compliment the seasoning on the outside of your meat and you will have a barbeque dish to die for.

Don't think that these skewers are just for kabobs either. Get creative in your grilling by using the skewers to flavor baked potatoes, fruits, vegetables and seafood. They can also be used on a wide variety of meats from your basic steak and shrimp to chicken and turkey. The skewers are especially delicious in meats such as chicken and turkey, as it is hard to get your seasoning inside of these meats. The skewers will help keep your chicken and turkey seasoned and moist.

Seasoned skewers also allow you to get creative. There are various flavors that will not only add flavor, but variety. Just think about some honey bourbon chicken with a garlic herb baked potato.

If you are into Thai, then you may find that Thai coconut lime shrimp on a bed of steamed rice with Indian mango skewered veggies sounds good. To add a little spice to your life, the Mexican fiesta skewers can be added to just about any meat to make them tasty and delicious. Looking for a new twist on a turkey or chicken hen? Poke them full of citrus rosemary skewers for a dinner your family won't forget.

Additional information regarding these exceptional items can be found at http://www.mysecretpantry.com.

Rice Noodles

Thai Deodorant Stone, Mini Stick Stick (2.125 oz)

Our Thai crystal stone deodorant products are all natural potassium alum. This means NO ALUMINUM. These natural, crystal, deodorant stones are the best crystal deodorants available. Recommended by Walter Reed Army Hospital to their patients. Over 10 million sold. (2.125 oz.) Lasts over 3 months.

Green teas have always been popular, especially in the Japanese cultures but have made their impact in the western world as well. Green tea has been used in many aspects in the last few years not only as a well brewed beverage but also added to supplements and other dietary items because of the rich antioxidants that this tea possess.

You maybe asking what exactly is green tea. Well really it is no different that your typical black tea. The only difference is the process that the green tea goes through that makes it different from the the traditional black teas. Black teas are highly processed, this is what gives them the darker color. A green tea is processed less and in some instances is grown in a different environment. Some high quality green teas are grown in the shade rather than the direct sunlight.

Green teas are made from the same tea plants as red and black tea but they undergo a very minimal oxidation process. Green tea originates from China although it has become the common tea of Japan. In fact in Japan green tea is commonly just called tea as this is the main type of tea of the Japanese culture.

Green tea has many special features to it that are not present in other types of tea. Green tea typically has a lower amount of caffeine than your typical cup of black tea. In fact green tea only has a fourth of the amount of caffeine as a equivalent sized cup of coffee. That is also about half of the amount of caffeine that a normal cup of tea contains.

To brew the perfect cup of green tea you will want to use a slightly cooler water than you would for your typical tea. The water used to brew green tea should be between 140 degrees F and 190 degrees F. The higher the quality of green tea used the cooler the water should be and the shorter the brewing time. The less expensive green teas will need to be brewed longer and at a higher temperature. Green teas typical use one teaspoon per cup of water and can also be steeped multiple times. You can typically steep a single serving of green tea leaves two to three times before discarding.

Green tea has become very popular in the Western World as it has been for centuries in the Eastern World. The health benefits that it provides and the great taste is just a few of the reasons for it's popularity. It's use in medical supplements and creams which have just begun to be approved by the FDA are also part of it's popularity. The antioxidants in green tea are thought to be helpful in reducing the effects of Alzheimer's and Parkinson's diseases. It is also thought to help reduce the bad cholesterol and high blood pressure. Green tea has been used to increase metabolism and has been used in diet control supplements. Green tea has become the natural cure and remedy for many of the health care issues plaguing the nation. Research suggest that drinking 4 to 5 cups of green tea a day can greatly improve one's health.

For the best Coffee Maker Reviews and help choosing the right machine to make your coffee come and visit Coffee Club

Ban Thai Appetizers

Cooking Thai Food in American Kitchens

Wonderful Thai recipes, some with color photos. Excellent resource for Thai cuisine lovers.
Customer Review: cooking thai food in american kitchens
I am so disappointed that Amazon only has used copies available. I am living in Thailand currently and have found this book very useful and wanted to get my own copy. The best part is that the book is bilinguial so that you can shop for the ingredints here with no problem of trying to translate it from english to Thai. I have used book 2 as well I wish the author had written more cookboooks.

