4 comments. 
Joined 1 year, 6 months ago.
From Seattle, WA US
GroupRank 7
I'm a self proclaimed Intermediate cook.
I have 44 cooking friends
My recipes have 16825 views with a 4.6 average.
www.saltycod.blogspot.com
Currently lovin' Ricotta, Tofu, BASIL, ginger, Thai, Beets, Lemon, Granola, MAPLE.
Tagline: I'm a
Basil Granola Classy Seafood Cake And Sushi College foodie 


Sunny 10 months, 2 weeks ago said:
Thanks for being my cooking buddy. I look forward to trying some of your recipes. Good luck in Paris - hope you bring back some fabulous recipes to share. = )
Julesong 1 year ago said:
Just wanted to say hello! :)
Michellem 1 year, 2 months ago said:
Hey just wanted to let you know there is some new activity on the fuel for runners group! M
Meltingwok 1 year, 5 months ago said:
Oh lord, i've not come in for ages, and am sorry i've not responded to your question regarding my frittata post. Anyhoo..
Galangal : similar to its cousin, ginger, the galangal appears to be larger and pale in color, its highly aromatic and has a more delicate flavor than the ginger, with a sweetish taste. I hope you find this at your local Asian market, usually packed in a steroform pack. Use sparingly as they may taste quite medicinal.
Belacan powder : Also known as shrimp paste powder. Look at the dry good section where they sells packets of prepared instant sauces. It comes in a plastic baggie, with small cubed blocks and its labeled as "Belacan". You'd bring them home and pound them into powder form before cooking. Also, they do come in a paper wrapped square block (usually wrapped in white colored paper), and you would cut into desired pieces before you use them. I prefer the prior form -small wrapped cubes in a plastic baggie (prolly have some 12 small cubes).
Hope this helps, cheers !:)
Chefjohn 1 year, 5 months ago said:
We do cod with a pineapple and coconut mild reduction. It is finished with chives and served over rice.
Chef John
Ironchef 1 year, 5 months ago said:
Glad you liked the scallops. Like you discovered, the sauce is pretty versatile with different types of seafood. Try it with fresh halibut or wild salmon.
Paige_eliz 1 year, 5 months ago said:
Thanks for the compliments on the blog! I do pay for the hosting, but the Wordpress platform is opensource, aka free. You just need the proper webspace to install it to. I know a lot of food bloggers use Blogger - it's a pretty good place to start out.
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