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Joined Date: Oct 04, 2009
Reviewed Shrimp Pad Thai
"I have always found that the hardest part of cooking a receipe is finding all the ingredients. Unfortunately my local supermarket was lacking. Thai Kitchen roasted red chili paste was a good substituate for the tamarind and I used lime zest in place of the lime leaves. I couldn't find fresh lemon grass but after a little hunting around I found it jared in the international food isle. Not only was this tasty for dinner but it was pretty good for breakfast too. Next time I think I will try it with chicken."
I didn't learn how to cook until I was 35. My first husband was a gourmet chef.