Simple snack ideas that are easy and quick to make!

1. Ants on a Log: Cut celery sticks into 3 or 4-inch lengths. Spread peanut butter down the center, and then add raisins on top of the peanut butter. A Kid Favorite!

2. Boiled or Deviled Eggs: Boil a dozen at a time.

Perfect Deviled Eggs

12 large eggs

1/2 C mayonnaise

2 T finely chopped onion

1 tsp snipped fresh chives

1 tsp snipped fresh parsley

1 tsp dry mustard

1/2 tsp paprika

1/4 tsp each salt, pepper and garlic powder

For perfect eggs with no green center (caused by overcooking), place 12 eggs in a large pan and cover with 3" water (any amount of eggs, same directions). Do not use hot water. Place on burner over medium-high heat and immediately start timing for exactly 20 minutes. When water comes to a rolling boil, turn heat to low. Cracking eggs while still hot makes the shells easily slip off. Slice in half and scrape out yolks into a mixing bowl. Blend remaining ingredients well and fill egg halves. Sprinkle with additional paprika, chill well.

3. Crackers and Cheese: Cut cheese into small squares. Serve cheese with a handful of saltines or other crackers. Kids love to make little sandwiches out of them. Add cut up squares or triangles of lunchmeat if you like.

4. Crackers and Peanut Butter or Cream Cheese: If your family has no peanut butter allergies, saltines with peanut butter are delicious! Top with raisins, banana slices, or substitute cream cheese for the peanut butter. Jam or Jelly is also a great standby with peanut butter or cream cheese.

5. Fruit!: Fresh fruit such as apples, bananas, oranges, and any other in season fruit make super snacks. Dried fruits are also good; apricots, banana chips or raisins. Canned fruit, especially peach or pear halves, and pineapple slices all have great kid appeal.

Fast Fruit Dip

2 parts marshmallow cream

1 part cream cheese; at room temperature

Blend the two and refrigerate until serving time. Fruit Dip may be thinned with fruit juice or milk, if desired. Mix all ingredients in mixer until fluffy. Cover and chill. Serve with fresh fruit for dipping.

Kool-Aid Yogurt Dip

2 T Kool-Aid sugar-sweetened soft drink mix, any flavor

1 C vanilla yogurt or sour cream

Stir soft drink mix into yogurt in medium bowl. Refrigerate 1 hour or until ready to serve. Stir.

6. Kid Kabobs: These are fun! You need toothpicks, cheese cubes, pineapple or banana chunks, and cooked meat chunks (cubed spam, ham chunks, or hot dog slices). Use your imagination! The kids love to thread their own kabobs.

7. Popcorn: Popcorn, popped on the stove, or in popcorn popper-such a great invention! For a special treat, add some melted butter.

8. Quickie Quesadillas: Using a toaster oven, put one or two saucer-size soft flour tortilla on the toasting rack. Add shredded cheese of your choice. Toast until cheese melts. Fold over. Serve with salsa. This is one our favorites!

9. Sandwiches: Cut them into small triangles or squares for a great addition to the snack tray. Even the "plain Jane", PB&J gets added significance when served on a special tray.

10. Snow on the Chimney: Similar to Ants on a Log--except you use cream cheese instead of peanut butter. Cut clean celery sticks into 3 or 4-inch lengths. Spread cream cheese down the center, and then add raisins on top of the peanut butter. Grown-ups like this too!

11. Tortilla Chips and Cheese: Add a large pile of tortilla chips to a dinner plate. Sprinkle the chips generously with your favorite shredded cheese. Microwave or toast until the cheese melts. This can be made in the oven using a pizza pan. Serve with salsa, bean dip or guacamole dip. To make an easy bean dip, combine several tablespoons of salsa with refried beans.

