I'm writing down the recipes for tomorrow, so that they're all in one book - my classic eastern european car book! There's Trabants, Ladas, Moscovitchs, and Fiat 126's on the cover (yes I know Fiat are Italian, but you get the idea). I watched a you tube clip about making carrot flowers, because I wanted to put some in the salad. Basic ones are quite easy. Then I watched one about making proper roses. It took an expert 10 mintues to carve, and required a very high level of skill. Think I'll pass on that for now, but the easier ones and the spring onion curls should look nice.
Have decided to just write a couple of lists, recipes and get an early night rather than stressing in the kitchen till 2am. Need to be fresh for tomorrow!
Thai can easily be not very good, and getting the flavour balance of sweet, salty, sour, hot and aromatic (I think thats the combination). As David Thompson, a widely recognized authority on Thai cuisine states:
"Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in."
Its a very specific taste and flavour, though many people are huge fans of the complexities of Thai food, maybe because, like Indian it is a challenge on the taste buds, and the chillis leave a warm and sensuous feeling afterwards.
So, constant tasting is the key, and don't over - salt, because you can't pull back from over salting!
I'll report back on Sunday with pics.
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