This salad blows my mind. I do like to salt the cucumbers for about an hour beforehand - pour a bunch of salt on your pile of sliced cukes sitting in a colander over a bowl or sink. (Like...a bunch of salt. You're rinsing it off anyway, so don't be shy.) Let them chill out for an hour, then rinse all that salt off and dry with a paper towel before moving on. Keeps things from getting watery once it sits for a bit. And you don't want to water down that dressing - really, I could just make that and skip the cukes, and eat it with a spoon instead. Anyway, I don't always have tamarind around, so will substitute lime juice in a pinch. (Although tamarind is delicious - it's what gives Worcestershire sauce that little extra sumpin' sumpin'.) Scallions don't hurt either, but you can survive without them. The sesame oil is non-negotiable though - it doesn't seem like much, but trust me, you want it in there.

Reviewed On: Nov. 18, 2012

This is an excellent meatloaf. I agree that the ketchup/brown sugar/(Worcestershire) mix should go on top, because this doesn't cook that long, especially if you use too big of a loaf pan and the resulting meatloaf is rather thin, although still delicious. I also added a little garlic, just crumbled up some stale bread, and only threw in a splash of milk to hold everything together. End result, post-modifications, was lovely.

Reviewed On: Apr. 4, 2010

Took the gist of this recipe, with a few changes: more cocoa powder, a whole onion, a respectable chunk of fresh garlic, lots of chili powder, some cinnamon, some cardamom (a.k.a. whatever was in my spice rack). Lacking tomato soup, I used the end of a bottle of spicy V8 and some chicken stock until the consistency looked right. I didn't have any chiles lying around, so I put this sauce on a roasted poblano pepper stuffed with taco-seasoned pulled pork and corn from a slow cooker, threw the whole thing in the oven at 350 for a few minutes to get everyone happy, and finished with some fresh cilantro and a squirt of lime juice on top. Whoa. Will be making this again. Probably tomorrow.

Reviewed On: Feb. 14, 2009