Tonight I (We) Dined Thai IV

Good Morning Everyone!

Coming to you live from the Phaya Thai district in central Bangkok where everyone has something to tell but not everyone wants to tell it. Ah, and that is what makes a secret so much fun. Some people have to know it, they have to find out what other people are hiding; they have to find  like that last apple in a bushel of oranges. But is a secret still a secret when that secret is said? Of course it is, it just so happens that the secret is known to another, who now has the power to play with your emotions. And everyone enjoys a little play. So there we sat, in our usual seat, my “flowery, floating, itsy bitsy spider-disliking” friend (whose nickname changes from week to week except for one moniker that remains the same on another site…here, on oflittleimportance, this good friend will be called Tangerine) and I at our usual Friday night dining spot. As always the company is one of pure delight and our discussion was that of a secretive nature. With entertaining company and lively banter, tonight we dined Thai: a 3-course dinner.

This is our secret
Do you promise to keep it
Keep it 

Don’t tell anyone, anybody, anyone
That I love you
Don’t tell anyone anybody anyone at all

Phayathai Restaurant735 Hawkins Avenue
Lake Ronkonkoma, NY 11779
www.phayathai-li.com

 

Several deals were made upon several handshakes: the key agreement, one picture for one piece of paper. Both items seemingly more innocent than the other. Yet, both with the having the ability to create ridicule, mock, badger and ribbing. Sometimes a sacrifice has to be made in order to get what you want. It’s fine to have regret, but in the end, we have to be comfortable with the choice that we made. Hesitant at first, the choice was made. The deal was done…we dined.

1st course: Fried Tofu and Chicken Wings

If there is one thing that can be learned from cooking food, it’s that frying makes good things taste better. Imagine taking a dull and bland block of tofu, cutting it into triangular pieces and then having them dance in a vat of oil. What seemed dull and bland has now become lively and well, still a little bland. But served with peanut sauce…it’s alright. As with other nights, the triangles were spread and some wings flew: we shared.

Entrées:

 Tangerine: Curry Noodle Soup with Chicken

Dined once before, another attempt at a curry soup made with crispy egg noodle, bean curd, bean sprout and red onion all in a spicy coconut milk curry. Though extra noodles were given (thinking that maybe she needed to eat more…a healthy appetite is a good one), they were not partaken, as once again capacity and enjoyment were reached.

My Entrée: Yellow Curry with Chicken

Similar to the above dish, but contains potato and does not contain noodles. In place of said noodles is Roti served with a cucumber sauce: buttery, flaky and a bit of tangy and sweet (almost like someone that I know…minus the buttery and sweet part…well, maybe, but definitely flaky and tangy). Combining the flavors can be so much fun.

  Tangerine’s Dessert: Fried Green Tea Ice Cream

No sharing this time, as dessert became more of a private affair. Though private, she brought the heat. A ball of flame with a frozen inside. Usually a vivid affair between hot and cold, sweet and fried, green tea and fried dough made for an interesting mix: one almost regretted, but still liked.

My Dessert: Coconut Ice Cream with Sticky Rice

Why change? But change can be exciting. Change can be good. But at the moment I am happy with the skin that I’m in, so no change made tonight.

U’re my little secret, my private joy
I could never let another play with my toy
U’re my little angel from heaven above
Oh oh, oh oh oh oh, I think I’m falling in love

And I ain’t gonna tell nobody nobody ’bout my little pretty toy
All the other kids would love 2 love U but U’re my little private joy
My private joy
U’re my private joy

As always, we sat, restaurant empty minus the family. Questions were asked, and repeatedly answered. Deals were made and some secrets were kept. But such changed as the night progressed into the following day. In such progression, a time well spent with an always enjoyable dinner and a pleasant company with intent to be kept…Last night we dined Thai.

…Until next time! Farewell and fare well.

Tonight I (We) Dined Thai III

Good Morning Everyone!

For Pat and Frank.

