No Sapicey Please

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Just how much heat can one put on the table? Plenty, as long as it stays on the table and not on my plate.

I do test myself on occasion, my limit is about one third of a red hot Thai chillie pepper. It’s enough to judiciously spank the tongue three or four times, spread eagled out over the course of a meal.

That’s about what you see on this decadently fatty dish of crispy fried pork with basil over rice.    I’m so grateful the family run Ran Nong Som restaurant knows exactly how spicy I like it.  Btw, they’re a sweet Cambodian family and it’s on Jomtien Beach Road, a few doors past Soi 3.

Many places, due to language differences or spite, will get it wrong and make it more spicy. Like the sweet chili fried fish I had in Bangkok last week. A perfectly good whole fish crispy fried but then smothered to death in a sweet pineapple tamarind sauce that must have had at least 30 of the satanic little devils.

Cheapskate that I am and not wanting to waste an $8 investment, I gulped a swig of Singha and jumped into the fire. Four heroic bites later and I was begging the Lord Buddha for compassion and mercy. A plate of plain rice and two Singhas later and my mouth is still ablaze by the napalm. I won’t even go into the ensuing violence on the throne back at the hotel.

It’s not a good idea to send a dish back in Thailand, especially at the budget eateries because it causes loss of money and face. You might end up with a spit loogie, cigarette ash, or cock roach in your food. Or they will try to twist it around and ask then why did you order spicy? The waiter or the cook most likely will be docked for the error unless you graciously apologise for misordering.

The most important Thai words to know when ordering:

ped  =  spicy

Ped nit noy  =  just a little bit spicy

Mai pet  =  no spicy

Be sure to add ka (if you’re female) or krup (if you’re a male) at the end. It means thank you please ten thousand times, and shows that you’re polite and classy.

Here’s more on ordering spicy foods in Thailand from the fabulously informative “Women Learn Thai” website.

It’s an amusing read with audio pronunciations and the comments are hilarious.

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I Will Try Anything Once

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It’s the famous Thai green salad, with crab. I’ve seen them make this on the beach and only locals eat it. At first I thought they were scorpions, large black insects thrown in and smashed up with the rest of the mix in those large mortar type wooden bowls that they use just to make this dish.

Fast forward I’m at my favorite local eatery in Jomtien Beach: Ran Nong Som. For just 50 baht, you can get the famous green papaya salad. It’s so hot and spicy it’s incendiary. Typically made with young unripe papaya, nice,  crunchy and shredded. Bean sprouts, shredded carrot, tomato, a few Chinese long beans, crushed peanuts, dried shrimp, fish sauce, Red Hot Chili Peppers, and tons of garlic. Raw garlic. I have learned to order it no spicy please, nit noy garlic (a little bit).

At Ran’s, they also have a version with salted pickled fish or crab. How exciting, I must try it. Well, it is crab, little tiny meatless crab, and not soft shell. Its hard as a rock, tooth crushing hard.

I’m not surprised to see the local Thai people eat this. After all, these are people who will put just about anything in their mouths. They open beer bottles with their teeth, and have some dishes that have like tree stumps and you know bamboo shoots and stuff like that. This hard shell crab must be good for the hair and the nails, I’ll try anything once.

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the truth about true cod

Yummmmm! I’m attempting the stew.

hhmissfish's avatarbrainfood blog

The codfish. Wars have been fought over it, revolutions have been spurred by it, national diets have been based on it, economies and livelihoods have depended on it, and the settlement of North America was driven by it. To the millions it has sustained, it has been a treasure more precious than gold. Indeed, the codfish has played a fascinating and crucial role in world history.” ~ Cod: A Biography of the Fish That Changed the World. By, Mark Kurlansky

Truth: We love true cod. a.k.a Pacific cod. sometimes even called grey cod due to its coloring.

Even More So True: True cod is actually a very important fish to the US as we know it. Some call it, “the fish that changed America.”

Today we bring you fresh, Alaskan true cod. What is most interesting about this species is its history…
True Story: the AK true…

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Chad James XXX

This is reposted from Chad James’ blog, I took the picture of Chad in the ski mask at one of the SF Jacks “photo nights” back in the early 90’s:

Jim James and Chad James

“Photographer and Subject”On Sunday 24MAR13 I went to an Art Opening celebrating 30 years of the SF Jacks. The SF Jacks Art show will be showing until 31MAR13.This Artsy Photo in the Exhibit was photographed in the Mid 1990’s exact date and photos to follow. The Photo in the exhibit was taken on a SF Jacks Day of Photography of the Participants.

https://photojimsf.com/

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http://chadjamesspeaks.blogspot.com

Thank you for reblogging me, but keep my info intact, so folks can follow me.

via Chad James XXX.

I See You Are Watching...

 

Keep an eye out, more fairy tales from afar are on the way.  Meanwhile, do check out my new photo blog, photojimsf.com for the latest on the SF Gay Club scene.