Other than the maple syrup (for me) that sounds really good!!!
Mom used to make grilled cheese with mayo and a tomato. That was good too :lips:
And my fathers one time attempt at Boston Baked Beans that to this day I can still taste. I hope one day to recreate them just like that.:lips: :lips: :lips:
Tuna Casserole , now there is comfort . Fresh baked bread , beef
stew , chili , alas I am revieling my love of good old fashioned food. Now for dessert , as has allready been said homemade ice cream rules , and apple pie . Darn now Im hungry again.
My mom also used crushed potato chips for the tuna casserole topping, and she also would cut up some Velveeta cheese cubes and stir them in so as you were eating, every few bites you would come across this melted, creamy spot of Velveeta!
May I ask, why do most men not like tuna casserole? Neither my hubby or my 3sons will touch the stuff. I love it though.
Cheese Fondue. A long slow meal, lots of wine, a little bread, candlelight, dinner music. I get these really good grilled Italian vegetables- artichokes, borrentine onions, eggplant and slice them up on the side. Maybe a few cornochons. Did I mention wine?.....AND I get to sit down and enjoy it!
This recipe for kao niow mamuang is from Kasma Loha-unchit Clark, and appears in her book "It Rain Fishes." It is the most precise and, of course, delicious recipe of the dessert that I use.
A few notes: Use good quality coconut milk. In the US, Chaokah and Mae Ploy are the best. Of course, the best ripe, non fibrous mangoes are key. I use "Manilla" mangoes, since Thai mangoes are not available here. My wife doesn't believe me that Thai mangoes are really that good, but that's another story.
With regards to taste, I definitely recommend using pandanus leaves, if possible. It provides a subtle vanilla, floral flavor that's important in Thai desserts. Also, as Kasma notes, there should be a pronounced saltiness behind the sweetness. This is necessary to bring out the sweetness in the mangos and sticky rice.