The History of Thai Food

Written by Andrew Hall

Thai food is famous all overrepparttar world. Whether chilli-hot or comparatively bland, harmony and contrast arerepparttar 113209 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 inrepparttar 113210 mountainous region of Southwest China (now Yunnan province) betweenrepparttar 113211 sixth and thirteenth centuries, into what is now known as Thailand, Laos,repparttar 113212 Shan States of upper Burma, and northwest Vietnam. Influenced by Chinese cooking techniques, Thai cuisine flourished withrepparttar 113213 rich biodiversity ofrepparttar 113214 Thai peninsula. As a result, Thai dishes today have some similarities to Szechwan Chinese dishes.

Originally, Thai cooking reflectedrepparttar 113215 characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Subsequent influences introducedrepparttar 113216 use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunnedrepparttar 113217 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 sawrepparttar 113218 introduction of frying, stir-frying and deep-frying. Culinary influences fromrepparttar 113219 17th century onwards included Portuguese, Dutch, French and Japanese techniques. Chillies were introduced to Thai cooking duringrepparttar 113220 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 Turkey

Written by Sherri Allen

Almost every household in America hasrepparttar same problemrepparttar 113208 day after Thanksgiving -- what will you do with allrepparttar 113209 leftover turkey? You could just reheatrepparttar 113210 leftovers and serve them. You could just slicerepparttar 113211 turkey and make cold sandwiches. But this year, after you've eatenrepparttar 113212 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 dinnerrepparttar 113213 whole family will love. My family is partial to this recipe because they preferrepparttar 113214 pie crust torepparttar 113215 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 ofrepparttar 113216 pie crusts in a 9-inch pie pan. Addrepparttar 113217 turkey mixture. Placerepparttar 113218 remaining pie crust on top. Sealrepparttar 113219 edges ofrepparttar 113220 pie crusts. Cut slits inrepparttar 113221 top pie crust to vent.

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