Better Than Southern Fried Chicken?

Thailand-style fried chicken

8th Nov 2010

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The crackliest chicken you can imagine.

I caught your attention with that title, didn't I? Well, the same thing happened to me, when I stumbled on a recipe in The's food section in a post about Bangkok street vendor fried chicken--the recipe for which the author cajoled from the street vendor, then scaled down for use in the kitchen. And yes, he called it better than Souther...

Pork Larb and the Search for Toasted Rice Powder

A Thai salad meaty and acidic, packed with cilantro and mint, served with crisp cabbage

2nd Jul 2010

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The only time in the past two years that my wife and I have ordered takeout was this New Years, when, after cleaning up our place from our annual carnitas feast and trying to kick a massive hangover, we basically camped out in the living room on a trundle bed and ate Thai food in our pajamas. Surely, this is why takeout was invented. The idea of doing anything but drinking loads of water and w...

Thai Salads for the Summer

The Thai salad is bracingly good, a dish to banish all memory of bad takeout

22nd Jun 2010

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Joe said we should meet for dinner at Thai Aree . You may all remember Joe for his helpful advice on J. P. Graziano's , but I still wasn't sure whether I trusted him completely. l rattled off a few alternatives, slyly attempting to change his mind, but he insisted. "The food is wonderful and the prices are great too." Fine, whatever. I didn't really have the courage to admit that I did...

How to Make Pad Thai

13th Aug 2007


Part of the reason I bought a wok in the first place was because I read the excellent, thorough, and inspiring post at Chez Pim called "Pad Thai for Beginners." It made a mysterious dish of the takeout world suddenly, approachably attainable.  Every step was lovingly explained, each ingredient inspected.  Pad Thai could be mine.

With a wok bought, seasoned, and oiled , I set off...