Yesterday afternoon, as I was hacking up a chicken with a cleaver to make this pot of Tom Kha Gai, my mind wandered off to one of my older posts on Serious Eats on chicken massaman curry and the comments it had elicited (which I find very educational). That had led to this impromptu post.
One of the biggest culture shocks I experienced during the first few months in the United States had nothing to do with differences in terms of language (though that was — still is — a challenge), the use of symbols and figures of speech (I’d learned along the way how to handle that), or etiquette.
It was the bonelessness and skinlessness of meat dishes I noticed. Continue Reading →