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The state provided training programs, grants, and information to Thai investors who wanted to open restaurants abroad.

I felt like I was eating celery for the first time.Or at least, this celery was nothing like the sad stalks I keep in the refrigerator to use while making soup or stock.. You Should Quick-Pickle Your Vegetables.

I found out later that Kristen York, the chef de cuisine at Seaworthy, had fermented the celery in a salt-cure.She mixes a 10% salt solution, meaning she uses one part kosher salt to 10 parts water.She lets the salt dissolve, then stores celery in the mixture, keeping it refrigerated.. "I wouldn’t store it more than a week or two, but technically they could probably last longer,” York says.

“I prefer the 'snap' though [of quick-pickled celery].".That lobster roll reminded me of the big rewards that come from the short work to make quick-pickled vegetables, and when I began to research the technique further, I found even more justification to try quick-pickling with celery.

I usually have a jar of.

in my refrigerator, ready to add punches of flavor to tacos, sandwiches, roasted vegetable salads, and.When I started working there, I brought on a chef who's a friend of mine and there were Quaker grits already there, we used them up.

Then I wrote to Glenn and he just said, "OK, just tell us what you want, how much he wants.We'll send it to you."

He did that for two years.. How did you educate your cafe diners about how special the rice was?.When we got Carolina Gold rice, Mike told me in the heyday of Carolina rice, the planters shipped away all of the whole-grain rice and they kept for themselves the cracked rice, the broken rice.