What’s Cooking?

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On our final full day in Thailand Erin, Taylor, and I got in the kitchen for a 4 hour long class with Baan Kitchen.  At first I was apprehensive they could fill 4 hours without losing our interest, but they managed and it was a really enjoyable and tasty afternoon.
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We began with a market tour which was probably unnecessary, but nice to see some of the backpacker-y area of Chiang Mai.

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Pumpkin tendrils which Caroline and I greatly enjoyed at Thai Na last week.

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Then we got to cooking.  4 courses with 3 choices each.  For the first course I chose chicken (which I subbed for tofu) cashew.

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Baby corns, mushroom, green onion, tofu, garlic, onion.  Twas quite tasty.

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Taylor made pad thai.

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After each course the chefs all got together to enjoy the fruits of their labor.

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Tom Yum soup & papaya salad- my two Thai favs
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Despite being filled to the brim there was one course to go: Penang curry where I got to make coconut milk.  Take coconut milk, put it in a dirty tshirt  cheese cloth, add to warm water and squeeze.  Totally delicious & simple.

By the end of the course I had a reputation for spicy, which is just the way I like it.

IMG_2036  Taylor and I rounded off the evening with a couple of tasty rum cocktails at the resort across the street, hit bed by 11, & was up at 3 am for my 6 am flight back to HK.

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We had an amazing time relaxing, bonding, & of course eating and plan to recreate this holiday American style next June on Lake Powell.  McPhate family reunion part une coming up…

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