This really is fun.. I love talking about food.. especially Thai food
(and fresh ingredients)

Are you an MK Suki fan? I miss that kind of thing.. but it's somewhat
reproducible at home. Thai-style sukiyaki is pretty easy. Fresh pak
buung, packaged tofu in water, dried woon-sen, thin-sliced flank steak
with soy sauce and egg, fresh mushrooms, crack some egg in... I think
that's my basic. I buy the red fermented tofu and just blend it with
fresh garlic. My mom used pickled garlic but I'm not as fond of the
pickled garlic smell. Lots of fresh cilantro on top! Sometimes I've
done only an added egg and pre-made fishcake or fish balls for an easy
dinner addition for ba-mee nam. (packaged stuff)

I've got a lot of cravings for foods, but recently we've been doing
the low-carb thing. It's hard not to have noodles, pasta, potatoes or
bread as a staple of the meal. Any kind of carby thing is a treat.

I think I still have eggplant (thin purple Asian kind). I should cook
it if it hasn't gone bad yet! I always buy too many fresh ingredients
and then forget to cook something.

So, how long were you in Thailand, Jim? You learned a lot of the
language!

Tina