Since I have no desire to ever actually visit Thailand, I'm going to count my International Lab's Thai food-making towards this item.
Now before you protest that it's not authentic Thai food unless a Thai makes it, I would argue that A) in lab we are always using imported authentic ingredients (at a great expense to the students), and B) we are almost always using traditional cooking methods (sometimes to the great frustration of the students).
For instance, our Pad Thai resembled the picture on the left (traditional), not the oily red stuff you see in a lot of American Thai restaurants. We had all the different colors of curries, big Thai salads, wontons, black rice pudding, and even made a couple varieties of typical street food.
All in all, I'm a fan. The food was hot, spicy, and exotic. I didn't try anything on the buffet that I didn't like. The other thing that was awesome is that during this cuisine, I think I finally got the hang of testing meat for doneness by touch only. I got to make one of the big Thai salads, and in order to make it I had to grill off a bunch of flank steak. Testing it by touch makes you look more like a pro, instead of running for your thermometer or steak knife. Any how, they all came out perfect medium (still a little squishiness, but mostly resistant).
Now before you protest that it's not authentic Thai food unless a Thai makes it, I would argue that A) in lab we are always using imported authentic ingredients (at a great expense to the students), and B) we are almost always using traditional cooking methods (sometimes to the great frustration of the students).
For instance, our Pad Thai resembled the picture on the left (traditional), not the oily red stuff you see in a lot of American Thai restaurants. We had all the different colors of curries, big Thai salads, wontons, black rice pudding, and even made a couple varieties of typical street food.
All in all, I'm a fan. The food was hot, spicy, and exotic. I didn't try anything on the buffet that I didn't like. The other thing that was awesome is that during this cuisine, I think I finally got the hang of testing meat for doneness by touch only. I got to make one of the big Thai salads, and in order to make it I had to grill off a bunch of flank steak. Testing it by touch makes you look more like a pro, instead of running for your thermometer or steak knife. Any how, they all came out perfect medium (still a little squishiness, but mostly resistant).
2 comments:
I would have liked this better if a flying baby had been holding that platter of Thai food. Or a flying platter of Thai food had been holding a baby.
I like the flying platter of Thai food holding a baby. Or, what if the Thai food was holding a Gary. But, the Gary may get upset when the noodles get stuck in his mustacio(lip tickler, soup strainer, lip spinach, cookie duster, muzzy, upper lip plumage, misplaced eyebrow, dot and dash, mouser, face fungus).
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