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  1. #1
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    Seasoning madness

    Just about every Thai girl I've known...

    Correction: just about every Thai girl I've known long enough to go for noodles with ( ) laces her bowl with spoonfuls of sugar, chilli powder or vinegar even before she's tasted the broth to see if it needs to be seasoned at all.

    Call me old fashioned, but this is plain wrong. You should taste it first and then adjust the seasoning if necessary.

    The sleep of reason brings forth monsters.

  2. #2
    Thailand Expat Texpat's Avatar
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    My wife derives much more pleasure in preparing her noodles than eating them. It might take several minutes to get it just right. Then she'll eat 1/4 of her creation before becoming full.

    I know plenty of farangs who salt and pepper their food before tasting it.

  3. #3
    bkkmadness
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    I thought some cannibal was starting a recipe thread on me.

  4. #4
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    Quote Originally Posted by Texpat
    I know plenty of farangs who salt and pepper their food before tasting it.
    That's also wrong IMHO. How do you know it needs salt until you've tried it?

  5. #5
    Thailand Expat Texpat's Avatar
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    Agreed. It's like adding ice to a very cold beer.

    I think they just like to play with their food.

  6. #6
    Northern Hermit
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    I always add chili flakes, Prik Nam som and a littel fish sauce before diggin in. THe chilis and nam som are never in the mix when you get the bowl. Fish sauce? if it's anew noddle stand I might test the broth but when you go to the same noddle stand over and over y9ou know exactly how much stuff to put in. I like the ground peanuts too, if a shop ain;t got 'em I rarely go back.
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


  7. #7
    Northern Hermit
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    Quote Originally Posted by Texpat
    I think they just like to play with their food.
    It's called foreplay. When you ave sex do you just bend 'er over and stick it in?

  8. #8
    Thailand Expat Texpat's Avatar
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    ^ Ahhh, yeah. Am I doing something wrong?

    Should I throw some prik nam som in beforehand?

  9. #9
    Northern Hermit
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    yeah; get back to us on that willya?

  10. #10
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    Quote Originally Posted by friscofrankie
    when you go to the same noddle stand over and over y9ou know exactly how much stuff to put in.
    Fair point. But this thread was inspired by having breakfast with Mrs bb this morning at a place neither of us had been to before, and she shovelled the usual bucketfuls of sugar, chilli and vinegar in.

  11. #11
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    Years ago when I had a share in a small Bstro in the UK it used to really piss me off when sometimes watching people bugger up good food before they even tasted it!

    The worst was ( and the red mist still falls over my eyes when I think about it) we used to do a Parma ham and melon starter - both were cut so thin so you could read a newspaper through it and stacked alternativly about 2cm thick. Trimmed to a neat shape it was served with a garnish of rocket or similar lettuce.
    It used to melt in your mouth!
    One dickhead ordered it and immediatly applied pepper and salt and ,to rub it in, put a huge dollop of tomato ketchup on top .


  12. #12
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    I always add prik nam som, but never sugar or nam plaa.

  13. #13
    Cacoethes scribendi
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    I usually like it, as it is. I've been here many times but I still have a problem with the chilli. Too hot and ruins the taste IMHO.

  14. #14
    Roc
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    I don't know about seasoning but this heatwave
    is making me feeling f#ckin horny!

  15. #15
    I am in Jail

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    Winds me up to see the missus preparing her food as an artform, it also annoys the way see uses her chopsticks and soup spoon like a intricate dance; more so as I can't use chopsticks for crap.

    Sometimes i just want to scream for fcuks sake just eat it like a normal person!

    Jai yen yen

  16. #16
    The cold, wet one
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    Sorry, I do pretty much the same. Except for sugar - I'll never get used to adding sugar to a savoury dish. The one time I was caught out by this practice wasn't with noodles, but a rice dish & it was underestimating the sauce, not the food. I loaded up with loads of nam pla prik as usual, not realising it was about 5 times hotter than any other I'd had.

    Nearly blew my head off.

  17. #17
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    Quote Originally Posted by November Rain
    Sorry, I do pretty much the same. Except for sugar - I'll never get used to adding sugar to a savoury dish.
    Samesame.
    The noodle-soups are made to a flavour which requires adding condiments.

    Just as the beer and coke are made for adding ice.

  18. #18
    Thailand Expat Texpat's Avatar
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    Not if the beer is ice cold -- the way it's meant to be served ...
    Problem is too many cheapskate bars and restaurants don't want to keep them so cold, and can charge you more for ice.

  19. #19
    Northern Hermit
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    Quote Originally Posted by benbaaa
    Fair point. But this thread was inspired by having breakfast with Mrs bb this morning at a place neither of us had been to before, and she shovelled the usual bucketfuls of sugar, chilli and vinegar in.
    noodle shops do not add these condiments to noodle dishes so this is perfectly understandable. usually will taste the broth before adding salt (Naam plaa) though. I never add sugar tho. Can;t seem to get my head wrapped arounf that one.

  20. #20
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    Quote Originally Posted by Texpat View Post
    Not if the beer is ice cold -- the way it's meant to be served ...
    Problem is too many cheapskate bars and restaurants don't want to keep them so cold, and can charge you more for ice.
    Nah, it'll warm up before you finish the bottle.
    Strength and flavour are a little strong, taking into account you're gonna mix it - at least the Chang is.

  21. #21
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    I do quite enjoy it after she's tipped in a load of fish sauce, she takes her first sip of the broth and then says khem gern bai. Gives me a chance to perfect my pronunciation of som nam nah.

  22. #22
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    Quote Originally Posted by stroller
    Quote: Originally Posted by November Rain Sorry, I do pretty much the same. Except for sugar - I'll never get used to adding sugar to a savoury dish. Samesame. The noodle-soups are made to a flavour which requires adding condiments. Just as the beer and coke are made for adding ice.
    yup.

    they dont make it with these items, have to be added.

    i like a dollop of vinegar in it too, just nicely rounds it all off.

    first time i arrived in thailand i didnt realise to add anything to the noodles, and thought this tastes crap. later on a g/f showed me how to eat them, and been a fan ever since.

  23. #23
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    Quote Originally Posted by kingwilly
    i like a dollop of vinegar in it too, just nicely rounds it all off.
    Why? What do you think the prik nam som is?

  24. #24
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    ops:

  25. #25
    Northern Hermit
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    Quote Originally Posted by benbaaa
    Gives me a chance to perfect my pronunciation of som nam nah.
    "Orange water face" My ol lady uses that now instead of som nam na

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