12. Vegetable Sticks: Carrot and celery sticks are the usual--but broccoli, radishes, turnip slices, green pepper and summer squash show up regularly. Serve with your favorite dip.

by Leslie Sausage

heart4home.net

About the Author:

Leslie Sausage lives with her husband in rural Texas. She is the mom of four grown children, a freelance writer and an elementary school teacher! She is the author of several eBooks. For creative, practical and fun ideas please visit her web site at http://www.heart4home.net

Ban Thai Soups And Salads

Ken Hom's Quick Wok: The Fastest Food in the East

Famous for making Chinese cookery easy and appealing to everyone, Ken Hom has surpassed himself with this new collection of over 80 fast wok recipes. Ken Hom's Quick Wok has been written for the busy people of today, be they 17 or 70. Clear instructions, combined with the use of fresh ingredients that need little or no preparation, mean you can rustle up sure-fire winners in no time at all, such as Sweet Ginger Chicken and Firecracker Pork with Com, which your friends and family will love you for. If you want healthy food without compromising on taste; if you want inspiration but are in a hurry, then this is the cookbook you've been waiting for.

Customer Review: Very good book on wok cookery, but not the best
I give Ken Hom's Quick Wok only four stars because it is a good book, but one should think twice before buying it. A major warning sign is that it is a thin, oversize format book with lots of pictures and half the content for two thirds of the price of a `full size' cookbook. This consideration can be nullified by the fact that the book's contents are much better than the run of the mill oversize picture book if that were the whole story. A second consideration is that Ken Hom has a similar oversized many pictured book published at roughly the same time by Dorling Kindersley (DK) entitled `Foolproof Chinese Cooking'. This book is superior to the `Quick Wok' in many ways. First, the `Foolproof' book gives much more detailed recipe instructions and the many pictures are specifically dedicated to assisting in the communication of the recipe steps. Second, much of the introductory material in `Quick Wok' is duplicated in `Foolproof'. Thus, if one were interested simply in a good introductory book on Chinese cooking, the `Foolproof' book would be the one to choose. There are some reasons to own both books. The `Quick Wok' book focuses not only on recipes done in a wok, but also recipes which are fast even by the standards of wok cooking, which are normally as fast or faster than a sauté in French style cooking. Another reason to consider this book is that wok cooking is not all about stir-frying. It includes deep-frying and steaming and the book even includes some dessert recipes done by steaming. The major chapters on recipes in this book are: Starters and appetizers Soups Fish and shellfish Poultry Meat Vegetables Noodles and rice Desserts Unlike the `Foolproof' book, the table of contents does not list the names of all dishes. Another strike against it. There are two other observations, which may weigh on whether this is the book for you. First, since the theme of the book is fast cooking, there are a large number of prawn recipes, since these cook extremely fast. If you are not fond of shrimp, you may want to consider this. Second, while the pitch of the book is speed, I question some of the prep timings. I'm sure a professional chef can prep seven vegetables in 20 minutes, but I can't. I also discount the claim of fast cooking when the recipe involves a long marinade. That immediately discounts the recipe as suitable for a quick after work preparation. There are tips in the back of the book on entertaining and menus, which have the feed of something being copied from some other work. They all appear to be common sense. I would go to Martha Stewart for more detailed recommendations. The photography and food styling are competent, but not up to the quality one would expect in an oversize format with lots of pictures. The author has a great reputation in his field, but this is by no means his best effort. I recommend the contents of this book, but give some alternatives some thought as well.
Customer Review: Good Book by Worthy Author. Worth Considering
I give Ken Hom's Quick Wok only four stars because it is a good book, but one should think twice before buying it. A major warning sign is that it is a thin, oversize format book with lots of pictures and half the content for two thirds of the price of a `full size' cookbook. This consideration can be nullified by the fact that the book's contents are much better than the run of the mill oversize picture book if that were the whole story. A second consideration is that Ken Hom has a similar oversized many pictured book published at roughly the same time by Dorling Kindersley (DK) entitled `Foolproof Chinese Cooking'. This book is superior to the `Quick Wok' in many ways. First, the `Foolproof' book gives much more detailed recipe instructions and the many pictures are specifically dedicated to assisting in the communication of the recipe steps. Second, much of the introductory material in `Quick Wok' is duplicated in `Foolproof'. Thus, if one were interested simply in a good introductory book on Chinese cooking, the `Foolproof' book would be the one to choose. There are some reasons to own both books. The `Quick Wok' book focuses not only on recipes done in a wok, but also recipes which are fast even by the standards of wok cooking, which are normally as fast or faster than a sauté in French style cooking. Another reason to consider this book is that wok cooking is not all about stir-frying. It includes deep-frying and steaming and the book even includes some dessert recipes done by steaming. The major chapters on recipes in this book are: Starters and appetizers Soups Fish and shellfish Poultry Meat Vegetables Noodles and rice Desserts Unlike the `Foolproof' book, the table of contents does not list the names of all dishes. Another strike against it. There are two other observations, which may weigh on whether this is the book for you. First, since the theme of the book is fast cooking, there are a large number of prawn recipes, since these cook extremely fast. If you are not fond of shrimp, you may want to consider this. Second, while the pitch of the book is speed, I question some of the prep timings. I'm sure a professional chef can prep seven vegetables in 20 minutes, but I can't. I also discount the claim of fast cooking when the recipe involves a long marinade. That immediately discounts the recipe as suitable for a quick after work preparation. There are tips in the back of the book on entertaining and menus, which have the feel of something being copied from some other work. They all appear to be common sense. I would go to Martha Stewart for more detailed recommendations. The photography and food styling are competent, but not up to the quality one would expect in an oversize format with lots of pictures. The author has a great reputation in his field, but this is by no means his best effort. I recommend the contents of this book,especially if fast recipes are your major interest, but give some alternatives some thought as well.

