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wozard

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  1. I know this is very late, but I have found out what bai thawn laang (mentioned on the previous page re. the Miang of Pomelo) are - they are not Betel leaves, but leaves from the "Tiger's Claw" or "Indian Coral" tree. Bai means "leaf", thawn means "gold(en)", and laang means "omen" - that in itself didn't help, but when I searched on the Thai Royal Botanical Society website with the name written in Thai, I found it pretty easily... A quick trip to Wikipedia with the Latin name gave me this: https://en.wikipedia.org/wiki/Erythrina_variegata "In Vietnam, the leaves are used to wrap fermented meat (Vietnamese: nem)." I guess if they're used in Vietnam it'd make sense for them to be found in Thailand too... Hope that's useful, or least interesting! EDIT: Here's the whole genus page - https://en.wikipedia.org/wiki/Erythrina#Use_by_humans
  2. A bit late, but I have a couple of extra reccomendations... The Ample Hills Creamery book, and also Ice Creams, Sorbets, and Gelati by Caroline and Robin Weir - aside from being an absolute tome of all kinds of frozen desserts (including bombes, frozen mousses, kulfi etc), it includes a lot of extra info about the history and science of frozen desserts. Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop Ice Creams, Sorbets and Gelati: The Definitive Guide
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