I spent most of yesterday at the ‘Thai Farm Cooking School,’ hoping to learn why my pad thai always end up in a sticky mess. I’m not sure I solved that problem but it was a pleasant day nonetheless.
We started out at a wet market to buy a few ingredients.
We made our own curry paste later with mortar and pestle, but I have to suspect that the people at the market use a food processor.
Grating coconut and pressing out coconut cream
The blurry bits are whirling electric fly-repellers.
Those are tiny eggplants which apparently grow in bunches like grapes.
After the market, a bunch of trucks hauled us out to the land where the classes are taught. There was a small herb-garden on site, big enough to provide a fair number of the herbs and spices used in the class. We were all provided with stylish hats and aprons.