You may have heard about supplementing your diet with green tea in order to lose weight. But in addition to losing weight, green tea users tout its other benefits such as lowering bad and increasing good cholesterol, lowering blood pressure and even fighting colon and bladder cancers. But other than carrying around a bunch of tea bags and hoping to find some boiling water, how can you get green tea into your diet? Most people have started turning to green tea extract supplements in pill form.

Besides their ease of use, supplements also take care of the complaints some people have when taking green tea in its more traditional brewed form. Those complains include the tea's somewhat bitter taste as well side effects from its caffeine content. One six-ounce cup of green tea contains approximately 30 mg. of caffeine, so people who are caffeine sensitive should take green tea supplements instead of brewed tea. In addition, more than six cups of green tea a day can lead to sleeplessness, irregular heart beat, diarrhea, vomiting, dizziness and headaches. Taken as a dietary supplement, green tea extract generally comes in 500 mg. capsules taken two or three times daily.

Green Tea is also widely recognized as one than can protect you against lots of different cancers such ovarian cancer, stomach cancer, prostate cancer, as well as cancer of the colon, mouth, breast and cervix. Advocates claim that a diet supplemented with green tea or a green tea extract in supplement form may actually delay the onset of Alzheimer's disease. One study from Great Britain found that green tea inhibited three chemical culprits associated with breaking down brain cells and producing plaque and protein deposits in the brain.

Although green tea has been considered a medicine for 4,000 in China, only recently has Western medicine recognized its curative properties. In 1994 an article was published in the Journal of the National Cancer Institute showed that a normal diet that included green tea could reduce the risks of cancer of the esophagus by up to 60%. The study found that compounds in green tea had a tendency to inhibit the growth of cancer cells along with reducing total cholesterol levels, increase the ratio of good cholesterol and decreasing the level of bad cholesterol.

Finally, according to research, green tea contains a substance known as L-theanine that triggers a body's T cells to secrete as much as ten-times their normal output of virus-battling interferon, so incorporating a green tea supplement into your diet may be a key flu-fighting strategy.

