We made Thai chicken cakes over the weekend — they turned out ok but not super-fantastic. Ground chicken, breadcrumbs, green onion and fresh cilantro with ground coriander. Something is missing — I don’t know what just yet. Need to hi-jack that chef from Thai Smile!

Another thing I suggest from the int’l aisle is the Swedish Knackelbrod (sp?) giant rye cracker discs. Kelly has to eat like a diabetic, and since they are whole rye they are perfect! They make great ready-made pizza crusts, and they keep forever just in the pantry. Just toss on some marinara, fresh red bell pepper, mushrooms, cheese, etc and then cook in the oven at 400-450 degrees for about 10 minutes. The rye makes for an interesting taste with the pizza, and while it does just fine with a red pizza sauce, I think you could do ever better with like a chicken alfredo pizza or something like that.

I will have to check out that oregano in the Mexican section. Have you ever been to the ethnic food aisle at Meijer? So interesting. That’s where my fish sauce came from. I didn’t buy the tiny Americanized brand either–I got the big scary bottle with Asian characters on it.

Normally, I buy the whole oregano you can find in the “Mexican” section of your local grocery. It’s also cheaper, too.

I made some hellified Thai-style jerky the other day, too — but I’m not posting that recipe until I get it “just right”. The secret: fish sauce.

I’m glad you enjoyed it! Do tell me how it turned out. I personally was OK with it and it was a big hit at the office, but I was trying for something with a little more “tang” to it.

Hee.