Top | Newsletter 2013

Culinate Newsletter September 19

(mailing, James Berry)

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 h1. Dear readers,
 A video about one of Portland's more popular food carts, Nong's Khao Man Gai, is available over on Vimeo. Nong, the purveyor of the cart, specializes in one dish: Thai chicken with rice, which perhaps doesn't sound so special, but it is. First there's the moist chicken atop sweet-scented rice, then there's the crave-worthy sauce, which I always double up on. Finally, the whole thing comes neatly wrapped in butcher paper, and you open it like a gift, which in almost every sense it is. My mouth is watering as I type.

 In the new movie, Nong mentions that cooks in Thailand have one dish that they do really well, their "family secret." It got me thinking about the specialties of cooks I know — a chile sauce from one, the ravioli of another, the chicken soup of a third. When someone does one dish really well, and they've served it to you more than once, there's a sweet and acute sense of anticipation that builds when you know you'll soon be eating it again. 

 Talk about craving! It must be lunch time. 

 Kim Carlson
 Editorial Director

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story1id: 479549
story1text: "Sharon Hunt's father learned his way around the kitchen as a boy in Newfoundland. Then he discovered French food."
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story2text: "White bread and peanut butter are each explored in depth in two books. Christina Eng takes a look."

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recipe1text: "Nutty whole wheat flour, and, if you've got them, fresh corn and freshly roasted chiles, lift these into the realm of truly delicious." 
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recipe2text: "The Canal House cooks take our favorite grilled fish up a notch with a simple, savory sauce." 

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