Spoon Thai recommendations?

Four of us are headed out to spoon thai tonight for a late dinner. I'm looking for any and all recommendations, but currently on the list are:

thai fried chicken
thai + northern thai sausage
papaya salad+sticky rice
one bite salad?

all recommendations are welcome, although perhaps not those with blood or internal organs visibly involved.

-ed

All of the things you mention will make you happy, without question.

What may not make you happy is if "late dinner" is later than 10 pm. So far as I could tell a couple of weeks ago when I tried to take a friend there, Spoon and for that matter all the Thai restaurants in that area close at 10.

I think the banana blossom salad (does someone know a more precise name for that?) is one of the best things I've ever eaten. It's also something that those who don't like super-hot stuff enjoy (it has some kick, but it's not there just to blow your head off). If you do like heat, the pork neck larb is an excellent hot dish.

The soups are all very good too. Tom yum (a very pungent Thai restaurant standby) is good, so is the "healthy soup" (you'll see which one I mean on the menu) which is very peppery.

G Wiv is, I believe, working on a major Spoon Thai post which will summarize all the Spoonological research conducted over the last couple of years-- and of course Spoon will be a major topic in the upcoming Gorilla Gourmet video on Thai food. Until then, I'll just mention to be sure and ask for the secret menu; they'll bring the sheet of dishes mentioned in the Tribune article, at which point you could also ask for "Gary's secret menu" to get the copied sheets of all the dishes (without descriptions, however, so it may not be that helpful unless you know what things are). All that said, you've pretty much got the high points already and should have a great meal.

Mike G wrote:I think the banana blossom salad (does someone know a more precise name for that?) is one of the best things I've ever eaten.

Hey Mike, well, hell, if it's one of the best things you've ever eaten, let's get the precise name for you.

According to David Thompson's "other book," Classic Thai Cuisine, the name for this salad is given as Yam Hua Plii Sy Gung. "Hua" is banana, but it's interesting to me (and perhaps only me) that in Thompson's more recent Thai Food, the word for "blossom" is anglicized as "blii." You'd think in the seven years that separate the publication dates of these two works, that the author would be consistent in his characterization of voiced (or is it unvoiced?) bilabial plosives (and there you go, this weekend's slow pitch to Ultimo...will he go for it?).

Speaking for those who've attempted to prepare this dish at home, I can say with some authority that you'd best leave it to the authorities. The version I made was terrible: mouth-swelling alum-like astringency, tasteless bitterness, and very little in the way of flavor of any sort. Seems like I ended up throwing out 90% of the blossom, but perhaps I didn't throw out enough. I don't know how Chai at Spoon Thai does it, but what he turns out is completely different (i.e., it's very good -- almost caramel-y; maybe he adds a lot of sugar).

David

David,

Chai confirmed that they use naam phrik pao (Roasted Chile Paste) in their version of banana blossom salad. This is largely responsible for the "caramel-y" sweetness that you descibe.

I am sorry to hear that you had little success with the dish at home. It has always been a hit in mine.

As I see it, there are two critical concerns. First, the banana blossom must be sliced with a stainless steel knife. Second, the banana blossom slices must be kept in aciduated water right up until the salad is tossed and served.

I poach the chicken for the salad in coconut cream. By Western standards, I slightly "undercook" the chicken. I prefer the texture. Fresh coconut cream, naam phrik pao, lime juice, palm sugar, and naam plaa are the dressing ingredients. To toss, I incorporate mint and cilantro leaves. If I have them on hand, I often garnish the salad with a few slivers of kaffir lime leaf.

Erik M.

Erik,

Roasted chili paste, hunh? Have to try that the next time I make banana blossom salad -- if, indeed, I ever try it again.

I soaked the blossoms in acidulated water for maybe 60-80 minutes. Do you soak them for longer? It's possible I just got a bad blossom.

David

PS. Being from Oak Park, and forever striving for political correctness, I have been counseled to avoid the word "Kaffir." I'm sure you're familiar with this debate. Does it seem pointless to you (as it does, sometimes, to me) that some people avoid a word that in another language has a negative association, perhaps long forgotten?

David,

"No," and "Yes," in that order.

The aciduated water funtions as a "bullpen" of sorts. The blossom pieces only need reside there until "called on deck." But, as I suggested, when it is time to toss the salad and serve it, you musn't delay. Pronto!

My PC sympathies are leavened in some of these instances, but, for me, the "kaffir" debate lacks traction for precisely the reason that you have given.

Erik M.

I do not wish to hijack the thread, but as I'm not from Oak Park (though I do not own any nuclear handguns, so I imagine I could fit in) could someone please point this ignorant soul to somewhere where I could learn the political incorrectness of Kaffir?

"'Kaffir' is a derogatory name whites use for blacks in South Africa. The word Kaffir is of Arabic origin. It means 'infidel.' In South Africa it is used disparagingly by most whites to refer to blacks." (http://www.enotes.com/kaffir-boy/)

So, maybe it's not exactly an "extinct" term of verbal abuse.