Monthly Archives: March 2012

What? (And Thai Food)

So in the pit of my recent despair, I somehow managed to land a job.  I mean really, after the (no exaggeration) 100’s of jobs I have applied for in my 6 months in this city, and I get one when I walk into an interview dripping wet from rain and with zero confidence.  And it’s an awesome job.

But moving on, A TRIBUTE:

On our old blog, I had recently posted an oh-too-fabulous rant titled “That embarrassing moment when…” followed by a list of embarrassing things stupid people do.  (yep.)

Example: That embarrassing moment when a 2nd quarter culinary student doesn’t know what Asiago cheese is (and pronounces it wrong).

How strange I picked that example… totally at random.


Change the above example to:

That awkward moment when a 2nd quarter culinary student doesn’t know what Asiago, feta, or fresh mozzarella are.
That awkward moment when said culinary student pronounces Asiago wrong, and proceeds to tell you fresh mozzarella “doesn’t taste like anything” and gives you a weird look after you explained its delicious merits for several minutes.

What a shame.

Uh I ate Thai food three times in 36 hours. (Although the last one doesn’t really count because the meal was mostly liquid).

We shall start from the beginning:

Bangkok Thai 9 is a fairly small place.  It’s flanked by a sushi place and a korean BBQ place, which is interesting to me (I’m not going to go into my feels on why that is at this moment)
I don’t hear a lot of nice things about this place to be honest.  No one I’ve ever gone there with has liked it or wanted to go back.  But I like it.
Yep, I like the place.  Sure it isn’t the “most authentic Thai food in Philly,” but that’s like saying the “Main Moon, Red Sun, Rising Sun, Great Wall, No.1 Chinese, Happy Family” place every town invariably has isn’t good because it isn’t authentic.  Who cares, it still tastes good.  It’s one of those places where you have to take it for what it is.

I’ve been here a few times now, and it’s predictable.  This most recent time I got shrimp Panang Curry, which I asked for the kitchen to make spicy (like every other time I’ve ordered anything there) and which was most certainly not spicy (it never is).  Oh well.

Will you have an awakening of food when you eat here?  No.  But will you get an appetizer, soup, and entree, and a drink for less than $10 at lunch.  Yes Sir you will.  And will it taste GOOD? YES SIR IT WILL.

Moving on:
Erawan is a Thai restaurant near my school.  There is also one in China town, but I’ve never been there. I’ve been to this Erawan twice now however.  They also have a nice lunch special (which I got.)  I went for wonton soup (I just love wonton soup so much I get it from anywhere), a salad, and drunken noodle (my favorite Thai dish).  Like Bangkok Thai 9, there will be no grand moment when you eat this food.  You won’t be over come by emotions when you taste the food (unless the last time you ate there was with your now ex-boyfriend, like me.)  Erawan is better than Bangkok though.  The food has more thought behind it and tends to be less greasy.  The dishes tend to be more complex and (I would say) tastier.  And it has a much more visually appealing interior.  You ask for spicy, you get spicy.  It’s a good spot.

My Thai is an incredibly cute little place down on South Street.    I’ve been there twice now, but hardly eaten a thing either time.  My first experience I missed the meal and made in just in time to have some drinks and eat someone else’s left over dinner (which was Pad Thai and it was pretty good!)  The second time was similar.  Myself and a few of my peers popped in for some drinks after our late class.  The kitchen was closed, but the waitress there (who I’ve come to think of as probably the funniest/friendliest waitress in the city) offered to make us something as long as it didn’t require frying or ovens.  We ended up with a trio of steamed dumplings, which were delicious.  And of course, a few of their signature cocktails (which are also really fabulous by the way.)  My Thai is by far my favorite of all three.

I went to none of these places with the intention of reviewing, but since I went to three similar places in two days I figured I should compare and contrast.  I don’t have “grades” for these places, just order:

1. My Thai

2. Erawan

3. Bangkok Thai 9

That’s all.



