There’s a new butcher shop between my house and work that opened half a year ago. They sell pork only. The quality of meat is better than anywhere else, and the prices are cheaper as well… So I’m in there a couple times a week.
Most Thais do not like the well-marbled cuts that I go after, so there are usually a few choice ones in the displays. The staff will also go get whatever you want from the back, if it’s not on display.
I asked them about a whole pig last week, and they gave me a number to call… I’m trying with the idea of a barbecue pit. Just need to find a steady supply of my favorite lamyai wood.
Excellent balance of flavors and clever use of banana leaf on flat plate instead of bowl. Sometimes the classics need a reboot.
Its called the Three Dollar or Less Beer Bonanza (Eastern European Edition):
How many of these beers do you know?
How many can you try while packing suitcases last minute?
But there are so many basic types and specific variants, as well as imported and domestically produced brands, it’s mind-boggling. Referring to any specific type as just “fish sauce” could be quite disastrous, depending on the context (who put pla dak in the nam pla?).
Bonus shot: Ultra dope station wagon in the Costco parking lot.
LOL!! Look at this happy boy!
To be precise, fish tacos and non-papaya tam variant.
To be even more precise, deep-fried Nile tilapia tacos with corn and bird’s eye chili salsa and long fak bean tam.
Tacos always get my inner Mike D going:
He said, “Can I get some?”
I said, you can’t get none!
Had a chance to run
He pulled out his shotgun
He was quick on the draw, I thought I’d be dead
He put the gun to my head and this is what he said
A good friend from Roi Et brought his boys over yesterday, and we had an epic dinner with smoked ribs (using a new white wine finish I read about and will now implement every time), authentic Mexican rice and beans, hastily smoked Isaan sausage and Indian corn, grilled het nang fa (literally: fairy mushrooms) from Nam’s sister’s farm resort, and several kinds of beer from my friend Gop’s bottle shop.
Among the beers, the real standout was this Snowy Weizen (obviously inspired by the huge success of Hoegaarden in Thailand in the past few years), produced by Boon Rawd Brewery (other products: Leo Beer, Singha Beer, Thai Beer). It’s a cloudy unfiltered mess in your glass, and also quite delicious.
The fairy mushrooms, lightly oiled and grilled, are simply the best I’ve had in Thailand, and despite their nickname, do not make you see fairies.
My mother-in-law gave this to us last week, and this is the first time I’ve ever seen one. The flavor is 90% lemon and 10% pomelo (grapefruity), which is surprising since it looks mostly like a pomelo. This probably means it can be used as a lemon substitute for many cooking applications , and in fact, Nam put it in a killer Tom Kha Gai last night. The pomelo flavor was not noticeable at all. Overall though, it wasn’t quite as sour or pure as a normal Thai lemon – the flavor was a bit muddled.
In the first pic, I included a few objects for size reference: A small bottle of Sriracha, an Old Spice deodorant stick, and a tube of CPU grease. You know, random things I use every day, strewn all over the kitchen counter.
My little grillmasters – their basic protein education is already mapped out: Beef, then pork, then fish, and finally, chicken. Although utilizing local food sources means the syllabus can be expanded to rat, snake, bugs, dog, ant eggs, pond scum, mongoose, lizard, etc.