5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Remember waaaaay back in 2006, when tweeting was something that only Rockin’ Robin did and Foursquare was but a lowly schoolyard game? Ah, the good ol’ days. That same year also brought us the series premiere of an unassuming reality cooking competition called “Top Chef” - to which the above gentleman, Harold Dieterle, went on to win.
The following year, Dieterle opened his first restaurant Perilla in New York City with business partner Alicia Nosenzo. And just last month after that "unassuming" cooking show announced its eighth season, Dieterle opened his second restaurant Kin Shop - a contemporary Thai eatery inspired by his many trips to the Southeast Asian country.
Five of My Favorite Thai Ingredients and How to Use Them: Harold Dieterle
2. Calamansi (or Calamondin)
3. Fermented Yellow Bean Sauce
4. Green Papaya
5. Pigeon Peas
Do you cook with any of the above ingredients? If so, how do you incorporate them? And if you don't - what are some of your favorite Thai ingredients?
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
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