tag:blogger.com,1999:blog-4576927653874971703.post8738250677585584079..comments2023-09-01T12:47:31.843-07:00Comments on Blazing Hot Wok: Isaan-style SausagesUnknownnoreply@blogger.comBlogger12125tag:blogger.com,1999:blog-4576927653874971703.post-63085237987288220222009-02-03T17:39:00.000-08:002009-02-03T17:39:00.000-08:00Gretchen, you were lucky! And now you can make th...Gretchen, you were lucky! And now you can make them yourself. Double jackpot.<BR/><BR/>Next time I visit my parents in LV, I'll check out Lotus of Siam. Thanks for the tip.Deehttps://www.blogger.com/profile/16766537792847654183noreply@blogger.comtag:blogger.com,1999:blog-4576927653874971703.post-35904186523461871802009-02-03T15:18:00.000-08:002009-02-03T15:18:00.000-08:00I went to Vegas this weekend and had the wonderful...I went to Vegas this weekend and had the wonderful experience of Lotus of Siam's fried rice with sour sausage--the only time i felt lucky in lv! thanks for the recipe-<BR/>Gretchen, NJ ShoreAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4576927653874971703.post-88459492140462974992008-05-19T13:36:00.000-07:002008-05-19T13:36:00.000-07:00Su-Lin, now you can give it a try! It requires a ...Su-Lin, now you can give it a try! It requires a little time if you start from the meat grinding and if you do the fermentation, but well worth it. And they freeze beautifully.<BR/><BR/>Enjoy!Deehttps://www.blogger.com/profile/16766537792847654183noreply@blogger.comtag:blogger.com,1999:blog-4576927653874971703.post-82364389237200714392008-05-19T10:04:00.000-07:002008-05-19T10:04:00.000-07:00I am well impressed! I had many of these sausages ...I am well impressed! I had many of these sausages when I was recently in Chiang Mai and I never would have thought of making it at home!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4576927653874971703.post-30330202078374398402008-04-14T22:45:00.000-07:002008-04-14T22:45:00.000-07:00Thanks Marvin. I updated the link.Thanks Marvin. I updated the link.dphttps://www.blogger.com/profile/09255384036992381006noreply@blogger.comtag:blogger.com,1999:blog-4576927653874971703.post-37736757575594506642008-04-14T16:29:00.000-07:002008-04-14T16:29:00.000-07:00Hi dp. I'm with you, I'd be a bit apprehensive at ...Hi dp. I'm with you, I'd be a bit apprehensive at first to ferment the sausage. And thanks for the shout-out! Also, I noticed that the link to Mrs. Marv goes back to my post (ironic, considering her name!)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4576927653874971703.post-63055701873477527112008-04-14T08:37:00.000-07:002008-04-14T08:37:00.000-07:00Kevin, unfortunately it's almost impossible to fin...Kevin, unfortunately it's almost impossible to find them anywhere outside of Thailand, so you'll just have to make your own :-)<BR/><BR/>Mike, what a great compliment. Thank you! One of the things I wanted to do with this blog is show that there's more to Thai food then the typical stuff you find in restaurants and that it was all do-able at home.dphttps://www.blogger.com/profile/09255384036992381006noreply@blogger.comtag:blogger.com,1999:blog-4576927653874971703.post-26091004747618360712008-04-14T06:20:00.000-07:002008-04-14T06:20:00.000-07:00This sounds amazing and completely new to me! I'm ...This sounds amazing and completely new to me! I'm really enjoying your meat-themed posts...you're exposing me to a completely new realm of food that I need to start experimenting with. Very nice work!Mike of Mike's Tablehttps://www.blogger.com/profile/04096802982408553503noreply@blogger.comtag:blogger.com,1999:blog-4576927653874971703.post-70501402354132877652008-04-12T13:57:00.000-07:002008-04-12T13:57:00.000-07:00Those sausages do sound tasty even without the fer...Those sausages do sound tasty even without the fermentation! I have never tried this type of sausage.test it commhttps://www.blogger.com/profile/07795596315329913917noreply@blogger.comtag:blogger.com,1999:blog-4576927653874971703.post-49589216164656909022008-04-11T21:24:00.000-07:002008-04-11T21:24:00.000-07:00syrie, thank you! It's not hard to do, especially...syrie, thank you! It's not hard to do, especially when you don't do the fermentation bit. <BR/><BR/>manggy, I don't do much biochemistry these days. I'm more of a cell biologist now. But I'm still cool :-)<BR/><BR/>Funny you should mention letting the pros do it...I've been reading a little and it seems that the sausage industry cuts a lot of corners. Because fermentation requires time, which in turn means money, the industry is turning to additives like citric acid or products like Fermento (dairy-based enhancer). While those additives aren't harmful and they greatly reduce the risk of poisoning, there will be a compromise in the taste. That's probably more than anyone cared to know, but I thought it was interesting.dphttps://www.blogger.com/profile/09255384036992381006noreply@blogger.comtag:blogger.com,1999:blog-4576927653874971703.post-45867924298282984382008-04-11T19:07:00.000-07:002008-04-11T19:07:00.000-07:00Darlene, you're a biochemist?!!? That's so cool! (...Darlene, you're a biochemist?!!? That's so cool! (of course it's cool to me, heh)<BR/><BR/>I think I would be very scared indeed to ferment sausages-- I would let the pros do it, even if by making it I'm more likely to be safe, hahaha :)Manggyhttps://www.blogger.com/profile/05977929776424593762noreply@blogger.comtag:blogger.com,1999:blog-4576927653874971703.post-47188112358006738652008-04-11T12:41:00.000-07:002008-04-11T12:41:00.000-07:00Looks and sounds delicious. I LOVE Issan sausage a...Looks and sounds delicious. I LOVE Issan sausage although I never even dreamed of making it. Thanks for sharing!Anonymousnoreply@blogger.com