The History of Thai FoodWritten by Andrew Hall
Thai food is famous all over world. Whether chilli-hot or comparatively bland, harmony and contrast are guiding principles behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all tastes.
The 'Tai' people migrated from valley settlements in mountainous region of Southwest China (now Yunnan province) between sixth and thirteenth centuries, into what is now known as Thailand, Laos, Shan States of upper Burma, and northwest Vietnam. Influenced by Chinese cooking techniques, Thai cuisine flourished with rich biodiversity of Thai peninsula. As a result, Thai dishes today have some similarities to Szechwan Chinese dishes.
Originally, Thai cooking reflected characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Subsequent influences introduced use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned use of large animals in big chunks. Big cuts of meat were shredded and blended with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw introduction of frying, stir-frying and deep-frying. Culinary influences from 17th century onwards included Portuguese, Dutch, French and Japanese techniques. Chillies were introduced to Thai cooking during late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adapt at adapting foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products.
Easy, Yummy Recipes Using Cooked TurkeyWritten by Sherri Allen
Almost every household in America has same problem day after Thanksgiving -- what will you do with all leftover turkey? You could just reheat leftovers and serve them. You could just slice turkey and make cold sandwiches. But this year, after you've eaten plain leftovers and sandwiches and want something with a little more pizzazz, try one of these tasty and easy recipes.
Easiest Turkey Pot-Pie
This pot-pie is very easy and results in a dinner whole family will love. My family is partial to this recipe because they prefer pie crust to biscuit topping that is commonly used in pot-pies. If you don't have frozen soup vegetables, regular mixed vegetables are fine as a substitution.
* 2 cups chopped cooked turkey * 1 16-oz pkg frozen soup vegetables * 1 12-oz jar turkey gravy * 1/4 cup water * 2 refrigerated pie crusts
Preheat oven to 400 degrees.
Combine turkey, vegetables, gravy and water in a mixing bowl. Set aside.
Place one of pie crusts in a 9-inch pie pan. Add turkey mixture. Place remaining pie crust on top. Seal edges of pie crusts. Cut slits in top pie crust to vent.