kathe

Hi there It has been a while. I missed last years outings to Thai Temple and Hollywood Blvd. Any interest in an outing for 2005? Kathe

Thanks for the tip. I am going there tommorrow. Couldn't view the menu- hope they have Larb and maybe even Miang! kathe

Having been a Larb enthusiast for a long time and occasional participant in this forum I just discovered a Larb like categorie of Thai dishes called Miang or Mieng. Have had two versions, finely chopped lime ginger peanut coconut and chili rolled up in a spinach leaf with a sticky tamarind sauce and one with shredded pork and some of these ingredients rolled in a chinese broccoli leaf. Both incredibly delicious. I have a hunch that Miang can be as compelling and varied as Larb! Anyone know more about this? Kathe:

I would love to join you in a group dinner and expand my horizons at GS.I always seem to order the same 3 dishes with same 2 friends. Count me in anytime.!

The parking lot gets filled but there is street parking throught the surrounding quiet neighborhood . There seemed to be more cars than people the day I went- but that's LA !

Went to Grand Sichuan last night. Wait was longer than usual- but I did ask about the sour in this dish. The answer was fermented like kim chee somewhat. From what I could understand the beans are blanched and then put in a jar for a few days with salt, peppercorns and other herbs and spices . This is a memorable dish !

Yes, definitely count me in... this photo is from my last visit to Wat Thai. Kathe

The sour green beans are my favorite dish at Grand Sichuan as well. I have tried it many times, attempted to copy it at home and am completely stumped about how the sour is achieved. Know it is not vinegar. Any food detectives out there have the answer?

Guess I was totally wrong about Jitlada. I hope to join you on the next tour. Pix look incredible!

I walked out of Jitlada a few years ago before ordering. From the looks of the food coming out to other tables it looked like greasy chinese food for gringos. Was I wrong?

Hi Chad A little late but try thinly sliced lemongrass or kaffir lime leaves next time. They add another layer of flavor and perfume to the larb.

I'm new to this thread but definately a laab maniac. Favorite so far is at Arharn Thai in Queens. Just the right ammount of lemongrass or is it kaffir lime leaf that makes it so aromatic. At home I use ground chicken or turkey an entire bunch of mint and thai basil minced , jalapeno chilis ,and few scallions mixed into the ground meat after it is cooked just to wilt the herbs. Use toasted rice if am feeling ambitious . After an inspirational visit to food court at the thai temple in LA have been adding lemongrass in rough cut slices.