Som moo version 1.0

Charcuterie All over the world cultures participate in meat preserving traditions. The word charcuterie has become the catch-all term referring to the products of meat preservation. Charcuterie itself is a French word – referring literally to the store that sells tasty things – and conjures up images of wood platters loaded with thinly sliced European dry-aged […]

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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 larb 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 […]

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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 […]

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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 […]

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Jeow house rock

The Lao condiment game goes hard. At every table set to eat you can find at least one jeow (pronounced like you’re trying to say ‘jail’ with gum in your mouth). These can be loosely defined as dips that you’d apply to your food, or eat just straight up with khao niao. They accentuate and […]

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