Sue Estey |
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Kasma's Cooking Class
Thai flavors - salty, sweet, spicy hot, sour, rich and oily, bitter, astringent.
We've spent a week slicing, mincing, toasting, grinding, smashing, peeling, mixing, tasting, adding, turning, frying, boiling, simmering, stirring, steaming, baking (just a little), separating, seasoning, and, finally, EATING!
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Thai basil, slivered kaffir lime leaves
Shelled shrimp
Thai chillies
Red snapper
Toasting chillies
Mussels
Grinding chillie paste some more
Coconut mushroom soup
Steaming mussels
Mussels, steamed
Slicing skirt steak
Flouring the fish
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