Coming to you live from the basement where napping with the lights-on feels good. Making a slow transition back into the daily grind that is work, I have found pleasure and past my time with good company. Be it with a certain host, dancing friends, little sisters and big brothers, the time is well spent with our passing interactions. Though the commonalities among us may be a few or in one particular case, scarily copious from past days, we all share one common inclination (I dare not say liking, as most of what we do is hate what it is that we do, do). But inclination aside, it is the differences that make us beautiful and perpetually entertaining. And always entertained by the company of one reminding me of a past-life, last night I dined Thai with a “floater” of a friend: 3-course dinner.

Hello My bed Hello Hello

I was sittin’ pretty with a beautiful friend
When this man tries 2 get in the car
No introduction, “How U been?”
Just “Up yours, smile, that’s right, you’re a star!”

U call ’em bodyguards but I call ’em my friends
I guess I’m used 2 havin’ ’em around
And cameras by nature like rewards
That’s the trouble I get when I’m Uptown

I’m not afraid to die
Oh no, there’s a better place
I eat what I want
Whole wheat toast
And I’m happy, and that’s for sure

Phayathai Restaurant
735 Hawkins Avenue
Lake Ronkonkoma, NY 11779
www.phayathai-li.com

As we get comfortable in our seats, we have been known to clear the room. Be it as it may with the smell of work on our clothes, or our cheeky and at times loud banter or the fact that we were seated with 30 minutes before closing, we had the place to ourselves, sitting at the corner table and visited on occasion by the restaurant family, we dined.

1^st course: Chicken Wings

What is now a staple and reoccurring starter, these fried pieces of chicken readily prepare the pallet for the Thai adventure that is soon to be partaken of. Last night there was a different look and texture of each piece, but still delectable. With two flying away and four to stay, sharing makes a meal elegant.

Entrées:

“Floating” Friend: Peanut Sauce with Chicken

This being her favorite dish on the menu: steamed broccoli, carrots and slightly battered and stir-fried pieces of chicken topped with a Thai peanut sauce and served with rice. Though a mound of rice was left, as Saifon originally gave a mountain, the dish was (ful)filling and “good” (her words).

My Entree: Red Curry with Tofu Duck

As stated on another site, entrées are no longer ordered, Saifon takes care of everything. Here, red curry, bamboo shoot, red and green bell peppers, basil and coconut milk with chunks of tofu duck and served with another mountain of rice. Provides the taste of spice without the kick, the coconut milk sauce is gently sweet but mostly savory and subtle enough to mask the sometimes overbearing taste of the tofu duck. A dish enjoyed thoroughly.

Dessert: Coconut Ice-Cream

With every other restaurant dinner, I order dessert. She decided not to but as the dessert was served, the restaurant was far-closed, and every table empty and cleaned, it was just us and two balls of coconut ice-cream: one rolled away and the other stayed. The meal was finished as it was started: shared.

Everybody we’re against hungry children
Our record stands tall
There’s just as much hunger here at home

We’ll do what we can
If y’all try and understand
A flower that has water will grow
And the child misunderstood will go

Our record stands tall, u know
Give us time and love will show

Hello
Hello
Hello

So there we sat, plates cleared from the table, Phayathai family cleaning in and around the kitchen, my “floating” friend and I discussing our usually topics of discussion. We ate, enjoyed the meal, conversed with no sense of time, it was an enjoyable dinner with pleasant company. After, we went back to work.

…Until next time! Farewell and fare well.

Let’s Experiment II

Good Morning Everyone!

Coming to you live from the Salisbury Plain, and I just spoke with Wordsworth and Coleridge.

If you want to learn the language…read the poetry. When I was a child, I had a Speak & Spell which taught me how to spell and pronounce words. Looking back it was nothing too complicated (at the time, I was most likely saying something else), single words or short phrases would be said and I would have to spell it, there was a hangman game and if I recall correctly, I had a math cartridge. The thing could not be used unless the right mix of cartridges was there.

