KennethT

According to Andy Ricker, the term laap refers to the sound the cleaver makes while chopping. He also, not surprisingly, recommends chopping finely with a cleaver as opposed to a meat grinder.

What do you use for the wrap itself? Is it a flour tortilla (like you'd use for a burrito) or something else?

I remember those from my college days... One bar made it with Blue Curacao as the triple sec.... I can't imagine how many of those I had over the years there....

Thanks. I have 2 David Thompson books but don't remember much from either! Then again, I don't make much Thai food anymore....

I enjoy sticky rice - especially with anything Northern Thai or Isaan - the home of sticky rice and what would traditional be served with laap. But I agree with @C. sapidus, it requires forethought for the soaking which I rarely think far enough ahead to do. Hence why my ziplock bag of sticky rice sits in the back of my cupboard! Although Pai from hot-thai-kitchen.com provides a "fast" method for dealing with sticky rice, but she says it doesn't come out as good so I've never tried it.

No sticky rice!?! Criminal!! 😂

What is their Za'atar like? Years ago, my wife brought some home from a trip to Israel and it was wonderful - it was fresh, so the spices weren't truly dried - they were still damp and it had a great freshness to it.

Ha! In general, they group everything first by category - so there's the peppercorn section, the chilli section, the individual spice section, spice mix section, etc. and then alphabetically. Also, most of the employees are really well versed in the layout and can get you there really quickly. For a while now, they've also had a growing Modernist section!

Typically, infused oil needs to be refrigerated due to botulism concerns as the oil keeps any particles in an anaerobic environment. Especially with garlic which is known to be (from what I understand) the most susceptible to botulism concerns when submerged in oil.

That's pretty much the case for all curries and lots of SE and South Asian food in general!!!!

I'm late also, but I used to make pork tenderloin - I'd put a bunch of pureed chipotle in adobo in the bag and sv at 135 just until done, depending on thickenss. Chill a bit and then sear with high heat - I used to serve it with a sauce made from reduced apple juice, onion and green chilli.

Nice fog machine!!!! That's hilarious!

it looks just like vietnamese coriander, aka rau ram.... the markings on the leaf, the nodes on the stem, everything!

Well, I just wound up having to harvest 3 chillies by default. I was repotting and, being top heavy, the whole plant fell over and leapt from the countertop to the floor, breaking a few branches, while my back was turned for a second... One of the few disadvantages of growing hydroponically is that I don't need as much substrate to hold the roots like I would in soil since I'm basically intravenously feeding the roots with nutrient - so as the plants grow larger, they get top heavy. Maybe growing two plants in one grow bag wasn't such a good idea after all!!!

I don't know yet. Right now, they're all green and while there are lots of recipes that use them green, I haven't harvested any to try them. Yet! I'm excited for them to ripen though!