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Sunday, January 20, 2013

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Olga

Superb. Took a note on this one. I personally do not cook Asian, but Robert does. I'll pass on the idea to make such an oil for him... Pictures are awesome, too. I am sensitive to visuals... :)

Tania

Thank you, dear! I'm a visual person myself. Cannot buy a cooking book without good pictures.
As for the oil, you can use it for European cooking as well. There is nothing particular Asian in it, just spiciness and color.
If you like spicy food, you can drizzle some of this oil over cream soups (like Italians do with olive oil).

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