spice paste

Another reason it is so hard to write recipes… Ingredients vary SO widely depending on the brand sometimes. Spice paste is a really good example that I’ve encountered lately. Thai Kitchen is really tasty, but I actually prefer Mae Ploy because of the much higher heat level. (It’s also much more salty, which is kind of a bummer.) If I were using Thai Kitchen I’d use probably 3-5 tablespoons in a recipe while I’d only use 1-2 tablespoons of the Mae Ploy. Just one of those random observations. (I was a little slow to figure this out and it took a couple drastic fails to actually examine it. :))


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