Thai-mai-shu: Thai Food is so hot right now

I'm having a bit of trouble talking about food right now since my last experience wasn't on good terms. I just got food poisoning last night for the first time here, and from Chinese vegetarian food of all things. I'm recoving today though in time for a big reggae festival tonite, which is what I was originally planning on staying for before hitting the road again. Everyone is breaking out their Rasta gear for a night of music and bucket drinks.

So anyways, Thai food has been nothing less than amazing. There are street vendors everywhere, but this type of fast food is on another level you rarely find in the
US, and for a fraction of the price. Som Tum (green papaya salad) has been a favorite of mine, and the challenge comes in with upping the number of chili peppers each time to adjust your tastebuds. Most places see a foreign face and will assume you want the mild Farang (foreigner) version unless you specifically say 'Thai Spicy!'. The spicy range here is tremendous, and can be anywhere from 2 to 20 peppers in a dish. I made it to the top end in my cooking class, but the cost was watery eyes, a pouring nose and a mouth of fire. The cooking class that I took was nice and intimate, with many breaks to 'prepare drinks'. We learned about the many Thai spices and subtleties of cooking curry and stir fry dishes. I have a full book of dishes to share with you all when I return, and fortunetly obtaining the same ingredients is no issue back in the Bay Area.

Just the other day I was able to join in the cooking process with a local family through some new friends. Everyone has their secret for the perfect dish, so it was good to be able to compare techniques. The Wok and Morter and pastel are key to just about all dishes. I was pounding chili peppers with these tools and the care to avoid flying shrapnel, when a seed went straight for my eye, and wedged itself in. It was experiencing spicy in a way I never intended...