This is a regional delicacy for the everyday people. I am perfecting the chili, tamarind, and toasted rice dipping sauce. The pork is fine.
It takes me so long to put things up on this blog these days. There’s posts I’ve been wanting to publish for more than a decade lol. Anyways, since another trip to Khon Kaen is coming up either tomorrow or this weekend, I wanted to put up some more photos of another back in August.
I threw together a bunch of leftovers and it turned out real fine… Pon Yang Kham beef is the best in Thailand, from a Thai/French cattle hybrid. It will never be world class, but it’s the best of what’s available in Thailand.
My favorite urinal in the whole world because peeing while staring at swollen jackfruit pairs is somehow fascinating.
This is at an all-you-can-eat hot pot/grill buffet that has unfortunately changed owners, upped their prices, and is no longer worth going to. RIP Mum Aloi Ban Din Dam… Your 99 Baht buffet was the best in town!
The most expensive coffee in the world is being produced at the elephant camp we take the kids to almost every new year, on the way to Surin province: World’s Priciest Coffee Is Hand-Picked From Elephant Dung
So here’s my prediction: What started as civet crap coffee and moved to elephant crap coffee will eventually result in the production of human crap coffee. Because, let’s be honest, Kopi Luwak can reportedly be very smooth (the ones I tried were not), but most people drink it because it’s something new and exotic, and because they secretly want to be like the baboon.
Give me sliced pork belly, and I can rule the world.
Why haven’t I heard about this until today? My new mission: Create an equally delicious Northeastern Thai version without ever having tried the original: Yam Praduk foo, pork rinds, gummy worms, and blood sausage cubes thrown together in a bag of Banana Party snack chips!
Maybe I need to spend some more time planning first.
Actually, for the sauce, I added filtered fish sauce, tripled the amount of garlic, and used the good part of a rotting onion instead of going to the store to buy a fresh one, and it turned out really, really well.
I tried using a cast iron Lodge pan and an aluminum baking pan, and the latter was predictably much inferior to the former because the crust stuck to it pretty badly.
In Thailand, any cheese is expensive, and the one called for in the recipe is unavailable where we live, so we used a cheap pre-shredded mix. It was most excellent. The sweet Thai basil was also a great match.
Next time, I must find a bigger, better alternative to the baking pan.
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 toying with the idea of a barbecue pit. Just need to find a steady supply of my favorite lamyai wood.
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!