Text 10042, 124 rader
Skriven 2014-02-18 11:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: running codgers 223
===========================
 NB> Chiang Mai may get more of the tourist crowd, then... especially those
 NB> not so likely to be even the least adventurous, other than checking
 NB> out a foreign country... so that could explain the blander food... 

Correct.

 ML> I was seduced by the name "crispy beef curry" and didn't
 ML> tumble to what it was until after ordering it. It wasn't
 ML> bad at all, just very resilient, and you knew that you
 ML> were eating filet of old animal. The burger/meatloaf was
 ML> pretty much as expected.
 NB> Ah, the seductive power of words...  ;)  At least it was edible.  :)

Edible and good, actually. Just hard rather than crispy.

 NB>> Apparently Chiang Rai didn't feel the need so
 NB>> much to make the tourists feel at home... :)
 ML> It's a working town, and they do what they do, and we
 ML> tourists can take it or leave it. It reminded me
 ML> powerfully of Jogjakarta but much cooler temperaturewise.
 NB> Did you enjoy it more than Chiang Mai...? 

Yes and no. Chiang Rai's Le Meridien was one of the most
beautiful settings I ever encountered, obviously architected
by the same people who did the Sheraton in Yogyakarta (aka
Jogjakarta, but both those hotels were outside of primitive,
dusty towns. Chiang Mai's Le Meridien, though rather lovely
inside, looks like a Soviet apartment complex (although
greenish rather than grayish); on the other hand it's set in
a vibrant commercial center where you can get anything you
want.

 NB> I imagine they each have their own goodnesses...  :)

Yep. Chiang Rai has rural goodnesses; Chiang Mai has
urban and less innocent ones. You can get hurt in Chiang
Mai if all you are out for is booze and broads. Since I
am more interested in beer and beef, I feel pretty safe.

 ML> - anyhow, the ones we can't go through together. I usually
 ML> but not invariably lose, but when it's because I get some
 ML> kind of secondary, she laughs at me afterward. Of course, I
 ML> return the favor on the rare occasions when I can.
 NB> But of course.  ;)  A little good-natured rivalry never hurt anyone...
 NB> as long as it stays good-natured...  ;)  

It's pretty good natured. We both realize that we both kind of
need each other.

 ML> else, whereas the Cuban one actually had penalties attached
 ML> to it and no common sense whatever.
 NB> Political jousting...

Sometimes that crap can be pretty annoying - even deadly.

 ML> some old guy who had just happened to fight there in the 1950s
 ML> - that struck me as arbitrary and pointless.
 NB> Quite.  Like it was his personal intention to fight... instead of just
 NB> being sent there with so many others...

The North Koreans claimed that they had evidence that he,
personally, committed war crimes. That from a country that
has no moral or political legitimacy. The UN should get its
act together and do another police action there - this time
likely more successful, as the Chinese can get forced to
participate instead of being the adversary.

Thai herb-crusted fried chicken
cat: Thai, main
servings: 3 to 4

8 or 9 chicken pieces
3 c oil for frying (I used sunflower)
h - HERB & SPICE PASTE/MARINADE
1/2 c chopped fresh coriander, leaves and stems
6 cloves garlic
1 fresh chili
- or 3/4 ts dried crushed chili
1/2 ts black pepper
1/2 ts ground coriander
1/4 ts ground cumin
1/2 ts whole cumin seeds
2 Tb oyster sauce
3 Tb fish sauce
1/2 ts shrimp paste
1/2 ts sugar
h - FLOUR MIXTURE
3/4 c rice flour
1/2 c cornstarch
1/2 ts dried crushed chili
1/4 ts salt
1/4 ts five-spice powder (opt)

Place all spice paste/marinade ingredients together in
a mini-chopper or food processor, OR use a pestle &
mortar. Blitz (or pound) to create a flavorful Thai
spice paste/marinade.

Place chicken pieces in a bowl or zipper bag. Add the
marinade and stir to coat. Allow chicken to marinate at
least 30 min or up to 24 hr.

Combine the flour mixture ingredients in a large mixing
bowl, stirring well to combine.

Keeping as much of the herb & spice paste on chicken as
possible, dredge chicken in the flour mixture to coat
and set on a plate next to stove.

Pour oil into a large frying pan or wok and set over
medium-high heat. You want oil to be at least 1" deep.
When oil is hot enough to fry a cube of bread to golden
brown in 20-30 sec, it is ready to use. Gently place
flour-coated chicken in the hot oil. Let chicken fry
at least 5 min before turning. Reduce heat a little as
you fry, or oil may overheat and splatter.

Fry chicken 10-20 min, depending on thickness. When
uniformly dark golden brown in color, remove from oil
and drain on paper towel. Serve with Thai sweet chili
sauce for dipping.
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