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Thank you, Amy, for the interesting Stir Fry recipe. I have a nice little hob for that and a couple of so-so woks, so I will give this a try. I need to run down some fresh Cilantro, known around here as Chinese Parsley or Wansoy. I hope that the mechanic coming in the morning can get my car running so I can go find the farm with the culinary herbs soon!
jeanf, that is a very good idea that I had not considered. We do BBQ occasionally though it is a far cry from the BBQ found in the states, but the coals are hot and it should work like a charm, as far as blackening/blistering some peppers.
As an aside on the peppers, my bro-in-law, Mark, budding chef and HRM (Hotel/Restaurant Management) student here in the Philippines talked about watching them doing the peppers during an e-learning session (read computer lab). I get to rustling through my old dvds and find where I had downloaded a group of CIA instructional videos and ... Voila! ... there it was. So I watched the video and sure enough, they do what we did, but a bit hotter - 500F or better which my oven just won't get to.
I really appreciate the many comments and insights. I tried the anchovy today, but it didn't go well on my better half's tongue. But I enjoyed trying it. I hope to do jars of roasted red peppers, have an array of adventurous options for my scrambled eggs, and a whole lot of fun sorting it out in the process. I wish each and every one of you a wonderful day filled with both amusing and satisfying flavors!
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Tatoosh aka Steve
Ancient Amerikano Adventuring Abroad: another fat guy up a mountain in the Philippines
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