We just got home from a history-laden vacation that included DC, Thomas Jefferson’s mansion/plantation, and the Gettysburg Civil War battlefield. It was sweltering, hot and humid, a bit like Vietnam. We enjoyed many simple and fancy memorable meals, which I’ll relate to you next week, after I sift through all my notes and photos.
Today, I just want to relay a nifty tip that I got via email from a frequent visitors to this site. I sometimes get into mini collaborations with some of you to solve a vexing cooking issue or source an ingredient. When things work out well, I love to share the findings so we all benefit.
I can’t remember when Josh G. and I began communicating about sourcing plants for growing pandan (la dua in Vietnamese), a Southeast Asian aromatic grown for its gladiola-like blade leaves that exude a grassy, vanilla-ish flavor and green color to food. If you’ve seen green cakes at an Asian bakery, chances are they’re made with fake or real pandan extract.