Larb, lahb, laab, lahp, lap, laap – all you do is talk.

“You should try the larb,” Charlie tells a first time guest. “It’s the national dish of Laos.” He’s referring to chicken larb, or┬álarb gai, the restaurant’s take on the popular marinated meat salad. The larb is finely minced chicken fragrant with herbs, a small dousing of fish sauce, lime juice, chilies, and scallions, complimented with […]

Read more

RESTAURANT

1. What possesses people to willingly open a restaurant is beyond normal comprehension. The amount of money spent to give one of these unaerodynamic giants lift for even a minute far outweighs what they pay out in years. Famously, the odds are against the restaurateur. People trade a perfectly functional life punching in and out […]

Read more

On Making Padaek

1. Early in our friendship Svenja and I gifted Chris and Charlie with some home brew fish sauce that just hit a year. The first time we tasted it we were excited by the rich, nutty, herbacious complexity of the brown liquid; it was salty, umami, incredibly round in the mouth, like a large copper […]

Read more

Fermentation pt. 2

It’s been established in the last two posts that water bath canning preserved food by creating an isolated environment, protected from oxygen, hostile to bacterial growth. On the other hand, fermentation using lacto acid bacterias are open to exchanges with their environment – they change and develop character according to their conditions. Like us as […]

Read more

Fermentation Pt. 1

Our kingdom of human kind is founded on unseen universes. Past the blanket of clouds, the mighty cosmos was once believed to be populated by supernatural beings that’s justice and jealousy spurred the movements of everything here on earth. In the past century, humankind has dedicated millions of dollars in resources to create telescopes capable […]

Read more

We got da herb

  Every place has got its staple flavors. Often times, white chefs might not know how to make a dish in a way that legitimately resembles someone else’s cuisine, but they know what herbs and spices to use so they’ll often try their hand at it and mark their menu with the word “authentic.” A […]

Read more