**Four-week Course**
My new 4-week course is about to begin and I cannot wait! We have a great turnout so far and there is still room to sign up. Same day each week for only 2 hours for 4 weeks...and you learn 12 dishes...contact me to sign up or for any questions!
Students will enjoy the casual, fun environment of the class and earn a Certificate of Completion at the end of the course. The 4-week course is also in October. Class size is limited to 5 students. Hurry and sign up!
**Discount News**
Any former student can receive a discount by taking a new class with their friends. Bring two or more of your friends and get a 20% discount and all your friends get a 10% discount. This is starting immediately so get to that new Noodles & Rice class you want to take.
Thursday, September 10, 2009
Tuesday, September 1, 2009
Thai Basil vs. Holy Basil
What are the differences between these two types of basil that is so prominent in authentic Thai dishes?
Thai basil is the sweeter of the two and grows on purplish stems, topped with pretty, reddish purple flower buds. The flowers are edible and both leaves and flowers are sweetly perfumed with a mix of a distinctly basil scent--that of anise or licorice. As such, it is sometimes referred to as "anise basil" or "licorice basil," but are not to be confused with the Western version.
You can put handfuls of Thai basil in dishes. It is used in everything from curries, salads, soups and stir-fry.
Holy Basil, or also known as Hot Basil, is spicy, not sweet. There are two varieties: a white (light green) and a red, which has a reddish purple cast around the stems and the underside of darker green leaves. The lightly hairy leaves of both kinds are jagged along the edges and are smaller and more fragile than Thai sweet basil.
The peppery combination of zesty mint and basil flavors of Holy Basil enhance when cooked and therefore, it is better to use this type of basil cooked than to eat it raw. It is mostly used in simple stir-fries and the famous Pad Ke Maw.
Thai basil is the sweeter of the two and grows on purplish stems, topped with pretty, reddish purple flower buds. The flowers are edible and both leaves and flowers are sweetly perfumed with a mix of a distinctly basil scent--that of anise or licorice. As such, it is sometimes referred to as "anise basil" or "licorice basil," but are not to be confused with the Western version.
You can put handfuls of Thai basil in dishes. It is used in everything from curries, salads, soups and stir-fry.
Holy Basil, or also known as Hot Basil, is spicy, not sweet. There are two varieties: a white (light green) and a red, which has a reddish purple cast around the stems and the underside of darker green leaves. The lightly hairy leaves of both kinds are jagged along the edges and are smaller and more fragile than Thai sweet basil.
The peppery combination of zesty mint and basil flavors of Holy Basil enhance when cooked and therefore, it is better to use this type of basil cooked than to eat it raw. It is mostly used in simple stir-fries and the famous Pad Ke Maw.
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