Somebody asked me a couple of weeks ago what my favorite Thai vegetable was. Based on his loud “Huh?”, I guess he wasn’t prepared for my answer, “Lotus stems.”
Before we get to lotus stems and what can be made with them, let’s talk about the incredible versatility of lotus. How incredible is the incredibly versatility of the incredibly versatile lotus? Very incredible — you know, this … incredibly versatile lotus. Continue Reading →
In 2011, I ended the year with a post on the things that I liked (and still do); In 2012, I’m doing the same thing. The randomness which you saw from last year’s post? It’s here too. Anyway, for what it’s worth, here they are: the most memorable food items of 2012, presented in the most random fashion.
T, what can I say? You’re a precious gem of a friend, and I love you truly. K, knowing you has been a privilege and joy. Thank you for your generosity, kind spirit, and genuine character. I’ve learned a lot from you about life and food. You both have made this year so wonderful. Thank you.
Sure, I was eating alone, but, no, I wasn’t lonely. One cannot possibly feel lonely with a bag of mangosteens and a bag of durian nestling against one’s left hip — or right hip, for that matter. I was just thinking that you might be interested in how the Thai people eat their satay. I could be totally wrong about that, but I’m already four and a half sentences into this post and I’m not a quitter.
Disclaimer: there’s no canonized set of rules when it comes to eating satay in Thailand. Heck, there’s no canonized set of rules when it comes to eating anything anywhere. My role here is to report what’s usually done. Also, I’m a fan of personal freedom. Though I might avert my eyes when seeing someone eating Thai food with rice with a pair of chopsticks and firmly believe that it is a less than optimal way to enjoy Thai food, I will defend their right to eat that way.
So, anyway, in general this is how most Thai people eat their satay. Take it for what it’s worth. Continue Reading →
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Introducing THE EPESTLE
Bury Me in Nam Phrik: Mike Sula’s Exploration of Thai Relishes (Plus Salted Soybean-Pork Rind Relish Recipe)
Food and Cooking in Thai TV Dramas, Love Destiny, 17th Century Siam, and Crispy Noodle-Wrapped Pork Dumplings
A Simple Thai Dipping Sauce
Northern Thai Rice Noodle Soup with Pork Ribs, Dried Cotton Flowers, and Tomatoes (Khanom Jin Nam Ngiao)
How to Prepare Rice Vermicelli (Khanom Jin) from Dried Noodles
How to Prepare Pomelos for Thai Pomelo Salad
