Month: November 2024

Would you like that order with or without endocrine disruptors?

The saddest cooking news I’ve heard in a long time: Black plastic products including spatulas are likely being made from recycled electronic waste like computers and televisions, many of which are treated with flame retardants and other chemicals. Flame retardants can dislodge from polymers easily and make their way into the surrounding environment. They are endocrine disruptors, which interfere with the body’s hormonal system and may be associated with thyroid disease, diabetes, and cancer.

Full link to the Atlantic story: Throw Out Your Black Plastic Spatula

These are my mainstay utensils for certain things I cook and I surely have a dozen in my kitchen including spoons, ladles, slotted and unslotted spatulas, etc., because sometimes silicon is too flexible and wood/steel are too hard. I do have blue plastic spatulas, but they are on the large side… Then even if I buy all the right size blue plastic ones to replace the black ones, we’ll find out that they’re made of recycled nuclear Smurf poop or something…

Scenes from a Hoi Tod Shop

Hoi Tod is a Thai dish made by frying mussels (or sometimes, other shellfish, squid, or shrimp) in an eggy batter and wrapping up beansprouts and garlic chives with it. Those in the know usually prefer this dish to Pad Thai. It’s often served as street food, especially at night markets, but there are also small shops that specialize in it.

This particular joint was crowded when we visited at lunchtime on a weekday in a busy Bangkok district, but I thought it was pretty average — I thought it was too stuffed with undercooked sprouts, but that might just be due to my preferences. I’m used to a greasier dish with a more generously seasoned finishing umami punch in the gut. I thought this hi-so version was a bit bland. Also, eating this in a restaurant instead of at a fold-up table on the street means it costs double… However, in the third pic, you can see that they served a whole extra plate of crispy bits on the side, so that almost made up for it.