That’s what the waitress told us. The first time we were there, I think I challenged the cook by saying “You can’t make it too spicy.” This time we ordered everything “Thai spicy” and it was a step down from the previous. But still wonderful and hot.
“Pet ma.” I’ll have to remember that for next time.
I’m having ribs. Marinated in a rub for 24 hrs, put in the slow cooker with a home made beer BBQ sauce. They’ve been in the slow cooker now for 3 hrs. Have another 3 hours to go. Going to take them out let them cool off for 1/2 hour then throw them on the BBQ for 10 minutes.
Remind me to change my t-shirt.
Ice cream. Too damned hot to cook.
I tried this one tonight. Added a couple more Scotch bonnets for some extra heat, and it was fantastic! Definitely will have to add this to the rotation. I wonder how it would be with mussels (and a bit of butter added to the broth)…
lissener’s “Haloushke”. It was good. I browned the onions and the cabbage a bit.
Crock pot pot roast. Yum.
Today’s dinner was pretty boring. Tofu with no seasoning fried in a tiny bit of peanut oil and washed down with water. 
Where was that place with the spicy Thai food?
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That will get you a spicy dog or horse, depending on the tone. I think you mean phet mahk, ending with a K sound.
[quote=“Siam_Sam, post:109, topic:549412”]
Yeah, it’s really confusing with the Thai words. It was a Thai person who told me “pet ma” or “ped ma.” Looking online, both those words are common enough on Thai menus. I also see “pet maak,” “ped maak,” “pet mahk,” “ped mahk,” etc. I could never figure out what the friggin proper Thai is, nor can I figure out how much of it is dialect and how much of it is just approximation. I believe we had a discussion here about what “Thai holy basil chicken” is in Thai. I’ve seen: “gai pad graopao,” “gai pad gaprao,” “kai pud grapow,” “kia pad gaprow,” “gai pad graprow,” “gai pad gka-prow,” etc. I understand the differences in transliteration–but I never understood why the “r” in a word like “grapow” or “gaprow” (whichever way its supposed to be) is completely inconsistent.
Actually, it would be ma phet for a spuicy dog or horse, but close enough.
Yeah, transliteration can be difficult. Walk down this one road in Bangkok, and the English-language street signs will name it variously Suriwong, Surawong and Surawongse. I remember you asking me about phat kraphao. That’s how I always spell that dish. The R is definitely there, but sometimes the word is pronounced so quickly that it may be difficult to hear or actually drop off.
That’s it. The “r” is in the first syllable. The weird thing is, more often than not (actually, I can’t remember a menu that has had it right–either they have the “r” in the second syllable or in both), on Thai menus in the US, I see the “r” in the second syllable for some reason. I can’t figure out why this is the case, unless there was one bad transliteration that everyone else has been copying down the line (completely plausible). My dependable “Thai Food” cookbook, by David Thompson, however has the “r” in the first syllable, as “(bai) grapao,” so at least he has it right.
Probably some Thai who wasn’t paying attention started it. Happens all the time. One of the favorite English-language menu sightings over here is “fried crap” instead of “fried crab.” It really does appear from time to time. 
Gotta say - he really did knock it out of the park with that one.
My kids love it.
Sunday morning, and we did the Mexican food last night with our friends from upcountry. Newish place on Sukhumvit Road near Soi 22 with the rather unimaginative name of Tacos & Salsa. Been open a year now, but this was our first time to try it. Glad we did. Small shophouse place nicely decorated. Owned and operated by genuine Mexicans, which is pretty much unheard of over here, your average local Mexican-food restaurant being owned and operated by gringos who may or may not have some background in the fare, even Brits!
Turns out Saturdays is all you can eat for 350 baht (US$11), inclusive of everything on the menu. Just keep ordering, and it keeps coming. The food was good. A little heavy on the rice, and French fries seemed to come with everything, which we found a bit odd. Drinks are separate, and we had several pitchers of their margaritas. The Gold has bee honey in it, really good. The Vera Cruz has Kahlua thrown is, which was okay but gave it sort of a milkshake quality. The Diablo has hot sauce added and comes with two long, very red chili peppers sticking up on opposite sides of the glasses, looking like devil horns; nice touch. They must have loved us, because we ordered almost a hundred bucks worth of margaritas! We’ll definitely be back there.
A Filipino couple provided music. He strummed acoustic guitar and sang, she sang. Set up right next to our table, and we thought that meant it was time to leave before it got too loud, but no, not too loud at all, so we stayed and drank more margaritas. At one point during “No Woman No Cry,” my friend remarked: “We’re in Thailand, eating Mexican, listening to Filipinos sing Jamaican.”
We had roast prok loin, marinated in hot wine, balsamic rosemary,garlic and pepper, Spetzel with onions and cheese and a salad.
The pork was done on the rotisserie on the grill. I have come to believe that a gas grill without a rotisserie is wasted potential. I made a drip pan out of crumpled foil and added a bit of the merinade to keep the meat moist while it cooked. The fat layer on the outside of the pork renders and bastes the meat while what remains gets all crisp and bacon-like.
Last night I made spanakopita, sans recipe, going off what I remembered from one of my college jobs where I made 12 of them a night. It’s the first time I’ve made it since then, so I wasn’t sure 20-year old memories were going to serve me well, but it worked.
I added spicy sausage and hoped that it wouldn’t be too greasy, and used some pretty damn good feta, and it turned out EXACTLY how I wanted it to. I make it in a lasagna pan, not in little pockets, and it re-heats REALLY well. It’s the only way I can stand cooked spinach, and oh wow…I don’t care if my sweetie doesn’t want to touch it; I will be eating this all week. Very happy with the results.
Yum. People eat pretty well around here.
Tonight it’s one of those rare and simple August evening meals - tomatoes and sweet corn from the garden - all you can eat and then one more for good measure.
Julia Childs’ coq au vin.
Green salad with mixed baby lettuces, a bit of feta, and some kind of homemade vinaigrette, Lavraki chermoula, with carrot cake and cream cheese icing for dessert.