That looks like a good recipe to me and also does not look too sweet. I might eliminate the white and black pepper, however, and just use more chili. I have a lot of Habaneros in my yard to use. I would certainly use the fresh garlic, and I am okay with onion powder, which I use when I bake bread. I do not consider cumin a pastry spice either, although coriander could be used in pastry, as well as allspice and ginger. I would use fresh ginger instead of dried, since I do not keep dried ginger on hand and I keep fresh ginger in the freezer. It's easier to grate when it is frozen. How would you compare Peach Bhuts to Habaneros? How many Habaneros would you use in the recipe as a substitution? Lars

DD lived in Thailand for more than a year. I asked her for suggestions, and here is a recipe she sent me. This is a recipe for one of our favorite Thai dishes, Tom Kha Gai (chicken and coconut milk soup). Here is the basic recipe: "Tom Kha Gai Combine 3 cups chicken stock, 3/4 C coconut cream, 2 kaffir lime leaves, 1 piece coriander root, 2 T sliced young galangal, 1 T sliced lemon grass and bring to a boil for a few minutes. Add 200 grams chopped chicken thigh, let boil and cook for a few minutes. Season soup with salt, fresh lemon juice, and smashed chilli peppers. Serve hot in a bowl garnished with cilantro and fried dry chilies (optional). I would definitely add some chopped onions and mushrooms, maybe just before the chicken, and also some tomato wedges. When we made it here it came out really well. I guess they will know something about Thai ingredients? Galangal is a root, I don't know how difficult it would be to find there. And the lemon grass should be cut at an angle into pieces an inch or two-long. Also, on the can it may say coconut milk or coconut cream, but it's the same thing." Here is some Thai trivia: When she was searching for an apartment, none of the apartments had kitchens! Most people don't cook at home because really delicious and inexpensive food is readily available on the street, in kiosks or little stores. She had to search to find a small portable oven because she loves to cook and wanted to make something. Another piece of trivia: Most Thai do not know Bangkok by that name but rather by the name Krung Thep. Krung Thep is actually an abreviated form of its full ceremonial name which is "Krung Thep Mahanakhon Amon Rattanakosin Mahinthara Ayuthaya Mahadilok Phop Noppharat Ratchathani Burirom Udomratchaniwet Mahasathan Amon Piman Awatan Sathit Sakkathattiya Witsanukam Prasit." It might be difficult to fit that on an address label! Good luck with your dinner party! One impression I have from photos she sent is that there are flowers EVERYWHERE! Especially hibiscus and orchids. Here is a link that might be useful: Bangkok/Krung Thep info

Well, I'm definately going to save this thread, lots of good ideas here and I'll probably be roasting a chicken again. BF and I both don't do this very often as singles, (particularly mostly-vegetarian me) and we can't handle all the leftovers, but together . . . I had a lot of fun making a new chicken soup today! I invented a recipe and it is FANTASTIC. And the perfect soup for sping. I took all the ingredients of that ubiquitous restaurant spinach artichoke dip (sans tons of fat) and made it into a yummy soup. Here's how I did it if you want to do something similar. This is great for those on restricted diets. First, I boiled the chicken carcass in half water and half vegetable broth. Then, I put it in the fridge and waited until the fat congealed and then I skimmed that. Then I strained out the broth. Then, I picked all the little bits of meat off the bones and threw them in the pot. I could hear BF saying, "waste of time" but I was channeling my Bubbe, she of the hands continually bathed in chicken fat! There was a bit of bouquet garni seasoning already on the chicken. Then I added some small pieces of chicken, mostly white meat, that I had in the fridge. The rest was dead easy. I added a cup, maybe cup and a quarter of chopped, well-drained marinated artichoke hearts that I had languishing in the fridge, about the same amount of frozen chopped spinach, about 1 TBLSP chives (I can't have onions), 3/4 of a red pepper, chopped and sauteed in EVOO. About 1/2 tsp. oregano for seasoning. I didn't add garlic but I could have. I boiled this for 20 min. To "whiten" it I wasn't very systematic, I used up the bits and bobs of white stuff I had in the fridge--about 1 TBLSP of lite sour cream, about 1/3 cup of 1% milk, and about 1/3 cup of neufatchel cheese. You could use cream if you like, or real cream cheese. The sour cream wasn't necessary, I just had it to use up. Top with grated parmesean and serve with whole grain pita chips. DELICIOUS!

Adobo, the Spanish, Filipino, Mexican,...more variations than households. Most recipes have way too many steps I find unnecessary. Reverse sear is the way to go. We make a version about once a month except July August. DH first made a Filipino recipe probably 30yrs ago using out first enameled cast iron. It was so salty I could not eat it. So we have adjusted the marinade. Single layer, no added liquid, on med heat stovetop while prepping any veg on hand. (never the same in our house)...I just use what I have. Cover with the veg, onion is most necessary. Into the oven for an hour 325-350. We like to pull out the chicken and glaze or dry rub, on a sheet pan, back into the oven for 15 min to sear/crust. That is the reverse sear. Basically making a rich stock but not overcooked. Often take out veg slotted spoon or stick blend for a gravy. Sometimes becomes next day soup or filling for pot pie by just adding some peas and crust. Bbq sauce glaze on a couple for next day lunch or dinner. Can freeze a quart for later quick heat soup. Some recipes add curry and coconut milk. I don't always marinate if in a time crunch. I don't think it has ever been the same. A Lebanese friend recently gifted us a bottle of pomegranate molasses that I glazed a few to try. Delish. I often buy bone-in and take the skin off and pups get that. More economical. I still use the dutch oven if I just cook 8 thighs but this heavy bottomed braise pot holds 12 single layer. No skin, no added liquid, as the veg adds a lot as well as the thighs. Very forgiving as thighs are hard to overcook. Hard to screw this one up. Any above listed recipe ingredients will work. We don't fry ever so this, with a dry rub or glaze, having been in such a rich veg broth braising, then under the broiler or hot oven is very close to bbq or fried chicken without the fuss or fats. *The one recipe DH first made had a 1/2 cup soy sauce and a 1/2 cup vinegar and some other aromatics...then an overnight. Way too long of a marinade and strong. More than 6-8 hours the acids 'cook' and penetrate the flesh and make it mealy.