On a couple occasions, the cooking classes began with a visit to the Sam Yaek market, out in the Chiang Mai burbs where the cookery school is (it's actually in a gated community), in order to introduce both some of the ingredients but also the experience of shopping in a Thai market. I've seen a few markets now, and this was one of the most ample and enjoyable yet.
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One of the Cookery School's interns begins our lesson in basic Thai flavorings |
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"Three kinds of Thai basil...sweet, lemon, and Holy" [expletive deleted, I added] |
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Galangal root |
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Long bean |
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Chef Garnet arrives to tell us about Thai noodles |
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And Thai rices (short grain for sticky; prefer Jasmine for long grain: more moist) |
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And coconut |
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Coconut cream- and milk-making machine (not the old- fashioned way) |
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Ingredients for various dishes bundled for your convenience |
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Thai sushi |
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Celebratory goodies |
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Shrine offering goodies |
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Yes, Thai cigarets wrapped in banana, with matches, etc.; "what? the Buddha doesn't smoke filtered?" I asked |
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Thai Easter eggs, Chef Pon told us one day; he cracked one open, and, sure enough, the interior appeared to be chocolate, with a dark chocolate core... they're pickled eggs, of course |
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Sausage |
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Largest strawberries I've seen outside of Norway |
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Dragon fruit |
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Coconut pancakes, for which I have developed quite a taste |
1 comment:
Penelope would love those dragonfruits! She's often asking us to get one from the store... but they are $6 each here! :)
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