Hi all, we have a Thai Restaurant and have a small garden which we grow Lemongrass, Kafir, and different peppers, amongst other plants. We tend to lose our favorites in the winter because our busy season coincides with the bite of winter. Here mainly to discover our next garnish. We top out our heat at the Yunnan and offer Piquins pickling in fish sauce (Prik Nam Pla). So super hots may not be our next thing, but you never know. For us, authenticity of the dish is paramount.
We do enjoy growing super hots though, our chocolates never turned up last season. So we cook better than we grow. Looking forward to what we discover here.
We do enjoy growing super hots though, our chocolates never turned up last season. So we cook better than we grow. Looking forward to what we discover here.