That’s how language is learned: not from reading novel after novel, ingesting all of the meat and grime on every page. Everyday language has to be learned in the simplest, yet most elegant form. Language should be learned from poetry. Poems are terse. Each pause and stop in a poem is pronounced. And the words…the words are so pure, so substantial, so grandiose that by using such vocabulary in everyday speech would immediately generate a reaction from the listener. Isn’t that what language is for, to spark a reaction, to continue the dialogue, to make listeners long for more? If I had a choice of poems, I’d choose the Romantics. Colerigde, The Rime of the Ancient Mariner.

It is an ancient Mariner,
And he stoppeth one of three.
`By thy long grey beard and glittering eye,
Now wherefore stopp’st thou me?

The bridegroom’s doors are opened wide,
And I am next of kin;
The guests are met, the feast is set:
Mayst hear the merry din.’

He holds him with his skinny hand,
“There was a ship,” quoth he.
`Hold off! unhand me, grey-beard loon!’
Eftsoons his hand dropped he.

He holds him with his glittering eye –
The Wedding-Guest stood still,
And listens like a three years’ child:
The Mariner hath his will.

Poems are terse, but some poems are not. The length of the poem can fill a novel’s worth of pages: Chaucer, Milton, the Romantics have all proved this fact. But the length of each line may only span half of half a page. Despite the compactness, all of the ingredients needed to convey a message, to develop the flavor, are there. Centered around a sun of butter; orbiting chunks of garlic, onion and red bell pepper in and all between.

And now there came both mist and snow,
And it grew wondrous cold:
And ice, mast-high, came floating by,
As green as emerald.

And through the drifts the snowy clifts
Did send a dismal sheen:
Nor shapes of men nor beasts we ken –
The ice was all between.

The ice was here, the ice was there,
The ice was all around:
It cracked and growled, and roared and howled,
Like noises in a swound!

Punctuation can make a poem punctual or drawn out, leaving the reader tripping over their tongue or at pause, completely out of breath. The strength of each pause is determined by the mark with comma being slightly green and period being a full red. It is these subtle changes in pace which give certain lines more depth, certain flavors more vigor. A bed of lamb, a resting place for layers of spice, herb and chip.

All in a hot and copper sky,
The bloody sun, at noon,
Right up above the mast did stand,
No bigger than the moon.

Day after day, day after day,
We stuck, nor breath nor motion;
As idle as a painted ship
Upon a painted ocean.

Water, water, every where,
And all the boards did shrink;
Water, water, every where,
Nor any drop to drink.

No poem is a poem without diction. The power is in the word. The words are in the poem. The lexis combines the paper world with the sensual world. Everything that can be seen physically can be redrawn mentally, and that redrawing can be described with word. Thus, the word gives birth to novelty. The baby is resting; wrapped in a green blanket; over a nest of hay; surrounded by red and white cherry blossoms.

For when it dawned -they dropped their arms,
And clustered round the mast;
Sweet sounds rose slowly through their mouths,
And from their bodies passed.

Around, around, flew each sweet sound,
Then darted to the sun;
Slowly the sounds came back again,
Now mixed, now one by one.

Sometimes a-dropping from the sky
I heard the skylark sing;
Sometimes all little birds that are,
How they seemed to fill the sea and air
With their sweet jargoning!

And now ’twas like all instruments,
Now like a lonely flute;
And now it is an angel’s song,
That makes the heavens be mute.

The language is in the poetry. The Romantics made poetry new. Romanticism is in the food. Enjoy!

Farewell, farewell! but this I tell
To thee, thou Wedding-Guest!
He prayeth well, who loveth well
Both man and bird and beast.

He prayeth best, who loveth best
All things both great and small;
For the dear God who loveth us,
He made and loveth all.”

The Mariner, whose eye is bright,
Whose beard with age is hoar,
Is gone; and now the Wedding-Guest
Turned from the bridegroom’s door.

