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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Water bath canning

Let’s take a moment to explore the difference between two kinds of preserving: water bath canning, and fermentation. There won’t be too much of a discussion about processing times or anything too technical for water bath canning, mostly just a general overview of what it is so we can clearly see the difference. Water bath […]

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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 […]

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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 […]

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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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