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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!

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http://sf.eater.com/archives/2013/09/12/pim_techamuanvivit_opening_union_square_thai_spot.php   Our own Pim has popped and will soon have a Thai restaurant downtown. To me, it's just about the best

That's a good location, thanks for keeping track of this project.

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

 

 

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.

 

 

 

 

 

it doesn't mean anything to me and nor am i attacking you. i was just responding to prasantrin's confusion about what this is probably about (i don't believe i ever saw the original conversation or participated in a squabble about it--here? on egullet?).

 

 

 

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?

 

at any rate, the above, which makes perfect sense, is probably all you needed to say, if anything.

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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!

 

 

Does that mean I can get a meat curry made with vegetarian curry paste. or is that weird? :unsure:

 

There are some fish sauces that give me hives, too. I hate getting older!

 

Thanks! It's still on my list, and I'm hoping the visit will happen within the next year! (that's optimistic...I have three other trips in mind, too!)

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  • 1 month later...

Five of us, acquaintances from another forum, met at Kin Khao last night. Ordering 16 dishes, we enjoyed a pretty good sampling of the menu. The cooking was revelatory, an insight into what Thai cooking can be above and beyond the normal suspects one finds on every Thai menu. As you'd expect, and with that number of people, some dishes were more successful or perceived as delicious than others. Several of the diners found some of the sauces hotter than expected; I found them just lovely.

 

A few examples were the mandatory and much praised mushroom terrine. Fantastic with house made rice cakes that give "rice cakes" a good name.!

One of my favorites of the evening, scarlet runner beans with lime, chili, shallots, scallions, mint and cilantro!!!

More substantial, pork belly, caramelized in a clay pot, provided new life for this often hackneyed standard.

And again a mandatory dish, beef cheek cooked in Massaman curry paste. coconut milk, tamarand. Melting and unctuous in the best sense of the word. This was a really substantial dish.

 

We also enjoyed a rather standard green papaya salad, a flavorful charred eggplant "salad", spicy herbed pork meatballs. I was disappointed in the green curry rabbit, but I have become disenchanted with rabbit in any restaurant. (The only two fantastic bunnies I can remember were served up at SF's Delfina in its opening days and Eric Frechon's bistro before he left for the Bristol.)

 

Others went on to (in my mind, Pim's version of L'Ami Jean's) rice pudding with three toppings. By then, I had hit the wall. Sated, well fed, senses alive with spice and heat, content and happy. An enlightening meal among congenial and interesting people.

 

Tab for 5, "soft" drinks and water but no alcohol this evening: $65/person As they say, almost free.

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  • 4 weeks later...
  • 2 months later...

So a friend texts me that she's just landed in San Francisco and wants to know where to eat.

 

"Kin Khao!" I texted back.

 

"That's in my hotel," she responded. "Is it really any good?"

 

Now that she's eaten there, she isn't wondering any more.

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For those who won't be visiting soon, you can enjoy a facsimile of Pim's dynamite mushroom mousse starter. This recipe reads pretty close to how I would parse the real thing. I'm serving it at a dinner party in the near future since it's really easy for such stellar results.

 

http://cooking.nytimes.com/recipes/1016837-mushroom-hor-mok

 

I would use mixed mushrooms and change recipe to 8 6-oz jars or ramikins rather than the reverse.

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So a friend texts me that she's just landed in San Francisco and wants to know where to eat.

 

"Kin Khao!" I texted back.

 

"That's in my hotel," she responded. "Is it really any good?"

 

Now that she's eaten there, she isn't wondering any more.

 

Ha, that's handy enough. Two blocks from Benjamin Cooper for cocktails too.

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