all my ingredients come from my garden and I use a small blender type kitchen tool which makes enough paste to last for about 2 weeks. I make up all my pastes at one sitting (standing) e.g. Mussaman, green ,yellow, red etc. I store them in glass jars with screw lids in the frige. Works fine and I get many a compliment on my Thai cooking, self taught. Only my humble opinion.
I admit there is an ever-so slight tinge of the Rasta in my blood. Are referring to our late great MP Nandor Tanchos, who has now retired from Parliament, may FSM protect him, and the great Pasta Rasta.
Joke is that when my sister in law was told by a mutual friend that I'd taken up a new religion, Pastafarianism, she flipped, thinking that I'd gone Rasta full-time. I laughed and laughed.
Has anyone tries Northern Thai food? I went to a restaurant in Chiang Mai a few years ago. It's completely different, lots of sticky rice, pork rind, sausage. Totally amazing!
convenient that i found this discussion, because i ate at a thai place last night, and im eating the leftovers right now! i had crispy pad thai, which is like pad thai, but the noodles are crispy. BEST THING EVER! also thai iced tea is great.
Embrace the noodles of all cultures, and listen to Bob Marley... He's good, and his hair is like noodles