SM Pantry

Shade Market Cooking: Condiments Part 1

Shade Market Cooking: Condiments Part 1

When I sit down at a restaurant, whether it's fine dining or a diner, I want a bottle of hot sauce close to me.  In Thailand, they feel my struggle.  Places that serve great food and those that serve up mediocrity will almost always have condiments set at each table. It is actually a sign of a quality restaurant if their table side seasonings look fresh and abundant.  Our favorite spot for Khao Ka Muu, braised pork shank over rice, is a great example. The traditional garnishes of raw whole chiles, raw whole garlic cloves and scallions are usually crisp and unblemished.  The same can't be said for their competition.

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Shade Market Cooking: Pickle Brine

Shade Market Cooking: Pickle Brine

So often we buy vegetables with a plan on cooking them, and so often they rot in our fridge.  An estimated 28% of vegetables that are purchased are thrown in the garbage by the consumer.  Besides being a sad thing, waste has larger repercussions.  Wasting food also wastes all of the money, effort and time that go into getting produce from the farms to our tables.  Having some pickle brine handy can help reduce waste at home. 

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Shade Market Cooking: Seasoning

Shade Market Cooking: Seasoning

We all want to reduce our risk of heart disease, cancer, and diabetes by eating healthier. But, we didn't fall in love with food because of its health qualities. We fell in love with the taste. This is why seasoning is so important to us here at Shade Market.  In its most basic sense, seasoning is the application of salt to our food, which accentuates the natural flavor and aroma. Salt is also an essential nutrient.  For these reasons, salt is the only ingredient that appears in virtually all recipes since the beginning of time. With salt as the foundation of seasoning, a well-seasoned dish is one that attains a balanced flavor. 

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