Re: [CH] "Thai hot" confusion :-)

Rael64 (z42dkm@yahoo.com)
Thu, 20 Sep 2007 08:24:48 -0700 (PDT) 

Brother Graham,

I've mentioned this place before on the CH list, and
have no connection to it other than being a very
(very) satisfied consumer.  For all the Thai fixin's
you need (plus some) go to:

www.importfoods.com

The shipping is insanely reasonable, the items
available are of a huge assortment, and they pack
stuff in such a manner that I'm not sure a bottle
could break if it wanted to.  Granted, that makes for
a ton of packing material as trash, but mostly
cardboard, i.e. recyleable stuff.

I routinely spend a good 50-100 bucks at least twice a
year, if not more like 4x/year.  Noodles, all the
sauces you can imagine, even the jasmine rice is
relatively cheap (shipping of it, I mean) if tossed in
on a big order.  You can even order some fresh Thai
produce, but will pay for overnight/2-day shipping for
that.

Anyway, try it.

BTW, if you feel overwhelmed, just pick a recipe or
two (they post quite a few) that sounds good and buy
just those ingredients necessary.  In a short time,
you'll have a nice-sized Thai pantry...or a massive
one, if you're like me.

(and you may need a bigger pantry, fridge,
etc....sigh)

Peace, Hendrix, and Chiles......
Rael Meister


--- Jim Graham <spooky130@cox.net> wrote:

> On Wed, Sep 19, 2007 at 06:11:22AM -0500, jim wrote:
> 
> > Gotta disagree a bit on blaming Pace.  Look at
> this thread- one bad
> > meal = no more business ;-)  Folks here are
> wanting consistent heat
> > levels in their Thai food;
> 
> I've gotten a new perspective on things today, after
> (A) fixing the
> problem once and for all, and (B) thinking about it,
> post-fixing,
> for a bit.
> 
> Truth is, we shouldn't blame them...we should thank
> them.  We should
> thank them for driving us away to learn to make our
> favorite Thai
> dishes, our favorite style hot
> sauces/salsas/whatever, and so on,
> for ourselves.  We're the ones who benefit (IMHO,
> learning any new
> skill, or adding new possibilities to an existing
> one, is a Good Thing).
> So, IMN-FHO (in my newly-formed...), a short-term
> bad thing transforms
> into a permanent good thing.  :-)
> 
> Today, after having given up on all of the local
> Thai places and their
> ability to deliver Thai hot food when I ask for it,
> I bought a wok for
> the first time, and learned to make Pad Thai from
> scratch (i.e., I did
> not use bottled Pad Thai sauce, any sort of kit,
> etc.).  I now control
> the whole process (well, within reasonable limits),
> and if it's wrong,
> I can fix it.  I like it that way.
> 
> It's no different than what the mega-breweries
> ("Budmilloors") have done
> to beer...they took all of the taste away and drove
> us to learn to brew
> our own from malted grain, hops, yeast from our own
> yeast bank, and
> water.  From there, we control the recipe, and,
> given adequate experience,
> we control the outcome.
> 
> I hadn't thought about it all that way until just a
> little while ago,
> and thought I should post it here.  :-)    Just yet
> another point of
> view, for what it's worth.  :-)
> 
> Later,
>    --jim
> 
> -- 
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> 



       
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