Hello World. Welcome to my first blog of August! Thank you so much for giving me the opportunity to share my passion of food with you. I bought a Cannon Rebel T3i just for the occasion. The photos you see here are shot right out the box. I purchased the “Dummies” book for my camera as well as “Plate to Pixel” both of which are amazing and very informative. I considered putting off blogging until I had conquered my new camera but I could not wait.
I love Thai cuisine! Especially Thai salads. I love all of the different flavors and fresh ingredients. Nicole and I have Thailand on our bucket list of places to visit. I hear you can get the most amazing food from the street carts there. I can only imagine!
We grow our own mint and basil but find it difficult to grow cilantro in south Florida :-(. Fresh herbs are one ingredient that are hard to “over do” The more the merrier. Especially in Thai cuisine. There are so many bold flavors in Thai food that you don’t have to worry about upstaging with herbs.
I grilled this steak on high heat outside on my grill. Even though the marinade is salty in flavor, I still seasoned the both sides with salt and fresh ground black pepper. After you cook meat at high temperatures make sure you allow rest time to allow the juices to “settle down”. Otherwise, when you cut into your meat the juices will spurt out all over your cutting board. Also, make sure you cut against the grain for a more tender experience.