Entries from The Amateur Gourmet tagged with 'Rhong-Tiam'
Pork on Fire (The Spiciest Dish in New York?)
On Friday, I sent out the following e-mail to my pork-eating friends: Dear Friends, Today I was reading the New Yorker profile of the only food critic to win a Pulitzer Prize, Jonathan Gold. In it he says of a spicy Thai food dish: "It was glowing, practically incandescent. You bite into it and every alarm in your body goes off at once. It's an overload on your pain receptors, and then the flavors just come through. It's not that the hotness overwhelms the dish, which is what people who don't understand Thai cooking always say, but that the dish is revealed for the first time--its flavor--as you taste details of fruit and turmeric and spices that you didn't taste when it was merely extremely hot. It's like a hallucination."...
Me vs. Larb Gai at Rhong-Tiam
