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September 2, 2014 @ 12:39 pm
We have our own ripening room - a must for the perfect guacamole! In 3-5 days, they are exactly how our chefs like 'em.

September 2, 2014 @ 11:11 am
Meet Tony Anselmo, one of our 4 partners. Here's 5 fun things you may not know about Tony: 1. If you could have dinner w/ 1 person, who would it be? Can't pick just one... Jon Bon Jovi, Paul McCartney, Stevie Wonder, Eddie Van Halen... are you seeing a theme here? 2. Last meal? Bowl of pho...some kind of Thai red curry dish. Oh yeah, and Bucci's Cavatelli plus a Diet 7Up. 3. Best piece of advice you've ever received? Two bits actually. Careful whose toes you step on today...they may be connected to the ass you have to kiss tomorrow; and life isn't kept score by how much money you have. It is by how many friends and loved ones you have. Both given to me by my mentor -- my father. 4. What TV show do you never miss? 24, Modern Family and Revenge. 5. Any hidden talents? Shhh -- home decorating and design.

Lime Leaves Kaffir 1lb

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Lime Leaves Kaffir 1lb

kaffir lime leaves


Pack Size: 1lb

The leaves of the kaffir lime tree are a dark green color with a glossy sheen.
They come in two parts: the top leaflet is lightly pointed at its tip and is
attached to another leaflet beneath that is broader on its upper edge. The larger leaves are usually darker in color.
Kaffir lime leaves are precious to many Thai dishes, from soups and salads to
curries and stir-fried dishes. They are the ingredient that blends marvelously
with lemon grass and lime juice in dtom yam to give the soup its wholesome
lemony essence. In soupy dishes, add the leaves whole or torn into smaller
pieces, using them as one would bay leaves to flavor broth or stew. For dishes
in which they are a component to be eaten, such as salads, stir-fries and dry or
custard like curries, cut them in very fine needle-like slivers, so that their
strong bouquet can be more evenly distributed.

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