He went like one that hath been stunned,
And is of sense forlorn:
A sadder and a wiser man
He rose the morrow morn.

Until the next time, this is your host signing off. Farewell and fare well!

Tonight I Dined Thai II

Good Morning Everyone!

Coming to you live from Thai Chili on the west side, and seeing as to how my adventures are soon coming to an end, as with all adventures, I end it blissfully by eating a beautiful meal. Being my last meal before my travels, tonight I dined Thai. Though the restaurant may be different than usual, as with the time zone and general local; there is no friend or circle of friends joining me, just good food and pleasant company. Company provided by the waitress whom I saw the day before. It’s funny; when my mom was describing me to my uncle she told him that I “was hard to miss.” It is seemingly true as I seem to have that affinity towards people remembering me at restaurants. Not just remembering me, but treating me as a part of the family. It’s a shame as I didn’t even ask her name, but she seemingly knew what I wanted to order and what I may have wanted. And that’s always comforting. Comforted, I dined Thai; ordering a 3-course meal with the same burgundy napkin rolled erect.

With this one I can be what I wanna be
I don’t have 2 live up 2 no one’s fantasy
I could write another 300 melodies
2 her it’s just 3, cuz this one, she loves me 4 me

Wtih this one I don’t even have 2 comb my hair
I can wear what I want 2 or nothing – she don’t care
I don’t even have 2 take her on the rollercoaster, see?
Cuz this one, this one, she loves me 4 me

1^st Course: Combination Appetizer

An entire plate full of the restaurant’s most popular appetizers: an array of spring rolls, shrimp rools, 4 eye-pleasing and bud-dancing Bangkok cups, friend wontons and chicken satay. On the side, three sauces; peanut, sweet & sour and cucumber relish.  If I were to rank the flavor, the wontons would be least, as they tasted plain and unappealing; the most liked would be the Bangkok cups still a favorite. Regardless, all of them were good and eaten with utter enjoyment.

Entrée: Pad Thai with Chicken

The most classic and most famous Thai noodle dish: a simple dish with stir-fried rice noodles, egg, green onion, bean sprout and ground peanut. Though, it may have been my mental state at the time, but this was arguably the best Pad Thai that I have ever eaten. The smell was not sour and the taste was not bitter. Strangely enough, the dish reminded me of my mother’s pancit.

Dessert: Coconut Ice-Cream with Sticky Rice

It was no surprise here. She asked “would you like dessert.” My response, “absolutely.” With no other verbal exchange, as if she read my mind or perhaps saw my enjoyment of the dish on my first encounter, she brought the dessert with a little extra crushed peanut on the side.

So there I sat, smiling from ear to ear like a child in a sandbox playing under the sun with a favorite toy: reminded of my past days with my mother’s cooking of a completely different origin, comfortably sitting and now ready for my journey. This being my last meal, I have come to the conclusion that I belong here: that the west coast is the coast that I call home. I am happy here, my family is here, people are nicer here, I am comfortable here, this is where I belong. Did the meal influence my decision? I would like to think not, but the meal, with every delicious bite, did provide a divine palette for my mental state. With the flavors still dancing in my mouth and still smiling, I take my belongings, bid farewell to the waitress (not knowing if I were to ever return) and walked out of the restaurant listening to Maceo Parker blow his horn on Back ‘N The Day. On my walk, I just knew that it’s gonna be a beautiful night: Prince accompanied me along the way.

It’s gonna be a beautiful
It’s gonna be a beautiful night
U got your world together
Everything’s lookin’ alright
Tonight there’s no tomorrow
This is gonna be the one
Tonight we’re gonna lose our sorrow
Tonight we’re gonna have some fun

My friends and reader, I thank you for reading. Until the next time, I bid you farewell and fare well.

Tonight I Dined Thai

Good Morning Everyone!

