Thai Cooking Made Easy! (Well, as experienced in a touristy cooking class…)

Along with cooking we also learned how to carve these carrots out of flowers.  Can you tell which one is Shefali's and which one is mine? (hint: mine looks like it was carved using a knife and not teeth)

Along with cooking we also learned how to carve these carrots out of flowers. Can you tell which one is Shefali’s and which one is mine? (hint: mine looks like it was carved using a knife and not my teeth)

I’m sure if you saw the previous post about pad thai, you’re aware of how highly I regard Thai food, both for its preparation and its dynamic flavors. Also, I’m a fan of employing badly shot vacation video from almost two years ago to give the few lucky readers of this blog an opportunity to savor more Thai food and watch Shefali and I stumble through the preparation of some basic Thai dishes.  You see, the summer before last, before Kaya and her voracious appetite made themselves known – actually, I think Shef was in the early stages of pregnancy with K (aka “The Eater”) – we were fortunate to find ourselves in Chiang Mai, Thailand, recuperating from our trip to India.  Believe me, Northern Thailand is the place to go for relaxing and eating.  As full fledged tourists, we enrolled in a one day cooking class at the Siam Rice Thai Cookery School. Now, I fancy myself as somewhat knowledgeable about food and the way its prepared – Asian food in particular. Oh, I don’t know, maybe because I’m ASIAN? Sheeit! So I didn’t know how much I’d really get out of this class. Well, feed me some humble pie, because I got a whole lot of spicy goodness out of it. It was great!  The recipes were obviously dumbed down for farang students, but what really came through (bubbled up to the surface as it were) was the importance of using the freshest ingredients and cooking things quickly and with the intensity of high eat to seal in flavors. I don’t want to toot my own horn, but some of dishes I cooked in this class, I’d consider among the best Thai food I’ve eaten.  So without further ado, please enjoy these two videos which chronicle both our trip to the market and our cooking class. Please enjoy!

Part 1

Part 2

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A meat frenzy in the City of Angels

Oi, tuto bem?  That’s Portuguese for “what up, yo?”  Here’s another word for you: churrasco.  That’s Portuguese for Brazilian style bbq wherein a variety of meats are slow cooked over charcoal until dripping with juicy deliciousness and then sliced into little morsels for people to eat over the course of several hours.  In other words, it’s a little slice of heaven.

And thanks to Jake and Sari who opened up their home and back yard to Almir Santre whose skill, talent and marinades have no rivals that I’m aware of, I got to spend a few blessed hours in heaven last weekend. Click on the mouth watering photo below to read more about the bbq and the rest of the blessed food weekend in LA.

really, have you ever seen a prettier sight?

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