Eating Dinner With My Family

This was an interesting recipe.  At first, it was an odd juxtaposition of flavors.  There as the almost fishy flavor of the seaweed, the nuttiness of the sesame seeds, and a surprisingly spiciness of the togarashi, which I had never used before and was why I made this particular recipe tonight.  I happened to have some on hand.  Why you may ask?  Well,  I was making the trek to the oriental grocery for Korean pepper paste, so of course I browsed a bit. I saw the togarashi and I knew I had seen it in one of the hundreds of to try recipes I have filed away, but I also knew that it was for a recipe I wanted to try and was only deterred by missing this ingredient, the one ingredient not available at my local Publix.  So, of course I bought it and then proceeded to try and remember what recipe I wanted to make that required the elusive togarashi.  Then it hit me, it was from an article in Food and Wine about s...

I saw a video on one of my food related Roku channels (this one was on allrecipes too) for this Pad Thai Popcorn and I was totally intrigued!  We really like popcorn, we have it most nights as our pre bedtime snack, and this looked amazing.  It was a bit more work than I would like to put in to a snack, and it was more sweet and not as spicy as I would have liked it, but the more I ate, the more I liked it.  It won't make an often appearance in our house, but I am keeping the recipe and want to play around with it. Pad Thai Popcorn 1 Tsp vegetable oil 1/3 Cup unpopped popcorn 1 Cup chopped dry-roasted salted peanuts 1/2 Cup packed brown sugar 1/4 Cup vegetable oil 1/4 Cup corn syrup 2 Tsp lime juice 1 1/2 Tbl fish sauce 1 Tbl sambal oelek (Thai chile paste) or -plain hot sauce 1 Tbl grated lime zest 1/4 Tsp baking soda 1/4 Cup chopped cilantro 1.Preheat oven to 250 degrees F (120 degrees C). Line baking sheet with foil brushed with oil or ...