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pim

Member Since 16 Mar 2004
Offline Last Active Jul 26 2015 04:59 PM
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Posts I've Made

In Topic: Kin Khao

26 July 2015 - 05:35 AM

 

Question, if you make all of your curry pastes, do they all use those little dried shrimp or Thai shrimp paste? I think I've become allergic to those things, as most curries make my scalp itch like crazy! Well, red curries and whatever is used in khao soi. I stopped eating curry after the last couple of tries, because I was just too uncomfortable after. 

 

Our vegetarian curry pastes are all shrimp paste and fish sauce free. We mean it when we say vegetarian. You're safe!


In Topic: Kin Khao

26 July 2015 - 05:33 AM

 

I am missing something, but I think I don't want to know, so I'm not really missing it, I guess.

 

 

 

i assume at some point in the past pim expressed skepticism about thai restaurants with non-thai chefs/cooks in the kitchen. and that her restaurant now has some non-thai chefs/cooks in the kitchen.

 

 

Not to be drawn back in to some silly online squabbles I walked away from ages ago, but I really do not understand this level of persistent attack (any time there's even a small mention of me or my restaurant over here) over a very, very old argument I barely have any recollection of, except that it's probably far more nuanced than you or Suzanne are giving me credit for here.

That said, to assume that I haven't learnt a few things, evolved perhaps a little, or might even changed my mind on anything at all over the period of close to ten years means what, I've kept myself locked in a dark box this whole time?  


In Topic: Kin Khao

25 July 2015 - 10:04 PM

Pim is the contributing chef for the Wall Street Journal's Slow Food series for the next few weeks.  In the initial contribution, she and co-chef Mike Gaines offer a Thai rice noodle and chicken salad.

 

Cook rice noodles, drain, set aside

Combine fish oil, lemon juice,  two spicy chilis, brown sugar or palm sugar into a sauce

Shred cooked chicken, combine with noodles,  thinly sliced Persian cukes, shallots, roughly chopped tomatoes, mint, basil

Serve

 

Thank you, Paul. Splinky as well. 

cheers,

Pim


In Topic: Kin Khao

25 July 2015 - 10:00 PM

I keep forgetting to ask: does she only have Thai cooks? :ph43r:

 

Wow, Suzanne, how empty your life must be to hang on to whatever this is after all these years?