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In response to all the recent Thai dish requests...
(Tina Mongkolsmai) wrote in message . com>...
> Are you an MK Suki fan?
I like Thai-style suki, but didn't eat it that often. None of the
people in my office would go eat it, because they were afraid they'd
smell like suki for the rest of the day. There was a combination
sushi-Thai suki place that opened on Thonglor sometime late 2000 or
so. I used to go there occasionally with my wife and young son. It
was really close to our house and was fun for a young kid. Suki's
good that way -- participatory food.
There's a Thai-style suki place here in Seoul, but I've never tried
it. It's a floor below a mediocre Thai place and has similar signage,
so I suspect it is common ownership. Since I've never been impressed
with the regular Thai restaurant, I haven't been inspired to try the
suki. I should make it at home. I've never done that, but it would
be easy.
Tried a new Thai restaurant last night...gaeng kiaow waan was too
sweet and not spicy enough...they served the pak chi on the side of
the tom kha gai because many Koreans don't like pak chi. Several
dishes had green pepper (bell pepper) where it shouldn't be. That was
really disappointing because Cathryn and I had been really excited to
try it. She had tasted a bit of their food at a food fair and had
been stunned at the authenticity...they even had the proper little
makeua in the gaeng kiaow waan at the fair. Then we went in last
night and it was like the owners had never tasted Thai food before,
much less prepared it.
> 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 could never do the low carb diet. My wife tried it for a while and
has sworn it off also. She's back to trying to eat decent balanced
meals -- not that either of us are that good at that either!
> 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.
I have the same problem. I've just bought a bunch of new Korean
cookbooks and am heading out to the market this weekend to stock up
for a Korean cooking fest. The new books are in Korean -- I've found
the recipes much better that way. All the ones written in English
seem to have been adapted for western tastes. Also, the writers of
the English books seem to have assumed unavailability of some
ingredients and made substitutions without noting it.
I've found the same thing with most English-language Thai cookbooks.
Only my Thai language ones seem to have completely authentic
ingredient lists.
> So, how long were you in Thailand, Jim? You learned a lot of the
> language! 
I was in Thailand for about a year and a half. However, you give me
too much credit. I always know more food vocabulary than general
language. Same in Korean, Japanese, French, etc. Poor to average
general speech and reading, but really good food vocabulary.
Jim
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