Notes, Thoughts, and Convo.

I take notes all day and I need a place to jot them down. Simple enough? Welcome to my thoughts. And pay no mind to the conversation, it will be offensive sometimes and a tad bit creepy.

  • My to-do list is never done.
  • Stop playing it safe.
  • Losing your parking ticket will be a tad more expensive.
  • “I could move to New Mexico.  And be a New Mexican.”
  • Me: You might say Owen is the Ray Charles of flatbread making. Chris:  Why, because it looks like a blind dude made em?
  • Daniel: What up girl, you wanna make 2 dollars the hard way.
  • Reason #5 that hot girl in the dining is crazy? She’s always alone.
  • mid rare to medium doesn’t exist
  • (A tall hot girl walks by)… Chris: Why not? Me: Because she is twice your size. Chris: So? Phil is twice my size. Me: ?…
  • That well done burger? Yeah, it’s not gonna be done right away.
  • Word of the week is Bone, Boning, Boned, – Can’t a guy just bone down and then fix some chili cheese dogs. It Sucked! While I was boning her down all I smelt was her mustache. I heard she boned you down?
  • Insomnia and Alcohol



I don’t want to be a jetson!

So I can take the futuristic utopia set in the year 2062 of elaborate robotic contraptions, aliens, holograms, and whimsical inventions. I can take living high in the clouds and needing a flying car slash spaceship thingy. But please why do you have to start with burgers.

Undated handout photo issued by Maastricht University of "test tube meat" growing in the laboratory

What am I talking about you ask? I’ll tell you, test tube burgers! You probably are looking confused just as I was. Well to start, there is this scientist fella’ in the Netherlands that had grown small strips of muscle tissue from a pig’s stem cells, using a serum taken from a horse fetus. Then he told everyone his team has successfully replicated the process with cow cells and calf serum, bringing the first artificial burger a step closer. In October they are going to provide a proof of concept showing out of stem cells we can make a product that looks, feels and hopefully tastes like meat.”

Although it is possible to extract a limited number of stem cells from cows without killing them, he said the most efficient way of taking the process forward would still involve slaughter.

He said: “Eventually my vision is that you have a limited herd of donor animals in the world that you keep in stock and that you get your cells form there.”

Each animal would be able to produce about a million times more meat through the lab-based technique than through the traditional method of butchery, he added.

Making a complete burger will require 3,000 strips of muscle tissue, each of which measures about 3cm long by 1.5cm wide, with a thickness of half a millimetre and takes six weeks to produce.

The meat will then be ground up with 200 strips of fat tissue, produced in the same way, to make a hamburger.

To produce the meat, stem cells are placed in a broth containing vital nutrients and serum from a cow fetus which allow them to grow into muscle cells and multiply up to 30 times.

The strips of meat begin contracting like real muscle cells, and are attached to velcro and stretched to boost this process and keep them supple.

At the moment the method produces meat with realistic fibres and a pinkish-yellow tinge, but he expects to produce more authentically colored strips in the near future.

He forecast that, with the right funding and regulatory approval, his method could be scaled up to industrial proportions within as little as ten years.

But creating different cuts, such as steaks, would be more problematic because to grow thicker strips of meat would require an artificial blood supply, he added.

The work is being financed by anonymous and extremely wealthy benefactor who he claims is a household name with a reputation for “turning everything into gold”.

He plans to ask Heston Blumenthal to cook the meat, and the anonymous financer will decide who to invite to eat it.

I don’t want my beloved food coming from a test tube. I think I will start a movement. As if farmers weren’t having enough trouble making ends meet.
It’s never going to taste as good anyway.. maybe it’ll make McDonald’s  a bit more money, but if you actually enjoy quality in food, you’ll still be wanting it to have grown as nature intended.

If God didn’t intend for us to eat animals He wouldn’t have made them out of meat.