Log in

No account? Create an account

Previous Entry | Next Entry

Some like it hot

Back from dinner, I am! Went to Royal Thai Cuisine across from Westloop with Banamum, Banadad, Uncle (dad's brother), and Banagran (dad and uncle's mother).

Most of you know that I like my food "Dave Schmidt hot". I therefore asked for the "Thai hot and spicy" rendition of the Paad Prik Khing. What does this signify, you ask? Well, let me tell you, gentle reader... sit right back and enyoj.

I like Thai cooking that, as soon as you sprinkle the curry paste gravy on rice, and as soon as you touch the rice to the tip of your tongue, opens your sinuses and makes the little hairs on the back of your neck stand on end. So hot that your first few bites send signals racing to your brain: WARNING! Massive damage to mouth... send down the happy juice IMMEDIATELY! That sizzles its way down your throat, sending the false hope of mercy to your overwhelmed but endorphin-mellowed sensor neurons. That makes you happy to get even a slight taste of the little orange garnish slices - or indeed anything that is, in fact, not "bioterror experiment hot", as my Sichuanese mother calls it. Hot enough to make little green transdimensional aliens drop out of the aether like the little forest spirits in Princess Mononoke. So hot that it blisters the eyelids of innocent bystanders to look at it. In short, veritably hotter than hell.


Oh, and Banamum had Paad Zee U (Thai hot and spicy), Banadad had shrimp fried rice (mild), Banagran had the Bangkok chicken (mild), and Uncle had the catfish curry ("regular" hot). Banadad and I split a bottle of Sapporo (which I've never tried before).



( 16 comments — Leave a comment )
Feb. 27th, 2005 01:59 am (UTC)
One of my brothers spent 8 years in Thailand. Upon his return, I quickly learned to have something salty on hand when he cooked (although I like the hot/spicy, I don't like it quite NATIVE hot, myself.)
Feb. 27th, 2005 03:19 am (UTC)
To drown out or counterbalance the heat, I would have thought you'd use sugar.

Feb. 27th, 2005 02:19 am (UTC)
mmm. as a malaysian, a country that borders thailand, i like my food bana-described hot too :)
Feb. 27th, 2005 03:15 am (UTC)
Where in China are your ancestors from? Any from Hunan or Sichuan?

Feb. 27th, 2005 02:37 am (UTC)
mmm...I've only had Thai food once; pineapple fried rice with chicken. But I'd love to try more of it. (and I'm tempted to try sushi...just not the pre-packaged stuff they have in the uni food court...)
Feb. 27th, 2005 03:18 am (UTC)
It's good stuff
Western Thai food tends to bias a little towards the tropical tastes: almost Polynesian in its stylings, there is more usage of pineapple (though less of coconut, sadly) than in the Real Thing. Lots of seafood and sugar.

One thing you'll notice about Thai cuisine is that it balances heat with sweetness. There's also a citrussy-tasking plant called lemongrass that gives Thai soups a slight acidic bite.

Feb. 27th, 2005 04:32 am (UTC)
wow, they have thai food in manhattan? ;) fancy! (

i'm pretty sure the one in pittsburg died from lack of local interest... it was good, too ;p)
Feb. 27th, 2005 06:19 am (UTC)
Fancy? LOL!
wow, they have thai food in manhattan? ;) fancy! (
lol, are you makin' funna me, Diamon?

i'm pretty sure the one in pittsburg died from lack of local interest... it was good, too ;p)
Which Pittsburgh? PA or KS?
Cause I'd be hella surprised if the one in PA has no Thai place for lack of interest!

Feb. 27th, 2005 05:03 am (UTC)
Now I'm hungry!
Feb. 27th, 2005 04:31 pm (UTC)
Que hambre tengo yo
That's the idea!
Yum it up! I should post some hot noodle recipes. That's about all I can make besides egg fried rice, cool pasta, and the simplest of baked things (muffins and what not).

One of my late new year's resolutions is to find new uses and abuses for hot, hot chiles!

Mar. 1st, 2005 12:36 am (UTC)
Re: Que hambre tengo yo
*looks for recipes*

Feb. 27th, 2005 04:26 pm (UTC)
i like regular hot. then again, regular hot here could be bioterror hot in Kansas
Feb. 27th, 2005 04:29 pm (UTC)
In Kansas, yes. To people from Sichuan province, no.
For calibration: I can eat fresh, raw serranos (the thin green chiles) in soy sauce with no trouble. These are about twice as hot as jalapenos.

I take minced habaneros in my la mien (kind of like lo mien but with minced garlic and hot chiles), but I use a little sugar or Equal.

Feb. 28th, 2005 06:51 am (UTC)
Re: Calibration
For calibration: I can eat fresh, raw serranos (the thin green chiles) in soy sauce with no trouble. These are about twice as hot as jalapenos.

You. Are. Frightening. LOL. (^_^)
Feb. 28th, 2005 07:07 am (UTC)
Ph33r the Jedi Hobbit
You. Are. Frightening. LOL. (^_^)
Stewpit PHAT Hobbit!!

Feb. 27th, 2005 07:22 pm (UTC)
While i applaud your wuv fro spice... Pad-see-u isn't normally cooked spicy at all in Thailand. it's up to the eater to dump as much dried chilli on the noodles as they want (or don't want), along with sugar, fish sauce, and maybe a little vinegar with green chillies.

/me misses it.

There's a restaurant here that served the most appalling Thai food once, just mixing regular noodles with chilli and calling it Thai.

there is non-spicy Thai food! There is! There is!!

but oooh, i'd like to know what "Bangkok chicken" is.

/me feels hungry.

( 16 comments — Leave a comment )

Latest Month

December 2008

KSU Genetic and Evolutionary Computation (GEC) Lab



Science, Technology, Engineering, Math (STEM) Communities

Fresh Pages


Powered by LiveJournal.com
Designed by Naoto Kishi