I’ve been visiting Kang Nam for so many years that it’s surprising I’ve never written about it. I guess I’ve been keeping it as part of my “secret stash”, hoping it wouldn’t get too crowded. I started going there for the occasional sushi lunch when I kept an office at PDK airport a few miles away. More recently, A & I have been using it as one of our comfort destinations – it’s usually quiet, no wait for a table, the staff is attentive and the fish is fresh.
It only took me a few meals in Thailand to realize that anyone who’d ever served me Thai food in Atlanta had lied to me. No harm was meant, I’m sure, but how can you take a cuisine with such a sophisticated layering of flavors and intentionally cloud it into a vague shadow of itself? Worse yet, how can you ignore such a wide swath of said cuisine, adorn the menu with “crab rangoons” (whatever the hell that is) and greasy egg rolls and call yourself an “authentic” Thai restaurant?
Every year around this time, food bloggers breakout into sweats as ramps begin to make their way into local markets. Recipes for ramp jam, ramp butter, ramps and eggs, ramp pesto and pickled ramps proliferate. Newspapers print lists of ramp festivals throughout the Southeast and insist that you will like ramps if you can get past their stink.
If you really want to get a taste for ramps, go simple. I simply toss them in a good olive oil and throw them on a hot grill. Keep them moving so they don’t burn – you’re looking to wilt them down ...
It’s been a while since my post about seasoning a mortar and pestle (you can read about that here). In that post I promised I’d show more about actually using it. This is not that post, but it’s the precursor. Before you can start pounding a curry paste, you have to prep your ingredients. As you’ll see in the video, Thai green curry paste has quite a few moving parts.
It’s time for some changes around here. My sabbatical is over and I haven’t lost my passion for ethnic food and dining. I’ve got lots of new things on the horizon. More ethnic cooking, more ethnic dining, more photos and even video is coming! I’m also working on a couple of events for the 2013 Atlanta Food & Wine Festival – more info on that is coming soon.
Bill over at the Buford Highway Farmers Market gave me a heads up when hami gua were in season. Hami gua are a Chinese muskmelon that taste somewhere between a cantalope and a honeydew. Buy them when you see them.
Vegetables? With no meat? You must be at the wrong blog… Truth be told, I do eat the occasional vegetable. A recent trip through the Buford Highway Farmers market landed me with a beautiful bunch of greens labeled simply as “quelites“.
Simple and delicious and I still have no idea exactly what I cooked (I’m sticking with amaranthus). The point is, don’t be afraid to explore. This huge bundle of quelites cost all of $1.29 – cheap enough to toss if I screwed them up and no guilt involved.
Unfortunate circumstances drew us to Miami last week. On the day I flew out, A. and I decided to have a quiet breakfast together at Delicias de España in Coral Gables. At 10:30 on a Tuesday, the restaurant and market were quiet with only a scattering of customers.