Evelyn Posted September 13, 2013 Share Posted September 13, 2013 When is Pim opening her restaurant? November if all goes according to plan. Quote Link to post Share on other sites
splinky Posted September 13, 2013 Share Posted September 13, 2013 will there be tomato roses and carrots shaped like other stuff? i'm asking on behalf of stone. Quote Link to post Share on other sites
Stone Posted September 13, 2013 Share Posted September 13, 2013 I just want to know if I can choose between beef, chicken or tofu for my penang curry, depending on my mood. Quote Link to post Share on other sites
Suzanne F Posted September 13, 2013 Share Posted September 13, 2013 When is Pim opening her restaurant? November if all goes according to plan. Oh thank god. Finally: Thai food cooked under the supervision of a real Thai who no doubt will only hire ethnic Thai cooks to ensure that everything is really authentic, because only people of any given ethnicity can cook that ethnicity's food correctly. (At least, that's the way I remember the argument discussion.) Quote Link to post Share on other sites
Sneakeater Posted September 13, 2013 Share Posted September 13, 2013 That's not what I (at least) said. Quote Link to post Share on other sites
splinky Posted September 13, 2013 Share Posted September 13, 2013 I just want to know if I can choose between beef, chicken or tofu for my penang curry, depending on my mood. dry aged beef, i hear Quote Link to post Share on other sites
Suzanne F Posted September 13, 2013 Share Posted September 13, 2013 That's not what I (at least) said. No, dear, not you; Pim did, iirc, in a discussion of how David Pasternack had said he could cook any cuisine if he had to. She was adamant that only Asians can/should cook Asian food. Of course, I could be remembering it wrong. ETA: Maybe I am: Michael Gaines doesn't sound like an Asian name, but I've never seen him or his birth certificate. I promise now I will stop Quote Link to post Share on other sites
Suzanne F Posted September 13, 2013 Share Posted September 13, 2013 I just want to know if I can choose between beef, chicken or tofu for my penang curry, depending on my mood. dry aged beef, i hear And wow--never-frozen seafood! How novel. Quote Link to post Share on other sites
Sneakeater Posted September 13, 2013 Share Posted September 13, 2013 That's not what I (at least) said.No, dear, not you; Pim did, iirc, in a discussion of how David Pasternack had said he could cook any cuisine if he had to. She was adamant that only Asians can/should cook Asian food. Of course, I could be remembering it wrong. ETA: Maybe I am: Michael Gaines doesn't sound like an Asian name, but I've never seen him or his birth certificate. I promise now I will stop Ah. Happily, if it's not about me, I don't have to think about it. Quote Link to post Share on other sites
Sneakeater Posted September 13, 2013 Share Posted September 13, 2013 I'm sorry I even read it. Quote Link to post Share on other sites
Lauren Posted September 13, 2013 Share Posted September 13, 2013 That's not what I (at least) said.No, dear, not you; Pim did, iirc, in a discussion of how David Pasternack had said he could cook any cuisine if he had to. She was adamant that only Asians can/should cook Asian food. Of course, I could be remembering it wrong. ETA: Maybe I am: Michael Gaines doesn't sound like an Asian name, but I've never seen him or his birth certificate. I promise now I will stop Ah. Happily, if it's not about me, I don't have to think about it. We're having a bit of kerfuffle about this in Seattle right now. An open letter to bigoted diners. Quote Link to post Share on other sites
Lex Posted September 13, 2013 Share Posted September 13, 2013 When is Pim opening her restaurant?November if all goes according to plan. Oh thank god. Finally: Thai food cooked under the supervision of a real Thai who no doubt will only hire ethnic Thai cooks to ensure that everything is really authentic, because only people of any given ethnicity can cook that ethnicity's food correctly. (At least, that's the way I remember the argument discussion.) It's well known that only Caucasians can cook ethnic food to the standard of excellence demanded by the Food media. All they have to do is go on a vacation to Thailand or Mexico. If they're in country for a couple of weeks they can quickly learn to cook like a native. It's as easy as getting a suntan. Quote Link to post Share on other sites
Rich Posted September 13, 2013 Share Posted September 13, 2013 True Lex - that's why Paul Deen's opening a Thai place in Atlanta with only white folk in the kitchen - and they won't even have a back door. Quote Link to post Share on other sites
joethefoodie Posted September 13, 2013 Share Posted September 13, 2013 It's a good thing that Kin Khao in NYC is closed. Quote Link to post Share on other sites
prasantrin Posted September 13, 2013 Share Posted September 13, 2013 That's not what I (at least) said. No, dear, not you; Pim did, iirc, in a discussion of how David Pasternack had said he could cook any cuisine if he had to. She was adamant that only Asians can/should cook Asian food. Of course, I could be remembering it wrong. ETA: Maybe I am: Michael Gaines doesn't sound like an Asian name, but I've never seen him or his birth certificate. I promise now I will stop he looks pretty not-Thai to me, but you never know. http://sf.eater.com/archives/2012/08/07/michael_gaines_out_at_central_kitchen.php Maybe he'll do all the unimportant stuff (like making the chili jam or preparing the miang kam or spring rolls) while she does the "real" Thai food Quote Link to post Share on other sites
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