The Author is a long-time student of health, fitness and bodybuilding. You can read more free information about health, fitness and bodybuilding as well as where to get Green Tea supplements at his website http://www.ultimategreenteaweightloss.superfood-reviews.com

Ban Thai Appetizers

Maesri Thai masaman curry - 4 oz x 2 cans

Maesri Brand is recognized in Thailand as a high quality export product with rich taste and authentic flavor. For a quick delicious Thai dish using this product, stir fry one can with 2 cups of coconut milk and let boil for 8 minutes. Add 2.5 lb chicken, 1 lb potato and onion, 1/2 cup water, and cook 25-35 minutes, stirring occasionally. Sprinkle with roasted peanuts if desired. Serve with jasmine rice. Product of Thailand. Additional images, recipes and detailed description at ImportFood.com.
Customer Review: A family favorite
We raise our own chicken meat and everyone loves to eat this curry chicken once of week. Easy to make and delicious! <><

Situated on the marina in Cabo San Lucas, nestled amongst the many restaurants
and bars at Plaza Bonita, sits a lively little restaurant where flaming pans light up the
night.

Fire leaps high releasing the pungent aroma of herbs and spices while oohs and
aahs escape from the mouths of diners. Passersby stop to take in the show, some
walk on but many are drawn in by the culinary exhibition. Like us, they are soon to
be fans of Chef Alex Brulhart, owner of Alexanders Restaurant.

Alex hails from Switzerland and brings a unique culinary style crafted in his
homelands alpine heights to sea level here in Cabo San Lucas. Combining French-
influenced cuisine of Swiss origin with hints of the tropics and Mediterranean, the
menu offers something for just about any palate and craving. Twenty years as a chef
have honed Alexs skills and the proof is in the tasting. Couple his talents with a
well-trained staff and you have the makings of a memorable dinner with friends or
that special someone.

For starters, try the Escargot Chablisienne - Snails sauted with white wine, butter,
garlic and herbs with mushrooms. For a salad, the Caesar prepared tableside with
only fresh ingredients and under Alexs watchful eyes is a must. Both paired well
with a Cassilero del Diablo Merlot recommended by our waiter.

Entre selections are diverse, and while we heard great things about Alexanders
Shrimp Tempura with a Thai coconut-chile sauce, we opted for the Chateaubriand
for two. One of many entres prepared tableside the show is not to be missed. Chef
Fabricio Petrelli expertly prepared our entre with a showmans style coaxing flavor
from the spices sprinkled from high above the pan and controlling the dance of fire
that seared those flavors into the premium cut of Sonoran beef. Soon we cut into
butter-soft beef tenderloin with a rich but subtle Barnaise sauce. Accompanied by
mashed garlic potatoes and tender-crisp fresh vegetables we were nothing but
delighted with the dish.

Seafood lovers will most certainly enjoy the catch of the day as it is a fresh as fresh
can be. Caught locally aboard boats managed by Alex, the time from catch to pan is
very short. In addition to the fresh catch, Alexanders also offers a succulent Surf
and Turf combination featuring Shrimp and Filet Mignon, Shrimp Stuffed Chicken
Breast, Whole Lobster and Shrimp Capice - fresh local shrimp sauted with capers
and cognac. For the meat eater, Alexanders offers a variety of steaks as well as
lamb chops in a red wine and rosemary reduction. In addition the menu also
features a Seafood Platter for two that includes the catch of the day, lobster tail, filet
mignon and scallops. House specialties include fondue dinners for a minimum of
two people featuring cheese, seafood, beef or Fondue Bourguignon. Homemade
pastas complete the selection of entrees.

No meal is complete without dessert and Alexanders is the only restaurant we know
of in Cabo that features the longtime Swiss favorite, fondue. Dipping fresh fruits
into a decadent chocolate fondue is an experience not to be missed. Other desserts
include Bananas Foster and a variety of crepes all prepared tableside with more fire
and flare.

For those who look for the finer things in life and believe that great food is one of
lifes greatest gifts, Alexanders Restaurant is not to be missed. Whenever you
venture south of the border to the tip of the Baja peninsula, do yourself and your
taste buds a favor, stop in for a wonderful meal by the sea.

For more information, visit them online at http://www.alexandersrestaurants.com
or call them at 1-817-866-6702 from the U.S. or 624-143-2022 while in Cabo. For
more information about Cabo, visit http://www.CabosBest.com

Richard Chudy is the author and President of Cabo's Best, a travel website dedicated to Los Cabos. To learn more about Cabo, visit http://www.CabosBest.com or email Richard at cabo rich@cabosbest.com.

Ban Thai Soups And Salads