I've had the good fortune to cook with some pretty talented people in my days, from grandmas to celebrity chefs. And few made a complicated cooking task seem as simple and enjoyable as Git and Ton, a couple in Chiang Khan whom I made sausages with last week.
Readers of this blog and my other scattered writings may be catching on to what is certainly an obsession: I love eating stuff stuffed inside something. And once I had eaten a well-aged sai krok Isaan, with that unmistakable whiff of ferment and creamy fat and garlic and stickiness, I've been dreaming about making them ever since. Finally, I got around to it, while taking a break from the Bangkok heat in Isaan. Read the rest of the story here.
I am now desperately fighting the urge to make a link joke.
Ok, that's passed.