Thank you Thud

Yes I'm very happy - I finally started losing again, I lost 5 lbs. after what felt like a long stall!

Let's see if I can re-remember:

Bacon Fat
Coconut milk (Aroy-d)
Bok Choy
Green curry paste
Liquid Aminos
Habanero pepper
Thai chiliflakes
Basil
Garlic Chili paste (the red blob)
a little green pepper and onion
vinegar
shrimp paste
1/2 pork bullion cube

I think that's it or close to it.

small amt water and vinegar to boil with chicken. Cook, added hot pepper and bacon fat, curry paste and shrimp paste. cook. add other stuff except basil and bring to boil, stir, simmer 15 mins or so, add bok choy green tops and some basil let simmer another 5 mins, serve add basil and chili paste toping.

it is easy and favorite of my

Thanks Thud, it sounds good but hot!!! Why do you use vinegar to cook the meat? I'm allergic to gluten, and white vinegar contains it so wonder if I could use another vinegar?

Thanks again!

I don't know. I Just like sour flavor. I use apple cider vinegar. Lots of it in many things. I didn't know white vinegar had gluten in it. I'm going to look that up. Weird!

White vinegar is gluten-free. You may be thinking of malt vinegar, 1DD. If you were still paranoid about it, though, I'd go with apple cider vinegar.

Perfect, I love apple cider vinegar and have been forgetting to use it lately.

I think white vinegar maybe only has only a trace but I'm celiac so a trace matters.

You're right Kristine, I checked on the celiac website, I was misinformed. Glad to know that!

P.S. I'm from Ontario too but in sunny AZ now!

I made the fettuccini noodles today with olive oil, 2 cloves of garlic, 6 black olives and 4 tiny cherry tomatoes chopped up, it was YUM!

I am going to eat these noodles every other day! Happy I found them and got brave enough to try them. Just need more dairy free recipes. Arizona was high 80's last week so I didn't feel like soup...it's cooling off now so I will try some chicken soup!

Dog day, your dish sounds so good!

Has anybody ever used fish sauce in the Asian mix and what did you think of it?

JEALOUS! I spent 5 weeks in NM a number of years ago for work; I loved the desert. I don't think I could leave home permanently, but I want to be able to afford to be a snowbird when I retire. There is absolutely no part of snow or winter that I enjoy.

Back on topic: my next project is going to be shirataki mock sushi. I didn't think to buy real nori sheets, but I have some of those roasted seaweed snack packs. I've never seen the shirataki rice, but I'll just cut the noodles really small with scissors. I just have to think of a way to make the "rice" stick together. I've seen recipes with xanthum gum, but I don't have any. I might still have some guar gum, but I'm not sure that would be the same. I was thinking of just melting some cream cheese and mixing it all together, since I'm putting cream cheese in it anyway. Any other ideas?

OMG! What a great idea. I totally could see mincing the noodles up, squeezing them hard and precooking them in some fat. I do have some xgum. that stuff is tricky to use. Sounds like something fun to do this weekend. All the mistakes should be edible

I have a fish sauce post on my computer at home. I forgot to hit send. I'll do it later. I just have two words to say about fish sauce in the meantime: Red Boat.

that sounds great!
mashed avo might work, too?

The fact that I'm just starting on my second cup of tea may explain my bafflement, Thud.

Does "Red Boat" mean a brand of fish sauce? Or is it code for something that I'm entirely ignorant about?