Tags » Lao Food

The thing about labels

“Like with the spicy thing, I don’t know how to do that – it’s not in my culture, we don’t do the mild, medium, hot, suicide, extreme because at the end of that scale is real ethnic spicy that people eat every day… 132 more words

“With a bit of luck, his life was ruined forever. Always thinking that just behind some narrow door in all of his favorite bars, men in red woolen shirts are getting incredible kicks from things he’ll never know.” – Hunter S. 818 more words




What possesses people to willingly open a restaurant is beyond normal comprehension. The amount of money spent to give one of these unaerodynamic giants lift for even a minute far outweighs what they pay out in years. 1,628 more words


[Top 5] Instagram From the roots to...

It seems that Lao people abroad don’t forget about their roots. Through culture, but especially food, these IG accounts will make you salivate.

1. Taste Lao… 169 more words


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. 1,155 more words


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. 750 more words


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 dish loaded with smokey chilies, cilantro, lime, oregano, and cumin will inevitably call to mind Mexico; scallions, thyme, and allspice together make a dish Jamaican; turmeric anywhere, in anything – BOOM – Indian. 885 more words