April 9, 2020
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These are what the snails look like. This pack of French snails costs 22 kr. That’s about 100 baht. I’m going to bake these in the oven. There’s a how-to right here. “Bake in the oven at 180º C for about 7-10 minutes.” Here I think two packs are enough for today. Only two packs. And they’re filled. This is parsley garlic butter. We’re going to bake in the whole foil tray. Pop that in the oven– Here! At 180º C for 10 minutes. I’m going to make som tam with celeriac [celery root]. Today. Huge, isn’t it? This is celery root. I don’t think there’s any in Thailand. So, I’m using this. Here. I removed the skin. This is what you get: a white root. Now we’re going to chop or grate it. Here’s the celeriac or celery root. It looks like a green papaya. The good thing is there are no seeds inside. Smells like celery. Add green beans. Culantro. A bit of that. Add lemon and cherry tomatoes. And green beans. Add shrimp paste, too. And mix. Let me pound the shrimp paste first. Just a bit. Fermented fish sauce. Fish sauce. Sugar. I’m using keto sugar. Here, a bit of sugar. Tamarind paste juice. Add celeriac shreds. And the rest of leftover culantro. Let’s taste! Yummy. Tastes just right. Welcome to Gin Pai Thai Rang! Is everyone alright? Hello everybody! Hola! Namaste! Konnichiwa! Today’s menu is celeriac salad. I made som tam out of celery root. I want to tell those living overseas that… you can use celeriac or celery root instead of green papaya. The snails taste of butter and garlic. Salty and buttery. [CC: Celery root tastes just like green papaya.] [CC: Sorry about the blur. I misadjusted the camera setting.] Very good! Very good! So tender. I’m like Julia Roberts [in Pretty Woman]. So yummy. There’s some left. Save it for later. See you next time! Be blessed with wealth. Bye!

Randall Smitham