Coming to you live from 302, where I eat to live not live to eat. Most of us eventually become accustomed to our mom and dad’s cooking. We have become so accustomed that when we grow up, our palettes are so finicky and stubborn that the thought of eating, yet alone enjoying a meal outside of the family norm is considered blasphemy. With that, it is easy for me to say that my favorite type of food is Filipino food…I grew up on it. But finding said cuisine is rare unless one ventures to prepare each dish. When those rare occasions are not in-ecstasy had, I go for Thai food…a close second.

I have become so fond of Thai food that I eat it at least once a week. Upon my recent journeys, my last meal before leaving the Island was shared with a “flower” of a friend over Thai food. Thus, it was only fitting that I would be eating Thai again my second and third days away.

Come get some, in Martika’s kitchen baby
You bring the noise and Ill bring the smile
It’s been so long since you’ve been down in the kitchen baby
My desire’s running longer than a country mile
So true, you can make all my wishes
So real, you can make all my dreams

1^st Night

Thai Tangerine
12451 Harbor Blvd.
Garden Grove, CA 92840
http://www.thaitangerine.us

Situated in a quaint shopping center, Thai Tangerine was the only Thai restaurant, within walking distance that was open on a Sunday evening. Much like the shopping center, the restaurant itself was cozy, divided into two dining areas separated by a wall with 3 vertical ellipses evenly cut-out and draped with curtains as to see both sides of the dining area simultaneously. The glass-topped tables were set with decorative placemats and forks wrapped in either a black or purple napkin such that it looks as if the fork were wearing a suit jacket. (And did I mention that I love black and oh! I love purple.) Liking the scene. I ordered a 3 course meal: appetizer, entrée and dessert (one item on the menu).

Appetizer: Chicken Satay

A Thai (let’s face it, an everywhere) classic, skewered chicken served with peanut sauce and a cucumber sauce. The peanut sauce was thick and tangy; everything expected from a peanut sauce. However, the cucumber sauce left a lingering after taste similar to that of fish.

Entrée: Pad See Ew with Chicken

The only menu item that won a “tasting award” in 2009. Another Thai classic; stir-fried rice noodles with broccoli, carrots, egg and a brown sauce. Unfortunately, the sauce here was a little bitter. But the amount of food was promising.

Dessert: Mango with Rice Pudding

Plated to look like a rice heart within a mango heart; what was particular elegant with this dessert was the toasted shreds of coconut on top of both rice heart and mango slices. It was a nice conclusion to a meal. 

Women not girls rule my world
I said they rule my world
Act your age, mama (not your shoe size)
Not your shoe size
Maybe we could do the twirl
U don’t have 2 watch dynasty
2 have an attitude
U just leave it all up 2 me
My love will be your food

2^nd night

Thai Chili
4715 West Chapman Ave.
Orange, CA 92868
http://www.thaichilirestaurant.com/home.html

A single 2-story antique building amongst palm trees in the adjacent lot and in the middle a relatively busy business area. Climbing the stairs before entering is a nice touch. Inside, there are a few pieces of Thai artwork hanging on the spackled off-white walls with brown trim and just enough light to set a mood in. The dining room, though bigger than the other, was still split into two sections; this time the split was made by a ground-level architecture as high as the booths caressing it. The booths are a little awkward as if you were to sit up, you would be hunched over the table, and if you were to slouch, you’d swear that you’d be under the table in no time. Again, a glass top table with decorative place mat and a burgundy napkin rolled and made erect on a plate with adjacent fork. As usual, I ordered a 3-course meal.

Appetizer: Bangkok Cup (Krathong Thong)

An eye-pleasing affair with minced chicken meat, corn, peas, carrot, potato, curry powder nested in a crispy rice flour shell and topped with cilantro served with an eye-popping, visually ferocious and luscious cucumber relish.

Entrée: Yellow Curry with Chicken

A mild Thai curry with carrot, onions and potato cooked with curry powder and coconut milk. This curry tastes great on a cold and hot day.

Dessert: Sticky Rice with Coconut Ice-Cream

Two scoops of coconut ice-cream served over a bed of sweet sticky rice and crushed peanuts on the side. The peanuts complimented the dessert elegantly. Again, this was another blissful way to conclude a meal.

