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How to Prepare Pomelos for Thai Pomelo Salad

HOW TO PREPARE POMELOS FOR THAI POMELO SALAD

Pomelo Salad Bites, Page 46, Bangkok cookbook

About seven years ago, I published on YouTube a video that showed how to prepare a pomelo. I took it down at one point, as I was planning on replacing it with one that is of better quality. Regardless, when it first went up, a few emails came in wondering why I had to complicate something that was supposed to be so easy and if I even knew how to prepare a pomelo. I was more surprised than offended. ‘Is there another way to do it?‘ I remember thinking to myself. One of the people who emailed me said there was a better way to prepare pomelos that even her legally blind grandmother could do in much less time, so I asked her to please enlighten me. Her reply came with nothing but a URL—you could see an eye roll and hear an annoyed sigh—to a website that showed you how it was done, and I went, ‘Ah.’ Continue Reading →

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Sweet and Sour Red Curry of Water Spinach and Pork Belly (Kaeng The-pho) from Immm Rice & Beyond in Chicago

Sweet and Sour Red Curry with Pork Belly from Immm Rice & Beyond in Chicago
(This post assumes that you have read its prerequisite.)

When it comes to Thai restaurants in the West, the one type that brings the widest range of emotions out of me is ran khao kaeng, rice-curry shops.

They’re the ones I hope for (Rotating menu! Variety! New stuff at every visit!), look for (Why are they so hard to find in the US?), get excited about (Hooray! One just opened up in the city!), and am fearful for (I hope they won’t go out of business like the two I’d interviewed in the last 5 years…) the most.

When done right and supported by the members of their community (so the people who run them can continue to do it right), this type of Thai restaurant could become not only the most approachable but also the most variegated and interesting ‘learning center’ for those who want to know more about Thai food and sample a wider variety of Thai dishes.

But the way rice-curry shops operate in the West—and I’ll get into this shortly—can be confusing. Consequently, what’s written about them is sometimes inaccurate. And because I want them to succeed so much, seeing how they’re misrepresented or misunderstood makes me feel nervous for them at times. Continue Reading →

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Braised Brisket in Tamarind-Palm Sugar Sauce

Braised Brisket in Tamarind-Palm Sugar Sauce
I’m a big, big fan of Jewish-style sweet and sour brisket. In fact, after having tried at least 10 different recipes for it in the past decade, I’ve discovered that even the least impressive batch was delicious to me. It’s almost like you really need to try pretty hard to mess it up. Continue Reading →

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