Our 54 Most-Comforting Casserole Recipes

Great taste and infinitly variable. You're limited only by the imagination of your tastebuds. On another note however, your dish is named incorrectly. Pik Noom is a specific chili type available throughout the country but is particularly associated with the north (Chiang Mai most famously) and nam pik noom specifically is a dish made by fire roasting these chillies along with garlic and shallots, then using a mortar and pestle to create a rough, wet paste. There are no eggplants in the dish. I don't live in the north (one of my brothers does). I'm an eastern seaboard kind of guy (near Cambodia) and we make basically the dish you've shared using the Thai eggplant (makeua baw(t))... those kind of golf ball looking eggplant. Those eggplant do not lend themselves to being roasted so we simmer them for 10 or 15 minutes, while fire roasting the other components, then blitzing everything into a guacamole- looking dip. I'll also cheat if the flavor is not smoky enough by adding a bit of smoked paprika. Anyway, imo you've shared a winner

Lid on or off roast pan when cooking prime rib at 500?

I added more water (about 3cups in total, not really sure; kind of eyeballed it) to my recipe because with the 1cup of water, it was too tart even with the sugar added. I don’t know if my lemons were just extra tart because it was a smaller one or if it was the recipe.