The sky looks like it’s turnin’
Turnin’ from blue 2 black
Still I feel the sun is burnin’
Hot monkey on my back
Am I in a speeding car?
Am I lying in your bed?
One kiss from U is all that I do
And I’m outta my head (My head, my head)
Bliss
This is heaven, I swear 2 God
Wish that I could spend everynight with this feeling some more

Until next time, this is your host signing off from the mother-ship.

Let’s Experiment

Good Morning Everyone!

Coming to you live from the skies (ever notice how airports are for couples and families?). Let’s talk about dough (2 points if you can name the purple). It’s simple enough: 

The dough is the foundation for this meal. Everything related to life and daily-function requires a solid foundation. Though the materials of that foundation may differ, the results are the same; the foundation provides the same support a bed would for a person needing sleep. Striping away all of the complexities of life and daily-function, a solid foundation is built through (1) family, (2) friends (or at least some sense of community), (3) water, (4) food, (5) hobby (or at least some outlet), and (6) finally sex (for a lack of a better word and related tastes related to it). With these six simple ingredients, dough can be made.

The family is the epitome of who we are; they were the ones that set our behaviors, influenced our thoughts and sculpted our life. The family is a dormant volcano patiently waiting for activity: an eruption that simultaneously causes destruction and given birth. So it is only fitting that only 4 cups of flour be sculpted into a volcano. 

What’s a matter with your world?
Was it a boy when you wanted a girl?
Don’t you know straight hair ain’t got no curl?
Life ain’t every funky unless it’s got that pop

Friends are a good thing, unless you (like me) are sole and solitary. Regardless, a sense of community is crucial, as it balances out the influences of our family; it’s the glue that keeps our human nature together. Glue consisting of 5 large eggs (or 4 extra large eggs if you really think about it). 

I never wanted to be your weekend lover
I only want to be some kind of friend
I could never steal you from another
It’s such a shame our friendship had to end 

What’s better than sharing drink and meal with those you love? Nothing that’s what. After all, if it’s good for the body it’s good for the soul. ¼ cup water and one tablespoon of salt. Mix and slowly combine solids with liquids.

Let me tell you want I did
I took another bubble-bath with my pants on
All the fighting stopped
Next time I’ll do it sooner

Hobbies provide balance when the level of people has become cumbersome. Hobbies, also take time to master. They take patience, and endless hours of involvement in your craft; repeating repetitions that have been repeated 3 times before. It’s like kneading dough. Repetitive kneading gives the dough the right texture and consistent for a good pasta. 

Honey, we’ve been together, honey, for too long
Honey, we’ve got to make it better, honey, before we go wrong
We got to try a new position (yeah) something that will make it alright
New position (yeah, yeah), let’s go fishing in the river of life

Having been richly influenced by the first five ingredients, our tastes may be fitting for others. And there is only one way to make sure that the taste is to your liking…you have to taste it. The first taste is nerve-racking, almost uncomforting. Yet, at the same time the first taste is a sweet bouquet of layered ecstasy that reminds you of the rolling waves on a tranquil ocean. Doesn’t that taste so nice? Roll the dough like an ocean.

I’d rubbed your back forever, it’s automatic
I’d look for a needle in a haystack, that’s automatic too
I’ll go down on you all night long, it’s automatic (yes I will baby)
And if you need a right, I’ll be wrong, that’s automatic too

Once your doughy desires have been met…the hardest part. Too many ingredients can complicate things. For example, it was thought that Mozart used too many notes in his music. Thus, fulfilling the need of each ingredient requires sacrifice. The time spent for each ingredient has to be cut, constructed and managed. And that’s the hardest part, after spending the time to mix all of the ingredients together, you have to cut them apart making individual noodles which contain elements of each ingredient.

Life is dough. Dough is hard to make. But life tastes so good. Enjoy!